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Brussels Sprout Salad Recipe

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4.2 from 6 reviews

This vibrant Brussels Sprout Salad combines thinly sliced fresh Brussels sprouts with a zesty lemon and olive oil dressing, complemented by toasted almonds, sweet pomegranate seeds, and topped with shaved Parmesan. It’s a refreshing and crunchy side dish perfect for any occasion.

Ingredients

Dressing

  • 5 tbsp. extra-virgin olive oil
  • 5 tbsp. fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper

Salad

  • 2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
  • 1/2 cup chopped toasted almonds
  • 1/2 cup pomegranate seeds
  • Shaved Parmesan, for serving

Instructions

  1. Prepare the dressing: In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, chopped parsley, kosher salt, and freshly ground black pepper until fully combined, creating a bright and flavorful dressing.
  2. Toss Brussels sprouts: Add the halved and thinly sliced Brussels sprouts to the bowl with the dressing. Toss thoroughly until every piece is well coated to ensure even flavor distribution throughout the salad.
  3. Marinate: Let the dressed Brussels sprouts sit at room temperature for at least 20 minutes, tossing occasionally. This allows the flavors to mellow and the Brussels sprouts to soften slightly. You can let it sit up to 4 hours for enhanced taste and texture.
  4. Add toppings: Fold in the chopped toasted almonds and pomegranate seeds gently to maintain their texture and add bursts of crunch and sweetness.
  5. Serve: Plate the salad and generously top with shaved Parmesan cheese just before serving for a savory finish and extra depth of flavor.

Notes

  • For a nut-free version, omit the toasted almonds or substitute with toasted pumpkin seeds.
  • Allowing the salad to marinate enhances the flavor and softens the Brussels sprouts, but it can be served immediately if pressed for time.
  • Use fresh, firm Brussels sprouts for the best texture and flavor.
  • Shaving Parmesan with a vegetable peeler creates delicate, attractive toppings.
  • This salad can be prepared a few hours ahead and kept refrigerated; add Parmesan just before serving to prevent sogginess.

Find it online: https://cookedbysarah.com/brussels-sprout-salad-recipe/