Brussels Sprouts Salad with thinly sliced brussels sprouts, toasted almonds, real Parmesan shavings and easy lemon garlic dressing. This shaved brussel sprout salad is so good, you will be craving it in summer!
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:3 minutes
Total Time:18 minutes
Yield:6 servings (side dish) 1x
1 lb brussels sprouts
4 cups baby spinach, thinly sliced
2 small pomegranates (1 cup arils), seeded
1/2 cup slivered or sliced almonds
1/4 cup Parmesan shavings
4 tbsp olive oil, extra virgin
2 tbsp lemon juice or apple cider vinegar
1 tsp maple syrup
1 small garlic clove, grated
1/2 tsp salt
Ground black pepper, to taste
Trim the ends with paring knife and remove outer leaves from brussels sprouts.
Using sharp chef’s knife, slice brussels thinly. Alternatively you can use a food processor with slicing attachment. Transfer to a large salad bowl.
Toast almonds in a skillet on medium heat, stirring constantly. Transfer to a bowl with brussels.
Add spinach, pomegranate arils and Parmesan cheese.
In a small bowl, whisk with a fork olive oil, lemon juice, maple syrup, garlic, salt and pepper. Pour over salad.
Toss salad gently with tongs and let marinate for at least 1 hour.
Serve as a side dish or as a main entree.
Store: Refrigerate salad covered for up to 1 day.
Make Ahead: You can make ahead brussels sprouts salad for up to 24 hours with the dressing. Or up to 48 hours without dressing and almonds and combine everything at least 1 hour before serving.
Substitute slivered almonds with more affordable chopped whole almonds or pecans. Pistachios work well too.
Use real Parmesan cheese and shave it on a slicing side of a box grater.
Replace pomegranate with dried cranberries. If sweetened, please note salad will be sweeter.
Instead of spinach you can use kale, arugula or mixed salad greens.
If you really don’t like brussels sprouts, you can use shredded cabbage or even broccoli slaw.
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