Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate

Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate

Ingredients (7)

  • 2 pounds Brussels sprouts
  • ½ cup extra-virgin olive oil
  • kosher salt and black pepper, freshly ground
  • 1 (2-ounce) chunk Pecorino-Romano cheese
  • Arils from 1 pomegranate (about ¾ cup; see note), or 1 medium granny smith or honey crisp apple, cored and finely chopped
  • 3 tablespoons fresh lemon juice, plus more for seasoning
  • ¼ cupfresh flat-leaf parsley, chopped
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Nutritional Information
  • Calories210
  • Fat15.82g
  • Saturated fat3.16g
  • Trans fat
  • Carbs14.22g
  • Fiber5.0g
  • Sugar5.05g
  • Protein6.22g
  • Cholesterol7.37mg
  • Sodium130.59mg
  • Nutritional Analysis per serving (8 servings) Powered by

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This satisfying salad shows off two great ways to use Brussels sprouts: as caramelized, roasted chunks and as sweet, raw shreds. To turn this into an even heftier salad, add some cooked lentils or grains, like barley or faro. It’s vegetarian and gluten-free.

Game Plan: To remove the arils from a pomegranate, use a sharp knife to halve it crosswise. Fill a bowl with cold water. Hold one of the pomegranate halves with the seeds side down over the bowl and whack it hard all over with a wooden spoon, until most of the seeds fall into the bowl. Repeat with the other pomegranate half. Skim off the white pith and drain the seeds.

Also: The salad can be refrigerated overnight. Bring to a cool room temperature and taste and re-season, if necessary, before serving. It can stand at room temperature for 2 hours.

(Photo: Yossy Arefi)

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  1. 1Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
  2. 2Trim and quarter, lengthwise, about three-fourths of the Brussels sprouts. Put the sprouts in a large bowl, toss them with 3 tablespoons of the olive oil, and season with salt and pepper. Spread them out on the prepared baking sheet and roast for about 30 minutes, until browned and tender. Let cool to warm.
  3. 3Halve and thinly slice, crosswise, the remaining one-fourth of the Brussels sprouts so they’re shredded. Put them into a large bowl and add the roasted sprouts.
  4. 4Using a vegetable peeler, shave the cheese and break it into rough pieces. (You should have a heaping ½ cup.) Add the cheese to the bowl of sprouts and toss with the pomegranate arils, lemon juice, and the remaining 5 tablespoons olive oil. Season with salt and pepper and more lemon juice, if desired. Add the parsley, toss again, and serve.
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