The Brussels sprouts in this salad get their chance to shine in two different ways – roasted and shredded. Add to that some juicy pomegranate seeds and the salad results in a bunch of different tasty textures.
Start off by roasting about three-quarters of your Brussels sprouts. While those are in the oven, cut the remaining one-quarter of sprouts into shreds. These end up acting more like the lettuce in the salad.
You’ll need seeds from about half of a pomegranate (roughly three-quarters of a cup). While I like to cut a whole pomegranate in half and start peeling away the seeds from the pomegranate, there are a few easier and less messy techniques found in this video from the BBC’s Good Food blog. Or you may be able to procure containers of seeds at your grocery store – making this salad even easier to prepare.
The dressing is simple – good quality extra virgin olive oil and freshly squeezed lemon juice. Top this off with some freshly shaved cheese such as Pecorino-Romano. Alternately you could use feta or goat cheese.
The salad will stand up to being made the night before you serve it. Take it out of the refrigerator for about 30 minutes prior to serving.
If you want to make it heartier (more of a main dish than a side salad), you can add shredded chicken or some cooked rice or grains (barley, faro, etc.).
| Brussels Sprouts and Pomegranate Salad | Print |
- 1 pound of Brussel sprouts, divided
- 4 tablespoons extra virgin olive oil, divided
- 3 tablespoons freshly squeezed lemon juice (~ 1 lemon)
- ¾ cup of pomegranate seeds (~ ½ pomegranate)
- 2 ounces Pecorino-Romano cheese, shaved (~ ½ cup)
- ¼ cup chopped flat leaf parsley
- Flaky sea salt and freshly ground pepper
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Trim all of the Brussels sprouts – cut off a small sliver of the bottom and remove some of the top leaves. Set aside one fourth of the Brussels sprouts (for shredding) and cut the remaining into quarters lengthwise. Toss with 1 tablespoon olive oil, salt and pepper and spread on prepared baking sheet in one layer. Roast in oven for about 25 to 30 minutes until tender. Let cool for 10 minutes.
- Halve and thinly slice crosswise the remaining one fourth of Brussels sprouts. They will look shredded. Place them in a medium bowl.
- Whisk lemon juice, salt and pepper in a small bowl or measuring cup. Add olive oil in a slow stream, whisking until emulsified (well blended). Set aside.
- Using a vegetable peeler, shave cheese and place in bowl with shredded Brussels sprouts. Add roasted Brussels sprouts, pomegranate seeds and parsley and toss. Add dressing (a bit at a time) and toss again. (You may not need all of the dressing.)
- Serve immediately or cover and refrigerate (can be made 24 hours in advance). Let stand at room temperature for 30 minutes prior to serving.
* Check out this video about removing seeds from a pomegranate.
Source: Adapted from Kristin Donnelly’s Modern Potluck (2016)
And it looks good too
Dad – Thank you – tastes good and looks good!