Fresh Brussels Sprouts Arugula Salad with Pomegranate and Parmesan
A vibrant and nutritious salad featuring earthy Brussels sprouts, peppery arugula, sweet pomegranate seeds, and rich Parmesan cheese.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Salad Spinner
- Sharp Knife
- Food Processor
Ingredients
Vegetables
- 2 cups Brussels Sprouts Trimmed and thinly sliced
- 2 cups Arugula Washed and dried
Fruits
- 1 cup Pomegranate Seeds Fresh or pre-packaged
Dairy
- 0.5 cup Parmesan Cheese Freshly shaved or grated
Condiments
- 3 tablespoons Olive Oil High-quality
- 1 medium Lemon Juice Juice of one lemon
Seasonings
- to taste Salt Kosher salt
- to taste Black Pepper Freshly ground
Instructions
- Wash the Brussels sprouts under cold water and pat dry.
- Trim the stem ends and remove any yellow or damaged leaves.
- Thinly slice the Brussels sprouts using a knife or food processor.
- Wash the arugula and dry it thoroughly.
- In a large mixing bowl, combine the sliced Brussels sprouts and arugula.
- Add the pomegranate seeds and toss gently.
- Whisk together olive oil and lemon juice, season with salt and pepper.
- Drizzle the dressing over the salad and toss gently.
- Add the Parmesan cheese and toss gently to combine.
- Serve immediately or store dressing separately until serving.
Notes
For added texture, consider adding toasted nuts or fruits like apples or pears.