Description
A refreshing and colorful shaved Brussels sprouts salad featuring pomegranate arils, diced red pear, pepitas, and Parmigiano Reggiano cheese, all tossed in a zesty lemon shallot vinaigrette. This easy-to-make salad combines crunchy textures and bright flavors, perfect as a light lunch or a vibrant side dish.
Ingredients
Salad
- 1 1/2 Pounds Brussels Sprouts (shaved)
- 1 Cup Pomegranate Arils
- 1 Large Red Pear (diced)
- 1/2 Cup Pepitas
- 1/2 Cup Parmigiano Reggiano (finely grated)
- 1/2 Cup Fresh Parsley (chopped)
Lemon Shallot Vinaigrette
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Lemon Juice (approximately juice of 2 lemons)
- 1 Large Shallot (finely diced)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
Instructions
- Make Dressing: Dice the shallot finely and place it in a small bowl with extra virgin olive oil, lemon juice, kosher salt, and ground black pepper. Whisk thoroughly until the ingredients are fully combined and emulsified. Set the dressing aside to allow flavors to meld while you prepare the rest of the salad.
- Shave Brussels Sprouts: Wash the Brussels sprouts well. Using a food processor fitted with a slicing blade, shave the Brussels sprouts finely. If you don’t have a food processor, carefully use a mandolin or a sharp knife to thinly slice the sprouts, aiming for a delicate texture.
- Prepare Salad: Transfer the shaved Brussels sprouts to a large mixing bowl. Add the pomegranate arils, diced red pear, pepitas, finely grated Parmigiano Reggiano cheese, and chopped fresh parsley to the bowl, layering in all the fresh ingredients to build vibrant flavor and texture.
- Toss Salad: Drizzle the prepared lemon shallot vinaigrette over the salad ingredients. Using salad tongs or two large spoons, toss gently but thoroughly until the salad is evenly coated with the dressing and all ingredients are well combined.
- Adjust Seasonings: Taste the salad and adjust seasoning as needed. You may want to add an additional pinch of salt, pepper, or a sprinkle of grated cheese on top to enhance the flavors further according to your preference.
- Serve and Store: Serve the salad immediately to enjoy its crisp texture and bright flavors. Store any leftovers in an airtight container in the refrigerator for up to three days. The salad’s flavors will continue to deepen and improve as it sits, making it an excellent option for make-ahead meals.
Notes
- Shaving Brussels sprouts thinly enhances the salad’s texture and makes it easier to eat raw.
- Using fresh lemon juice is key for a bright and fresh vinaigrette.
- The salad keeps well and tasting better over a day or two due to flavor melding.
- Substitute pepitas with toasted walnuts or almonds if desired.
- For a nut-free version, omit pepitas or replace with toasted sunflower seeds.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
