This Brussels sprout salad is made with shredded Brussels sprouts, apples, pomegranate, bacon, pecan and feta cheese, all tossed in a sweet and savory dressing. The ultimate fall and winter salad that’s full of flavor and texture.
I love a good salad, some of my favorites include Asian cucumber salad and Tuscan kale salad. This Brussels sprout salad is perfect for the cold weather months and is filling, healthy and perfect as a light meal or side dish for a holiday dinner.
I love roasted Brussels sprouts, but did you know they also make a great salad? I had no idea that Brussels sprout salad was a thing until I saw it on the menu at a local restaurant. The Brussels sprouts are shredded to make a lettuce-like base which is topped with a variety of fresh ingredients.
How do you shred Brussels sprouts?
To shred your sprouts, the first thing you’ll need to do is cut off the root ends, then halve each sprout lengthwise. From there, you can either use a food processor to shred your Brussels sprouts, or use a knife to cut thin slices crosswise until you hit the stem end. Some stores also sell pre-shredded Brussels sprouts, so check your produce aisle.
How do you make Brussels sprout salad?
To make your salad, start with a bowl of shredded Brussels sprouts. Add apples, bacon, feta cheese, pomegranate arils and chopped pecans to the bowl. The next step is to make a simple vinaigrette which gets drizzled over the top. Toss everything together, then serve and enjoy.
Tips for Brussels sprout salad
- To save on prep time, you can buy pre-cooked bacon. Also, if you don’t to take the time to pick all of the arils out of a whole pomegranate, you can buy containers of pomegranate seeds that are ready to go in your produce section.
- If you can’t find pomegranate seeds, substitute dried cranberries instead.
- Try adding some grilled chicken to make this salad into a main course.
- I typically use Pink Lady apples in this salad. Other great options include Braeburn, Honeycrisp, Gala or Fuji apples.
- No pecans? Try walnuts or sliced almonds instead.
- The Brussels sprouts can be shredded up to 2 days before you plan to make the salad.
- The dressing can be prepared up to 5 days in advance.
- I like to buy a block of feta and cut it up for this salad. You can use pre-crumbled feta that comes in a tub, but that is often coated in anti caking agents and just doesn’t taste quite as fresh as the block variety.
I love to serve Brussels sprouts salad as a unique side dish for Thanksgiving. Everyone always expects a standard green salad and people are delighted to find this colorful and festive concoction instead. This salad is even hearty enough to make a meal out of. If you’re serving vegetarians, you can omit the bacon and still have a hearty and filling dish.
If you’ve never tried Brussels sprout salad before, this is definitely the recipe to start with. It’s got the perfect combination of earthy, salty and sweet. I can’t get enough of it!
More fall side dishes
Brussels Sprout Salad Video
Brussels Sprout Salad
Ingredients
For the salad
- 1 1/2 pounds Brussels sprouts
- 1 cup diced apple
- 1/2 cup feta cheese crumbled or cubed
- 1/2 cup pecans roughly chopped
- 1/2 cup pomegranate arils
- 1/2 cup bacon cooked and crumbled
For the dressing
- 1 tablespoon shallot minced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
Instructions
- Cut the ends off the Brussels sprouts then cut them in half lengthwise. Thinly slice each Brussels sprout crosswise to cut into shreds.
- Place the shredded Brussels sprouts in a bowl along with the apple, feta cheese, pecans, pomegranate arils and bacon.
- Place the shallot, olive oil, red wine vinegar, mustard, honey and salt and pepper in a jar. Shake to combine.
- Pour the dressing over the salad. Toss to combine, then serve.
Deb says
One of my favorite salads! I use turkey bacon so my husband will eat it!
Deedee says
I don’t love feta. Could I substitute blue cheese?
Sara says
Yes that’s fine!
Diane W says
Gosh. A friend made this salad and it was so good. So I try to make it and start cutting up brussel sprouts and they are yellow and hard inside. What’s up with this? So what am I doing wrong? Did I get wrong stuff?
Sara says
Did you purchase whole brussels sprouts? Sounds like maybe you got some that weren’t fresh if they’re yellow and hard.
Mrs. D says
What could I substitute for the pomegranate? I am not a fan of them:/
Sara says
Dried cranberries!
Mrs. d says
Thank you, Sara:)
Morli says
My sister made this for our family thanksgiving. It was delicious! I will be making it for every pot luck I attend between now and Christmas! Thank you!
Katie Heili says
How early before serving this salad should I cut up the apples? Will they brown if i cut them up to early?
Sara says
You can toss the cut apples in lemon juice to keep them from browning!
Sheryl says
I don’t have olive oil. Can I substitute sesame or vegetable oil?
Sara says
Vegetable oil would be the better substitute
Briauna says
Can I sub the red wine vinegar with white wine vinegar?
Sara says
Yes that’s fine!
Pamela says
looks wonderful
Janice says
Can the feta cheese be replaced with another cheese ?
Sara says
Absolutely, try goat cheese, blue cheese, extra sharp aged white cheddar, shaved parmesan.
Deb says
I really hate Brussel sprouts. Think I could substitute broccoli?
Sara says
I haven’t tried it that way but I think it could work!
Chrissie Baker says
Brussels sprouts + apples? Genius! This salad looks so refreshing!!!!
Beth says
I always wondered if there was something else I could make with brussels sprouts!. I think my family would really enjoy this salad!
Tisha says
Brussels sprouts are such a great vegetable! Makes a perfect salad!