Brussels Sprouts Arugula Salad with Pomegranate and Parmesan

I’ve been bringing this festive salad to just well-nigh every gathering this season and couldn’t love it more. It’s surprisingly quick and easy to throw together with a gorgeous mix of jeweled pomegranate arils, sweet pecans, salty Parm, shredded Brussels, linty avocado, peppery arugula and my favorite shallot vinaigrette. And the mix of salty and sweet, crunchy and creamy, tangy and peppery flavors here is veritably delightful! Friends alimony asking for the recipe, which is unchangingly the weightier sign!

I’ve gotten in the habit of reaching for a few store-bought shortcuts to speed things up — a bag of pre-shredded Brussels, pre-seeded pomegranate arils, and occasionally store-bought sweet nuts — which shave the prep time here lanugo to just 20 minutes. But finger self-ruling to make this salad with whatever ingredient swaps and add-ins you love weightier here. And while it would be a wonderful side dish for the holidays, we’ve moreover happily made a meal out of this one and find it to be so lovely and filling.

BRUSSELS SPROUTS ARUGULA SALAD INGREDIENTS

Here are some short notes on the items you'll need to prepare this Brussels sprouts salad:

• Brussels sprouts: I take the simple way and purchase a package of pre-shredded Brussels sprouts from the grocery, but you can shred your own by hand or with a food processor. (Here's a little lesson showing you how!)
• Arugula: The peppery taste of fresh baby arugula pairs well with the other sweet and creamy ingredients in this salad. Because this salad resembles a slaw, I prefer to give the arugula a brief rough chop before mixing it in.
• Pomegranate arils: These gorgeous small red gems provide each mouthful a great rush of sour flavor while also making the salad appear extra lovely and festive! If fresh pomegranate arils are not available, you may substitute dried cranberries or any other fruit you like.
• Avocado: Diced avocado lends a beautiful creamy texture to the salad.
• Candied pecans: I added my favorite handmade candied pecans, which provide a lovely burst of sweetness along with warming spices and a bit of fire. However, feel free to use your favorite store-bought candied nuts (Trader Joe's has a couple excellent alternatives!) Or any roasted nuts you choose (walnuts, almonds, pistachios, or hazelnuts).
• Parmesan: Freshly grated Parmigiano Reggiano gives a lovely saltiness and umami taste to this salad! I shredded mine on the coarse side of a box grater, but you could use shaved or finely grated Parmesan instead.
• Finally, I suggest dressing the salad with my favorite lemony shallot vinaigrette, which is prepared simply with garlic, olive oil, Dijon, shallot, and lemon. You may prepare the dressing up to two days in advance if you like.

TIPS FOR MAKING THIS SALAD

Full instructions for how to make this pomegranate salad are included in the recipe below, but here are a few helpful tips to keep in mind too!

• Save time with store-bought shortcuts. I purchased pre-shredded Brussels and pre-seeded pomegranate arils from Trader Joe’s to save time with this recipe! Feel free to also purchase your favorite store-bought candied nuts too.
• Grate the cheese by hand. I know I’m a broken record with this, but taking the extra minute or two to grate a block of Parmesan will add so much extra flavor to this salad (versus buying the pre-grated stuff)! Highly, highly recommend.
• Prep components in advance. If you are making this salad for the holidays or a busy gathering, you can prep the dressing up to 2 days in advance and also combine all of the components except for the avocado and arugula and dressing, which should be added and tossed together just before serving.
• Don’t forget to season! Give the salad a taste after tossing everything together and add extra salt and pepper if needed.

RECIPE VARIATIONS

• Use different greens: Use different salad greens in place of the Brussels and/or arugula, such as Romaine, spring greens or kale.
• Use different fruit: Use a different fruit in place of the pomegranate arils, such as pears, apples or oranges. Or you can also sub in some dried fruit, such as dried cranberries or cherries.
• Add a protein: Add your choice of cooked protein to the salad, such as bacon, steak, chicken, salmon, or shrimp.