The Simple Plate

Roasted Brussel Sprout Salad w/ Lemon Pomegranate Dressing

Around the holidays, I’m not really okay with people using the word “salad.” But for this dish I’m making an exception. The deep roasted flavor of the shredded brussel sprouts balanced out with the light, refreshing taste of the lemon and pomegranate makes this an absolutely fabulous dish to serve around the holidays. Not only are the flavors bright and refreshing, a perfect balance to all that heavy holiday food, but it looks bright and cheery on the table. My husband polished off this whole dish in one evening it was so good. If you can, make the dressing the day before (not necessary), so the flavors can really melt together. But it’s also something you can throw together while the brussel sprouts cook. I shred my own brussel sprouts, but you can also find them pre-shredded at markets like Trader Joes. I also use fresh pomegranates, simply because I had one around, but pre-bought pomegranate seeds are just fine. Toss the dressing while the brussel sprouts are still warm in a bowl, this helps soften the seeds a bit and just gives them a nice texture. Enjoy!


For Salad

3 cups shredded Brussel sprouts

1 tsp kosher salt

1/2 tsp black pepper

1/2 lemon, juiced

Olive Oil for tossing

1/4 cup sliced almonds

For Dressing

1/4 cup pomegranate seeds (with juices)

1 tsp lemon zest

1 tbs lemon juice

1/3 cup Extra Virgin Olive Oil

1 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp red pepper flakes

How To:

1. Preheat the oven to 400 degrees and line a roasting pan with parchment paper.

2. Remove the stems from your brussel sprouts and then chop them with a sharp knife roughly, they should appear shredded apart but halved pieces are okay and welcome. You could also do this in a food processor, just don’t OVER pulse. We want a good mix of halves and shredded bits. There is no wrong here.

3. Toss with oil, salt, lemon juice and pepper. Roast for 25 min.

4. Mix together all the ingredients for the dressing and let it sit while the brussel sprouts cook.

5. When the brussel sprouts are done, transfer to a large serving bowl and immediately toss with the dressing and almonds. This helps soften those seeds up a bit. Serve with lemon zest, parmesan, bacon bits or even croutons!

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