If you’re looking to add a burst of fresh, crisp, and vibrant flavors to your meal rotation, the Shredded Brussels Sprout Salad Recipe is an absolute must-try. This delightful salad combines the natural earthiness of Brussels sprouts with the crunch of almonds and the tart sweetness of pomegranate seeds, all brought together by a zesty, homemade dressing. It’s light, nourishing, and perfectly balanced — a true crowd-pleaser anytime of year.
Why You Should Make This Recipe
Incredibly Quick and Easy: You can whip up this salad in just 10 minutes, making it perfect for busy weeknights or last-minute guests.
Fresh and Nutrient-Packed: Loaded with Brussels sprouts and kale, it’s a powerhouse of vitamins, fiber, and antioxidants.
Flavor Explodes with Each Bite: The crunch from almonds and bacon bits combined with the sweet pop of pomegranate seeds makes every forkful exciting.
Versatile and Customizable: Whether you need a side salad, a light lunch, or even a vibrant addition to your dinner spread, this salad fits right in.
Ingredients & Substitutions
One of the best things about the Shredded Brussels Sprout Salad Recipe is how simple yet thoughtfully chosen the ingredients are. Each component adds its own special texture—crisp, juicy, creamy, or crunchy—creating a beautiful balance that keeps your taste buds on their toes.
- Bacon Strips: Adds a savory, smoky crunch—feel free to use turkey bacon or omit for a vegetarian version.
- Kale: Tough, leafy, and nutrient-rich, it gives the salad an earthy depth; baby spinach is a great alternative.
- Shredded Brussels Sprouts: The star ingredient, bringing vibrant green color and a mild bite; you can buy pre-shredded for convenience.
- Sliced Almonds: Adds an irresistible crunch and subtle nuttiness, elevating the salad’s texture.
- Pomegranate Seeds: These little bursts of tart sweetness brighten the salad and add gorgeous red jewels throughout.
- Olive Oil and Lemon Juice: Create a light, tangy dressing that ties all the ingredients together beautifully.
- Yellow Mustard & Honey: Provides a touch of spice and balance; omit honey for low-carb or Whole30 diets.
- Salt and Pepper: Essential seasonings that bring out all the natural flavors.
How to Make Shredded Brussels Sprout Salad Recipe
Step 1: Prepare and Combine the Salad Ingredients
Start by frying the bacon strips until crispy, then chop them into bite-sized pieces for that smoky, salty goodness. Meanwhile, finely shred your Brussels sprouts and chop the kale. Toss these greens, bacon, sliced almonds, and pomegranate seeds in a large bowl to lay the foundation of your salad’s incredible texture.
Step 2: Shake Up the Dressing
In a mason jar or small bowl, combine olive oil, lemon juice, yellow mustard, honey (if using), salt, and pepper. Give it a good shake or whisk until emulsified—this zesty dressing is what really brings the salad to life!
Step 3: Dress and Toss
Pour the dressing over your mixed salad ingredients and toss thoroughly to ensure every shred of kale and Brussels sprout gets coated. This step infuses each bite with bright, tangy flavor and a hint of sweetness balanced by savory elements.
How to Serve Shredded Brussels Sprout Salad Recipe
Garnishes
A sprinkle of extra sliced almonds or a few more pomegranate seeds on top right before serving adds a fresh and pretty burst that’s both flavorful and visually appealing. Crispy bacon bits can be stirred in last minute for that irresistible crunch and smoky pop.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted fish, or even a warm grain bowl. It’s light enough as a side or hearty enough to be a main course when you want something fresh and satisfying.
Creative Ways to Present
Serve this vibrant salad in pretty glass jars for a picnic or layered in a trifle bowl to show off its colorful ingredients. You can also make it into individual portions in small bowls or cups, perfect for parties or lunch meal prep.
Make Ahead and Storage
Storing Leftovers
The shredded Brussels sprouts and dressing will each last about four days when stored separately in the fridge. Keep them apart until you’re ready to enjoy the salad again to prevent sogginess. Once combined, the salad will stay fresh for 2 to 3 days with great texture.
Freezing
This salad is best enjoyed fresh and isn’t recommended for freezing because the texture of raw greens and pomegranate seeds doesn’t freeze well. Your best bet is to prepare fresh servings using stored ingredients.
Reheating
Since this is a cold salad, reheating isn’t necessary. If you prefer, bring the salad to room temperature before serving for softer flavors and textures, or add a squeeze of fresh lemon juice to brighten it up again.
FAQs
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Can I use pre-shredded Brussels sprouts for this salad?
Absolutely! Pre-shredded Brussels sprouts are a fantastic time-saver and work just as well for this recipe. Just be sure to check for freshness and rinse them if needed before using.
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Is this salad suitable for a Whole30 or keto diet?
You can easily adapt the salad to fit Whole30 or keto by omitting the honey from the dressing and ensuring your bacon is compliant. This keeps the salad low-carb and aligned with your diet goals.
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What can I substitute for kale if I don’t enjoy its texture?
Baby spinach or arugula make wonderful substitutes that offer a milder taste and softer texture. You can also skip the greens entirely and let the Brussels sprouts shine solo.
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How do I prevent the salad from getting soggy if making ahead?
Keep the dressing and salad ingredients separate until you’re ready to serve. Add almonds and bacon just before serving to preserve their crunch, and toss with dressing at the last minute for the freshest results.
Final Thoughts
I truly hope you give this Shredded Brussels Sprout Salad Recipe a whirl—it’s one of those dishes you’ll want to make again and again. Between the perfect blend of flavors, ease of preparation, and stunning vibrant colors, it’s a salad that not only tastes incredible but looks gorgeous on your table. Happy tasting!
Print
Shredded Brussels Sprout Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A refreshing and crunchy Shredded Brussels Sprout Salad featuring kale, crispy bacon, sliced almonds, and pomegranate seeds, dressed with a tangy lemon mustard vinaigrette. This salad is easy to prepare, nutritious, and perfect for a quick, healthy meal or side dish.
Ingredients
For Salad
- 2 strips bacon, fried and chopped
- 3 cups kale, chopped
- 3 ½ cups Brussels sprouts, shredded
- 2 tablespoons sliced almonds
- 2 tablespoons pomegranate seeds
For Dressing
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon yellow mustard
- 1 tablespoon honey (omit for low-carb and Whole30 diets)
- Salt and pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the shredded Brussels sprouts, chopped kale, fried and chopped bacon strips, sliced almonds, and pomegranate seeds. Toss gently to combine all ingredients evenly.
- Prepare Dressing: Pour olive oil, lemon juice, yellow mustard, honey, salt, and pepper into a mason jar or small container with a lid. Close tightly and shake vigorously until the dressing is well emulsified and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss thoroughly to ensure every ingredient is coated with the tangy dressing.
- Serve: Serve the salad immediately for the best texture and flavor. Optionally, you can add more almonds or bacon on top before serving for extra crunch and flavor.
Notes
- TO MAKE AHEAD OF TIME: Prepare the salad a day in advance. Add the dressing and top with almonds and bacon just before serving to maintain crispness.
- You can substitute kale with baby spinach or arugula, or use only Brussels sprouts for a simpler version.
- If chopping Brussels sprouts is tedious, use pre-shaved Brussels sprouts or finely shred them using a food processor or mandolin slicer.
- Always remove any bruised or discolored outer leaves from Brussels sprouts for freshness and best taste.
- Store shredded Brussels sprouts and salad dressing separately in the fridge for up to 4 days; combined salad will keep 2 to 3 days.
