Brussels Sprout, Pomegranate and Parmesan Salad

Brussel Sprout, pomegranate, salad on white oval plate

Course: Salad

Cuisine: American

Keyword: brussels sprout salad, brussels sprout slaw

Prep Time: 20

Servings: servings

Calories: 117kcal

A slaw like salad. The pomegranate give this savory salad just the right amount of sweet.

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Ingredients

1 pound Brussels sprouts, shredded
Seeds from 1/2 pomegranate
1/4 cup Shredded Parmesan cheese
1/4 cup Olive oil
3 tbsp Red wine vinegar
Juice of one lemon
1 tsp Sea Salt
1/4 cup Roasted slivered almonds, for garnish

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Instructions

Mix all ingredients together except for the almonds
Serve salad and garnish with almond slices and additional Parmesan

Notes

I used my Quisinart shredding blade for my Brussels sprouts and it makes a pretty fine slaw. You can also grade with a hand grader or chop with knife to make a more coarse salad.

I personally find that the easiest way to get pomegranate seeds out of the fruit is to cut in half (equator cut) and soak it in water for a bit. Then I manually peel the seeds out of the rind into the water. I use a fine food strainer to get any floating rind out of the water. I used 1/2 of the seeds for my salad and I plan to use the other 1/2 for a fun fall cocktail.

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