Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate

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)