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Pomegranate Brussels sprout salad

Pomegranate Brussels Sprout Salad

  • Author: Kathleen
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Pomegranate Brussels Sprout Salad is such an easy, yet festive, holiday side dish. Use pre-shredded or shaved Brussels sprouts to make the prep even easier. Parmesan cheese, candied walnuts, pomegranate arils, and an easy lemon dressing to toss it all together. 



Salad Ingredients

  • 1lb shredded Brussels Sprouts
  • 2/3 cup Pomegranate Arils
  • 2/3 cup Candied Walnuts, roughly chopped
  • 1/2 cup shaved Parmesan Cheese

Lemon Dressing

  • 1/4 cup Olive Oil
  • 3 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey
  • Salt and Pepper


  1. Mix Dressing. Either by shaking in a jar or whisking in a bowl, mix up the Lemon Dressing ingredients. Season with a heavy pinch of salt and pepper, to taste.
  2. Toss Salad. In a large bowl, toss the salad ingredients together and toss in the dressing to taste (depending on your preference, you may not use all the dressing). I like to reserve a few pomegranate arils, walnuts, and parmesan pieces to sprinkle on top.
  3. Serve and Enjoy. Best served soon after tossing. 


Leftovers: The salad is best eaten immediately after making. Leftovers can be stored in an airtight container in the fridge for 1-2 days, but it will become soft and soggy as it sits.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Sides
  • Method: No Cook
  • Cuisine: American

Keywords: Brussels sprout salad, Shredded Brussels sprout Salad, Shaved Brussels sprout salad, holiday side dish, holiday salad, Pomegranate Brussels sprouts

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