Description
This Winter Brussel Sprout Salad with Roasted & Shaved Leaves balances earthy, caramelized roasted Brussels sprouts with vibrant, shaved raw ribbons for a crisp, refreshing crunch. Topped with toasted nuts, pomegranate seeds, and shaved cheese, it brings cozy warmth and bright flavors to winter and holiday tables. Perfect as a side or centerpiece, this seasonal salad celebrates comfort and freshness in every bite.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toss halved Brussels sprouts with olive oil, maple syrup, salt, and pepper; spread in a single layer on the baking sheet.
3. Roast for 20–25 minutes, shaking the pan halfway, until edges are golden and crisp; let cool for 5 minutes.
4. While roasting, thinly shave remaining Brussels sprouts into ribbons and toss with lemon juice and a drizzle of olive oil in a large bowl.
5. Combine roasted sprouts and shaved ribbons in the bowl and gently toss to mix.
6. Top with toasted pecans, pomegranate seeds, and shaved Parmesan; serve immediately while warm and crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: salad
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6
- Sodium: 180
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 6
- Cholesterol: 5
Keywords: winter brussel sprout salad, roasted brussel sprouts, shaved brussel sprouts, winter harvest salad, christmas brussel sprout salad, holiday salad, seasonal salad, roasted shaved salad