Brussels Sprouts and Pomegranate Salad

Brussels sprouts salad is one of the best salad recipes you will ever try. It is full of candied hazelnuts, smoky bacon, tart pops of pomegranate seeds, and nutty Manchego cheese, all coated in the most delicious mustard vinaigrette. Every bite is crunchy, sweet, savory, and tangy, making this an easy salad side dish that feels fresh and exciting.

If you are looking for a simple salad that tastes restaurant-worthy, this one belongs on your table. The dressing is a keeper too, perfectly balanced and so good that you will want to drizzle it over everything.

Do you say “Brussels sprouts” or “brussel sprouts”? The official spelling is Brussels sprouts, but plenty of people drop the “s.” I’ll use both here since both are commonly said.

For years, brussel sprouts had a bad reputation thanks to old TV shows and movies that made them look like soggy, boiled vegetables. This salad is the opposite—crunchy, fresh, flavorful, and easy to make your own.

We first heard about the bacon pomegranate salad from Half Baked Harvest, after so many of our readers told us we had to try it and share our own version. They were right. So here we are.

Ingredients Needed for Brussels Sprouts Salad

There are several different components to this recipe, and I’ll walk you through each of them as well as possible substitutes. For now, this is your grocery list:

Nuts

• Hazelnuts and Pecans: Rich, nutty crunch; can be swapped with almonds, pistachios, walnuts, macadamia nuts, or even pumpkin seeds.
• Butter: Adds richness and helps the brown sugar and cinnamon stick to the hazelnuts as you toast them.
• Brown Sugar: Brings sweetness with a warm, caramel-like depth to the hazelnuts.
• Cinnamon and Cardamom: Provides aromatic warmth and subtle spice to the toasted hazelnuts.

Salad

• Raw Brussels Sprouts: Finely shaved using a mandoline, food processor, or sharp knife for a crisp, fresh base.
• Manchego: Nutty, salty cheese; Parmesan, Asiago, or Pecorino Romano work well as substitutes.
• Pomegranate Arils: Juicy bursts of tart-sweet flavor; cranberries, oranges, pears, figs, or apples are also great options.
• Bacon: Smoky, savory richness; pancetta is a tasty substitute.
• Orange Zest: Bright, citrusy notes that balance richness.

Dressing

• Bacon Grease: Infuses deep, smoky flavor into the dressing.
• Shallots: Mild, slightly sweet onion flavor with a touch of sharpness.
• Extra-Virgin Olive Oil: Smooth, fruity base for the dressing.
• Apple Cider Vinegar: Tangy acidity that balances the sweetness and fat.
• Apple Butter: Sweet, spiced spread that adds depth and a subtle fruitiness.
• Stone Ground Mustard: Tangy and textured, with a mild bite.
• Orange Zest: Even more, to brighten the dressing!
• Thyme (fresh): Earthy, aromatic herb that bright fresh flavor to the dressing.
• Salt: Enhances and balances all flavors.
• Black Pepper: Adds subtle heat and earthy sharpness.

The measurements for each can be found in the recipe card below.

How to Make Brussels Sprouts Salad

Brussels sprouts salads have become a fresh and flavorful way to transform a vegetable that once had a bad reputation. This version combines crunchy sprouts, sweet pomegranate, savory bacon, and spiced nuts for a balance of textures and tastes.

Nuts

1. Toast: In a pan over medium heat, toast the nuts until golden, stirring occasionally.
2. Coat: Add butter, brown sugar (if making the sweet version), cardamom, and cinnamon. Stir until the nuts are coated.
3. Finish: Transfer to parchment paper and sprinkle lightly with salt.

Dressing

1. Crisp: Cook the bacon in a large skillet over medium heat until crisp. Drain all but a little grease, and place bacon on a paper towel.
2. Sauté: Add the olive oil to the same skillet over high heat. Once shimmering, add the shallots and cook until fragrant.
3. Whisk: Remove from heat, then stir in apple cider vinegar, apple butter, mustard, thyme, and orange zest. Season with salt and pepper.

Make the Salad

1. Combine: In a large salad bowl, mix shredded Brussels sprouts, orange zest, cheese, nuts, and pomegranate arils.
2. Dress: Pour vinaigrette over the salad and toss to combine.
3. Top: Add the bacon and toss again.
4. Serve: Enjoy warm or at room temperature.

Whether you serve it warm at a holiday gathering or as a crisp weeknight side, it’s a versatile recipe that brings out the best in this seasonal vegetable.

How to Cut Brussels Sprouts?

Brussels sprouts have a tough stem that should be trimmed off before slicing each sprout in half. Remove any discolored outer leaves, then rinse and dry them well. To shred, place the flat side down and slice thinly using a sharp knife, a mandoline, or a food processor with a slicing blade. 

Pre-shredded sprouts are sometimes available at the store, but if not, shredding your own works just as well. Don’t feel locked into the recipe, swap in seasonal ingredients, and make it your own.

Can You Make This Brussels Sprout Salad Ahead of Time?

Yes! This salad is perfect for prepping in advance. Shred the Brussels sprouts, candy the hazelnuts, cook the bacon, and whisk together the dressing, but store each component separately. When you’re ready to serve, just toss everything together for the freshest flavor and texture.

Leftovers will keep in an airtight container in the refrigerator for 3–4 days.

This brussel sprout salad strikes the perfect balance of fresh, savory, and slightly sweet flavors. With the crunch of nuts, bursts of pomegranate, smoky bacon, and a warm vinaigrette, it’s a side dish that feels both comforting and refreshing. Whether you prepare it for a holiday table or a simple weeknight dinner, this Brussels sprouts salad is proof that simple ingredients can create a bold and memorable dish.

More Salad Recipes You Must Try:

• Roasted Butternut Squash Kale Salad
• Easy Tomato Mozzarella Salad
• Farmer John Pesto Garden Salad
• Dill Pea and Cucumber Salad
• All our SALAD RECIPES!

Watch How to Make the Best Holiday Salad