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I love Brussels sprouts, so the idea of a Brussels sprouts salad doesn’t bother me. Once you taste this recipe, you’ll fall in love with them too. The spectrum of delicious ways to prepare Brussels sprouts is broad—roasting, grilling, deep-frying, baking, and even boiling. The popularity of this vegetable has grown significantly, though it can still be divisive. If you want to incorporate Brussels sprouts into your festive or holiday dinner, you must try this fresh, seasonal salad. With toasted almonds, shaved Parmesan, and pomegranate seeds, this is the holiday side dish that can convert even the biggest Brussels sprout skeptics.
Can Brussels sprouts be eaten raw? Absolutely! Shredding them and folding them into a salad is simple and surprisingly delicious. If you’re unsure about eating raw Brussels sprouts, don’t hesitate to try it! Thinly sliced and tossed in this simple dressing, shredded Brussels sprouts are perfectly safe to eat raw—and they’re simply delicious.
Prepping your Brussels sprouts:Before letting your Brussels sprouts marinate in the dressing, halve and thinly slice them. I love the texture of thinly sliced sprouts in this salad—the crunch remains, but it complements the rest of the ingredients beautifully. You can slice them by hand or use a food processor. (I’ll circle back with a detailed shredded Brussels sprouts recipe soon!)
Marinate them in the dressing:The recommended marinating time is 20 minutes, but you can leave them sitting for up to 4 hours before serving. The longer they sit, the more the lemon and herb dressing will soak into the shredded sprouts. Trust me, it’s worth the extra time!
Variations:I love this salad as it is, but feel free to experiment! Swap out the shaved Parmesan for crumbled goat cheese, replace the pomegranate seeds with dried cranberries, or substitute the toasted almonds with your favorite nut variety. The same goes for the simple dressing—add garlic, honey, or switch up the fresh herbs to find your ideal combination.
How to serve a Brussels sprout salad:This is a perfect side dish for roasts, but it also pairs well with a variety of mains: baked pork chops, vegan meatloaf, or butternut squash casserole. Serve it as a fresh and easy side for your winter dinners, or pair it with your weeknight vegetarian meals—this salad can do it all.
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
Directions:
1. In a medium bowl, whisk together the olive oil, lemon juice, parsley, salt, and pepper until combined. Add the Brussels sprouts and toss until evenly coated.
2. Let sit, tossing occasionally, for at least 20 minutes or up to 4 hours.
3. Just before serving, fold in the almonds and pomegranate seeds.
Top with shaved Parmesan.