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.
Kimberly says
I love Brussels sprouts every which way and this is absolutely beautiful, love the colors and the flavors!
jade manning says
This looks refreshing and full of goodness!
Catalina says
The perfect Fall salad! It has all the ingredients I love!
Alona says
What can I use instead of shallots. Can’t seem to find any around .
Sara says
You could use a bit of minced garlic or red onion!
Iris says
I did not have pomegranate, so I used cranberries instead. This was a superbly blended mixture of tastes. Thanks for the recipe.
Alona says
I don’t have pomegranate either. Thanks for the idea of using cranberries.
Holly H Bennett says
Hi, this salad I have not tried yet and can’t wait to, butI have one question? Love pomegranate’s but some may not for the party I will be taking this to. Any other suggestion?
Thank you- Holly
Sara says
You can either serve them on the side or use dried cranberries instead!
Holly H Bennett says
This salad was a HIT! I did leave in the Pomegranate’s and I made enough for a party of 17. FYI, the salad was all gone and everyone wanted the recipe!
Lisa says
I made this for Thanksgiving to bring to my in-laws and it was a hit. Delish!
Sara says
So glad you enjoyed it!! Thanks for reporting back!
Erin says
I’m making this as a thanksgiving side! I was thinking about making it all this morning. Will it get soggy?
Sara says
Brussels sprouts hold up better than lettuce so you should be ok, but to be safe, you may want to just assemble the salad this morning, but keep the dressing in a separate container and toss it in right before serving,
Kristen says
What kind of apple would you recommend for this salad?
Sara says
I used Pink Lady, other great choices would be Braeburn, Gala, Fuji or Honeycrisp, you basically want a sweet but firm apple!
Megan says
Looks beautiful! Two questions- would candied nuts be weird in this? And is there a good bottled dressing you could recommend? Short on time!!!
Sara says
Candied nuts would be great in this, go for candied walnuts or pecans. I’d recommend a bottled balsamic or red wine vinaigrette. Hope that helps!
Karen says
Another choice of cheese.. Not a fan of feta
Sara says
You could try shaved parmesan cheese, blue cheese or goat cheese!
David Elliott says
This looks like such a delicious and refreshing salad there. I love pomegranates. It would add such a delicious and bright flavor to the salad.
ohmummymia says
I appreciate that you add nutriction facts. I like to know I I eat. Looks really delicious I need to try it
Angela Cardamone @marathonsandmotivation.com says
This looks so amazing! I love anything with brussels sprouts, so can’t wait to try this
Betzy Cuellar says
The salad appears to be delicious! I will have to try it in our household soon.
Cynthia Nicoletti says
Looks like a delicious salad. I am saving your recipe thank you !!
Candace says
Oh yasss! It looks so yummy and colorful. I like salads but I get bored of having it the same way. So I’ve been looking for recipes like this one, yummy and easy. Thank you for sharing!
XO
Candace
Brittany Vantrease says
I’ve never had brussle sprouts, but I wouldn’t be opposed to trying them. This looks delicious!
Tara Pittman says
I am drooling over this salad. I love all the fresh ingredients in it.
maritza y baez says
wow! I love how you offer options for people who don’t eat bacon and other substitutions you can make. this would definitely be something new to take to a potluck!