We love the combination of the Brussels sprouts with the crunch of the nuts and the juicy seeds. This salad is ready in 15 minutes and it makes a delicious and healthy starter or salad! It provides important antioxidants thanks to the pomegranate seeds and protein from the pine nuts!
Clean the Brussels sprouts of their stems and tough outer leaves, and shave them into very thin slices (a mandoline slicer is good for this).
Remove the seeds from the pomegranates and set them aside.
Toast the pine nuts over medium heat until they are fragrant, being careful not to burn them. Set them aside.
Cook the shaved sprouts with the olive oil over medium heat, with salt and pepper to taste. They cook quickly! The longer you cook them, the less crunchy they will be. It usually takes 10 minutes.
When the sprouts are ready and cooked to your taste, toss them with the warm pine nuts and the pomegranate seeds.