The Brussels Sprout Salad That Actually Gets Eaten

You've got your main dish locked down — something you've been saving on Pinterest for months. But sides? Sides are where dinner party planning falls apart.

You need something that tastes good, doesn't feel heavy, works with anything on the table, and doesn't require you to spend your evening in the kitchen. The bar is high. The stakes feel oddly real.

Chef Norah Kaywin from the Institute of Culinary Education has a quiet answer: shaved Brussels sprouts with red wine vinegar and Dijon vinaigrette. It's the kind of salad that shows up, does its job, and somehow becomes the thing people ask about later.

The magic is in the layering. Thin-shaved raw Brussels sprouts (a mandoline makes this easy, though a sharp knife works) get tossed with pomegranate seeds, toasted almonds, fresh parsley, and a tangy-sweet dressing that actually tastes like something. The Dijon and red wine vinegar do the heavy lifting — they cut through richness and make the whole thing feel bright. A touch of maple syrup rounds it out without being obvious about it. Then you top it with crispy Parmesan shards that add texture and a salty anchor.

It's not fussy. It's not trying to be a main event. But it works with roasted chicken, steak, fish, even vegetarian plates. Four pounds of Brussels sprouts feeds four people as a generous side, and the dressing comes together in the time it takes to toast your almonds.

How to Build It

Start with 1.5 pounds of Brussels sprouts, shaved thin and washed well — sand hides between the layers. While you're working, gently toast a cup of sliced almonds in a dry pan until golden. Pick the leaves off half a bunch of parsley and discard the stems. You'll want 1.5 cups of pomegranate seeds and 2 cups of grated Parmesan for the salad itself.

For the dressing, whisk together a tablespoon of Dijon, 4 tablespoons of red wine vinegar, and 2 tablespoons of maple syrup in a small bowl. Slowly stream in half a cup of olive oil while whisking until it's creamy and smooth. Season with salt and pepper.

The Parmesan crisps are optional but worth it: spread 1.5 cups of grated Parmesan on a silicone mat, bake at 400°F for 4–5 minutes until golden and crispy, then break into large pieces once cooled.

Combine the Brussels sprouts, pomegranate seeds, almonds, and parsley in a large bowl. Toss gently with the dressing, then top with grated Parmesan and a Parmesan crisp for each serving.

One practical note from Kaywin: if deseeding a pomegranate feels like too much, prepared seeds are widely available and work just as well. You can also make the dressing in a blender if you're feeding a crowd — it emulsifies faster and you can scale up without thinking about it.

The salad comes together in about 20 minutes and sits well on the table without wilting. It's the kind of side that makes the meal feel intentional without demanding your attention.