Salads are a staple in my diet and one of my favorite new recipes to create! This Brussels sprout salad has craveable ingredients like freshly chopped sprouts, salty parmesan cheese, juicy pomegranates, and a tangy mustard dressing that leaves your diners wanting more. YUM! Crisp vegetables like Brussels sprouts tend to hold up well as a make-ahead fully dressed salad, making this a perfect hostess gift for dinner parties. Prep all the ingredients in advance, make the dressing a day or two before, then toss for a quick assembly when you are ready to serve and deliver. I like to top my Brussels sprout salad with seared halloumi cheese or proteins like sliced chicken or cubed salmon to complete the meal. This is the kind of food I want to eat for the healthy lifestyle I crave!
Brussels Sprout Salad
Crisp and fresh shaved Brussel sprouts paired with a tangy mustard and basil dressing topped with parmesan cheese and savory chives.
- 2 pounds Brussels sprouts halved, thinly sliced (about 8 c.)
- ½ Small red onion sliced
- ½ cup toasted almonds chopped
- ½ cup pomegranate seeds
- Parmesan shaved, to serve
- Chives chopped, to serve
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon mustard
- ¼ cup basil minced
- 1 clove garlic minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
In a large serving bowl, add Brussels sprouts, red onion, almonds, and pomegranate seeds. Set aside.
In a small bowl whisk oil, lemon juice, mustard, garlic, basil, salt and pepper until combined.
Drizzle the dressing over the Brussels sprout mixture. Toss with tongs until well combined.
Sprinkle with parmesan and chives.
This recipe was adapted from Delish’s Brussels Sprout Salad recipe.