Brussels Sprout Salad with Pomegranate
Let me tell you about this amazing Brussels Sprout Salad with Pomegranate that I bring to every holiday potluck! Everyone always asks for the recipe.
I’m totally in love with how the crunchy Brussels sprouts mix with those juicy pomegranate seeds. The combo is just perfect. You get a little sweetness, a bit of tang, and so much crunch. Plus, the Parmesan adds this yummy, savory touch.
Can you imagine that? It looks fancy, but it’s super easy to make. Trust me, even people who say they hate Brussels sprouts will love this Brussel Sprout Salad with Pomegranate. It’s that good!
Ingredients You’ll Need
This salad is simple to make. You just need a few fresh ingredients. Check out the recipe card below for all the amounts and the full list!
- Brussels Sprouts: Get fresh, firm ones. Shave them super thin so they’re tender and soak up all that tasty dressing.
- Pomegranate Arils: These little red gems are so pretty! They pop in your mouth with a sweet and tart flavor.
- Parmesan Cheese: Freshly shaved or grated works great. It adds a salty, nutty taste that makes everything better.
- Lemon Juice: Fresh squeezed is best! It makes the salad bright and cuts through the richness perfectly.
- Olive Oil: Go for good-quality extra virgin. It makes the dressing smooth and coats everything nicely.
How to Make Brussel Sprout Salad with Pomegranate
Okay, this salad comes together super fast. Just follow these easy steps, and you’ll have a gorgeous dish ready in no time!
Step 1: Prepare the Brussels Sprouts
Grab 1 pound of Brussels sprouts. Cut off the bottom stems and pull off any yucky leaves. Now here’s the fun part – use your food processor or a sharp knife to thinly shave them into ribbons. Put them in your big bowl.
Step 2: Make the Dressing
Time to whisk! Mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, and pepper in a small bowl. Keep whisking until it’s smooth and creamy.
Step 3: Toss the Salad
Pour that yummy dressing all over your shaved sprouts. Now get your hands in there! Massage and toss everything for about 2 minutes. Yeah, it sounds weird, but it works. Let it sit for 5 minutes to get tender.
Step 4: Add Toppings
Sprinkle on ½ cup pomegranate arils and ⅓ cup shaved Parmesan. So pretty, right? Gently fold everything together so the good stuff gets everywhere. Want more cheese? Go for it!
Step 5: Serve and Enjoy
Put your salad on a pretty platter or divide it up. Add a few extra pomegranate seeds and cheese on top if you want. Serve it right away while it’s fresh and DELICIOUS!
Tips for the Best Brussels Sprout Salad
- Shave sprouts thinly: Super-thin ribbons make them tender. Plus, they grab onto the dressing better.
- Massage the greens: This softens the sprouts and makes them less bitter. Your hands are the best tool!
- Let it rest: Give it 5-10 minutes after dressing. The flavors get cozy, and everything tastes better.
- Use fresh pomegranate: Fresh seeds are way better than the jarred ones. The flavor is so much brighter!
- Serve at room temperature: Cold salad tastes flat. Let it warm up a bit first for the best flavor.
Variations and Substitutions
Want to mix things up? This recipe is super flexible. You can swap stuff around, and it still tastes amazing!
- Nuts for crunch: Toss in some toasted walnuts, pecans, or almonds. They add great texture and healthy fats, too.
- Cheese alternatives: Try crumbled feta or goat cheese instead. Want it vegan? Use nutritional yeast – it’s pretty good!
- Sweetness boost: Add dried cranberries, chopped dates, or apple slices. More sweet stuff balances everything out nicely.
- Protein addition: Top it with grilled chicken, chickpeas, or quinoa. Now you’ve got a full meal, yum!
Frequently Asked Questions
Can I make this salad ahead of time?
Sure thing! Shave your Brussels sprouts up to a day ahead. Keep them in a container in the fridge. Then just dress the salad about 30 minutes before you eat.
How do I store leftover Brussels Sprout Salad?
Pop it in a sealed container in the fridge. It’ll keep for up to 2 days. The sprouts get softer, but they still taste great.
What should I serve with this salad?
It goes with everything! Try it with roasted chicken, grilled salmon, turkey, beef, or just pile up a bunch of veggie dishes. What do you think?
Can I use frozen Brussels sprouts?
Nope, stick with fresh ones for this. Frozen sprouts get too mushy when they thaw. They won’t shave right either.
How do I easily remove pomegranate arils?
Easy trick! Cut your pomegranate in half. Hold it cut-side down over a bowl. Then whack the back with a wooden spoon. The seeds fall right out!
Can I substitute the lemon juice?
Yep! Lime juice works great. Or try white wine vinegar or apple cider vinegar. You need something tangy to balance the flavors.
Is this salad gluten-free?
It sure is! Just make sure your Dijon mustard says gluten-free on it. Check your Parmesan label too, just to be safe.
Why are my Brussels sprouts bitter?
Massage them longer with the dressing. Let them sit for 10-15 minutes. Or try blanching them in boiling water for 30 seconds before shaving.
Brussels Sprout Salad with Pomegranate
Ingredients
- 1 pound Brussels sprouts trimmed
- ½ cup pomegranate arils
- ⅓ cup shaved Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment
- Food processor or mandoline
- Large Mixing Bowl
- Small bowl for dressing
Instructions
- Trim Brussels sprouts and pull off any damaged leaves before you start making the salad today.
- Shave Brussels sprouts really thin using a food processor or sharp knife into pretty ribbon pieces.
- Mix olive oil, lemon juice, mustard, garlic, salt, and pepper together in a small bowl well.
- Pour dressing over shaved sprouts and massage with your hands for 2 minutes to soften them.
- Let the dressed Brussels sprouts sit for 5 minutes so the flavors can blend nicely together.
- Toss in pomegranate arils and Parmesan cheese and gently mix to spread toppings around evenly.
- Put salad on a serving platter and add extra cheese and pomegranate on top if wanted.
- Serve right away at room temperature for the freshest taste and best texture ENJOY!!!
Notes
- Massage those Brussels sprouts with the dressing for 2 minutes to get rid of bitterness completely.
- Fresh pomegranate seeds taste way better than the ones from a jar you buy already.
- Store dressed salad in the fridge up to 2 days, but it gets softer over time.
- Add toasted nuts like walnuts or pecans for extra crunch and healthy fats you’ll love.
- Let the old salad sit out for 15 minutes before serving so it tastes its very best.
