Brussels Sprouts Arugula Salad with Pomegranate and Parmesan at home
- Yield 4
- Prep 20 minutes
- Total 20 minutes
Brussels Sprouts Arugula Salad with Pomegranate and Parmesan at home is a salad recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces Brussels sprouts, shaved or thinly sliced
- 6 ounces baby arugula, roughly chopped
- 1 1/2 cups candied pecans, homemade or store-bought
- 1 cup pomegranate arils
- 3/4 cup coarsely-grated Parmesan
- 1 large avocado, diced
- freshly-ground black pepper
- 1 batch shallot vinaigrette
Method
Make the vinaigrette. In a large bowl, whisk all of the ingredients together vigorously for 1 minute or until fully emulsified. (Or alternately, vigorously shake the ingredients together in a covered mason jar until fully emulsified.)
Stir Mix the salad ingredients in a large bowl. Spoon evenly with the vinaigrette, then gently toss to combine.
Plate Plate while it is hot, garnished with a few extra twists of black pepper, and enjoy!
