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