Go Back
Brussel Sprout Salad

Brussel Sprout Salad

Craving something fresh and exciting? This Brussel Sprout Salad serves up crispy Brussel sprouts, crunchy almonds, and sweet pomegranate seeds in a delightful dressing. Perfect as a light lunch or a vibrant side for dinner. Make it tonight for a healthy treat!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 TB olive oil
  • 2 TB rice vinegar
  • 2 TB lemon juice
  • 1/4 cup fresh parsley chopped
  • kosher salt
  • freshly ground black pepper
  • 2 lbs brussel sprouts halved & thinly sliced
  • 1/2 cup almonds
  • 1/2 cup pomegranate seeds
  • shaved parmesan for serving

Equipment

  • Chef's Knife
  • Whisk

Method
 

  1. In a large bowl, whisk olive oil, rice vinegar, lemon juice, salt and pepper.
  2. Add Brussels sprouts and toss to completely coat.
  3. Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
  4. Before serving sprinkle with almonds and pomegranate seeds then garnish with shaved Parmesan.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: It's not recommended to freeze this salad, as the texture will be affected.
  • Pairing: This salad pairs well with grilled fish or roasted chicken.
  • Try Variations: Experiment with different nuts or add grilled chicken for protein.
  • Fresh Ingredients: Always use the freshest Brussel sprouts and toppings for the best flavor.