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.
- 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
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
- 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.