Brussels Sprout Salad with Lemon, Pomegranate, and Toasted Almonds Recipe
Introduction
This Brussels Sprout Salad is a fresh and vibrant dish that balances tangy lemon, crunchy almonds, and sweet pomegranate seeds. It’s perfect as a light lunch or a zesty side for dinner.
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, 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 olive oil, lemon juice, parsley, salt, and pepper until well combined. Add the halved and thinly sliced Brussels sprouts and toss thoroughly to coat.
- Step 2: Let the salad sit, tossing occasionally, for at least 20 minutes to allow the flavors to meld. You can let it sit up to 4 hours if desired.
- Step 3: Fold in the chopped toasted almonds and pomegranate seeds. Finish by topping the salad with shaved Parmesan before serving.
Tips & Variations
- For extra crunch, toast the almonds lightly in a dry pan before chopping.
- Swap pomegranate seeds for dried cranberries if pomegranates are not in season.
- Add a touch of honey to the dressing if you prefer a sweeter balance to the tart lemon juice.
- Use shaved Pecorino or Asiago in place of Parmesan for a different flavor profile.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The Brussels sprouts will soften over time, so it’s best enjoyed fresh or within a day. If needed, bring to room temperature and toss gently before serving. Keep the Parmesan separate until ready to serve to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, you can prepare the salad up to 4 hours ahead and let it marinate in the dressing. For longer storage, add almonds, pomegranate seeds, and Parmesan just before serving to keep them fresh.
What can I substitute if I don’t have fresh lemon juice?
If fresh lemon juice isn’t available, you can use an equal amount of white wine vinegar or apple cider vinegar. They will provide acidity but with a slightly different flavor.
PrintBrussels Sprout Salad with Lemon, Pomegranate, and Toasted Almonds Recipe
A vibrant and refreshing Brussels Sprout Salad featuring thinly sliced sprouts tossed in a zesty lemon-parsley vinaigrette, topped with toasted almonds, juicy pomegranate seeds, and shaved Parmesan. Perfect as a light side dish or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes (including marinating)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
- 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 the mixture is well combined and emulsified.
- Toss Brussels sprouts: Add the halved and thinly sliced Brussels sprouts to the bowl with the dressing. Toss thoroughly to ensure all the sprouts are evenly coated with the vinaigrette.
- Marinate: Let the salad sit at room temperature for at least 20 minutes, tossing occasionally to redistribute the dressing. The salad can marinate for up to 4 hours to allow the flavors to meld and the sprouts to soften slightly.
- Add toppings: Fold in the toasted chopped almonds and pomegranate seeds gently to combine them throughout the salad.
- Serve: Plate the salad and top generously with shaved Parmesan cheese before serving. Enjoy immediately for best texture and flavor.
Notes
- You can prepare this salad a few hours ahead; the marinating time enhances the flavor and softens the Brussels sprouts.
- For a nut-free version, omit the almonds or substitute with toasted seeds like pumpkin or sunflower seeds.
- Pomegranate seeds add a sweet, tart crunch; substitute with dried cranberries if pomegranate is unavailable.
- Adjust salt and pepper to taste depending on your preference.
- Shaved Parmesan can be replaced with a vegan cheese alternative to suit dietary restrictions.
Keywords: Brussels sprout salad, healthy salad, vegetarian salad, lemon vinaigrette salad, pomegranate salad, almond salad
