Brussels Sprout and Pomegranate Salad

This Brussels sprouts and pomegranate salad has become my go-to dish for entertaining and meal prep alike. The combination of crispy, thinly shaved Brussels sprouts with jewel-toned pomegranate seeds creates both textural contrast and visual appeal that makes even Brussels sprouts skeptics ask for seconds.

Brussels Sprout and Pomegranate Salad Ingredients

For the Salad:

• Brussels Sprouts (1 lb / 450g): These are our stars. Look for sprouts that are bright green, firm, and tightly closed, with no yellowing or black spots. Their role is to provide the crisp, hearty base of the salad. When shaved, their slightly bitter, nutty flavor becomes much more delicate and appealing.
• Pomegranate Arils (1 cup / 170g): These are the ruby-red jewels that bring color, moisture, and a burst of sweet-tart flavor. They cut through the earthiness of the sprouts beautifully.
  • Pro Tip: To save time, you can often buy containers of pre-seeded pomegranate arils in the produce section. If you’re seeding your own, the easiest way is to cut the pomegranate in half, hold it cut-side-down over a bowl of water, and whack the back firmly with a wooden spoon. The seeds will sink, and the white pith will float.
• Pecans (¾ cup / 85g): These add a crucial, hearty crunch and a buttery, rich flavor. Toasting them is a non-negotiable step; it awakens their oils and deepens their flavor from one-dimensional to spectacular.
  • Substitution: Walnuts are a fantastic alternative. Toasted sliced almonds or pistachios would also be delicious. For a nut-free version, use toasted pumpkin seeds (pepitas) or sunflower seeds.
• Feta Cheese (½ cup / 75g): This brings a creamy texture and a briny, salty tang that contrasts wonderfully with the sweet elements.
  • Insider Tip: Buy feta as a block stored in brine, not the pre-crumbled kind. The flavor is infinitely better, and it’s creamier and less dry. Simply crumble it yourself right before using.
  • Substitution: Crumbled goat cheese would be lovely, offering a milder, earthier tang. For something sharper and saltier, try shaved Parmesan or Pecorino Romano cheese. For a vegan option, use a high-quality vegan feta or simply omit the cheese.

For the Maple-Dijon Vinaigrette:

• Extra Virgin Olive Oil (⅓ cup / 80ml): This is the base of our dressing, providing richness and a smooth mouthfeel. Use a good quality one that you enjoy the taste of on its own.
• Apple Cider Vinegar (3 tbsp / 45ml): This provides the bright, acidic backbone of the dressing, cutting through the richness of the oil and cheese.
  • Substitution: Freshly squeezed lemon juice is a great alternative for a slightly different, brighter acidity.
• Real Maple Syrup (1 ½ tbsp / 22ml): This is for sweetness and balance. Its woodsy, caramel notes are the perfect partner for Brussels sprouts. Please use real maple syrup, not pancake syrup, which is just corn syrup and artificial flavor.
  • Substitution: Honey or agave nectar will also work well.
• Dijon Mustard (1 tbsp / 15g): This is our magic emulsifier. It helps the oil and vinegar bind together into a creamy, stable dressing. It also adds a wonderful, sharp tang that deepens the flavor profile.
• Shallot (1 small, finely minced): Shallots are milder and more delicate than onions, adding a subtle, savory allium note without overpowering the other ingredients. Mince it as finely as you can so it disappears into the dressing.
• Sea Salt & Freshly Cracked Black Pepper: These are essential flavor enhancers. Don’t be shy with the pepper; its spicy kick is wonderful here.

Equipment You’ll Need:

• A Sharp Chef’s Knife: For trimming and slicing the sprouts.
• OR a Mandoline Slicer / Food Processor: These are your best friends for getting ultra-thin, uniform shreds of Brussels sprouts quickly and easily. If using a mandoline, please always use the safety guard.
• A Large Mixing Bowl: You need plenty of room to toss everything without making a mess.
• A Small Skillet: For toasting the nuts.
• A Small Jar with a Lid or a Whisk and Bowl: For making the dressing. The jar method is my favorite—just add all the ingredients, screw on the lid, and shake vigorously.

Step-by-Step Guide to Assembling Your Brussels Sprout and Pomegranate Salad Salad

Follow these steps, and I promise you’ll feel like a pro. We’ll walk through it together, focusing on the little details that make a big difference.

Step 1: Toast the Nuts to Perfection

First things first, let’s awaken those pecans. Place them in a dry, small skillet over medium heat. Let them toast for about 4-6 minutes, shaking the pan frequently so they don’t burn. You’re not just waiting for a timer to go off; you’re using your senses. You’ll start to smell a warm, nutty, fragrant aroma filling your kitchen—that’s your first cue. They’ll also deepen slightly in color, turning a handsome golden-brown. Once they’re fragrant and lightly toasted, immediately remove them from the hot pan and transfer them to a plate to cool. If you leave them in the pan, the residual heat will continue to cook them, and they can easily go from perfectly toasted to burnt. Once cool, give them a rough chop.

Step 2: Prepare the Brussels Sprouts

This is the most important prep step. Start by washing and drying your sprouts thoroughly. Trim off the tough, dry stem end of each sprout and remove any outer leaves that look yellowed or blemished. Now, it’s time to shave them. You have three excellent options:

• With a Sharp Knife: This is the most accessible method. Place a sprout cut-side-down on your board and thinly slice it into fine ribbons. It takes a bit of patience, but the result is beautifully rustic.
• With a Mandoline: This is the fastest way to get super-fine, uniform shreds. Set your mandoline to a very thin setting (about 1/16-inch or 1.5mm). Please, please use the hand guard that comes with it. Safety is paramount. Run the sprouts over the blade to create feathery ribbons.
• With a Food Processor: If you have a food processor with a slicing or shredding disc, this is another fantastic shortcut. It might not produce ribbons as long and delicate as a mandoline, but it’s incredibly fast for a large batch.

Place all your beautiful shaved sprouts into your large mixing bowl.

Step 3: Whisk or Shake Up the Vinaigrette

Now for the liquid gold that brings it all together. In a small bowl, combine the minced shallot, apple cider vinegar, maple syrup, and Dijon mustard. Whisk them together first. Then, while whisking continuously and vigorously, slowly drizzle in the olive oil. You’ll see the mixture transform. It will go from separated liquids to a single, creamy, slightly thickened dressing. This is called an emulsion. Season generously with about ½ teaspoon of sea salt and ¼ teaspoon of freshly cracked black pepper.

My Favorite Shortcut: Add all the dressing ingredients to a small jar, screw the lid on tight, and shake it like you mean it for about 30 seconds. It’s fun, easy, and creates a perfect emulsion every time. Taste it and adjust if needed. Does it need a little more salt? A touch more maple syrup? Trust your palate.

Step 4: Combine, Massage, and Rest (The Secret Step!)

Pour about two-thirds of the dressing over the shaved sprouts in the large bowl. Now, don’t be shy. Use your clean hands to gently massage the dressing into the sprouts for about 30 seconds. This helps to break down their tough fibers just a little. Now for the secret to success: let the dressed sprouts sit at room temperature for at least 15 minutes, and up to 30. This brief marinating time is a game-changer. It tenderizes the sprouts so they are perfectly crisp-tender, not tough or raw-tasting. They will wilt slightly and absorb all the incredible flavor from the dressing.

Step 5: Fold in the Goodies and Serve

After the sprouts have had their little rest, it’s time to complete the masterpiece. Add the chopped toasted pecans, the pomegranate arils, and the crumbled feta cheese to the bowl. Drizzle with the remaining dressing. Use a spatula or large spoon to gently fold everything together. You want to mix, but not mash. The goal is to distribute all those wonderful ingredients evenly without crushing the delicate pomegranate arils or turning the feta to dust. Transfer the salad to a large, beautiful platter or serving bowl and enjoy immediately.

Tips for Brussels Sprout and Pomegranate Salad Success and Troubleshooting

Here are a few of my favorite kitchen-tested gems to help you nail this recipe every time.

• Make-Ahead Magic: You can prep all the components up to 2 days in advance. Shave the sprouts and store them in an airtight container or zip-top bag in the fridge. Toast the nuts and keep them in an airtight container at room temperature. Whisk the dressing and store it in a sealed jar in the fridge (it may solidify when cold, just let it sit at room temp for 20 minutes and shake well before using). Assemble and dress right before you plan to let it marinate and serve.
• Don’t Skip the Rest: I can’t stress this enough. That 15-30 minute rest after dressing the sprouts is what takes this salad from good to great. It makes the sprouts more palatable and flavorful.
• Troubleshooting: My Salad Seems a Little Dry. If your sprouts were particularly large or you like a more heavily dressed salad, don’t hesitate to make a little extra dressing. It’s always better to add more than to start with too much.
• Flavor Upgrades: Want to get creative? Try adding a pinch of red pepper flakes to the dressing for a little heat. A handful of finely chopped fresh mint or parsley can add another layer of freshness. A bit of orange zest in the vinaigrette also plays beautifully with the other flavors.
• A Budget-Friendly Hack: Pomegranates can be pricey out of season. A good substitute for color and tartness is finely diced red apple (like Honeycrisp or Pink Lady) tossed in a little lemon juice to prevent browning.

Brussels Sprout and Pomegranate Salad: Storage and Leftover Ideas

Brussels Sprout and Pomegranate Salad holds up surprisingly well, making leftovers something to look forward to.

• Storage: The dressed salad can be stored in an airtight container in the refrigerator for up to 2 days. The sprouts will continue to soften, and it will lose some of its initial crunch, but it will still be delicious. For best results, store the components separately and assemble as needed.
• Reheating: Brussels Sprout and Pomegranate Salad is served chilled or at room temperature, so no reheating is required. In fact, I recommend letting it sit out of the fridge for about 15 minutes before eating leftovers to take the chill off.
• Brilliant Leftover Transformations: Don’t just eat it plain!
  • Power Lunch Bowl: Serve a scoop of leftover salad over a bed of quinoa or farro and top with grilled chicken, chickpeas, or salmon for a complete, satisfying meal.
  • Gourmet Wrap: Stuff the salad into a warm whole-wheat tortilla with a smear of hummus for a quick and incredibly tasty lunch wrap.
  • Elevated Avocado Toast: Pile it high on top of a thick slice of sourdough toast with smashed avocado.
  • Savory Topping: Use it as a fresh, crunchy topping for tacos or a baked sweet potato.

How to Serve, Who to Serve It To, and Who Should Avoid It

Brussels Sprout and Pomegranate Salad is a social butterfly—it fits in almost anywhere.

• Serving Suggestions: For a stunning presentation, spread the salad out on a large, shallow platter rather than in a deep bowl. This showcases all the beautiful colors and textures. A final sprinkle of extra pomegranate seeds and feta on top right before serving makes it look extra special.
• Perfect Pairings: This Brussels Sprout and Pomegranate Salad salad is a brilliant side dish for holiday meals, standing up beautifully next to a roasted turkey, glazed ham, or rich beef tenderloin. On a regular weeknight, it’s fantastic alongside seared salmon, roasted chicken, or a hearty pork chop. For a vegetarian main, pair it with a creamy lentil soup or a substantial lasagna. It pairs well with a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio.
• Occasions: It’s the undisputed star of the Thanksgiving or Christmas table, but its bright, fresh flavors make it equally at home at an Easter brunch or a summer potluck.
• A Note on Allergies and Diets: This Brussels Sprout and Pomegranate Salad recipe is naturally vegetarian and gluten-free.
  • For Nut Allergies: Please substitute the pecans with toasted pumpkin seeds (pepitas) or sunflower seeds for that essential crunch.
  • For a Dairy-Free/Vegan Version: Omit the feta cheese or use a high-quality, store-bought vegan feta alternative. Ensure you are using maple syrup, not honey, in the dressing.

Other Pomegranate Salad Variations