Brussels Sprout Salad

• servings: 6 servings
• total time: 25 minutes

Ingredients

5 tbsp. extra-virgin olive oil

5 tbsp. fresh lemon juice

1/4 c. chopped fresh parsley

2 tsp. kosher salt

1 tsp. freshly ground black pepper

2 lb. Brussels sprouts, halved, thinly sliced (about 8 c.)

1/2 c. chopped toasted almonds

1/2 c. pomegranate seeds

Shaved Parmesan, for serving

Directions

In a medium bowl, whisk oil, lemon juice, parsley, salt, and pepper until combined. Add Brussels sprouts and toss until coated.

Let sit, tossing occasionally, at least 20 minutes or up to 4 hours.

Fold in almonds and pomegranate seeds. Top with Parmesan.

Nutrition

• Calories: 239
• Total Fat: 18 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 1 mg
• Sodium: 398 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 7 g