Ingredients
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6 tbsp pomegranate juice
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3 tbsp lemon juice
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6 tbsp olive oil
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2 (12 oz) pkgs shredded fresh Brussels sprouts
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4 cups loosely packed arugula
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2 oz extra sharp cheddar cheese, coarsely grated, divided
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1/2 cup pomegranate arils
Steps
1
In a large bowl, whisk together the pomegranate juice, lemon juice, and olive oil until well combined. Season with salt and pepper to taste.
2
To same bowl, add the Brussels sprouts and toss until well coated. Let stand at least 1 hour or up to 4 hours. To bowl, add the arugula and half of the Cheddar. Arrange salad on a serving platter. To serve, sprinkle with the remaining Cheddar and pomegranate arils.
