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

Introduction

This Brussels Sprout Salad is a fresh and vibrant dish perfect for any season. With a zesty lemon dressing, crunchy almonds, and juicy pomegranate seeds, it’s a delightful way to enjoy this often overlooked vegetable.

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 the olive oil, lemon juice, chopped parsley, kosher salt, and black pepper until well combined. Add the thinly sliced Brussels sprouts to the bowl and toss thoroughly to coat them in the dressing.
2. Step 2: Let the salad sit at room temperature, tossing occasionally, for at least 20 minutes or up to 4 hours. This allows the flavors to meld and softens the sprouts slightly.
3. Step 3: Just before serving, fold in the toasted almonds and pomegranate seeds. Top the salad with shaved Parmesan for a savory finish.

Tips & Variations

• For extra crunch, try adding toasted pecans or walnuts instead of almonds.
• If you prefer a sweeter dressing, stir in a teaspoon of honey or maple syrup with the lemon juice and olive oil.
• To make it vegan, omit the Parmesan or use a dairy-free alternative.
• Use a mandoline to slice the Brussels sprouts thinly for a more delicate texture.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The Brussels sprouts may soften further over time. For best texture, add nuts, pomegranate seeds, and Parmesan fresh when serving. Reheating is not necessary or recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts work best for this salad as they hold their texture when thinly sliced. Frozen sprouts are usually too soft and watery once thawed and are not recommended.

How do I toast almonds quickly?

To toast almonds quickly, heat a dry skillet over medium heat and add the almonds. Stir frequently for 3 to 5 minutes until they turn golden and emit a nutty aroma. Be careful not to burn them.

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

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4.8 from 65 reviews

A fresh and vibrant Brussels Sprout Salad featuring thinly sliced brussels sprouts tossed with a zesty lemon and olive oil dressing, complemented by toasted almonds, sweet pomegranate seeds, and topped with shaved Parmesan for a delightful crunch and tangy flavor.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes to 4 hours (including resting time)
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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, for serving

Instructions

1. Make 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 the Brussels sprouts: Add the thinly sliced Brussels sprouts to the bowl with the dressing and toss thoroughly to coat each piece evenly in the mixture.
3. Marinate: Let the salad sit at room temperature, tossing occasionally, for at least 20 minutes to allow the flavors to meld and soften the sprouts, with the option to let it rest up to 4 hours for enhanced flavor.
4. Add toppings: Fold in the chopped toasted almonds and pomegranate seeds gently to maintain their crunch and juiciness.
5. Serve with Parmesan: Top the salad with shaved Parmesan before serving to add a rich, salty finish that balances the salad’s acidity and sweetness.

Notes

• For a nuttier flavor, toast the almonds lightly in a dry skillet before chopping.
• This salad benefits from resting time to soften the Brussels sprouts and deepen the flavors.
• Use a sharp knife or mandoline to slice the Brussels sprouts thinly for the best texture.
• Optional: Add a drizzle of honey or a pinch of chili flakes for a sweet-spicy twist.
• Can be served chilled or at room temperature, making it versatile for meals or gatherings.

Keywords: Brussels sprout salad, lemon dressing, pomegranate seeds, toasted almonds, shaved Parmesan, no-cook salad, healthy side dish