There is nothing we love more around here than a great holiday salad!
About a decade ago, Brussels sprouts made a huge splash and became popular not just in home kitchens but in restaurant kitchens, too. We quickly hopped aboard the sprouts train and have not looked back. There are many ways to prepare them; roasting, grilling, and deep-frying, one of our favorite ways to eat Brussels sprouts is raw! And there is no better place to do that than in a salad.
Making a Brussels sprouts salad sounds intimidating, but it doesn’t require much prep. Tossed with a combo of toasted almonds, shaved Parmesan, and pomegranate seeds, it’s the best side for any get-together, most especially your fancy holiday dinner.
Delish.com's Parmesan Brussels Sprouts Salad
Ingredients
- 5 tbsp. extra virgin olive oil
- 5 tbsp. lemon juice
- 1/4 cup freshly chopped parsley
- Kosher salt
- freshly ground black pepper
- 2 lbs. 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
- In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
- Add Brussels sprouts and toss until completely coated.
- Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
- Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
Images, text, and recipe shared from delish.com by Lindsay Maitland Hunt
