Brussels Sprout Pomegranate Salad
This shaved Brussels Sprout Pomegranate Salad with toasted almonds and tangy buttermilk dressing is simple yet elegant, full of flavor and texture, and perfect for enjoying all fall and winter long.
Raw Brussels sprouts are tailor made for adding crunch to fresh salads, especially in the late fall and winter, when other greens are more difficult to find. The peak season for Brussels sprouts runs from September to mid-February, so they’re a go-to veggie when the weather turns cool.
In this salad, thinly shaved sprouts give terrific texture and crunch, while juicy pomegranate seeds add a beautiful pop of color and bright flavor. Toasted almonds add warmth and more crunch, and a tangy buttermilk dressing wraps it all up.
I love salads like this that are simple to prepare but a little bit out of the ordinary. They’re great for busting out of a side dish rut!
Is it better to buy big or little Brussels sprouts?
If you’re buying whole Brussels sprouts, either in bulk or on the stalk, look for relatively small ones. Small sprouts are usually more sweet and tender; the larger the sprout, the more cabbage-like the taste.
How to shred Brussels sprouts
To prep this salad, give your Brussels sprouts the once-over, peel off any brown or bruised outer leaves with your hands, and throw the sprouts through the shredding disk of a food processor. Aim for mostly small, thin pieces. Larger ones can be difficult to eat. You can also chop the sprouts with a chef’s knife, of course. Just be patient and cut carefully to get the thinly-shaved effect.
Save more time and buy pre-shaved Brussels sprouts, usually sold alongside other pre-washed, pre-cut vegetables in the produce section. This makes throwing this salad together truly a snap!
Buttermilk dressing ingredients
The simple buttermilk dressing really makes this salad shine. The combination of tangy buttermilk, whole-grain mustard, sharp white wine vinegar, and a pinch of spices complements the pomegranates and almonds, and offsets any lingering bitterness from the Brussels sprouts.
Even better, the dressing is as easy to make as the salad itself – whisk together all the ingredients, and pour over the salad. That’s it!
How to serve it
This recipe serves 3-4 as a side salad or 2 if served alongside grilled chicken or another protein. It’s very easy to double or even triple, and it’s so pretty that it makes a lovely addition to Thanksgiving or Christmas dinner.
Bright, fresh, festive, healthy, and easy — all the best qualities for a salad or side dish!
More Simple, Tasty Salads
- Everyday Italian Salad – and the BEST Italian Salad Dressing
- French Carrot Salad
- Arugula, Parmesan, and Pine Nut Salad
- Greek Salad and Homemade Dressing
- Apple Cabbage Salad with Brown Sugar Cider Vinaigrette
If you try this Brussels sprout pomegranate salad, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Shaved Brussels Sprout Pomegranate Salad
- 1 pound Brussels sprouts
- 1/3 cup pomegranate seeds
- 3 tablespoons almonds slivered or coarsely chopped
For the Dressing:
- 1/4 cup buttermilk
- 2 teaspoons white wine vinegar
- 1 and 1/2 teaspoons whole grain mustard
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon garlic powder
- pinch kosher salt and freshly ground black pepper
- To prepare the Brussels sprouts, remove any damaged outside leaves, then run through a food processor fitted with the shredding disk or chop finely by hand into thin shreds.
- To make the dressing, whisk together all ingredients until emulsified.
- Combine Brussels sprouts, pomegranate seeds, and almonds in a large bowl. Add dressing to taste, and toss well to combine. Serve immediately.
This post was originally published on January 18, 2018, and has been updated with new photos and more helpful text.