Brussels Sprouts Arugula Salad with Pomegranate and Parmesan
Total Time
20 mins
Prep Time
20 mins
Cook Time
0 mins
Rating
0 out of 5 stars
(0)
Ingredients
4 to 6 servings
- 8 ounces Brussels sprouts, shaved or thinly sliced
- 6 ounces baby arugula, roughly chopped
- 1 1/2 cups candied pecans, homemade or store-bought
- 1 cup pomegranate arils
- 3/4 cup coarsely-grated Parmesan
- 1 large avocado, diced
- freshly-ground black pepper
- 1 batch shallot vinaigrette
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Preparation
Step 1
Make the vinaigrette. In a large bowl, whisk all of the ingredients together vigorously for 1 minute or until fully emulsified. (Or alternately, vigorously shake the ingredients together in a covered mason jar until fully emulsified.)
Step 2
Mix. Combine the salad ingredients in a large bowl. Drizzle evenly with the vinaigrette, then gently toss to combine.
Step 3
Serve. Serve immediately, garnished with a few extra twists of black pepper, and enjoy!
Step 4
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Chef's notes
Save time with store-bought shortcuts like pre-shredded Brussels and pre-seeded pomegranate arils from Trader Joe’s.
Grate the cheese by hand for extra flavor.
Prep the dressing up to 2 days in advance and combine all components except for avocado, arugula, and dressing just before serving.
