Shaved Sprouts Salad

Looking for a tasty, elegant looking salad for a special occasion, but don’t really feel like fussing about it?

Have I got a salad for you!

There was a slight miscommunication between my husband and myself when planning and prepping the salad for our feast day, and this was not the Brussels sprout salad he was expecting, but he turned out loving it anyway, so no harm, no foul, and, really nice, easy salad.

Thanks to the folx at for the basic recipe, which I, of course, adapted. I would offer a link, but it is paywalled, so… here’s my version. For free.

•5 tbsp lemon juice
•5 tbsp olive oil
•1/2 tsp parsley
•1/2 tsp black pepper
•1/2 tsp Garden Salad Seasoning

•1 bag shaved Brussels sprouts
•1/2 cup Marcona almonds
•1/2 cup pomegranate seeds
•Shaved Parmesan

A note about the Parmesan: if you are making this salad for a vegetarian, Parmesan cheese is made with animal rennet, so it is not vegetarian.

Whisk the vinaigrette ingredients together until well blended, then pour over the shaved Brussels sprouts and toss.

This, I thought, was the really cool thing about this salad…

you do this at least 20 minutes and up to four hours before you plan to serve!

So, there I was, finishing of the rest of our Thanksgiving foods, and the salad was, mostly, just sitting there minding its own business. All I had to do was give it a little toss when I thought about it.

Just before serving, add the pomegranate seeds, almonds, and cheese, then toss again and you are good to go.

More than enough salad for four folx or so, along with the rest of the feast.

And, kinda festive looking, too.



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