Brussels Sprout Salad with Lemon, Parsley, Almonds, and Pomegranate Seeds Recipe

Introduction

This Brussels sprout salad is a fresh and vibrant way to enjoy a classic winter vegetable. With a tangy lemon dressing, crunchy almonds, and bright pomegranate seeds, it offers a perfect balance of flavors and textures.

Ingredients

• 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
• 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. Step 1: In a medium bowl, whisk together olive oil, lemon juice, parsley, salt, and pepper until well combined.
2. Step 2: Add the halved and thinly sliced Brussels sprouts to the dressing and toss thoroughly to coat.
3. Step 3: Let the salad sit at room temperature, tossing occasionally, for at least 20 minutes or up to 4 hours to allow flavors to meld.
4. Step 4: Just before serving, fold in the toasted almonds and pomegranate seeds.
5. Step 5: Top the salad with shaved Parmesan and serve immediately.

Tips & Variations

• For extra crunch, lightly toast the almonds before chopping.
• Substitute walnuts or pecans if almonds aren’t available.
• Add a drizzle of honey to the dressing for a touch of sweetness.
• Use a vegetable peeler to shave the Brussels sprouts into thinner ribbons for a lighter texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the toasted nuts and Parmesan separate until ready to serve to maintain their texture. Re-toss the salad before serving, but it is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can toss the Brussels sprouts in the dressing and refrigerate for up to 4 hours before adding the nuts and pomegranate seeds and serving.

What can I substitute for Parmesan to make it vegetarian?

You can use a vegetarian hard cheese or nutritional yeast for a similar savory flavor without animal rennet.

Brussels Sprout Salad with Lemon, Parsley, Almonds, and Pomegranate Seeds Recipe

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★★★★★

4.7 from 148 reviews

• Author: Elara
• Total Time: 20-255 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegetarian

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Description

A fresh and vibrant Brussels Sprout Salad featuring thinly sliced Brussels sprouts tossed with a zesty lemon and olive oil dressing, accented with toasted almonds, juicy pomegranate seeds, and topped with shaved Parmesan cheese. This salad is perfect as a light side dish or a healthy snack, combining crunchy textures and bright flavors.

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Ingredients

Scale 1x2x3x

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 cheese, for serving

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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 well combined to create a flavorful dressing.
2. Toss the Brussels Sprouts: Add the halved and thinly sliced Brussels sprouts to the bowl with the dressing. Toss thoroughly to coat all the sprouts evenly with the dressing.
3. Marinate the Salad: Allow the salad to sit, tossing occasionally, for at least 20 minutes and up to 4 hours. This helps soften the sprouts slightly and enhances the flavor absorption.
4. Add Texture and Fruit: Fold in the chopped toasted almonds and pomegranate seeds gently to incorporate crunch and a burst of sweetness to the salad.
5. Serve with Parmesan: Garnish the salad with shaved Parmesan cheese on top before serving for an extra layer of savory flavor.

Notes

• For best texture, slice the Brussels sprouts thinly using a sharp knife or a mandoline slicer.
• To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
• The salad can be prepared a few hours ahead, which helps the flavors meld and the sprouts soften slightly.
• For a nut-free version, omit the almonds and substitute with pumpkin seeds or sunflower seeds.
• This salad pairs well with grilled chicken or fish for a light meal.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Brussels Sprout Salad, Lemon Dressing, Pomegranate Salad, Healthy Salad, Vegetarian Salad, Nutty Salad