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!
- 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
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.
Calories: 345kcalCarbohydrates: 28gProtein: 11gFat: 23gSaturated Fat: 2gSodium: 60mgPotassium: 1077mgFiber: 11gSugar: 8gVitamin A: 2025IUVitamin C: 202.8mgCalcium: 148mgIron: 4.2mg