I’m excited to serve this easy green and red salad for Christmas dinner. Brussels Sprouts Salad with Pomegranate tastes best when made in advance so the lemon, honey and avocado oil has time to tenderize the Brussels sprouts.
Raw Brussels sprouts are a nutrient dense food helping to create a strong immune system. During the flu and cold season, I incorporate many immune boosting recipes. Roasted Brussels Sprouts is another healthy quick and easy recipe to add to your winter meals.
How to Make
It’s fastest to shred the Brussels sprouts in a food processor using the shredder attachment. If I’m making a small salad, I finely chopped the sprout with a knife. First, I cut the Brussels sprouts in half and then thinly slice each half. If you want to eliminate chopping, check your local grocery for shredded Brussels sprouts in the produce section.
Once shredded, squeeze lemon juice directly on the Brussels sprouts, then drizzle honey and avocado oil on top. Toss everything together and let rest 20 minutes up to 4 hours. Before serving, add the pomegranate seeds. You can easily de-seed a pomegranate by following these instructions.
Pomegranate seeds are high in antioxidants and have anti-tumor properties. If you want to incorporate more pomegranates into your diet also try Pomegranate Apple Salad.
Brussels Sprouts Salad with Pomegranate
Ingredients2 lbs. Brussels sprouts, halved and thinly sliced (about 8 cups)
1/4 cup freshly chopped parsley
1/2 cup pomegranate seeds
1/4 cup almonds (optional)
5 tbsp. lemon juice
3-5 tbsp. avocado oil
2 tbsp. honey
- Add Brussels sprouts and parsley to a bowl.
- Squeeze the juice of a lemon over the Brussel Sprouts. Drizzle the honey and oil over the top, and toss until completely coated.
- Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
- Before serving, mix in pomegranate seeds and nuts.