A delicious roasted and shaved Brussels sprouts salad finished with toasted hazelnuts, grated parmesan, and a tangy pomegranate molasses vinaigrette. 

Brussels Sprouts Salad with Hazelnuts Parmesan and Pomegranate Molasses Vinaigrette

I have a little bit of a confession. As you may already know based on my last post, I traveled up to New York City this past weekend to visit my sister, brother-in-law, and six-week-old (ridiculously cute and adorable) nephew.

We ended up eating all sorts of delicious things, but this amazing Brussels sprouts salad was one of my absolute favorites that my sister made for us while we were there. She gets all the credit for this one. Despite the fact that spring appears to be around the corner, I knew I had to re-make it and share it with you!

So, after arriving back home on Sunday morning in a daylight savings fog, I ran to the grocery store to grab Brussels sprouts and everything else I needed, rushed back home, and made it right then and there. Priorities, huh?

Roasted Brussels sprouts and pomegranate molasses

If you recall, this year has been the year of Brussels sprouts on the blog. I dedicated an entire week to new Brussels sprouts recipes back in November, and truthfully can’t wait to do it all over again next year. Oh yes, that will definitely be happening. Obviously, I couldn’t wait until next year to share this one.

For now, think of today’s recipe as a final farewell to my favorite winter sprouted vegetable! But seriously, move quickly and go out and buy Brussels sprouts…now! Despite my silent protests, I have a strong feeling they will disappear from stores altogether very, very soon.

And trust me, you need to make this dish.

Brussels sprout Halves

The best thing about this salad? It combines both caramelized and roasted Brussels sprout halves with raw, shaved Brussels sprouts!  It’s the perfect gateway dish for those who are still hesitant to eat raw Brussels sprouts and well, obviously, texture heaven for those of us who are not.

Although it is tossed with a vinaigrette and served room temperature (or cold from the fridge), it can definitely be served as a side dish to any number of things, or eaten on its own. We served it alongside seared and roasted pork tenderloin, if that gives you any ideas!

Brussels Sprouts Salad with Hazelnuts Parmesan and Pomegranate Molasses Vinaigrette

First things first, you’ll need to round up a few ingredients. For the vinaigrette, you’ll need fresh lemons, red wine vinegar, olive oil, Dijon mustard, and my new favorite thing: pomegranate molasses. 

For those unfamiliar with this ingredient, pomegranate molasses is essentially cooked down, concentrated pomegranate juice. It’s not as thick as traditional molasses, but has some similarities. It’s a staple ingredient in Lebanese cooking, and it’s known for its thick, tangy yet sweet and musky flavor.

Though it’s a bit hard to come by (note: I found some at my local Whole Foods in the baking section!), I highly, highly recommend picking up a bottle. You can even order it on Amazon! Don’t worry, it has all sorts of uses in the kitchen and it will disappear before you know it.

Brussels Sprouts Salad with Hazelnuts Parmesan and Pomegranate Molasses Vinaigrette

For the salad, aside from Brussels sprouts, you’ll need toasted and chopped hazelnuts and my favorite ingredient in the whole wide world, parmigiano-reggiano cheese.

The combination of the roasted and raw Brussels sprouts, tangy vinaigrette, nutty and salty cheese, and crunchy hazelnuts is out of this world. I also recommend adding a garnish of pomegranate arils for a splash of color! 

Brussels Sprouts Salad with Hazelnuts Parmesan and Pomegranate Molasses Vinaigrette

Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette

No ratings yet
Print Pin Review Save
Yield: 6 Servings
Prep: 15 minutes
Cook: 25 minutes
Additional Time: 5 minutes
Total: 45 minutes
A delicious roasted and shaved Brussels sprouts salad finished with toasted hazelnuts, grated parmesan, and a tangy pomegranate molasses vinaigrette. To add color, garnish and toss the salad with fresh pomegranate arils!

Ingredients

Pomegranate Molasses Vinaigrette:

  • 2 tablespoons (30 mL) fresh lemon juice
  • 2 tablespoons (30 mL) red wine vinegar
  • 2 teaspoons pomegranate molasses
  • 2 teaspoons Dijon mustard
  • ¼ cup (60 mL) extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Brussels Sprouts Salad:

  • 2½ lbs Brussels sprouts divided
  • 2 tablespoons (30 mL) extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • ¾ cup chopped toasted, skinned hazelnuts
  • 2½ ounces coarsely grated parmigiano-reggiano cheese
  • 1½ tablespoons pomegranate molasses

Optional Garnish:

  • pomegranate arils

Instructions 

  • Preheat the oven to 425°F (220°C) with a rack in the center position. Set aside 1¾ lbs of Brussels sprouts for roasting. Trim their ends and slice in half lengthwise. Place on a half sheet pan and toss with 2 tablespoons olive oil and a generous sprinkling of salt and pepper.
  • Roast for 20 to 25 minutes, tossing them gently halfway, or until caramelized on both sides. Allow to cool on a rack until lukewarm or room temperature.
  • Prepare Vinaigrette: In a large salad bowl, whisk together the lemon juice, red wine vinegar, pomegranate molasses, and Dijon mustard. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
  • Assemble Salad: Trim the ends of the remaining ¾ lb of Brussels sprouts. Using a mandolin or the thinnest blade disc attachment of your food processor, shave the sprouts thinly. Add the roasted and cooled Brussels sprout halves and shaved, raw Brussels sprouts to the bowl with the vinaigrette. Add the chopped hazelnuts. Toss the salad gently with the vinaigrette until coated evenly. Add the grated parmigiano-reggiano cheese and drizzle with 1 to 2 tablespoons (15 to 30 mL) of pomegranate molasses. Toss again, season with salt and pepper to taste, and serve at room temperature or chilled from the fridge. Top with pomegranate arils, if desired.

Tips for Success:

  • Salad can be prepared in advance and kept in an airtight container in the fridge for up to 3 to 4 days. To add color, garnish and toss the salad with fresh pomegranate arils!
Serving: 1serving, Calories: 357kcal, Carbohydrates: 17g, Protein: 9g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 24g, Cholesterol: 10mg, Sodium: 569mg, Fiber: 4g, Sugar: 8g
Author: Laura / A Beautiful Plate
Course: Salads
Cuisine: American