Roasted Brussels Sprouts Salad with parmesan, pomegranate, and a light lemon vinaigrette, is the perfect salad for any holiday or family dinner.
Roasted Brussels Sprouts Salad is the perfect addition to any holiday meal. You'll find a lot of recipes out there for raw Brussels sprout salad, but I much prefer the taste and texture of roasted Brussels sprouts. You may also find a lot of recipes where the Brussels sprouts are whole or halved, but my preference is definitely to make and serve a shaved Brussels sprout salad. When they're shaved, or shredded, not only are they easier to pick up with a fork, but the roasting time is super quick!
Onto the salad. Like I said above, when you think of a salad, you probably always think of using raw veggies. Brussels sprouts are quite bitter, but I love the flavor roasting brings out. This shaved Brussels sprout salad using roasted Brussels sprouts is absolute heaven.
I really wanted a lot of contrasting flavors and textures, and that is exactly what you get. The bitterness of the Brussels sprouts is offset by the sweetness of the pomegranate arils. The tartness of the lemon is offset by the saltiness of the parmesan. And the softness created by roasting the Brussels sprouts is complimented by the crunch in the pine nuts and pomegranate. It's like a flavor explosion in every bite.
I find this Brussels sprout salad to be the perfect addition to any wintertime family dinner and especially to holiday dinners. The red and green colors alone make it festive! The fact that the Brussels sprouts are sliced so thin make it especially easy for serving and it really cuts down on the cooking time.
Roasted Brussels Sprouts Salad
- 2 pounds Brussels Sprouts (fresh )
- 4 tablespoons olive oil (divided)
- ½ cup raw pine nuts
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup pomegranate seeds (arils)
- ½ cup freshly grated parmesan
- salt and pepper to taste
- Preheat oven to 375 F. While the oven is preheating, prepare the Brussels sprouts by trimming off the end and removing the outer leaves. Thinly slice sprouts. To do this, I highly recommend using a food processor with the blade attachment.
- Spread sliced Brussels sprouts into an even layer on a large baking sheet. Add half of the olive oil (about 2 tablespoons) and toss to evenly coat. Spread into a thin layer and roast in oven for 30 minutes. Halfway through the cooking time, add the pine nuts, stir, and spread out to an even layer. Remove from oven and allow to cool to room temperature. This can be made ahead up to this point and stored in the refrigerator in an airtight container until ready to serve.
- Add roasted Brussels sprouts and toasted pine nuts to a large bowl. Add remaining olive oil, lemon juice and zest. Toss to evenly coat. Add almost all of the parmesan and pomegranate seeds, reserving some for the top. Add salt and pepper to taste (it may require up to a full teaspoon of salt to offset the bitterness of the sprouts and the tartness of the lemon).
- Spoon into serving dish and top with reserved parmesan and pomegranate seeds.