Description
Parmesan Brussels Sprouts Salad with Pomegranate is a vibrant and flavorful dish that brings a delightful crunch to your table. Roasted Brussels sprouts, juicy pomegranate seeds, and rich Parmesan cheese combine to create an eye-catching salad that pleases both the palate and the eyes. Easy to prepare yet impressive enough for special occasions, this salad is perfect for introducing fresh veggies to even the pickiest eaters. Enjoy it as a side or light meal at gatherings or busy weeknights!
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup pomegranate seeds
- ½ cup freshly grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the sprouts on the baking sheet in a single layer and roast for 20–25 minutes until golden brown and crispy.
- In a large bowl, combine roasted Brussels sprouts, pomegranate seeds, and Parmesan cheese. Drizzle with lemon juice and toss gently.
- Serve immediately on a platter or individual plates, garnished with extra pomegranate seeds and Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 180g)
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added crunch, consider mixing in sliced almonds or walnuts. Substitute Brussels sprouts with kale or spinach for variety. Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until ready to serve.