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Chopped Brussels Sprouts Salad with Creamy Shallot Dressing

14 reviews / 4.9 average

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

And then I answer: ummm, lemme think.

Yes.

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.

Brussels sprout salad has pomegranates, almonds, crumbled bacon, and homemade creamy salad dressing in a white bowl.

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 sprouts.

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.

Brussels sprout salad has pomegranates, almonds, crumbled bacon, and homemade creamy salad dressing drizzle.

Crunchcrunch.

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A picture of Chopped Brussels Sprout Salad with Creamy Shallot Dressing

Chopped Brussels Sprout Salad with Creamy Shallot Dressing


  • Author: Pinch of Yum
  • Total Time: 40 minutes
  • Yield: 6 as a side 1x

Description

This chopped brussels sprout salad has pomegranates, almonds, crumbled bacon, and homemade creamy salad dressing. Perfect for a healthy holiday dish!


Ingredients

Scale
  • 3040 brussels sprouts (makes about 4 cups shredded)
  • 6 slices bacon
  • 1 cup pomegranate arils
  • 1/3 cup almonds
  • 1/2 cup freshly grated Pecorino Romano cheese

For the dressing

  • 1 shallot, chopped
  • juice of one orange
  • juice of one lemon
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons Greek yogurt
  • 1/3 cup oil
  • up to 2 tablespoons water

Instructions

  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.
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Category: Dinner
  • Cuisine: American

Keywords: brussels sprout salad, thanksgiving salad, christmas salad, healthy salad

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95 Comments

    1. Pinch of Yum Logo

      It was my first time trying out the combo and it was perfect, texturally, color-ally, taste-fully, everything. 🙂

  1. Pinch of Yum Logo

    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!

  2. Pinch of Yum Logo

    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.






    1. Pinch of Yum Logo

      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! 🙂

      1. Pinch of Yum Logo
        Southbourne Gardens

        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!

  3. Pinch of Yum Logo

    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…

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

    1. Pinch of Yum Logo

      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!)

  4. Pinch of Yum Logo

    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.

    1. Pinch of Yum Logo

      Ooh fun! How were the sprouts done – shaved like this? It’s really the only way I like to eat them. The texture is SO good!

  5. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo

      You would love them raw! It’s the only way I like to eat them. Even my younger brothers (10 and 16) loved this salad.

      1. Pinch of Yum Logo
        Grant

        I can!!! I still haven’t found a fish market here in Houston up to my standards. 🙁 🙁 poor me. Lol…

  6. Pinch of Yum Logo
    Jakky

    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. 🙂

  7. Pinch of Yum Logo

    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!!

  8. Pinch of Yum Logo

    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 🙂