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Brussels Sprout Salad Pomegranate

Brussels Sprout Salad with Pomegranate

A bright, healthy salad with thin Brussels sprouts, sweet pomegranate seeds, and nutty Parmesan cheese. The tangy lemon dressing brings it all together!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

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

Method
 

  1. Trim Brussels sprouts and pull off any damaged leaves before you start making the salad today.
  2. Shave Brussels sprouts really thin using a food processor or sharp knife into pretty ribbon pieces.
  3. Mix olive oil, lemon juice, mustard, garlic, salt, and pepper together in a small bowl well.
  4. Pour dressing over shaved sprouts and massage with your hands for 2 minutes to soften them.
  5. Let the dressed Brussels sprouts sit for 5 minutes so the flavors can blend nicely together.
  6. Toss in pomegranate arils and Parmesan cheese and gently mix to spread toppings around evenly.
  7. Put salad on a serving platter and add extra cheese and pomegranate on top if wanted.
  8. 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.