As the holiday season approaches, the hunt for fresh, vibrant dishes begins. Imagine stepping into your kitchen, greeted by the delightful aroma of toasted almonds mingling with zesty lemon. This isn’t just any salad it’s a Fresh Brussels Sprout Salad with Pomegranate and Almonds that transforms the humble Brussels sprout into a show-stopping side dish. The crispness of thinly sliced sprouts, the tang of bursting pomegranate seeds, and the crunch of nuts come together in a way that makes even skeptics rethink their stance.
This salad is not only a feast for the eyes but also packed with nutrients, making it the perfect addition to your Thanksgiving table. Whether you’re hosting a gathering or simply looking for a weeknight treat, this recipe offers versatility you can easily swap in your favorite nuts or cheese without compromising its deliciousness. Join me as we dive into this refreshing culinary adventure, ensuring your holiday meals are as satisfying as they are memorable!
Why love Thanksgiving: Brussels Sprout Salad?
Fresh, vibrant flavors: This Thanksgiving: Brussels Sprout Salad bursts with life, thanks to the combination of tart pomegranate seeds and crunchy almonds.
Quick to make: With minimal prep, you can whip up this salad in no time, freeing you to enjoy holiday festivities.
Nutritious side: Packed with vitamins, this salad is a health-conscious choice that doesn’t skimp on taste.
Crowd-pleasing appeal: Even those who aren’t fans of Brussels sprouts will find it hard to resist this flavor-packed dish.
Versatile options: Feel free to customize with your favorite nuts or cheeses for a personal touch.
This salad not only elevates your holiday dinner but also ensures you have a stunning, delicious dish that everyone will rave about!
Thanksgiving: Brussels Sprout Salad Ingredients
For the Dressing
• Extra-virgin olive oil – Adds richness and acts as the base of the dressing; opt for high-quality for a fuller flavor.
• Fresh lemon juice – Provides acidity to brighten the salad; feel free to use lime juice for a zesty twist.
• Chopped fresh parsley – Adds freshness and color, enhancing the overall appeal; cilantro or basil work well as substitutes.
• Kosher salt – Enhances all the flavors beautifully; sea salt can be exchanged if preferred.
• Freshly ground black pepper – Offers a warm piquancy; always use freshly ground for the most vibrant taste.
For the Salad
• Brussels sprouts – The star of this dish, halved and thinly sliced (about 8 cups); readied by hand or food processor for convenience.
• Chopped toasted almonds – Provides a delightful, crunchy texture; walnut or pecan can be great alternatives.
• Pomegranate seeds – Introduces sweetness and a pop of color, making the dish visually appealing; substitute with dried cranberries for a sweeter note.
• Shaved Parmesan – Complements the salad with a salty, creamy touch; crumbled goat cheese offers a tangy flavor instead.
Embrace the holiday spirit and prepare to impress your guests with this delightful Thanksgiving: Brussels Sprout Salad!
How to Make Thanksgiving: Brussels Sprout Salad
- Prepare Brussels sprouts: Begin by halving and then thinly slicing about 8 cups of Brussels sprouts. This will ensure they’re tender and manageable, offering a delightful crunch.
- Make the dressing: In a medium bowl, whisk together ⅓ cup of extra-virgin olive oil, the juice of one lemon, a handful of chopped fresh parsley, along with kosher salt and freshly ground black pepper to taste. Combine well!
- Combine: Toss the sliced Brussels sprouts in the freshly made dressing. Allow them to marinate for at least 20 minutes—this lets the flavors meld beautifully and can be left for up to 4 hours for even greater depth.
- Add toppings: Just before serving, sprinkle on the chopped toasted almonds, pomegranate seeds, and shaved Parmesan. This will maximize the crunch and visual appeal of your salad.
Optional: Garnish with additional parsley for a fresh touch before serving!
Exact quantities are listed in the recipe card below.
Thanksgiving: Brussels Sprout Salad Variations
Feel free to explore different takes on this delightful salad, adding a touch of creativity to your holiday feast.
- Nut-Free: Replace nuts with roasted chickpeas for a crunchy texture without the allergens.
- Vegan Cheese: Swap shaved Parmesan for a vegan alternative to keep it plant-based and creamy.
- Spicy Kick: Add a pinch of red pepper flakes or sliced jalapeños for a fiery twist that elevates the flavor profile.
- Citrus Burst: Incorporate orange segments or zest to complement the pomegranate and brighten the dish even more.
- Fruit Twist: Substitute pomegranate seeds with fresh blueberries or sliced strawberries for a different sweet note.
- Grain Boost: Toss in some cooked quinoa or farro for added texture and nutritional benefits.
- Herb Infusion: Experiment with different herbs like mint or dill to give the dressing a unique flavor dimension.
- Smoky Depth: Add smoked almonds or a drizzle of smoked olive oil to introduce a fascinating layer of taste.
How to Store and Freeze Thanksgiving: Brussels Sprout Salad
Fridge: Keep any leftover salad in an airtight container in the refrigerator for up to 2 days. The freshness of the salad is best enjoyed immediately after making it.
Freezer: Freezing is not recommended due to the salad’s delicate textures and ingredients, particularly Brussels sprouts and pomegranate seeds, which don’t thaw well.
Reheating: If you have dressed the greens ahead of time and want to serve it warm, briefly sauté the mixture in a pan, adding a splash of olive oil to reintroduce the freshness before serving.
Nut and Cheese Topping: If prepared ahead, store chopped nuts and cheese separately and add them just before serving for that delightful crunch in your Thanksgiving: Brussels Sprout Salad.
What to Serve with Thanksgiving: Brussels Sprout Salad?
Elevate your holiday meals with delightful pairings that complement the vibrant flavors of this refreshing salad.
- Roasted Turkey: A juicy, herbaceous turkey provides a traditional, savory contrast to the brightness of the salad.
- Garlic Mashed Potatoes: Creamy mashed potatoes, rich in buttery goodness, balance the crunchiness of the salad, creating a comforting combo.
- Honey-Glazed Carrots: Sweet, caramelized carrots add a delicious sweetness that harmonizes beautifully with the tart pomegranate seeds.
- Herb-Infused Quinoa: Nutty quinoa brings a wholesome element that pairs perfectly, enhancing the salad’s nutritional profile without overpowering it.
- Cranberry Sauce: A tart and sweet cranberry sauce offers a seasonal touch that echoes the flavors in the salad, making every bite exciting.
- Sparkling Wine: A crisp, bubbly wine cleanses the palate and refreshes with each sip, enhancing the overall dining experience without overshadowing the salad.
These pairings will not only elevate your meal but make your Thanksgiving table a feast for the eyes and the taste buds!
Make Ahead Options
These Thanksgiving: Brussels Sprout Salad ingredients are perfect for busy home cooks looking to save time during the holiday rush! You can prep the Brussels sprouts (about 8 cups) by slicing and storing them in an airtight container in the refrigerator for up to 3 days. The lemon-herb dressing can also be made in advance; just whisk together the olive oil, lemon juice, parsley, salt, and pepper and refrigerate it for up to 24 hours. When you’re ready to serve, simply toss the prepped sprouts in the dressing and add the toasted almonds and pomegranate seeds just before serving to keep everything crisp and fresh. This way, you’ll enjoy a delicious, stress-free meal with minimal effort!
Expert Tips for Thanksgiving: Brussels Sprout Salad
• Slice Thinly: Ensure Brussels sprouts are sliced thinly for the best texture and flavor absorption in this Thanksgiving: Brussels Sprout Salad.
• Dress Right Before Serving: To maintain the crunchiness, add nuts and cheese just before serving. This avoids sogginess and keeps the salad fresh.
• Experiment with Dressings: Don’t hesitate to jazz up your dressing! Adding minced garlic or a touch of honey can elevate the flavors.
• Prep Ahead: You can slice the Brussels sprouts and make the dressing ahead of time, then toss everything together when you’re ready to serve.
• Customize: Feel free to swap in your favorite nuts or cheeses to make this salad your own, while still keeping it a standout dish.
Thanksgiving: Brussels Sprout Salad Recipe FAQs
How do I choose ripe Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for ones that are firm and tightly packed, with a vibrant green color. Avoid any that have yellowing leaves or dark spots all over, as these can indicate spoilage.
How should I store leftovers?
To keep your Thanksgiving: Brussels Sprout Salad fresh, store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to consume it promptly for optimal texture, as the dressing can cause the sprouts to wilt over time.
Can I freeze Brussels sprout salad?
Very! However, freezing is not recommended due to the delicate nature of the ingredients. If you have any leftover salad, it’s best to enjoy it fresh. The Brussels sprouts and pomegranate seeds won’t thaw well, losing their crispness. If you want to save some, consider freezing just the Brussels sprouts for a later use in cooked dishes.
What if my salad is too soggy?
If your Thanksgiving: Brussels Sprout Salad turns out soggy, you can try a couple of tips to revive it. First, add more freshly sliced Brussels sprouts to bulk it up and absorb some of the excess moisture. You can also toss in extra toasted nuts or croutons for added crunch, which will help balance out the sogginess.
Are there any dietary considerations for this salad?
Absolutely! This salad is vegetarian and gluten-free, making it perfect for a variety of diets. However, if you’re serving someone with nut allergies, feel free to replace the almonds with seeds like sunflower seeds, and skip the cheese or use a dairy-free alternative to make it safe for them. Always check ingredient labels to accommodate dietary restrictions!
Thanksgiving Brussels Sprout Salad Your New Holiday Favorite
Ingredients
Equipment
Method
- Begin by halving and then thinly slicing about 8 cups of Brussels sprouts.
- In a medium bowl, whisk together ⅓ cup of extra-virgin olive oil, the juice of one lemon, chopped parsley, kosher salt, and black pepper to taste.
- Toss the sliced Brussels sprouts in the dressing and allow to marinate for at least 20 minutes.
- Just before serving, sprinkle on the chopped toasted almonds, pomegranate seeds, and shaved Parmesan.
- Optionally, garnish with additional parsley before serving.