When autumn leaves begin to paint the ground with shades of gold and crimson, I find myself gravitating towards fresh, vibrant dishes that celebrate the season. One such dish is my Fresh Shredded Brussels Sprout Salad with Pomegranate and Almonds, a delightful mix that promises to surprise even the most skeptical of sprout enthusiasts. The moment you take a bite, the crunchy Brussels sprouts paired with the sweet bursts of pomegranate and the rich nuttiness of toasted almonds create a symphony of textures and flavors. Tossed in a zesty lemon-herb dressing, this salad is not just an accompaniment; it’s a celebration on a plate.
Ideal for those looking to refresh their meals without resorting to fast food, this wholesome salad can easily fit into any occasion, be it a cozy weeknight dinner or a festive gathering. Let’s dive into this simple yet stunning recipe that proves healthy eating can be both delicious and satisfying!
Why is this Brussels Sprout Salad a must-try?
Vibrant flavors: Each bite bursts with the zesty freshness of lemon and the sweetness of pomegranate, making it a standout dish.
Quick prep: With minimal ingredients and simple steps, you can whip up this salad in no time!
Nutritious choice: Packed with fiber and low in calories, it’s a guilt-free addition to any meal.
Versatile base: Customize it with your favorite nuts or cheeses, enhancing its appeal for everyone.
Crowd-pleaser: Perfect for holiday gatherings or weeknight dinners, this salad is sure to impress even the pickiest eaters!
Brussels Sprout Salad Ingredients
For the Dressing
• Extra-Virgin Olive Oil – Adds richness and helps emulsify the dressing; avocado oil can be a great substitute for a different flavor.
• Fresh Lemon Juice – Provides necessary acidity for balance; lime juice works beautifully as an alternative.
• Chopped Fresh Parsley – Imparts fresh herbal notes; cilantro can be swapped in for a unique twist.
• Kosher Salt – Enhances flavor, balancing the salad’s sweetness; feel free to use sea salt interchangeably.
• Freshly Ground Black Pepper – Offers a touch of heat; white pepper is a more mild substitute.
For the Salad
• Brussels Sprouts – The star of this dish, halved and thinly sliced to ensure maximum crunch; always choose fresh sprouts for the best results.
• Chopped Toasted Almonds – Adds a delightful nuttiness and satisfying crunch; pecans or walnuts can be substituted for variety.
• Pomegranate Seeds – Offer sweet-tart juiciness that elevates the salad; dried cranberries can serve as a sweeter alternative.
• Shaved Parmesan – Provides a savory finish that ties everything together; crumbled goat cheese or feta can enhance it creamily.
Feel free to mix and match ingredients to make this Brussels sprout salad your own!
How to Make Brussels Sprout Salad
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Prep Brussels Sprouts: Start by halving and thinly slicing the Brussels sprouts. Ensuring uniform thickness will help them marinate evenly, resulting in a deliciously flavored salad.
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Make Dressing: In a mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, chopped parsley, kosher salt, and freshly ground black pepper. Mix until it emulsifies nicely.
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Combine Ingredients: In a large bowl, toss the sliced Brussels sprouts with the dressing. Make sure they’re coated evenly for the best flavor experience.
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Marinate: Let the salad marinate for at least 20 minutes, or up to 4 hours. This marinating time allows the flavors to deepen and the sprouts to soften slightly.
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Add Toppings: Just before serving, sprinkle the salad with chopped toasted almonds, pomegranate seeds, and shaved Parmesan for a delightful crunch and flavor burst.
Optional: Drizzle a little balsamic reduction on top for an extra layer of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Brussels Sprout Salad?
Elevate your meal with delightful pairings that complement this vibrant salad beautifully!
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Roasted Chicken: Juicy, herb-infused chicken provides a savory contrast to the freshness of the salad, creating a balanced plate.
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Quinoa Pilaf: Fluffy, nutty quinoa adds an earthy depth that harmonizes with the salad’s crunchy textures while boosting protein content.
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Garlic Bread: Crispy, buttery garlic bread offers a satisfying crunch, making it a cozy addition to the freshness of the Brussels sprout salad.
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Grilled Salmon: The rich, buttery flavor of salmon pairs beautifully with the salad’s zesty notes, creating a wholesome and nutritious meal.
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Crispy Tofu: For a vegetarian option, crispy tofu complements the salad’s crunch while adding plant-based protein and a delightful texture.
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Fruit Tart: A light, fruity dessert like a tart or galette can cleanse the palate with its sweet-tart flavors, perfectly rounding off your meal.
Try these pairings to make your dinner a delightful feast that everyone will enjoy!
Expert Tips for the Best Brussels Sprout Salad
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Marinate Longer: Allowing the Brussels sprouts to marinate for longer than 20 minutes brings out a deeper flavor that enhances the overall taste of the salad.
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Slice Uniformly: Make sure to slice the Brussels sprouts thinly and evenly; thicker pieces won’t absorb the dressing well and may remain too crunchy.
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Toast Almonds: Always toast the almonds before adding them; this simple step intensifies their nuttiness and adds a delightful crunch to the salad.
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Customize Ingredients: Don’t hesitate to adjust the dressing or toppings according to your taste. Adding garlic or honey can provide an exciting twist to this Brussels sprout salad.
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Add Extra Veggies: Incorporating additional veggies like shredded carrots or thinly sliced radishes can elevate the salad’s color and flavor while adding more nutritional benefits.
How to Store and Freeze Brussels Sprout Salad
Fridge: Store your Brussels sprout salad in an airtight container in the refrigerator for up to 3 days. This keeps it fresh, crunchy, and flavorful.
Freezer: While it’s best enjoyed fresh, you can freeze the salad without the dressings or toppings for up to 1 month. Defrost in the fridge before serving.
Reheating: Reheating is not necessary; simply toss the salad with fresh toppings after removing from the refrigerator. The crunchy texture is best when served cold!
Dressings: If you’ve prepared the dressing in advance, keep it separate until you’re ready to serve to maintain the salad’s crispness.
Make Ahead Options
This Fresh Shredded Brussels Sprout Salad is perfect for busy home cooks looking to streamline their meal prep! You can slice the Brussels sprouts up to 24 hours in advance and store them in an airtight container in the refrigerator to keep them crisp. The dressing can also be prepped ahead (up to 3 days) and stored separately to ensure optimal freshness. Just remember to toss the salad with the dressing about 20 minutes before serving to allow the flavors to mesh beautifully without losing crunchiness. Add the toasted almonds, pomegranate seeds, and shaved Parmesan just before serving for a delightful burst of flavor that tastes just as vibrant as when made fresh!
Brussels Sprout Salad Variations
Feel free to get creative and tailor this salad to your personal preference!
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Dairy-Free: Substitute shaved Parmesan with nutritional yeast for a cheesy flavor without the dairy.
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Vegan: Replace honey in the dressing with agave syrup to keep it plant-based while adding a hint of sweetness.
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Spicy Kick: Add thinly sliced jalapeños or a pinch of red pepper flakes for those who love a little heat.
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Nut-Free: Use sunflower seeds instead of almonds to maintain crunchiness while keeping the salad allergy-friendly.
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Fruity Twist: Incorporate diced apples or mandarin segments for a refreshing burst of fruitiness that’ll complement the salad beautifully.
For a rustic feel, mix in roasted butternut squash for warmth and extra texture. This adds lovely autumnal notes to the dish!
- Herb Swap: Instead of parsley, try fresh dill or mint for an unexpected and invigorating flavor profile that excites the palate.
Each of these variations invites you to explore new flavors, making every serving uniquely your own!
Brussels Sprout Salad Recipe FAQs
How do I choose the best Brussels sprouts?
Absolutely! Look for Brussels sprouts that are firm and compact, with vibrant green leaves. Avoid any that have dark spots or yellowing, as this indicates overripeness. Fresh sprouts should feel heavy for their size; if they seem light or wilted, they may not be at their best.
How long can I store the Brussels sprout salad in the fridge?
You can store your Brussels sprout salad in an airtight container in the refrigerator for up to 3 days. Make sure to keep the dressing separate until serving to maintain the salad’s crunchiness; it’s the key to enjoying those fresh vibrant flavors!
Can I freeze Brussels sprout salad?
While it’s best enjoyed fresh, you can freeze the salad without the dressings or toppings for up to 1 month. To freeze, prepare the Brussels sprout salad and store it in an airtight container. When you’re ready to enjoy it, simply thaw it in the fridge overnight, then toss with fresh toppings before serving. This method preserves the salad’s texture and flavor.
What should I do if my Brussels sprouts are too crunchy after marinating?
Very! If the Brussels sprouts remain too crunchy, try slicing them thinner next time for better marination and absorption of the dressing. If you’re already at the serving stage, you might consider throwing the salad into a pan for a quick sauté over medium heat for a minute or two—this will soften them slightly without losing their characteristic freshness.
Is this salad suitable for those with allergies?
It depends! The salad is naturally vegetarian and gluten-free, but be cautious if you have tree nut allergies, as the toasted almonds can pose a risk. You can easily substitute with sunflower seeds or omit nuts entirely for a nut-free version. Always check with guests about specific dietary needs, ensuring everyone’s meal is enjoyable and safe!
Zesty Brussels Sprout Salad with Pomegranate and Almonds
Ingredients
Equipment
Method
- Start by halving and thinly slicing the Brussels sprouts.
- In a mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, chopped parsley, kosher salt, and freshly ground black pepper until emulsified.
- In a large bowl, toss the sliced Brussels sprouts with the dressing until evenly coated.
- Let the salad marinate for at least 20 minutes, up to 4 hours.
- Just before serving, sprinkle the salad with chopped toasted almonds, pomegranate seeds, and shaved Parmesan.