Brussel Sprout Salad Recipe

Brussel Sprout Salad Recipe

How To Make Brussel Sprout Salad

Pomegranate seeds give this brussel sprout salad a bright pop of flavor and color. Shaved parmesan lends a nice salty-savory taste to the dish.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 4tbspolive oil
  • 2tbsprice vinegar
  • 2tbsplemon juice
  • ¼cupfresh parsley,chopped
  • kosher salt
  • freshly ground black pepper
  • 2lbsbrussel sprouts,halved & thinly sliced
  • ½cupalmonds
  • ½cuppomegranate seeds
  • parmesan,shaved for serving


  1. In a large bowl, whisk olive oil, rice vinegar, lemon juice, salt and pepper.

  2. Add Brussels sprouts and toss to completely coat.

  3. Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.

  4. Before serving sprinkle with almonds and pomegranate seeds then garnish with shaved Parmesan.


  • Calories: 345.03kcal
  • Fat: 23.44g
  • Saturated Fat: 2.73g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 15.58g
  • Polyunsaturated Fat: 4.00g
  • Carbohydrates: 29.56g
  • Fiber: 12.10g
  • Sugar: 8.97g
  • Protein: 12.04g
  • Sodium: 696.81mg
  • Calcium: 156.09mg
  • Potassium: 1105.55mg
  • Iron: 4.31mg
  • Vitamin A: 102.21µg
  • Vitamin C: 202.93mg
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