Name: Brussels Sprout Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 4 cups thinly sliced Brussels sprouts; 1 apple, thinly sliced; 1/2 cup pomegranate arils (seeds); 1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!); 1/4 cup dried cranberries; 1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc); 1/3 cup olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; 1 garlic clove, minced; 1/2 teaspoon salt

Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

brussels sprout salad in a a bowl with serving utensils.

What You’ll Need to Make Brussels Sprout Salad

Brussels Sprouts – You can either buy shaved Brussels sprouts, or shave them yourself with a mandoline or sharp knife. If using a mandoline, cut off the the stem end of each sprout, then run the sprout down the mandoline to thinly slice. Or, if using a knife, remove the stem end then place the sprout on its side on a cutting board, then make thin slices through the sprout. Once shaved, your sprouts are ready to add to this delicious salad!

Pomegranate Arils/Seeds – First thing I want to note is that pomegranate arils are the exact same thing as pomegranate seeds. When buying your pomegranate for this salad, you have two options, you can either purchase the seeds out of the pomegranate, or you can purchase a whole pomegranate and remove the seeds yourself. I always opt for the latter option because it’s so much cheaper, and super easy to do! For help on how to cut a pomegranate, check out my step-by-step tutorial HERE.

Walnuts – Chopped walnuts add the perfect crunch to this recipe! Walnuts are creamy and buttery, and simply so good in this salad. However, if you don’t have walnuts, feel free to use any nut you have on-hand! Others I recommend are pine nuts, chopped pecans, or even unsalted pumpkin seeds.

Soft Cheese – Any soft cheese will taste great in this Brussels sprout salad! I used a soft chèvre goat cheese, and it was perfectly tangy and delicious. Though crumbled feta, blue cheese, or even freshly grated parmesan cheese work perfectly too.

dressing being poured over brussels sprout salad.

Tips and Tricks

This is the perfect make-ahead side dish for holiday parties or potlucks! The flavors get better with time, so go ahead and dress the salad then let it sit in the fridge until ready to serve. I just wouldn’t recommend letting it sit for more than 4 hours before eating, at that point, it’ll begin to lose its crunch.
Have fun with this recipe! Don’t be shy, switch up ingredients based on your preferences. Sub pears for the apples, blueberries for the pomegranate, and use any kind of cheese you’d like!

close-up image of brussels sprout salad in a bowl.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a vegan Brussels sprout salad, either replace the cheese with your favorite vegan soft “cheese,” or leave the cheese out altogether, it’ll still be delicious and full of flavor!

Make it Nut-Free: Simply leave out the walnuts, or replace them with unsalted pumpkin or sunflower seeds.

Add Protein: Take this from a side dish to the main course by adding some lightly seasoned chicken (grilled or oven-roasted is best), or bulk it up with a can of your favorite white beans!

Brussels Sprout Salad

5 from 1 vote

Recipe by Samantha Course: SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the salad:
4 cups thinly sliced Brussels sprouts
1 apple, thinly sliced
1/2 cup pomegranate arils (seeds)
1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!)
1/4 cup dried cranberries
1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc)
For the dressing:
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 garlic clove, minced
1/2 teaspoon salt

Directions

Add all salad ingredients to a large bowl and toss.
Add all dressing ingredients to a small bowl and whisk to combine.
Pour dressing over salad, then either let sit in fridge for up to 3 hours, or serve immediately.

Recipe Video

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I get it, cutting a pomegranate is hard – but it doesn’t have to be! With much trial and error, I’ve figured out the easiest and quickest way to cut a pomegranate. In a matter of minutes you’ll have tons of delicious pomegranate seeds. So get ready to sprinkle ’em over salads, yogurt, or simply enjoy them on their own!

step-by-step photos of how to cut a pomegranate

How to Select the Perfect Pomegranate

Color: A dark ruby red color means the pomegranate is perfectly ripe and sweet. Aim for dark red, while avoiding any that are light in color or almost pink, as these aren’t yet ready to be eaten.
Skin: You want a pomegranate that is firm to the touch. If the pomegranate is soft and easily punctured by the pressure of your hands, then it may be overly ripe and on the verge of spoiling.
Weight: The pomegranate should feel heavy, meaning it’s full of ripe seeds and juices! The heavier the pomegranate, then the better it will taste.

pomegranate seeds in a bowl with a spoon

Are Pomegranates Healthy?

Learning how to cut a pomegranate is so important, because pomegranate seeds are SUPER healthy! The seeds, sometimes referred to as “pomegranate arils,” are loaded with:

Antioxidants – help to strengthen immune system and reduce the risk of disease.
Vitamin C – aids in the formation of collagen and helps to build strong bones.
Vitamin K – regulate blood calcium levels, therefore reduces the risk of blood clotting.
Folate – produces red and white blood cells, and help to turn carbohydrates into energy.
Potassium – regulates blood pressure and ensures proper muscle function.
Vitamin E – vital to the health of your blood, brain, vision, and skin.

How to Store Pomegranate Seeds

Pomegranate seeds should be kept in an airtight container in the fridge for up to 5 days. However, you can freeze any uneaten seeds for up to three months. Frozen pomegranate seeds are a great addition to smoothies and frozen desserts!

Step-by-Step Guide to Cut a Pomegranate

Time needed: 10 minutes

Slice about 1/4-inch off the top of the pomegranate.
Starting from one flat end and moving toward the other, gently make about 5 or 6 score marks in the pomegranate. Do not cut all the way through the pomegranate, simply cut very gently through the skin.
Use both hands to pull apart the pomegranate, revealing the 5 or 6 sections you cut it in.
Place the pomegranate sections in a large bowl of cold water and gently pull the pomegranate seeds away from the peel and membrane (white parts).
Once you’ve separated all the seeds, the seeds should sink to the bottom of the bowl while the membrane floats to the top. Scoop the top membrane and skin pieces out of the bowl, then strain your pomegranate seeds from the water and enjoy!

Other Helpful How-Tos

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