• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Salads » Brussels Sprout Salad

Published: October 21, 2018 Last Modified: November 7, 2019 By Sara 59 Comments

Brussels Sprout Salad

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Brussels Sprout Salad Recipe | Shredded Brussels Sprouts Salad | Fall Salad #salad #brusselssprouts #bacon #thanksgiving #pomegranate #apple #dinner #dinneratthezoo

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.

Brussels Sprout Salad Recipe | Shredded Brussels Sprouts Salad | Fall Salad #salad #brusselssprouts #bacon #thanksgiving #pomegranate #apple #dinner #dinneratthezoo Brussels Sprout Salad Recipe | Shredded Brussels Sprouts Salad | Fall Salad #salad #brusselssprouts #bacon #thanksgiving #pomegranate #apple #dinner #dinneratthezoo

Brussels sprout salad with shredded brussels sprouts, pomegranate, pecans, feta cheese, apples and bacon.

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.

Shredded brussels sprouts in a bowl.

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.

Shredded brussels sprouts topped with pomegranate seeds, bacon, feta cheese and apples.

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.

Brussels sprout salad with pomegranate, pecans and feta cheese, all topped with a vinaigrette.

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.

A bowl of brussels sprout salad with tongs picking some up out of the bowl.

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!

A bowl of brussels sprout salad made with pomegranate, bacon and apples.

More fall side dishes

  • Maple Roasted Sweet Potatoes
  • Winter Fruit Salad
  • Wild Rice Pilaf
  • Corn Pudding
  • Glazed Carrots

Brussels Sprout Salad Video

Brussels sprout salad with shredded brussels sprouts, pomegranate, pecans, feta cheese, apples and bacon.
Print Pin
4.95 from 20 votes

Brussels Sprout Salad

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.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 6
Calories 276kcal
Author Sara Welch

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.

Nutrition

Calories: 276kcal | Carbohydrates: 16g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 203mg | Potassium: 514mg | Fiber: 5g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 97.8mg | Calcium: 115mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
  • Facebook
  • Twitter
  • Email

Filed Under: Gluten Free, Salads, Thanksgiving, Vegetarian Dishes

FREE TOOLKIT: 5 Secrets to Meal Planning

Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

    ​
    ​

    Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

    « Honey Baked Ham Recipe
    Cranberry Orange Sauce »

    Comments

    1. Teresa says

      December 15, 2022 at 3:42 am

      5 stars
      Great recipe. I’ve made with store shredded Brussel sprouts and self shredded. The self shredded was much better because it’s fresher. But it is a lot more knife work. When I bring to a party I leave bacon on the side to accommodate non-bacon eaters.
      Hearty salad easily serves as main dish.

      Reply
    2. Jill M says

      December 14, 2022 at 9:52 am

      5 stars
      So good, love this!

      Reply
    3. Linda says

      November 26, 2021 at 10:00 am

      5 stars
      Delicious, it was a big hit at our Thanksgiving dinner last night. I’ll definitely make again.

      Reply
    4. Jen in Maryland says

      November 23, 2021 at 12:56 pm

      5 stars
      Made this Saturday for a Friendsgiving dinner party and everyone LOVED it. The host wrote to me last night to say his teenaged son has been eating the leftover salad ON HIS BLT SANDWICHES each day for lunch (instead of lettuce!). That’s a huge compliment coming from a teen boy. Just wanted to say that I used candied pecans and the salad was just scrumptious!

      Reply
    5. Jessica says

      November 16, 2020 at 8:31 pm

      I want to make this for thanksgiving but a guest has a nut allergy. Any suggestions for a substation to keep the texture?

      Reply
      • Sara says

        November 17, 2020 at 3:22 pm

        Can you do something like pumpkin seeds or sunflower seeds?

        Reply
    6. Wendy says

      September 19, 2020 at 6:28 pm

      5 stars
      Thanks this salad was very good! Perfect dressing and crunch!

      Reply
    7. Deb says

      February 2, 2020 at 1:42 pm

      5 stars
      One of my favorite salads! I use turkey bacon so my husband will eat it!

      Reply
    8. Deedee says

      February 1, 2020 at 9:34 pm

      I don’t love feta. Could I substitute blue cheese?

      Reply
      • Sara says

        February 2, 2020 at 9:22 am

        Yes that’s fine!

        Reply
    9. Diane W says

      December 6, 2019 at 6:31 pm

      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?

      Reply
      • Sara says

        December 6, 2019 at 9:58 pm

        Did you purchase whole brussels sprouts? Sounds like maybe you got some that weren’t fresh if they’re yellow and hard.

        Reply
    10. Mrs. D says

      December 5, 2019 at 5:27 pm

      What could I substitute for the pomegranate? I am not a fan of them:/

      Reply
      • Sara says

        December 5, 2019 at 6:43 pm

        Dried cranberries!

        Reply
        • Mrs. d says

          December 7, 2019 at 2:34 am

          Thank you, Sara:)

          Reply
    11. Morli says

      December 1, 2019 at 3:09 am

      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!

      Reply
    12. Katie Heili says

      November 28, 2019 at 6:54 am

      How early before serving this salad should I cut up the apples? Will they brown if i cut them up to early?

      Reply
      • Sara says

        November 28, 2019 at 8:06 am

        You can toss the cut apples in lemon juice to keep them from browning!

        Reply
    13. Sheryl says

      November 27, 2019 at 2:25 pm

      I don’t have olive oil. Can I substitute sesame or vegetable oil?

      Reply
      • Sara says

        November 27, 2019 at 4:05 pm

        Vegetable oil would be the better substitute

        Reply
    14. Briauna says

      November 21, 2019 at 5:06 pm

      Can I sub the red wine vinegar with white wine vinegar?

      Reply
      • Sara says

        November 21, 2019 at 6:13 pm

        Yes that’s fine!

        Reply
    15. Pamela says

      November 20, 2019 at 8:15 pm

      looks wonderful

      Reply
    16. Janice says

      November 20, 2019 at 5:53 am

      Can the feta cheese be replaced with another cheese ?

      Reply
      • Sara says

        November 20, 2019 at 7:39 pm

        Absolutely, try goat cheese, blue cheese, extra sharp aged white cheddar, shaved parmesan.

        Reply
    17. Deb says

      November 19, 2019 at 4:03 pm

      I really hate Brussel sprouts. Think I could substitute broccoli?

      Reply
      • Sara says

        November 19, 2019 at 4:29 pm

        I haven’t tried it that way but I think it could work!

        Reply
    18. Chrissie Baker says

      November 11, 2019 at 10:45 pm

      5 stars
      Brussels sprouts + apples? Genius! This salad looks so refreshing!!!!

      Reply
    19. Beth says

      November 11, 2019 at 9:11 pm

      5 stars
      I always wondered if there was something else I could make with brussels sprouts!. I think my family would really enjoy this salad!

      Reply
    20. Tisha says

      November 11, 2019 at 10:17 am

      5 stars
      Brussels sprouts are such a great vegetable! Makes a perfect salad!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More

    Game Day Snacks

    A hand putting a piece of bread into artichoke dip.

    Artichoke Dip Recipe

    Chicken meatballs in a skillet of garlic butter.

    Baked Chicken Meatballs

    A platter of sausage cheese balls with honey mustard sauce for dipping.

    Sausage Cheese Balls

    The best cheese board with assorted cheeses, bread, crackers, fruit and nuts.

    The Best Cheese Board

    Baked brie cut open with cheese spilling out.

    Baked Brie with Raspberries and Pecans

    Taco dip with layers of seasoned cream cheese, lettuce, tomato, shredded cheese and olives.

    Taco Dip Recipe

    More Posts from this Category

    Featured Recipes

    Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.

    Shrimp Tacos with Mango Salsa

    A bowl of sweet and spicy firecracker chicken.

    Firecracker Chicken

    Veggie pinwheels on a board filled with bell peppers, carrots, cabbage and spinach.

    Rainbow Veggie Pinwheels

    A roasted chicken in a pan garnished with fresh rosemary sprigs.

    Roasted Chicken with Garlic and Herbs

    FREE TOOLKIT: 5 Secrets to Meal Planning

    Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

      ​
      ​

      Categories

      Sites I am featured In
      PRIVACY POLICY ACCESSIBILITY STATEMENT © Sara Welch and Dinner at the Zoo® LLC, 2015-2022.
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • About Me
      • Contact Me
      • All Recipes
      • Dinner
      • Appetizers
      • Dessert
      • One Pot Meals
      • Slow Cooker
      • Asian Food