There are a lot of delicious ways to prepare Brussels sprouts – roasting, cooking, and deep frying requirements we take place? That being said, we recognize that this preferred veggie can be delicious. When we intend to integrate this veggie right into our Thanksgiving or holiday dinner, we turn to this fresh, seasonal salad. With toasted almonds, shaved Parmesan, and pomegranate seeds, this is the holiday side that will certainly transform even the biggest Brussels grow haters.
Can Brussels sprouts be consumed raw?
Absolutely. If you’re uncertain about consuming raw Brussels sprouts – no stress and anxiety, it’s fine! Brussels sprouts are totally safe to be consumed raw, and very finely sliced and thrown in this easy dressing. They’re downright scrumptious.
Prepping your Brussels sprouts:
Prior to letting your Brussels sprouts marinate in your clothing, cut them in half and very finely cut them. We love the structure of thinly cut sprouts in this salad– the crunch is still there, however, and matches the remainder of our ingredients. You can do this by hand or with a mixer describe our shredded Brussels sprouts recipe for all of our ideas.
The length of time should I marinate them in the dressing?
We advise at least 20 minutes, but you can leave them sitting for approximately 4 hours prior to serving. The longer they sit, the more the lemon and natural herb clothing will certainly saturate right into your shredded sprouts, which we assume is worth the extra time.
Variations:
We like this salad as it is, yet do not hesitate to try out it. Swap out the shaved Parmesan for fallen-apart goat cheese, change the pomegranate seeds with dried cranberries or the toasted almonds with your preferred nut variety. Very same goes with easy clothing: add in garlic, and honey, or change up the fresh natural herbs to discover your perfect mix.
How to serve a Brussels sprout salad:
This is an ideal side to your vacation ham or Thanksgiving turkey, yet this salad selects a range of mains: baked pork chops, vegan meatloaf, or butternut squash casserole. Couple it with your winter months supper as a fresh and very easy side, or offer it with your weeknight vegetarian supper – these sprouts can do everything.
Attempted making this passionate salad? Let us recognize how it entered the comments listed below!
- YIELDS: 6 serving(s)
- PREP TIME: 25 minutes
- OVERALL TIME: 25 minutes
- CAL/SERV: 239
Ingredients
- 5 tablespoon. extra-virgin olive oil
- 5 tbsp. fresh lemon juice
- 1/4 c. sliced fresh parsley
- 2 tsp. kosher salt
- 1 tsp. newly ground black pepper
- 2 lb. Brussels sprouts, cut in half, very finely cut (concerning 8 c.)
- 1/2 c. chopped toasted almonds
- 1/2 c. pomegranate seeds
- Shaved Parmesan, for offering
Directions
Step 1
In a medium bowl, blend oil, lemon juice, parsley, salt, and pepper until incorporated. Add Brussels sprouts and toss till coated.
Step 2
Let rest, tossing sometimes, for at least 20 minutes or as much as 4 hours.
Step 3
Fold in almonds and pomegranate seeds. Leading with Parmesan.