Brussel Sprout Salad

Brussel Sprout Salad is as pretty as it is tasty—full of shredded Brussel sprouts, pomegranate seeds, sliced almonds, and a little bit of shaved parmesan.

I have a newfound love of brussel sprouts, and it turns out there’s a lot of ways to enjoy them! You can roast them in the oven, caramelize them, or even leave them raw and toss them in a salad like this recipe. The options are endless!

Brussel Sprout Salad with pomegranate on plate

shaved Brussel Sprout Salad

I love eating Roasted Brussel Sprouts, but recently I’ve learned that this little green veggie is just as delicious in a salad. I think this is one of the prettiest salads out there. It has so many wonderful flavors—and colors—in it!

The combination of crispy, shaved (or shredded) Brussel sprouts with sweet pomegranate seeds, topped with some parmesan shavings makes for one delicious salad. Don’t forget about the almonds—those give it a nice crunch!

Pomegranate seeds are one of my very favorite fruits. They aren’t the easiest to eat—it can be tricky getting the seeds out—but you can actually buy them pre-seeded at the store. Trust me, brussel sprout salad isn’t complete without the pomegranate seeds!

This salad is perfect for serving on the side of just about any dinner dish. It’s great with chicken, beef, pork, or even a pasta! You could even eat a smaller version of this salad for a nice light lunch. Filling and healthy!

Brussel sprouts cut in half on cutting board

How to Make Brussel Sprout Salad

SPROUTS. Start with cutting your brussel sprouts. You can either shred them by chopping them up really fine, or leave them halved. Either way works great for this recipe. As you can see from the photos, I roughly chopped mine, leaving most in large chunks.
(Note: You do not need to cook the brussel sprouts. The raw sprouts make this salad nice and crunchy. Embrace the crunch!)
DRESSING. For the dressing, whisk together the olive oil, rice vinegar, lemon juice, and salt & pepper in a large bowl. Throw the Brussel sprouts into the bowl and toss to combine everything. Make sure the Brussel sprouts are completely coated with the dressing.
SIT. Let the Brussel sprouts sit in the dressing for about 20 minutes before serving. You can let it sit for up to 4 hours (in the fridge) before you’re ready to serve. Just before dishing up, toss in the almonds, pomegranate seeds, and garnish with parmesan shavings.
Make ahead? Once you put the dressing on the salad, it won’t maintain its texture for more than a day or so. But you can shred the brussel sprouts a couple days in advance and store them in a Ziploc bag until you’re ready to mix everything together with the dressing. Be sure to add the dressing no earlier than 4 hours before serving the salad.

How to shred brussel sprouts?

It’s super easy to shred up your Brussel sprouts! Here are a couple options:

  1. Using a knife: Cut off ends of the Brussels sprouts. Then chop the Brussel sprouts in half. Lay them cut-side-down and finely chop until they are all shredded, or chopped to your liking.
  2. Using a food processor: simply run your brussel sprouts through the food processor until they are all shredded.

salads Additions and substitutions:

You can add or substitute any of the following ingredients!

  • dried cranberries
  • chopped apples
  • chopped onion
  • bacon crumbles
  • feta cheese
  • walnuts
  • pecans
Brussel Sprout Salad Recipe on plate

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Brussel Sprout Salad Recipe

5 from 3 votes
Full of shredded Brussel sprouts, pomegranate seeds, sliced almonds, and a little bit of shaved parmesan, this colorful salad has the perfect amount of crunch!
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 345 kcal
Author Lil' Luna

Ingredients

  • 4 TB olive oil
  • 2 TB rice vinegar
  • 2 TB lemon juice
  • 1/4 cup fresh parsley chopped
  • kosher salt
  • freshly ground black pepper
  • 2 lbs brussel sprouts halved & thinly sliced
  • 1/2 cup almonds
  • 1/2 cup pomegranate seeds
  • shaved parmesan for serving

Instructions
 

  • In a large bowl, whisk olive oil, rice vinegar, lemon juice, salt and pepper.
  • Add Brussels sprouts and toss to completely coat.
  • Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
  • Before serving sprinkle with almonds and pomegranate seeds then garnish with shaved Parmesan.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Warm weather is finally starting to peek its head out, so I am in the mood for salads! this one looks so tasty, and I love that you added POMEGRANATES, they are so pretty. wish I had a bowl of this in front of me right now. 🙂