Making a Brussels sprouts salad sounds intimidating, but it doesn't actually require much prep. Tossed with a combo of toasted almonds, shaved Parmesan, and pomegranate seeds, it's the best side for any get-together, most especially your fancy holiday dinner.
INGREDIENTS:
- 5 tbsp. extra-virgin olive oil
- 5 tbsp. lemon juice
- 1/4 c. freshly chopped parsley
- Kosher salt
- Freshly ground black pepper
- 2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
- 1/2 c. chopped toasted almonds
- 1/2 c. pomegranate seeds
- Shaved Parmesan, for serving
DIRECTIONS:
- In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
- Add Brussels sprouts and toss until completely coated.
- Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
- Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.
