Brussels Sprout Salad Holiday Favorite!
Brussels Sprout Salad Holiday Favorite!
The Brussels Sprouts Salad is beautiful and delicious – it’s filled with shredded Brussels sprouts, pomegranate seeds, sliced ​​almonds and a bit of Parmesan cheese.
I have a new love for Brussels sprouts and it turns out there are so many ways to enjoy them! You can roast them in the oven, caramelize them, or even eat them raw and toss them into salads like this recipe. The options are endless!
Chopped Brussels Sprout Salad
I love roasted Brussels sprouts, but I recently learned that this little green veggie is just as delicious as a salad. I think this is one of the prettiest salads out there. It has so many wonderful flavors and colors!
A combination of crunchy, shaved (or chopped) Brussels sprouts and sweet pomegranate seeds with some Parmesan shavings makes for a delicious salad. Don’t forget the almonds – those give it a nice crunch!
Pomegranate seeds are one of my favorite fruits. They’re not the easiest to eat – getting the seeds out can be tricky – but you can actually buy them pre-seeded at the store. Trust me, no Brussels sprouts salad is complete without pomegranate seeds!
This salad is perfect for any dinner dish. Chicken, beef, pork and even pasta are great! You can even have a small salad for a light lunch. Full and healthy!
How to Make Brussels Sprouts Salad
bean sprouts. Start by cutting the Brussels sprouts. You can chop them by shredding them, or halve them. Either way is perfect for this recipe. As you can see from the photo, I roughly chopped mine, mostly in large chunks.
(notes: You don’t need to cook Brussels sprouts. Raw bean sprouts make this salad tangy and crunchy. Embrace the crunch! )
dressing. For the dressing, whisk together olive oil, rice vinegar, lemon juice, and salt and pepper in a large bowl. Toss the Brussels sprouts into a bowl and toss to coat. Make sure the Brussels sprouts are fully coated with the dressing.
sit. Let the Brussels sprouts sit in the dressing for about 20 minutes before serving. You can let it sit for 4 hours (in the refrigerator) before you’re ready to serve. Just before serving, add almonds, pomegranate seeds, and garnish with Parmesan shavings.
in advance? Once you put the dressing on the salad, its texture won’t last for a day or so. But you can chop up the Brussels sprouts a few days in advance and keep them in a ziploc bag until you’re ready to mix everything together with the dressing. Make sure to add the dressing within 4 hours of serving the salad.
How to Shred Brussels Sprouts?
Shredding Brussels sprouts is super easy! There are several options here:
- Use a knife: Cut off the ends of the Brussels sprouts. Then cut the Brussels sprouts in half. Flip them cut side down and chop until they’re all chopped, or to your liking.
- Using a food processor: Simply run the Brussels sprouts through a food processor until they are all chopped.
Salad Additions and Substitutions:
You can add or substitute any of the ingredients below!
- dried cranberries
- chopped apples
- chopped onion
- crumbled bacon
- goat cheese
- Walnut
- walnut
For more salad recipes, check out:
course salad
American food
Prep time 5 minutes
Cook Time 20 minutes
Total time 25 minutes
Serving Size 4
Calories 345 kcal
by Lil’ Luna
- 4 TB olive oil
- 2 TB rice vinegar
- 2 TB lemon juice
- 1/4 cup fresh parsley chopped
- coarse salt
- Freshly ground black pepper
- 2 pounds Brussels sprouts halved and thinly sliced
- 1/2 cup almonds
- 1/2 cup pomegranate seeds
- Shaved Parmesan cheese for serving
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In a large bowl, whisk olive oil, rice vinegar, lemon juice, salt and pepper.
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Add the Brussels sprouts and toss to combine.
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Sit down, tossing occasionally, at least 20 minutes to 4 hours before serving.
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Sprinkle with almonds and pomegranate seeds before serving, then garnish with shaved parmesan.