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

Cook Time 1

Total Time 21

Servings

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.

Video

Notes

To save on prep time, you can buy pre-cooked bacon. Also, if you don’t want 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.
I typically use Pink Lady apples in this salad. Other great options include Braeburn, Honeycrisp, Gala or Fuji apples.

Nutrition