Brussels Sprouts Arugula Salad with Pomegranate and Parmesan Recipe
If you’re searching for a dish that’s as beautiful as it is delicious, look no further than this Brussels Sprouts Arugula Salad with Pomegranate and Parmesan. It’s a plateful of fresh, crisp greens tossed with jeweled pomegranate seeds, shards of savory Parmesan, and a tangy, honey-bright dressing that makes every bite feel like a celebration. Whether you’re hosting a holiday meal or craving a quick lunch packed with color and flavor, this salad has it all — fresh crunch, sweet pops, a touch of richness, and absolutely zero fuss.
Ingredients You’ll Need
The best part of this Brussels Sprouts Arugula Salad with Pomegranate and Parmesan is its straightforward, vibrant ingredients. Each one brings something unique — whether it’s the earthy crunch, peppery bite, creamy notes, or just a sparkle of sweetness, every part sings in perfect harmony.
- Brussels sprouts (4 cups, thinly sliced): Shaved raw Brussels sprouts add amazing crunch and a gentle nuttiness that pairs brilliantly with the other flavors.
- Fresh arugula (3 cups): This leafy green brings lively pepperiness and balances the hearty sprouts with delicate freshness.
- Pomegranate seeds (1/2 cup): These sweet, ruby-red gems pop in your mouth and bring bright color and juicy sweetness to the mix.
- Shaved Parmesan cheese (1/3 cup): Soft, nutty Parmesan ribbons add satisfying richness and a pleasant salty kick.
- Toasted walnuts or pecans (1/4 cup, optional): For extra crunch and flavorful depth, toss in some nuts — and feel free to sub with pumpkin seeds for a different twist.
- Extra virgin olive oil (3 tablespoons): The foundation of a silky, flavorful dressing with gorgeous sheen and body.
- Fresh lemon juice (1 tablespoon): Adds zippy brightness to tie all the flavors together in the lightest, freshest way.
- Dijon mustard (1 teaspoon): Just a dab for mild heat and clever emulsifying power in the dressing.
- Honey (1 teaspoon): Balances out the tang and spice with gentle, natural sweetness.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing every ingredient’s unique flavor.
How to Make Brussels Sprouts Arugula Salad with Pomegranate and Parmesan
Step 1: Whisk the Dressing
Start by grabbing a large salad bowl — you’ll use it for everything, so less cleanup! Add the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk these together vigorously until the dressing is smooth, lightly golden, and just thick enough to cling to greens. Doing this directly in the serving bowl saves time and ensures all your veggies get even coverage.
Step 2: Prep the Brussels Sprouts and Arugula
Make sure your Brussels sprouts are trimmed and sliced as thinly as possible. This helps them soak up the flavorful dressing and softens their texture. Toss the sliced sprouts and fresh arugula into the bowl. The combination of hearty sprouts and feathery arugula gives this Brussels Sprouts Arugula Salad with Pomegranate and Parmesan its unforgettable texture and taste.
Step 3: Toss and Combine
Use clean hands or salad tongs to toss everything together until the Brussels sprouts and arugula are evenly coated in that zingy dressing. Take a moment to admire the lively green color — that’s your first hint at how fresh and vibrant this salad will taste!
Step 4: Add Pomegranate, Parmesan, and Nuts
Gently fold in the pomegranate seeds, delicate Parmesan shavings, and – if you like a little extra crunch – the toasted walnuts or pecans. Don’t overmix here; you want those pops of color and texture to stand out. This is the step that transforms a simple salad into a festive masterpiece.
Step 5: Serve Immediately
Dish your Brussels Sprouts Arugula Salad with Pomegranate and Parmesan right away so every bite is crisp and lively. If you’re prepping ahead, wait to add the pomegranate seeds until just before serving to keep them juicy and bright.
How to Serve Brussels Sprouts Arugula Salad with Pomegranate and Parmesan
Garnishes
Add a flourish of extra pomegranate seeds, a few more Parmesan shavings, and maybe a dusting of freshly cracked black pepper just before serving. It not only makes the salad look utterly dazzling, but each extra touch adds a little more excitement to every forkful.
Side Dishes
This salad plays well with so many dishes! Serve it alongside roast chicken, grilled salmon, turkey, or a simple pasta for a meal that feels fancy with minimal effort. The crisp and tangy flavors make it a perfect palate-cleanser, brightening up any rich main course.
Creative Ways to Present
You can serve this Brussels Sprouts Arugula Salad with Pomegranate and Parmesan piled high on a platter for a family-style feast, or portion it into individual bowls or mason jars for a picnic or packed lunch. For an appetizer twist, spoon it onto Belgian endive leaves or crostini for gorgeous bite-sized starters.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate. The Brussels sprouts hold up surprisingly well, staying crunchy for up to a day, though the arugula is best eaten sooner rather than later for peak freshness.
Freezing
Freezing is not recommended for Brussels Sprouts Arugula Salad with Pomegranate and Parmesan, as the greens and pomegranate seeds lose their crispness and fresh appeal. The magic here is all about texture, so enjoy it fresh!
Reheating
This salad is meant to be enjoyed cold or at room temperature. If it has chilled in the fridge, just give it a quick toss to redistribute the dressing before serving. No need for any reheating — it’s delicious just as it is!
FAQs
Can I prep Brussels sprouts and arugula ahead of time?
Yes! You can slice the Brussels sprouts and store them in a sealed bag or container in the fridge a day ahead. Wait to add the arugula and dressing until just before serving for the freshest crunch and flavor.
What can I substitute for nuts if I have an allergy?
Pumpkin seeds make a wonderful, safe swap for walnuts or pecans, adding the crunch you want without any nuts. You can also skip them entirely if preferred — the salad still tastes fantastic!
How do I make this salad vegan?
For a vegan version of Brussels Sprouts Arugula Salad with Pomegranate and Parmesan, simply omit the Parmesan cheese or use your favorite plant-based alternative. Swap the honey in the dressing with maple syrup or agave, and you’re good to go.
Can I use pre-shaved Brussels sprouts?
Absolutely! Pre-shaved Brussels sprouts save time and effort, and are widely available at grocery stores. Give them a quick chop if the pieces are very large so they blend nicely with the arugula.
Why add the pomegranate seeds last?
Adding pomegranate seeds just before serving keeps them juicy and prevents them from bleeding into the greens. This way, your Brussels Sprouts Arugula Salad with Pomegranate and Parmesan looks stunning and tastes incredibly fresh every time.
Final Thoughts
This Brussels Sprouts Arugula Salad with Pomegranate and Parmesan is a joy to make and even more wonderful to share. Its blend of lively flavors, satisfying crunch, and jewel-toned beauty makes it the kind of recipe you’ll want on repeat all year long. Give it a try — it may just become your new go-to salad for every occasion!
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Brussels Sprouts Arugula Salad with Pomegranate and Parmesan Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Vegetarian
Description
This Brussels Sprouts Arugula Salad with Pomegranate and Parmesan is a delightful mix of flavors and textures, perfect for a light and refreshing meal or a side dish. The combination of thinly sliced Brussels sprouts, fresh arugula, juicy pomegranate seeds, and savory Parmesan cheese is tossed in a tangy dressing for a vibrant and nutritious salad.
Ingredients
Brussels Sprouts:
4 cups thinly sliced Brussels sprouts
Arugula:
3 cups fresh arugula
Pomegranate Seeds:
1/2 cup
Parmesan Cheese:
1/3 cup shaved
Walnuts or Pecans (optional):
1/4 cup toasted
Extra Virgin Olive Oil:
3 tablespoons
Lemon Juice:
1 tablespoon fresh
Dijon Mustard:
1 teaspoon
Honey:
1 teaspoon
Salt and Pepper:
to taste
Instructions
- Prepare the Dressing: In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Toss the Greens: Add Brussels sprouts and arugula to the bowl, toss well in the dressing.
- Add Toppings: Gently fold in pomegranate seeds, Parmesan, and nuts if using.
- Serve: Enjoy immediately for best taste.
Notes
- For added crunch, substitute toasted nuts with pumpkin seeds.
- If preparing ahead, add pomegranate seeds just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
