Brussels  Sprouts Salad

Elegant Brussels Sprouts Salad with thinly sliced brussels, fresh spinach, toasted almonds, Parmesan cheese shavings, and lemon garlic dressing. The flavor combination is so outstanding you will be craving it all year long, not just at the holidays!

Brussels Sprouts Baby Spinach Pomegranate Slivered Almonds Parmesan Olive Oil Lemon Juice Garlic Maple Syrup Salt &Pepper

Ingredients You Need

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. Deseed pomegranate for arils.


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.


Refrigerate salad covered for up to 1 day.


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