Ingredients:

  • 1 lb Brussels sprouts, trimmed and shaved
  • 1 cup pomegranate arils
  • 1/2 cup roasted pistachios, roughly chopped
  • 1/2 cup Parmesan cheese, shaved or flaked
  • 3 tbsp extra virgin olive oil
  • 2 tbsp pomegranate molasses
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the trimmed sprouts in a food processor and pulse until they are finely shredded but not pureed. If using a mandoline, slice them into thin discs. Place the shavings in a large mixing bowl.
  2. Combine the olive oil, pomegranate molasses, lemon juice, maple syrup, salt, and pepper in a jar. Shake vigorously until the mixture looks glossy and unified. Pour this over the shaved sprouts and toss well until sprouts look glistening and slightly translucent.
  3. Add the pomegranate arils, chopped pistachios, and shaved Parmesan to the bowl. Using a wide spoon or spatula, gently fold the ingredients together to ensure pomegranate seeds remain whole.