I know how some of you feel about the pesky Brussels Sprouts that I get obsessed with from time to time. I know that some of you think you “don’t like them” (mom, are you reading this?) But, I am telling you that this salad is amazing. You probably wouldn’t even realize that these are Brussels Sprouts– they just read as crunchy and fresh with lots of vibrant texture and earthy flavor.
Then there is the fried goat cheese. Crispy and golden on the outside, and creamy and tangy on the inside.
Oh how I love goat cheese- but FRIED goat cheese is just beyond….
And then there are the beautiful sweet juicy little bursts of pomegranate seeds. Not to mention that they make this salad look incredibly festive and Christmasy with the red and green.
I actually made this salad back at Thanksgiving for this, but I just held onto it for Christmas due to the red and green. But now I feel kind of guilty for holding out on you guys because I have been enjoying versions of this salad for weeks. That’s how good it is, I am eating it over and over again.
But if you do decide that this salad is possibly gorgeous and tasty enough to grace your Holiday table, then you will be pleased with how incredibly beautiful it looks served family style on a platter. Or if you want to get fancy, you could plate the goat cheese balls for each person and top each with a little handful of the shredded Brussels sprouts salad. Ooh-la-la.
I bet that you did not think I would be using that term for Brussels Sprouts, but indeed they are ooh-la-la.
To make this salad, this is what you do:
Shred the Brussels sprouts very, very thinly with a sharp knife. Transfer to a large bowl and dispose of the bottoms.
In a small bowl whisk together the shallots, mustard, oil and vinegar. Season to taste with Kosher salt and black pepper. Set aside.
Beat the egg until fluffy in a small bowl. Put the flour in a small dish. Gently mix together the panko, parsley and salt in a small dish.
Divide the soft goat cheese into 8 even discs.
Lightly dredge the cheese in flour and pat any extra off.
Dredge the cheese through the egg.
Then gently coat the cheese with the panko bread crumb mixture.
In a medium sauté pan, heat the olive oil to medium-high heat. Fry the goat cheese balls until golden brown about 1 1/2 minutes on each side.
Gently toss the shredded Brussels sprouts with the dressing and season to taste with a little kosher salt.
Transfer to a serving platter and top with the goat cheese balls and the pomegranate seeds.
Recipe: Shredded Brussels Sprouts Salad with Fried Goat Cheese,
- -1 pound Brussels Sprouts
- -½ cup pomegranate seeds
- -1 shallot, minced
- -1 teaspoons grainy mustard
- -1/4 cup red wine vinegar
- -¼ cup olive oil
- -Kosher salt and freshly ground black pepper
- For the Goat Cheese:
- -8 ounces soft goat cheese, cold
- -1 egg
- -½ cup flour
- -1 cup panko bread crumbs
- -2 tablespoons flat leaf parsley, minced
- -½ teaspoon kosher salt
- -¼ cup Olive oil for frying
- 1. Shred the Brussels Sprouts very, very thinly with a sharp knife. Transfer to a large bowl and dispose of the bottoms.
- 2. In a small bowl whisk together the shallots, mustard, oil and vinegar. Season to taste with Kosher salt and black pepper. Set aside.
- 3. Beat the egg until fluffy in a small bowl. Put the flour in a small dish. Gently mix together the panko, parsley and salt in a small dish.
- 4. Divide the soft goat cheese into 8 even discs.
- 5. Lightly dredge the cheese in flour and pat any extra off.
- 6. Dredge the cheese through the egg, and then gently coat the cheese with the panko bread crumb mixture.
- 7. In a medium sauté pan, heat the olive oil to medium-high heat. Fry the goat cheese balls until golden brown about 1 1/2 minutes on each side.
- 8. Gently toss the shredded Brussels sprouts with the dressing and season to taste with a little kosher salt. Transfer to a serving platter and top with the goat cheese balls and the pomegranate seeds.
Preparation time: 15 minute(s)
Cooking time: 4 minute(s)
Number of servings (yield): 4
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love you Bev.
you had me at fried goat cheese…feeling the need for comfort food – this fried piece of cheese could be just the thing!
Love brussels sprout salads!
Wow. Rarely do I see I recipe that I. Must. Make. Immediately. Luckily grocery day is tomorrow… definitely going on the menu this week!
Goat cheese and brussels sprouts sound like such a good combination! I love the pomegranate arils in there too. Festive and seasonal! 🙂
Oh goodness… this salad has my name written ALL over it! Gorgeous photos by the way – this would make a fabulous cookbook cover!!!
I love brussels sprouts any which way ~ but this way looks fantastic. Love that breaded goat cheese!
I love brussels sprouts! Adding fried goat cheese is brilliant!
Love, love, love this salad!
I have been dying to make fried goat cheese, this sounds like a great way to serve it!
yes Megan- it is so easy and sooooooo delicious!!
TDF….Could I possibly use something other than the panko bread crumbs?…Gluten-free?..I am paleo…so could ground hazelnuts, almonds, ground flax be subbed?..Help!..I so want to make this marvelous salad…Gorgeous photography by the way…I love pomegranite arils and brussels sprouts, and the colors are definitely in the Christmas vein!!….
For sure!!! I would use pretty finely ground nut crumbs- hazelnut, walnut or almond would be my vote. When i was a caterer I used to make fried hazelnut coated goat cheese balls all the time! They are delicious.
I loved your site so many ideas and wonderful; recipes. I will definitely be a repeat visitor. By the way what brand are those lovely green dishes, they take my breath away.
Oh thank you Darlene!! I got the dishes at Anthropologie.
Thank you so much for this recipe! It is absolutely delicious. My boyfriend who is a self proclaimed Brussels Sprouts hater, LOVED this salad. He said if he hadn’t seen me chop the Brussels Sprouts he wouldn’t have believed me that they were in the salad.
This looks fantastic. I’m looking forward to trying Brussels sprouts. Is there something else I could use instead of pomegranate seeds? I can’t find them where I am. Thanks!
strawberries might present a similar sweet and tart taste? If you have a trader joes near you, they always have pom seeds!
Dried cranberries would be a good, too!
Delish!!!!! Best salad I’ve made in a long time! Thanks for sharing such a great recipe! It’s a keeper.
I just made this salad for dinner and WOW! So amazing. Thank you for my new favorite go-to salad.
Just made this…absolutely delicious!!! I think I’ll make it again tonight 🙂 Thanks for the recipe!
Made this today for Thanksgiving and used cranberries instead of pomegranate seeds (boiled a bag of them in 1c. water, 1c. sugar until softened, cooled in fridge overnight, strained and added the leftover juice to that vinaigrette dressing mixture!). I also tossed in some Craisins! Can’t wait to test it on my family!
Was looking for recipes for my husbands coming b-day and so glad I found your site!! As a dietitian am always looking for healthy and tasty recipes. Amazing site and amazing photos!! Cannot wait to start cooking!!!
I think I am going to roast the brussels sprouts first, then shred.
Giiiirrrrrlll this recipe rocks! I have made this probably a dozen times over the past 2 years. I use craisins when pomegranates are out of season. For the dressing, I prefer to go a little under on the shallot, but love equal parts oil & vinegar.
What great feedback Laura!!