Crispy, tangy, and jewel-toned, this salad is a showstopper on any fall table. Shredded Brussels sprouts pair perfectly with tart pomegranate seeds and a zippy dressing.

Why You’ll Love This Recipe

• Gorgeous color and crunch
• Pomegranate adds a sweet-tart pop
• Nutritious and refreshing

Equipment You’ll Need

• Mandoline or sharp knife
• Cutting board
• Salad bowl

Ingredients

• 3 cups Brussels sprouts, shredded
• 1/2 cup pomegranate seeds
• 1/4 cup toasted almonds or walnuts
• 1/4 cup shaved Parmesan (optional)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt & pepper, to taste

Instructions

1. Shred Brussels sprouts with a mandoline or sharp knife.
2. In a salad bowl, combine sprouts, pomegranate seeds, nuts, and Parmesan (if using).
3. Whisk together olive oil, apple cider vinegar, Dijon, honey, salt, and pepper.
4. Drizzle dressing over salad and toss gently.

Serving Suggestions

• Perfect alongside roast chicken or salmon
• Lovely on a holiday buffet table

Make-Ahead and Storage Tips

• Brussels can be shredded a day ahead and stored in the fridge
• Dress just before serving for the best crunch

Yield: 4 servings

Shredded Brussels Sprouts & Pomegranate Salad

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

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Ingredients

• 3 cups Brussels sprouts, shredded

• 1/2 cup pomegranate seeds

• 1/4 cup toasted almonds or walnuts

• 1/4 cup shaved Parmesan (optional)

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• Salt & pepper, to taste

Directions

• Shred Brussels sprouts with a mandoline or sharp knife.
• In a salad bowl, combine sprouts, pomegranate seeds, nuts, and Parmesan (if using).
• Whisk together olive oil, apple cider vinegar, Dijon, honey, salt, and pepper.
• Drizzle dressing over salad and toss gently.

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