Brussels Sprouts and Pomegranate Salad
Author: Nicole
Ingredients
  • 1 pound of Brussel sprouts, divided
  • 4 tablespoons extra virgin olive oil, divided
  • 3 tablespoons freshly squeezed lemon juice (~ 1 lemon)
  • ¾ cup of pomegranate seeds (~ ½ pomegranate)
  • 2 ounces Pecorino-Romano cheese, shaved (~ ½ cup)
  • ¼ cup chopped flat leaf parsley
  • Flaky sea salt and freshly ground pepper
Instructions
  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Trim all of the Brussels sprouts – cut off a small sliver of the bottom and remove some of the top leaves. Set aside one fourth of the Brussels sprouts (for shredding) and cut the remaining into quarters lengthwise. Toss with 1 tablespoon olive oil, salt and pepper and spread on prepared baking sheet in one layer. Roast in oven for about 25 to 30 minutes until tender. Let cool for 10 minutes.
  3. Halve and thinly slice crosswise the remaining one fourth of Brussels sprouts. They will look shredded. Place them in a medium bowl.
  4. Whisk lemon juice, salt and pepper in a small bowl or measuring cup. Add olive oil in a slow stream, whisking until emulsified (well blended). Set aside.
  5. Using a vegetable peeler, shave cheese and place in bowl with shredded Brussels sprouts. Add roasted Brussels sprouts, pomegranate seeds and parsley and toss. Add dressing (a bit at a time) and toss again. (You may not need all of the dressing.)
  6. Serve immediately or cover and refrigerate (can be made 24 hours in advance). Let stand at room temperature for 30 minutes prior to serving.
Notes
* Recipe can be doubled or tripled.
* Check out this video about removing seeds from a pomegranate.
Recipe by Riegl Palate at https://www.rieglpalate.com/brussels-sprouts-and-pomegranate-salad/