Looking for a fresh and vibrant salad that will tantalize your taste buds and impress your guests? Dive into the delightful world of our Pomegranate Shaved Brussels Sprouts Salad! This stunning dish combines the crunchy texture of shaved Brussels sprouts with the juicy burst of pomegranate seeds, all drizzled with a zesty lemon vinaigrette. Perfect for any occasion, this salad is not only a feast for the eyes but also a powerhouse of flavor and nutrition. Whether you're hosting a dinner party or simply looking to elevate your everyday meals, this recipe is sure to become a favorite. Ready to discover how to whip up this colorful creation in just 15 minutes? Let’s get started!
Ingredients
- 4 cups Brussels sprouts, shaved
- 1 cup pomegranate seeds
- 1/4 cup almonds, sliced
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored outer leaves.
- Using a sharp knife or a mandoline slicer, carefully shave the Brussels sprouts into thin, delicate slices. Aim for uniform, paper-thin cuts to ensure even texture and quick marination.
- In a large mixing bowl, combine the shaved Brussels sprouts, taking care to separate the thin slices to prevent clumping.
- In a small separate bowl, whisk together olive oil, fresh lemon juice, salt, and freshly ground black pepper to create a light vinaigrette dressing.
- Pour the prepared dressing over the shaved Brussels sprouts and gently toss to ensure each slice is evenly coated. Let the salad sit for 5-10 minutes to allow the sprouts to soften slightly and absorb the dressing.
- Toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
- Add pomegranate seeds and crumbled feta cheese to the dressed Brussels sprouts. Gently fold to distribute ingredients evenly.
- Sprinkle the toasted almonds over the top of the salad just before serving to maintain their crunch.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately at room temperature for the best flavor and texture.
Tips
- Choose Fresh Brussels Sprouts: Look for firm, bright green Brussels sprouts with no blemishes. Fresh sprouts will have a sweeter flavor and crisp texture.
- Use a Mandoline for Perfect Slices: For the best results, use a mandoline slicer to achieve paper-thin slices of Brussels sprouts. This ensures even marination and a delicate texture.
- Let It Marinate: Allow the salad to sit for 5-10 minutes after dressing it. This will help the Brussels sprouts soften slightly and absorb the flavors of the vinaigrette.
- Toast the Almonds: Toasting the almonds enhances their flavor and adds a delightful crunch. Keep an eye on them while toasting to prevent burning.
- Add Ingredients Just Before Serving: To maintain the crunchiness of the almonds and the freshness of the pomegranate seeds, add them to the salad right before serving.
- Experiment with Cheese: If you’re not a fan of feta, try substituting with goat cheese or even a vegan cheese alternative for a different flavor profile.
- Season to Taste: Don’t hesitate to adjust the seasoning with extra salt, pepper, or a splash of additional lemon juice to suit your palate.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 16g
Protein: 8g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
