Name: Brussels Sprout Salad with Lemon, Pomegranate, and Toasted Almonds Recipe
Prep time: 15 min
Total time: 20 min
Cuisine: American
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

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Introduction

This Brussels Sprout Salad is a fresh, tangy, and crunchy dish that highlights the natural flavors of the sprouts complemented by lemon, parsley, and a touch of sweetness from pomegranate seeds. Perfect as a light lunch or vibrant side, it’s easy to prepare and endlessly satisfying.

A close-up of a white plate filled with a fresh salad consisting of finely shredded bright green Brussels sprouts spread evenly as the base layer, topped with scattered shiny, deep red pomegranate seeds. Mixed throughout are chunks of toasted brown almonds and large thin pale yellow cheese shavings, likely Parmesan, resting on top and around the salad. The textures show a mix of crisp, crunchy, and smooth with a white marbled surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, whisk together the olive oil, lemon juice, parsley, kosher salt, and black pepper until well combined.
Step 2: Add the halved and thinly sliced Brussels sprouts to the bowl and toss thoroughly until they are evenly coated with the dressing.
Step 3: Let the salad sit for at least 20 minutes, tossing occasionally. You can also refrigerate and let it marinate for up to 4 hours to deepen the flavors.
Step 4: Just before serving, gently fold in the toasted almonds and pomegranate seeds for crunch and sweetness.
Step 5: Top the salad with shaved Parmesan cheese and serve immediately.

Tips & Variations

For extra flavor, toast the almonds until golden and fragrant before chopping and adding to the salad.
Swap out pomegranate seeds with dried cranberries or fresh apple slices for a different sweet note.
If you don’t have Parmesan, a sharp Pecorino or Asiago cheese works well as a substitute.
Massage the Brussels sprouts lightly with a pinch of salt before dressing to soften their texture slightly.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can toss it again before serving. Keep the Parmesan separate and add it just before serving to maintain its texture.

How to Serve

A close-up view of a fresh salad in a white bowl on a white marbled surface, showing finely shredded light and dark green leafy layers mixed evenly with whole brown nuts and scattered deep red pomegranate seeds. Thin, large pale yellow cheese shavings are spread on top and through the salad giving some texture contrast. A silver fork is partially inserted into the salad from the right side, lifting a mix of the layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, the salad benefits from resting for at least 20 minutes to allow the flavors to meld, and it can be made up to 4 hours ahead. Just toss occasionally while it sits, and add almonds, pomegranate seeds, and Parmesan before serving.

What if I can’t find fresh Brussels sprouts?

If fresh Brussels sprouts are not available, shaved frozen Brussels sprouts may work as a substitute, but be sure to thaw and drain them well to avoid excess moisture in the salad.