A truly exceptional roasted and shaved Brussels sprouts salad, elevated with the delightful crunch of toasted hazelnuts, the savory depth of grated Parmigiano-Reggiano, and a bright, tangy pomegranate molasses vinaigrette. This dish promises a symphony of sophisticated flavors and intriguing textures in every bite, making it a memorable addition to any meal.

Irresistible Roasted & Shaved Brussels Sprouts Salad with Tangy Pomegranate Molasses Vinaigrette, Hazelnuts & Parmesan

Let me begin with a little confession, one that might resonate with anyone who has fallen head over heels for a new recipe. This past weekend, I had the pleasure of traveling to the bustling streets of New York City. My main objective was to visit my sister, my brother-in-law, and their utterly adorable six-week-old nephew. There’s nothing quite like the joy and warmth of family, especially when a tiny, ridiculously cute new member is involved.

Beyond the delightful family moments and endless cuddles, our trip was also a vibrant culinary exploration. New York City, true to its reputation, offered an incredible array of delicious foods. However, among all the memorable meals, one dish stood out remarkably: an amazing Brussels sprouts salad crafted by my sister. She truly deserves all the credit for this inspired creation. Even though spring’s gentle whispers are beginning to hint at warmer days and different seasonal produce, I knew immediately that I absolutely had to recreate this masterpiece and share its magic with you all.

The craving to make this exceptional salad was so strong that as soon as I returned home on Sunday morning, still a bit disoriented from the daylight savings time change, I prioritized acquiring the ingredients. My first stop was the grocery store to gather fresh Brussels sprouts and everything else needed. I rushed back, and without a moment’s hesitation, prepared the salad right away. Some might call it an impulsive act, but I consider it a testament to how truly special this healthy Brussels sprouts salad is. It quickly became an urgent culinary mission!

My Enduring Passion for Brussels Sprouts

For those who have followed my culinary adventures on this blog, you’ll know that this year has been a dedicated celebration of Brussels sprouts. My admiration for these often-underestimated miniature cabbages reached new heights last November when I devoted an entire week to unveiling new and exciting Brussels sprouts recipes. And, to be completely honest, I’m already eagerly anticipating doing it all over again next year. Yes, a second “Brussels Sprouts Week” is definitely on the horizon!

Given my profound affection for these wholesome green gems, the thought of waiting until next year to share this particular recipe was simply out of the question. Consider today’s post a magnificent, albeit temporary, farewell to my beloved winter sprouted vegetable. However, a crucial piece of advice: do not delay! Head to your local market and stock up on fresh Brussels sprouts now, while they are still plentiful and at their prime. Despite my silent wishes for their year-round availability, I have a strong feeling they will soon disappear from store shelves as spring truly blooms. And seriously, you absolutely need to experience this exquisite salad before the season changes.

This isn’t merely a recipe; it’s an invitation to experience Brussels sprouts in a fresh, exciting way. It beautifully balances hearty and healthy elements, creating a dish that’s both satisfying and invigorating. Its vibrant flavors and diverse textures are crafted to convert even the most hesitant palates into dedicated Brussels sprouts enthusiasts, proving just how versatile and delicious this vegetable can be. Whether you’re seeking a unique side dish for a special occasion or a flavorful way to incorporate more vegetables into your diet, this salad is an ideal choice.

A Harmonious Blend of Textures: Roasted Meets Raw

What truly elevates this Brussels sprouts salad, setting it apart from countless other recipes? It’s the ingenious and delightful combination of two distinct preparations: caramelized, tender-crisp roasted Brussels sprout halves alongside thinly sliced, vibrant raw Brussels sprouts. This thoughtful duality in preparation creates an extraordinary textural contrast that is nothing short of culinary brilliance. For those who harbor any skepticism about consuming raw Brussels sprouts, this dish serves as the perfect, gentle introduction. The comforting sweetness and softened texture of the roasted sprouts beautifully complement the fresh, slightly peppery bite and satisfying crunch of the raw ones, easing you into an appreciation for their uncooked form. For us already-devoted Brussels sprouts lovers, it’s pure texture heaven, offering a delightful interplay of soft and crunchy in every forkful.

Another compelling aspect of this salad is its remarkable versatility. While it’s typically tossed with its bright vinaigrette and served at a pleasant room temperature, it is equally delicious chilled straight from the refrigerator. This characteristic makes it an exceptional candidate for meal prepping, as its flavors tend to deepen and meld even more beautifully over time. It proudly stands as a substantial side dish that pairs wonderfully with an extensive range of main courses, or it can be savored entirely on its own as a light yet immensely satisfying vegetarian meal. During our recent family gathering, we perfectly paired this salad with a expertly seared and roasted pork tenderloin, and the combination was truly divine. However, do not feel limited by this suggestion – imagine its exquisite balance alongside grilled salmon, pan-seared chicken, or even a hearty lentil burger. The possibilities for enjoyment are genuinely endless!

Spotlight on the Star Ingredients: A Culinary Deep Dive

To embark on the creation of this truly captivating Brussels sprouts salad, you will need to gather a select group of ingredients, each meticulously chosen for its crucial role in orchestrating a symphony of flavors and textures. Let’s delve into the components, beginning with the vinaigrette, which serves as the foundational element, binding all the delicious parts together.

Crafting the Tangy Pomegranate Molasses Vinaigrette

The vinaigrette is a vibrant blend designed to awaken the palate:

• Fresh Lemon Juice: This is absolutely essential for imparting a bright, zesty acidity that expertly cuts through the richness of the other ingredients and provides a refreshing lift to the entire salad.
• Red Wine Vinegar: It introduces another layer of complex acidity, along with subtle fruity notes that complement the pomegranate beautifully.
• Extra Virgin Olive Oil: The cornerstone of any premium vinaigrette, providing a luxurious mouthfeel and aiding in the emulsification process. Always opt for a high-quality extra virgin olive oil to ensure the best flavor foundation for your dressing.
• Dijon Mustard: This often-underestimated ingredient is a true secret weapon in vinaigrettes! Not only does it act as a natural emulsifier, helping to bind the oil and vinegar into a smooth, cohesive dressing, but it also contributes a subtle, tangy pungency that brilliantly enhances and rounds out the other flavors.
• And now, for the ingredient that truly transforms this vinaigrette into something extraordinary: Pomegranate Molasses.

For those unfamiliar with this intriguing ingredient, pomegranate molasses is essentially pure pomegranate juice that has been patiently simmered and reduced until it achieves a thick, syrupy consistency. While it shares the “molasses” moniker, it possesses a distinctly different character from traditional sugarcane molasses; it’s less viscous and not as intensely sweet. Instead, it boasts a profoundly unique flavor profile: intensely tangy and tart, with a subtle underlying sweetness and a distinctive, rich, musky, and concentrated fruity depth. It is a venerable cornerstone ingredient in Lebanese and other Middle Eastern cuisines, highly prized for its exceptional ability to infuse both savory and sweet dishes with a complex balance of sour and sweet notes.

While locating it might require a little searching beyond your standard grocery store aisles (Tip: I often find it in the international foods or even the baking section of specialty stores like Whole Foods!), I wholeheartedly and enthusiastically recommend making the effort to procure a bottle. Its singular flavor is genuinely irreplaceable and will undoubtedly become a staple in your pantry. If local availability proves challenging, rest assured! You can conveniently order it easily online. Furthermore, there’s no need to worry about it languishing unused; pomegranate molasses is incredibly versatile and has a multitude of amazing uses in the kitchen, from creating exquisite glazes for roasted meats and vegetables to enhancing other salad dressings and even craft cocktails. It will most certainly be enjoyed and disappear before you realize it!

The Heart of the Salad: Brussels Sprouts, Hazelnuts & Parmigiano-Reggiano

Beyond the dressing, these key components form the core of the salad’s character:

• Brussels Sprouts: Naturally, they are the undeniable stars of this flavorful dish! We will be showcasing them in two delightful forms – both tender and caramelized after roasting, and thinly shaved raw to provide a wonderfully crisp and fresh textural element.
• Toasted and Chopped Hazelnuts: These nuts are not just an addition; they are a crucial component, contributing a fantastic, satisfying crunch and a rich, earthy, subtly sweet, and wonderfully aromatic flavor that perfectly complements the Brussels sprouts. Toasting them beforehand is an essential step, as it intensifies their inherent nutty flavor and also helps in easily removing their skins, thereby enhancing both the taste and the overall texture.
• Parmigiano-Reggiano Cheese: This is, without a doubt, my favorite ingredient in the entire culinary world! The complex salty, umami-rich, and distinctively nutty notes of freshly grated, authentic Parmigiano-Reggiano are simply unparalleled. Always prioritize sourcing a high-quality wedge and grate it yourself just before serving for the most vibrant flavor and that irresistible melt-in-your-mouth texture.

The harmonious synergy created by these carefully selected ingredients is truly magical. The inherent sweetness that emerges from the roasted Brussels sprouts, the invigorating crisp bite offered by the raw ones, the complex and delightful tang of the pomegranate molasses vinaigrette, the deeply savory and umami-packed richness of the Parmigiano-Reggiano cheese, and the incredibly satisfying crunch provided by the toasted hazelnuts all converge to create an intricate flavor profile that is, quite simply, out of this world. For an elevated touch of visual splendor and an additional burst of juicy, tart sweetness, I wholeheartedly recommend garnishing this magnificent salad with a sprinkling of fresh, ruby-red pomegranate arils. Their vibrant color and delightful pop of flavor will undeniably elevate the salad to even greater heights of deliciousness.

Crafting Your Perfect Brussels Sprouts Salad: A Detailed Guide

Creating this stunning and flavorful salad is a surprisingly straightforward process, but paying close attention to a few key details during preparation will ensure you achieve the most spectacular and delicious result. Let’s walk through the preparation of each integral component, ensuring every step is clear and easy to follow.

Preparing the Brussels Sprouts: A Dual Delight Method

1. Roasting for Depth and Sweetness: Begin by preheating your oven to a robust 425°F (220°C) with a rack positioned in the center. This high heat is paramount for achieving that desirable deep caramelization. Set aside approximately 1¾ lbs of your Brussels sprouts specifically for roasting. Thoroughly trim their tough ends, remove any discolored outer leaves, and then carefully slice each sprout in half lengthwise. Arrange these halved sprouts in a single layer on a large half-sheet pan. Drizzle them generously with 2 tablespoons of extra virgin olive oil, and season liberally with kosher salt and freshly ground black pepper. Roast for 20 to 25 minutes, making sure to gently toss them halfway through the cooking time to ensure even browning and beautiful caramelization on both cut sides. Once they are wonderfully tender with crisp, caramelized edges, remove them from the oven and allow them to cool completely on a rack until they reach a pleasant lukewarm or room temperature. This cooling step is crucial to prevent the finished salad from wilting when later combined with the vinaigrette.
2. Shaving for Crispness and Freshness: For the remaining ¾ lb of Brussels sprouts, trim their ends and remove any loose outer leaves. The objective here is to achieve extremely thin, almost translucent slices. A mandolin slicer is your ideal tool for this task, as it will consistently produce uniform, paper-thin shavings. If a mandolin is unavailable, the thinnest blade disc attachment of your food processor can also perform this job efficiently. Alternatively, a very sharp chef’s knife and a steady, careful hand can yield decent results, though it will naturally require more time and precision. These raw, thinly shaved sprouts will contribute a vital crisp, fresh, and slightly peppery texture that beautifully contrasts the roasted halves in the final salad.

Whipping Up the Exquisite Pomegranate Molasses Vinaigrette

This vinaigrette is remarkably simple to prepare and bursts with complex, bright flavors:

1. In a large salad bowl (ensure it’s spacious enough to comfortably hold the entire assembled salad), combine the fresh lemon juice, red wine vinegar, pomegranate molasses, and Dijon mustard.
2. With one hand, continuously and vigorously whisk these ingredients together. Simultaneously, with your other hand, slowly pour in the extra virgin olive oil in a thin, steady stream. This gradual addition combined with constant whisking is absolutely essential for emulsifying the dressing, resulting in a beautifully smooth, cohesive, and slightly creamy consistency.
3. Once the dressing is perfectly emulsified, season it generously with kosher salt and freshly ground black pepper to taste. Take a moment to taste and adjust the seasoning until it achieves a perfect balance of tangy, subtly sweet, and savory notes that appeal to your palate.

Bringing It All Together: Assembling Your Masterpiece Salad

Now comes the exciting culmination – combining all the wonderfully prepared elements to create your extraordinary salad:

1. Add both the roasted and thoroughly cooled Brussels sprout halves along with the thinly shaved, raw Brussels sprouts to the large bowl containing your prepared vinaigrette.
2. Next, add the chopped, perfectly toasted hazelnuts.
3. Using a pair of tongs or clean hands, gently but thoroughly toss the salad with the vinaigrette until all the Brussels sprouts and hazelnuts are evenly coated. Be mindful to toss gently to maintain the delicate integrity and shape of the sprouts.
4. Finally, add the coarsely grated Parmigiano-Reggiano cheese. For an extra layer of luxurious flavor and a beautiful sheen, drizzle an additional 1 to 2 tablespoons (15 to 30 mL) of pomegranate molasses over the salad.
5. Toss the salad once more to thoroughly incorporate the cheese and the additional molasses. Taste the salad again and adjust the seasoning with more salt and pepper if desired, ensuring every bite is perfectly balanced.
6. Serve this magnificent salad at room temperature, which allows all the intricate flavors to truly shine and mingle, or enjoy it chilled straight from the fridge for a refreshing take, especially on warmer days.
7. For a final, visually stunning flourish and a delightful burst of juicy tartness, generously top the salad with fresh pomegranate arils, if desired. They are highly recommended for both their beauty and their vibrant flavor contribution!

Why This Brussels Sprouts Salad Will Become Your New Culinary Staple

Beyond its incredibly appealing taste and fascinating textural variety, this Brussels sprouts salad offers a myriad of compelling reasons to permanently embed it into your regular culinary repertoire. It’s more than just a dish; it’s a testament to how simple, wholesome ingredients can be transformed into something truly extraordinary:

• Abundant Health Benefits: Brussels sprouts are true nutritional powerhouses, generously packed with essential vitamins K and C, dietary fiber, and powerful antioxidants. Hazelnuts contribute heart-healthy fats, protein, and various micronutrients, while pomegranate molasses offers its own unique set of beneficial compounds. This salad is not only profoundly delicious but also genuinely nourishing and good for your body!
• Exceptional Versatility: As previously highlighted, this salad is perfectly suited as a hearty and satisfying side dish for virtually any main protein, from grilled chicken to roasted lamb. It’s also substantial enough to stand alone as a light yet fulfilling main course for either lunch or dinner. Its robust nature means it travels exceptionally well, making it an ideal choice for potlucks, picnics, and gatherings where you want to impress.
• Convenient Make-Ahead Potential: The invaluable ability to prepare this flavorful salad in advance and store it confidently in an airtight container in the refrigerator for up to 3 to 4 days is a massive advantage. This feature is particularly beneficial for busy individuals, for streamlined meal planning throughout the week, or for effortless entertaining. Often, the flavors actually deepen and meld even more beautifully after a day or two, enhancing the overall taste experience.
• Innovative Flavor Profile: This recipe takes a humble, often-misunderstood vegetable and masterfully transforms it into something truly special, exciting, and unexpectedly gourmet. It effectively challenges and changes preconceived notions about Brussels sprouts. The intricate combination of sweet, savory, tangy, and nutty elements creates an addictive flavor profile that will leave you craving more.
• Seasonal Appeal and Freshness: While I wholeheartedly encourage you to make this delicious salad year-round, it undeniably shines brightest during the cooler autumn and winter months when Brussels sprouts are at their absolute peak in freshness and flavor. It offers a comforting yet remarkably fresh and vibrant option when other green vegetables may be less available.

So, there you have it. A healthy Brussels sprouts salad that effortlessly marries rustic charm with sophisticated, gourmet flavors. Whether you are a long-time, devoted lover of Brussels sprouts or actively seeking a compelling dish that will finally convert you, this Roasted and Shaved Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette is an absolute culinary triumph and a must-try. Its unique blend of contrasting textures and the vibrant, tangy dressing will undoubtedly secure a permanent, cherished spot in your personal recipe collection. Don’t wait – embrace this explosion of deliciousness and make this remarkable salad today!