Trim the ends of the Brussels sprouts and remove any tough outer leaves.

Slice them as thinly as possible using a sharp knife or mandoline. You’re aiming for fine ribbons that will feel tender in the salad.

Place the shredded sprouts into a large mixing bowl.

Pro Tip: If you’re using a mandoline, wear a cut-resistant glove—it makes the process faster and safer.

Place a dry skillet over medium heat.

Add the sliced almonds and stir frequently until golden brown and fragrant, about 3–4 minutes.

Immediately transfer to a small plate to cool (leaving them in the hot pan can burn them quickly).

Pro Tip: Don’t walk away while toasting—nuts go from perfect to burnt in seconds!

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey.

Season with a pinch of salt and freshly cracked black pepper.

Taste and adjust—add a little more lemon for brightness or honey if you’d like a sweeter finish.

Pro Tip: Whisk continuously while slowly pouring in the olive oil. This helps the dressing emulsify and become silky instead of separating.

Pour the dressing over the shredded Brussels sprouts.

Toss well until every strand is lightly coated.

Add in the pomegranate seeds, toasted almonds, and grated Parmesan.

Gently fold everything together with salad tongs or clean hands.

Transfer the shaved brussels sprouts salad with pomegranate seeds to a serving platter or large salad bowl.

Sprinkle a few extra pomegranate seeds and almonds on top for a pretty finish.

Serve right away or chill in the fridge for 30 minutes to let the flavors mingle.

Pro Tip: This brussel sprout salad with pomegranate tastes even better after it sits for a little while, so don’t be afraid to make it ahead.