Brussels Sprout Salad

By Lindsay Maitland HuntUpdated: Nov 7, 2022

3.6

11 Ratings

preview for This Brussels Sprout Salad Is The Perfect Holiday Side

We confess: We hopped aboard the Brussels sprouts train and never looked back. There's so many delicious ways to prepare them—roasting, grilling, deep frying...need we go on? But, one of favorite ways to prepare the famous sprouts is in a fresh salad. Tossed with a combo of toasted almonds, shaved Parmesan, and pomegranate seeds, this is the best holiday side for any get-together, most especially your fancy dinner.

Can Brussels sprouts be eaten raw?

Absolutely. If you're unsure about eating raw Brussels sprouts—no stress, it's totally fine! Brussels sprouts are completely safe to be eaten raw, and thinly sliced and tossed in this simple dressing? They're downright delicious.

How long should I marinate them in the dressing?

We recommend at least 20 minutes, but you can leave them sitting for up to four hours before serving! The longer they sit, the more the lemon and herb dressing will soak into your shredded sprouts, which we think is worth the extra time.

What pairs well with a Brussels sprouts salad?

This is a perfect side to your holiday ham or Thanksgiving turkey, but this salad goes with a variety of mains: baked pork chops, vegan meatloaf, butternut squash casserole. Pair it with your winter dinner as a fresh and easy side, switch up the fruit and have it as a refreshing summer salad, or serve it with your weeknight vegetarian dinner—these sprouts can do it all.

Hungry for more? Check out our favorite Thanksgiving salads for even more festive sides.

Tried making this hearty salad? Let us know how it went in the comments below!

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Yields:: 6
Prep Time:: 25 mins
Total Time:: 25 mins

Ingredients

5 tbsp.
extra-virgin olive oil
5 tbsp.
lemon juice
1/4 c.
freshly chopped parsley
Kosher salt
Freshly ground black pepper
2 lb.
Brussels sprouts, halved and thinly sliced (about 8 cups)
1/2 c.
chopped toasted almonds
1/2 c.
pomegranate seeds
Shaved Parmesan, for serving

Nutrition Information

Calories1434 Fat109 gSaturated fat14 gTrans fat0 gCholesterol3 mgSodium2388 mgCarbohydrates63 gFiber39 gSugar33 gProtein43 gVitamin D0 mcgCalcium589 mgIron14 mgPotassium3644 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
2. Step 2Add Brussels sprouts and toss until completely coated.
3. Step 3Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
4. Step 4Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.

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Lindsay Hunt

Lindsay Maitland Hunt

Contributing Recipe Editor

Lindsay Maitland Hunt is a writer and editor. She has published two cookbooks, Healthyish and Help Yourself. A fierce devotee of the Oxford comma, she is also passionate about linguistics, cheese, and romantic comedies. She is currently at work on a novel and publishes a newsletter at lmh.substack.com.