Brussels Sprout, Pomegranate and Parmesan Salad


So before you start to think that I've been shaving brussels sprouts all day, I will tell you that I happily purchased the "Cruciferous Crunch Collection" from Trader Joe's. It's a mixture of brussels sprouts, kale, cabbage and broccoli that is ready to eat. So easy!

My husband adores pomegranates (I think that it reminds him of our trip to Turkey a few years ago). I have been promising to make him a salad that incorporates pomegranate all fall, so I finally delivered the other night. This salad is just a simple combination of shaved brussels sprouts (or the above mentioned mix), pomegranate seeds, shaved Parmigiano Reggiano cheese, and my every-day dijon vinaigrette. I also think that adding pecans or walnuts would make this salad even more delicious.

Happy Cooking!

Brussels Sprouts, Pomegranate and Parmesan Salad


  • 10 ounce bag of Trader Joe's cruciferous crunch collection (or the equivalent amount in shredded kale and brussels sprouts)
  • 3/4 cup fresh pomegranate seeds
  • 1/4 cup grated or shaved Parmigiano Reggiano cheese
  • Dijon Vinaigrette (recipe below) to taste
  • Freshly ground salt and pepper to taste


  1. Combine the vegetables, pomegranate seeds, cheese, and vinaigrette and toss well.
  2. Taste and season with salt and pepper.

Dijon Vinaigrette


  • one part freshly squeezed lemon juice
  • one part red wine vinegar
  • 2 teaspoons dijon mustard
  • 2-3 parts extra virgin olive oil (depending on how you like your dressing)
  • salt and pepper to taste


  1. Combine the lemon juice, vinegar, and dijon mustard and whisk well.
  2. Add the olive oil and whisk well until emulsified.
  3. Season with salt and pepper to taste.