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!
Equipment
- Food processor or mandoline
- Large Mixing Bowl
- Small bowl for dressing
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
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.