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Pomegranate Brussels sprout salad

Pomegranate Brussels Sprout Salad


  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Pomegranate Brussels Sprout Salad is such an easy, yet festive, holiday side dish. Use pre-shredded or shaved Brussels sprouts to make the prep even easier. Parmesan cheese, candied walnuts, pomegranate arils, and an easy lemon dressing to toss it all together. 


Scale

Ingredients

Salad Ingredients

  • 1lb shredded Brussels Sprouts
  • 2/3 cup Pomegranate Arils
  • 2/3 cup Candied Walnuts, roughly chopped
  • 1/2 cup shaved Parmesan Cheese

Lemon Dressing

  • 1/4 cup Olive Oil
  • 3 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey
  • Salt and Pepper

Instructions

  1. Mix Dressing. Either by shaking in a jar or whisking in a bowl, mix up the Lemon Dressing ingredients. Season with a heavy pinch of salt and pepper, to taste.
  2. Toss Salad. In a large bowl, toss the salad ingredients together and toss in the dressing to taste (depending on your preference, you may not use all the dressing). I like to reserve a few pomegranate arils, walnuts, and parmesan pieces to sprinkle on top.
  3. Serve and Enjoy. Best served soon after tossing. 

Notes

Leftovers: The salad is best eaten immediately after making. Leftovers can be stored in an airtight container in the fridge for 1-2 days, but it will become soft and soggy as it sits.

  • Category: Salad, Sides
  • Method: No Cook
  • Cuisine: American

Keywords: Brussels sprout salad, Shredded Brussels sprout Salad, Shaved Brussels sprout salad, holiday side dish, holiday salad, Pomegranate Brussels sprouts

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