Try this Brussels Sprout Salad with Pear and Pomegranate. It's packed with healthy seasonal ingredients and loaded with gorgeous colors. This delicious salad is crisp, refreshing, and tossed with a simple apple cider vinaigrette. It's a perfect side dish to accompany a holiday meal or any main dish for weeknight dinners.
My favorite way to enjoy Brussels sprouts is in a refreshing salad, tossed in a tangy and delicious vinaigrette. There is something so comforting about serving seasonal veggies, full of vibrant color, this time of year.
And this Brussels Sprout Salad with Pear and Pomegranate will not disappoint!
Your seasonal favorites like red pear, pomegranate seeds, pecans and blue cheese added to a bed of shaved Brussels sprouts. It’s like a chopped salad but better. Each bite is full of fantastic flavors.
The dressing is a simple apple cider vinaigrette. You could make the salad the morning of Thanksgiving and dress it at the last minute. Or toss it all together to serve on a busy weeknight. Either way, it’s sure to become a favorite!
This Brussels Sprouts Salad recipe calls for a handful of simple ingredients. Toss with a delightfully zesty dressing for a complete and healthy side dish.
Fresh salad ingredients:
- Brussels sprouts - you can shave or thinly slice Brussels sprouts yourself or hit the easy button and grab a 10-ounce bag from the produce section of the grocery store
- Pomegranate seeds - also may be called pomegranate arils if buying from the grocery store
- Pear - my favorite is Red D’Anjou pear, but any seasonal pear will work
- Pecans - coarsely chopped
- Blue cheese - salty and pungent blue cheese crumbles are a great match in this fresh salad
Salad dressing ingredients
- Olive oil - use extra-virgin olive oil for bold flavors
- Apple cider vinegar
- Dijon mustard
- Maple syrup - ensure you are using pure maple syrup
- Salt and pepper to taste
How to Make Brussels Sprouts Salad
This hearty salad recipe comes together quickly in one bowl. The printable recipe is in the recipe card for your convenience.
Combine Brussels sprouts, pomegranate seeds, chopped pear, pecans, and blue cheese crumbles in a large bowl and toss gently.
Add all the salad dressing ingredients to a small jar and shake well to combine.
When ready to serve, toss the fresh ingredients with the salad dressing until all ingredients are coated. Store any leftover dressing in the refrigerator.
Salads are generally versatile and can be modified to fit certain taste preferences and dietary restrictions. They’re also a great way to include seasonal produce that can be found at peak season. Check out these ideas:
- Add more crunch: if pecans aren’t your thing, pumpkin seeds, toasted pine nuts, and dried cranberries are all great options; even crispy bacon is a great way to add crunch.
- Try a different fruit: Pears are an excellent fruit to add to a refreshing salad, especially during the holiday season. However, you can add variety by using a crisp apple or persimmon instead.
- Add more veggies: for extra flavor and texture, add your favorite vegetables: red onion, bell peppers, or even roasted sweet potatoes are a great way to add variety.
- Substitute another type of cheese: blue cheese pairs well with these flavors, but you can use Parmesan cheese or feta cheese.
This Brussels sprouts salad recipe is pretty simple to make. But there are a few expert tips that may be helpful as you make this recipe.
- Make the dressing in advance: this makes serving a healthy dinner easier on a busy weeknight or especially around the holidays. Follow the instructions to making the dressing and keep in the refrigerator for up to 1 week.
- Make grocery stores your friend: eliminate stress by utilizing the convenience of packaged foods like bagged shaved Brussels sprouts and pomegranate arils that are already cleaned and ready for you.
- Add variety: As mentioned above, make this salad yours by adding your favorite ingredients.
The best way to store this shaved Brussels Sprouts Salad is to keep it without dressing it in an airtight container in the refrigerator. It can keep for up to 3-4 days when stored properly. Store the salad dressing separately in a mason jar.
As soon as you toss the salad with the dressing, it’s best to serve it immediately. The good thing about this easy recipe is that it doesn’t take long to whip it up so there is no need to prepare it ahead of time. If desired, you can make the dressing up to 1 week ahead and have that ready for you when you’re ready to serve the salad.
Frequently Asked Questions
What is the best way to cut Brussels sprouts?
The best way to shave raw Brussels sprouts is by using a food processor. After removing the root end of the raw sprouts, run them through the chute of the processor with a shredding blade slicing attachment. Alternatively, you can use a mandoline but guard your fingers if you go that route. Finally, you can use a sharp knife and a cutting board and cut the Brussels sprouts into thin slices the original way.
What is the best salad dressing for fresh Brussels sprouts?
A simple apple cider vinaigrette is great for a shredded Brussels sprout recipe. A blend of tangy vinegar, extra virgin olive oil, Dijon mustard, maple syrup, and a little sea salt makes an excellent dressing. You can swap out the apple cider vinegar and use white wine vinegar or even fresh lemon juice.
There are so many different ways to serve this delightful side dish. Enjoy it as a healthy side salad on your holiday table, along with turkey and mashed potatoes.
Or pair it with a side of roast potatoes and hearty steak like this London Broil recipe.
Need More Easy Salad Recipes to Get You Through The Week?
- Supergreens Salad with Cherries and Feta
- Chopped Salad
- Green Cauliflower Rice Salad
- Cucumber and Tomato Salad
- Arugula and Orange Salad
Brussels Sprout Salad with Pear and Pomegranate
- 1 package of Brussels sprouts 10 oz, sliced thin
- 1 cup pomegranate seeds
- 1 cup pecans rough chopped
- 1 pear chopped
- ½ cup blue cheese crumbled
- For Dressing:
- ⅔ cup olive oil
- ⅓ cup apple cider vinegar
- 1 teaspoon dijon mustard
- 2 tablespoon maple syrup
- salt and pepper to taste
- Place the first five ingredients in a large bowl and toss gently.
- To make dressing put all dressing ingredients into a small jar and shake well.
- Dress salad right before serving. You will have leftover dressing.
Cheyanne @ No Spoon Necessary
Boy and I only have children that walk on 4 legs, so I can't really answer your question... but whenever our furry loves get sick it makes me feel physically ill. Not sure if that helps? 😉 Anyways, I am brussels sprouts OBSESSED, so this salad is totally calling my name! Love the pear in here - so unique!! Plus that dressing sounds fabulous! Thanksgiving winning! Cheers, friend!
Thanks Cheyanne! I worry about my dog too!
Oh my - I feel you, sister! I can't imagine not feeling everything they do...it is the way of it. But what I know is that empathy - especially from a parent - helps our kids to ride the wave. (We can't sleep, but it might help them to!)... Now about this salad - Amazing!! The tart sweet crunchy mix you have going on here is perfect for the holiday table!! Christmas, too! Thanks for sharing, my friend! Cheers!
You are right Annie. Thanks for your kind words!
Mary Ann @ thebeachhousekitchen
I will totally second that Karen! Being a parent is one of the toughest jobs ever! I've had many a sleepless night worrying about my boys too! It's all worth it in the end for sure, but I think it's where most of my gray hairs come from!
I totally LOVE this salad. It's the perfect addition to the Thanksgiving table! Nice and healthy and packed with flavor. I can't wait to try! Have a great week!
Thanks Mary Ann. Do you stop worrying about them when they go to college?
Oh man, you are speaking to my heart. It is tough. But, sounds they are super lucky to have you be in their corner. Well, at least we know they are getting awesome food! This salad looks amazeballs! I love your combination of ingredients. When it comes to brussel sprouts, I always do the same thing, put it in the oven. So I am sooo happy to have a new fresh idea. Thanks!
Love this salad Karen. It has all the crunch and tanginess and just the right balance with all of the rich dishes we serve on Thanksgiving. And i know just what you mean about the feeling your kids pain...I think it's harder on the parents than on the kids!
Yes, I agree. They feel better faster than I do!
Green Valley Kitchen
Yum, Karen - I'd eat the whole thing. It's healthy, colorful and packed with flavor - my kind of salad. I don't have kids but I hope things look up for yours soon - hate to hear they are having a tough time.
I'm sorry to hear your kids are having a tough time. I'm 6 months pregnant with our first, and before she's even here, I worry about things like you mentioned. So while I don't have any words of wisdom since I'm not yet a parent, I'm sure things will be ok - especially with a mom that cares as much as you 🙂 So about this salad... not only am I loving the flavors (hello pear and blue cheese), but the colors are just spectacular! This is a perfect compliment to any holiday table!
Congrats on your pregnancy!
This looks great. And yes, parenting does give me actual, real stomach pains. 🙂
Thanks April, that makes me feel better!
Healthy and yummy ♥
Robyn @ Simply Fresh Dinners
I just love your blog, Karen! This salad is so beautiful, healthy and colourful - perfect for the holidays. Thanks for the tip on the book. I have some friends that could really use that right now and I've already emailed them a link 🙂
Sharing. Have a wonderful day 🙂