TikTok's Dense Bean Salad Creator Shares a 'Cozy' Version with Brussels Sprouts and Pomegranate (Exclusive)

Mar. 15, 2025

Violet Witchel’s Pomegranate Brussels Spouts Dense Bean Salad.Photo:Violet Witchel/TikTok; Fred Hardy II

Violet Witchel/TikTok; Fred Hardy II

The San Francisco native started posting her dump and serve (or, even better, dump, sit for days and serve) recipes in 2023, highlighting that the meals (called DBS for short) keep well in the fridge for days.

With rotisserie chicken, butternut squash, chickpeas and white beans (duh!), walnuts and more toppings, this DBS is meant for any time of the day. “I picture it as the perfect lunch for a busy workday or a delicious side for a cozy dinner party!" the culinary student declares.

Pomegranate Brussels Spouts Dense Bean Salad.Fred Hardy II

Fred Hardy II

Violet Witchel’s Pomegranate and Brussels Sprouts Dense Bean Salad

1 small (2 lb.) butternut squash

4 tsp. olive oil, divided

1 ½ tsp. fie sea salt, divided

¾ tsp. black pepper, divided

1 ½ cups shredded fresh Brussels sprouts (6 oz.)

1 (15 1/2-oz.) can white beans, drained and rinsed

1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed

6 oz. goat cheese, crumbled (about 1 1/2 cups)

2 ¾ cups chopped rotisserie chicken (from 1 rotisserie chicken)

¾ cup toasted walnuts

⅓ cup pomegranate arils

½ cup avocado oil

¼ cup Champagne vinegar

2 Tbsp. pure maple syrup

1 Tbsp. Dijon mustard

1 Tbsp. pomegranate molasses

1.Preheat oven to 400°F with racks in top third and lower third positions. Cut squash in half lengthwise. Peel and chop 1 squash half into 1/2-inch cubes; transfer to a large baking sheet. Reserve remaining squash half for another use. Toss squash cubes with 2 teaspoons of the oil and 1/4 teaspoon each of the salt and pepper; spread in an even layer. Place shredded Brussels sprouts on a separate large baking sheet, and toss with 1/4 teaspoon each of the salt and pepper and remaining 2 teaspoons oil; spread in an even layer.

2.Roast Brussels sprouts on top rack and squash on lower rack of preheated oven until Brussels sprouts soften and crisp in spots and squash is tender and browned on bottom side, about 10 minutes for Brussels sprouts and 35 minutes for squash, rotating squash to top rack after Brussels sprouts are removed. Let cool 5 minutes. Set aside 2 tablespoons Brussels sprouts for garnish.

3.Place white beans, chickpeas, goat cheese, chicken, walnuts, and pomegranate arils in a large bowl. Add cooled Brussels sprouts and squash.

4.Whisk together avocado oil, vinegar, maple syrup, mustard, pomegranate molasses, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl until creamy. Pour dressing over salad, and toss well. Garnish with reserved Brussels sprouts.

Serves:8

Active time:20 minutes

Total time:1 hour

source: people.com