Chopped Brussels Sprouts Salad with Creamy Shallot Dressing

Chopped Brussels Sprout Salad - pomegranate, almonds, shaved brussels sprouts, bacon, Pecorino Romano cheese, and homemade shallot dressing!! |

So this is the part where you ask me if I’m just repeating recipes on you.

And then I answer: ummm, lemme think.


Okay, no, not really, but I still have the taste of this pomegranate wild rice salad in my mouth and dreams of the bacon and brussels sprout salad from, like, years ago in my head, so it’s only natural that this would come along. Basically these two very lovable salads of my Pinch of Yum past met and had a salad-child called Chopped Brussels Sprout Salad with Everything Yummy In The World.

i.e. pomegranates (♥), almonds, bacon, Pecorino Romano cheese, and creamy honey shallot dressing with fresh orange and lemon juice. 99% sure I just drooled as I wrote that.

Chopped Brussels Sprout Salad - always requested by my family at holiday meals! |

Coincidence that this is in time for Thanksgiving? Negative.

I know I already talked about how I am bringing the corn pudding this year like a good Midwestern wife, but I forgot to tell you that I’m also bringing the brussels sprout salad. Seriously, who am I? I’m in that sweet spot where I don’t have to host yet and I don’t have to make the turkey because my mom rocks it for all of us, and so Thanksgiving sides are my thing. And I love a good side at Thanksgiving.

In case you’re interested, this is how cool Brussels sprouts look when you shred/chop/shave/mandoline them into thin little perfect pieces and wash them in a big blue bowl of water. I almost can’t stand to think of eating them any other way.

Chopped Brussels Sprout Salad - always requested by my family at holiday meals! |

This is not just me puffing out my feathers here, except only a little, but EVERYONE in my family likes this. Er, I know for-surely for-surely they’re going to like it because they all polished off the bacon and brussels sprout salad that I brought a few years ago to some holiday feast. It perfectly compliments whatever you’re having as a main dish including our holiday family favorite: chicken wild rice soup.

Hey btw. I did not intend for this post to be a link landmine when I first started writing, but, FOOD.

The win-win of this situation is that this is a salad made for holidays because it’s completely festive-ish, but it also makes for a great weeknight meal being that it comes together in a snap and packs a ton of nutrition. And/or just because it’s delicious and you want to.

Chopped Brussels Sprout Salad with Creamy Shallot Dressing - perfect for adding color and nutrition to the table at holiday meals! |


4.9 from 13 reviews
Chopped Brussels Sprout Salad with Creamy Shallot Dressing
Serves: 6 as a side
  • 30-40 brussels sprouts (makes about 4 cups shredded)
  • 6 slices bacon
  • 1 cup pomegranate arils
  • ⅓ cup almonds
  • ½ cup freshly grated Pecorino Romano cheese
For the dressing
  • 1 shallot, chopped
  • juice of one orange
  • juice of one lemon
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons Greek yogurt
  • ⅓ cup oil
  • up to 2 tablespoons water
  1. Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
  2. Shred or slice the brussels sprouts. I've found the absolute best way to do this is with a handy dandy mandoline - slice them super thin and then break the layers apart with your hands. Fluff it up a little and you'll get a delicate shredded texture.
  3. Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
  4. Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.


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  1. Brussel sprouts are awesome! I have recently discovered pomegranates; what a find. Can’t wait to try this dressing!

  2. This looks absolutely delicious! I am a big fan of brussel sprouts and pomegranates together, I am most certainly trying this out.

  3. This is so perfect!! And Pretty! And I really want it!

  4. I will be stacking this a mile high up on my plate!!

  5. In, done, sold! I will even painstakingly chop chop chop for this gorgeous rainbow of salad goodness. Also, I’m all about the link love. It’s one of the best food times of the year, so bring it on!

  6. Wow this dressing looks to die for! And I know exactly what you mean about being in that “sweet spot” where you’re not hosting holidays yet ha! Have a great turkey day!

  7. I’m a bit of a brussels sprouts fanatic right now. I’ve made roasted sprouts with bacon twice within the past month. This salad is right up my ally, especially with the addition of pomegranate. Thanks for the recipe!

  8. Giving brussel sprouts a good name. Well done.

  9. This looks stunning. I love Brussels sprouts but they are a little out of fashion in the UK where we can expect a plethora of recipes in the next month that will be all about how to disguise them as much as possible. Perhaps if people saw this it may spark a change of mind.

    • How interesting! They are definitely on the rise here in the US… I see them being served at restaurants and recipes using them on blogs more and more all the time! hope you can convince people otherwise – this is the best way to do it IMO! :)

      • Southbourne Gardens says:

        Have never seemed them on restaurant menu here other than at Christmas. Kale is probably more popular at the moment but still not as much as in America. I think we may possibly just be a nation of reluctant veg eaters!

  10. So much goodness here. LOVE this salad!

  11. Sounds perfect – I wonder if this could be the dish to win my Dad over to the side of sprouts! We don’t have Thanksgiving in Scotland but I might just give it a go anyway – I don’t want to wait till Christmas…

    p.s. beautiful inspirational photos – was just introduced to your blog today by a friend and I love it!

    • You can, you can! All my family loved it and my younger brothers who aren’t always super veg lovers were totally on board (and surprised when I told them it was brussels sprouts!)

  12. I just had an amazing Brussels sprouts salad this weekend at a Bobby Flay restaurant. It was so good and I want to have more. I am definitely going to try yours out. Love Brussels Sprouts.

  13. Hmmm…this might just get me to eat brussel sprouts!!

  14. This salad looks delicious! I love that dressing.

  15. I love brussel sprouts, but I’ve never had them raw before. I put pomegranate in my parfait this morning, went to work, and realized I had pomegranate juice all over my shirt from getting the seeds out. Oops!

  16. You had me at bacon! :) see you at Christmas!

  17. This looks fantastic! I really want that dressing!

  18. Best snippet: “met and had a salad-child”
    Seriously, I love your writing as much as your recipes.
    Oh, and help yourself to the Greek yogurt in the lounge fridge. :)

  19. hi Lindsay,

    i love madly pomegranate and in this recipe pomegranate and sprout salad just mouth watering combination. you are perfect.

  20. Wow, this looks amazing. I will be making this very soon! Thanks for the recipe!

  21. I’m chuckling here. I love that you called it a “link landmine”. Why not?? I am the side dish gal too – although I get stuck with potato dishes mostly. I want to bring something light and vegetable-y this year. . . maybe this will be it!!

  22. I think I’m in love… Oh my goodness who can pass on brussels sprouts, with bacon and pomegranate smothered in a creamy dressing… Totally just drooled all over my lap top!

  23. I don’t even like brussels sprouts but I’d have no problem DEVOURING this!

  24. i want to put this inside of my face.

  25. I just made this for dinner (with leftovers for lunches this week) and oh my goodness. This is sprout perfection! I love the mix of flavors, and was excited to try pomegranate seeds for the first time. One change I made was pistachios instead of almonds, since I like them a bit better. Thanks for this gem, I’ll be making it tons more I’m sure :)

  26. This was a delicious salad. It tasted so fresh and light. We served it for company and they cleaned their plates. Thanks, Lindsay!

    PS- I plan on using this dressing on so much more than just this said. It was great!

  27. Traci Drew says:

    Might be a dumb question but, raw brussel sprouts? I’m going to try it either way but I have only had cooked ones and just want to be sure.

  28. This looks delicious. Although we don’t celebrate thanksgiving, I think it’d be a wonderful autumnal salad for bbq’s! Thanks for sharing.

  29. I have an actual questions: do the brussells sprouts get cooked in any way? I can’t wait to put this on the turkey table ! Thanks!

  30. Made this tonight for thanksgiving and I would say the husbands were skeptical, but everyone loved it! Ahhhmazing will be using this recipe again! Thanks

  31. This looks delicious (and I plan to make a version!). I have stumbled upon your blog a few times, and once when I was looking into food photography. I just ordered your book, and am pretty excited to try out your tips. I’m VERY new to food blogging/photography (and don’t even have a fancy dslr camera yet, but hoping with some Christmas money :)), but you’ve inspired me so much. I love your blog and your photos. Thanks for sharing your tips with us!

  32. You ought to take part in a contest for one of the finest websites
    on the net. I most certainly will recommend
    this web site!

  33. I’m making this for the third time. Tonight it’s for my husband’s birthday–he specifically requested it! I adore this recipe. You are absolutely brilliant. :) (My 8 year old son loves it, too!!)

  34. p.s. I forgot to say, AND it was a huge hit on Thanksgiving.

  35. I made this as a side dish to add to a Christmas dinner, planned by a family of chefs. Everyone loved it and asked for the recipe. What a delicious salad! Thank you.

  36. I just pinned this to my Salad Board! This looks amazing, can’t wait to try….especially that dressing. Thanks for sharing :).

  37. This sounds lovely though we are not big brussel sprout fans. I just may try it anyway.

  38. This looks amazing! I can’t wait to try it! I’m going to share this on my blog with a link back to you. Thanks for sharing!!

  39. This was the first recipe I tried from your blog. It is fabulous. I love the crunch and the combos of flavors and textures. I have tried 3 others since then and plan to try more of them. Can’t wait to make this one again!

  40. Caitlin says:

    I made this tonight. It is so good. Love the dressing and plan to use it on other salads. I also added chicken to the recipe so i could eat it as a meal!!

  41. Jennifer says:

    I love this salad idea but I’m headed to a friends tonight where I wont have the ability to make the dressing (and wont have time to make ahead of time). Is there a premade one you would recommend?


    • Hi Jennifer, I’m getting to this a little bit too late but I honestly can’t think of a dressing that would be similar to this one – although I think it could still taste good with the dressing of your choice :) Just something simple, garlic/olive oil/vinegar kind of thing.

  42. I found this recipe on Pinterest. It was delicious – thank you! I wanted to share my short cut version…Go to Trader Joe’s and buy their:

    1. Shaved brussels sprouts in a bag (You might want to buy 2 10 oz bags because you will want to remove pieces of brussels sprouts that have the core – they are too tough to eat raw. I cook the ones that have a core and they are fine.)
    2. Pomegranate seeds in a container (they are located in the refrigerated produce section – near brussels sprouts/bagged salads).
    3. Shaved cheese (the one I bought had a mix of cheeses).
    4. Champagne Pear Vinaigrette Salad dressing (I am sure the homemade one is good but I haven’t tried it yet).
    5. Bacon (It’s precooked so it’s not a gross mess – just pop it in the microwave for 30 seconds and crumble).

  43. Found you via Pinterest and am already planning my next meal from your recipes!

    Just made this last night for hubby, kiddo, and I to celebrate our wedding anniversary. I second the recommendations to use TJs bagged Brussels sprouts and pomegranate seeds. The bonus of using the prepped ingredients was that my 3.5 year old could help with assembly — just open and dump.
    I would definitely recommend making the citrus shallot dressing — it added so much to the salad, and it tasted even better the next day (bonus, dressed Brussels sprouts dont get soggy like lettuce does). I also used precooked bacon but didn’t get the crispy texture that I wanted.
    I also made the honey glazed adobo chicken — YUM. Tangy sweet umami goodness.

    Thanks for existing, yummy blog.

  44. Never have worked with brussel sprouts but you make this look too good not to try.
    Question – do you wash (rinse) (soak) or what? before you slice them? Can’t wait to try.

  45. I’m not a super huge pomegranate fan (I know, I know) but this salad looks so, so good. Do you think I could use Craisins as a sub for pomegranate seeds?

  46. We have a nut allergy in the house. Any ideas of what to substitute for almonds???

  47. Could you recommend a substitute cheese? We dont have that type where we live. Also, can I use onion instead of shallot? This looks magnificent and cant wait to try it!

  48. I made a whole lot of changes – it’s just how I roll! Added avocado and chicken to make it a meal instead of just a side. All kinds of delicious!! Even my 5-year-old ate gobs!

  49. I made this for Thanksgiving and it was a huge hit…and it has been requested for Christmas! The only think I did different was add chopped Kale.

  50. Making this again for Thanksgiving! Can’t wait!!!!

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