I was in Denver for work a couple of weeks ago where I stumbled upon the most amazing restaurant, Mercantile Dining & Provisions. A friend as I had the privilege of sitting at the chef’s counter because that was the only seat available. What a lucky opportunity. With the exception of watching the chefs use more butter than I probably go through in a year, it was absolutely mesmerizing watching them cook and everything we ate was delicious (guessing that the butter had something to do with it.)
I knew I had to recreate the Chopped Brussels Sprout Salad the minute I took a bite. It featured the best fall flavors like pear butter and pumpkin seeds, so it seemed like a great addition to my Thanksgiving Table. I couldn’t find pear butter, and I removed the prosciutto and butter, but the results are still absolutely delicious.
Brussels Sprouts with Pear Pomegranate Figs and Feta
a take on the Chopped Brussels Sprouts Salad from Mercantile Dining & Provisions in Denver
- 2 TBSP of pepitas – 1/4 cup of feta
- 1/2 lemon, juiced
– 15-20 fresh Brussels Sprouts, halved – 1/2 pear, chopped (I used Anjou) – 3 dried figs, quartered – 1/4 cup of Pomegranate Arils – 2 tsp olive oil
- Wash and slice Brussels Sprouts in half, removing the stems.
- Chop the pear and dried figs.
- Deseed the pomegranate
- Add 2 tsp of olive oil to a large skillet, cook the Brussels Sprouts for 10 minutes until they are crispy
- Add the pear, figs, pepitas, and feta into the skillet. Cook for 2 more minutes.
- Add the Brussels Sprouts to a bowl and sprinkle the pomegranate seeds on top.
- Squeeze the lemon juice on top to finish.
- Enjoy warm!
How awesome is this Brussels Sprout Stalk. I seem to have a thing with recreating Brussels Sprout dishes… Have you tried my Apricot & Feta Brussels Sprouts that I recreated from Lincoln in DC or Orange Brussels Sprouts with Mint Yogurt that I recreated from Ardeo + Bardeo.