Step 1

Start by preparing the dressing. Dice the shallot and add it to a small bowl alongside the olive oil, lemon juice, kosher salt, and ground black pepper. Whisk until the ingredients are fully combined. Set the dressing aside while you prepare the salad.

Step 2

Prepare the brussels sprouts by washing them and shaving them. I recommend shaving the brussels sprouts in a food processor! You can also do this by hand by using a mandolin.

Step 3

Then, add the shaved brussles sprouts to a large bowl, followed by the pomegranate arils, diced pear, pepitas, parmigiano reggiano cheese, and parsley.

Step 4

Pour the dressing on top of the salad ingredients, and then toss until the salad is fully coated in the dressing.

Step 5

Taste and adjust the seasonings as needed. I like to add another sprinkle of cheese on top of the finished salad.

Step 6

Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days. The longer this salad sits, the better the flavors get over time!