Warm Brussels Sprouts Salad with Tamarind Date Dressing
Palak Patel, author of The Chutney Life, recalls days in her childhood when her mother would spend hours cooking to replenish their supply of chutneys. This tamarind date chutney, available exclusively at Williams Sonoma, is inspired by her mother’s recipe and is a staple in Palak’s kitchen.
Ingredients
- 1 lb. (500 g) brussels sprouts, trimmed and quartered lengthwise
- 3 Tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/4 cup (1 oz./30 g) chopped pecans
- 1 Honeycrisp apple, cored and thinly sliced
- 1/4 cup (1 1/4 oz./40 g) crumbled Gorgonzola cheese
- 1/4 cup (1 oz./30 g) pomegranate seeds
- 1/4 cup (2 1/4 oz./65 g) The Chutney Life x Williams Sonoma Tamarind Date Chutney
Directions
Preheat an oven to 450°F (230°C).
In a large bowl, toss together the brussels sprouts, olive oil, salt and pepper.
Spread the brussels sprouts across two baking sheets in an even layer, being sure not to crowd the sheet.
Bake until the brussels sprouts are tender and browned, 25 to 30 minutes.
Meanwhile, in a fry pan over medium heat, toast the pecans until they become fragrant. Transfer to a small bowl and set aside to cool.
Remove the brussels sprouts from the oven and transfer to a large salad bowl. Toss together the pecans, apples, Gorgonzola, pecans, pomegranate seeds and the chutney and serve warm. Serves 4.
Courtesy of Palak Patel, author of The Chutney Life