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5 from 9 votes

Brussel Sprout Salad Recipe

Full of shredded Brussel sprouts, pomegranate seeds, sliced almonds, and a little bit of shaved parmesan, this colorful salad has the perfect amount of crunch!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Kristyn Merkley

Ingredients

  • 4 TB olive oil
  • 2 TB rice vinegar
  • 2 TB lemon juice
  • 1/4 cup fresh parsley chopped
  • kosher salt
  • freshly ground black pepper
  • 2 lbs brussel sprouts halved & thinly sliced
  • 1/2 cup almonds
  • 1/2 cup pomegranate seeds
  • shaved parmesan for serving

Instructions

  • In a large bowl, whisk olive oil, rice vinegar, lemon juice, salt and pepper.
  • Add Brussels sprouts and toss to completely coat.
  • Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
  • Before serving sprinkle with almonds and pomegranate seeds then garnish with shaved Parmesan.

Nutrition

Calories: 345kcal | Carbohydrates: 28g | Protein: 11g | Fat: 23g | Saturated Fat: 2g | Sodium: 60mg | Potassium: 1077mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2025IU | Vitamin C: 202.8mg | Calcium: 148mg | Iron: 4.2mg