Pomegranate Brussels Sprouts Salad

My pomegranate Brussels sprouts salad is a healthy, colorful, delicious, and easy to make fall side dish. A perfect addition to your Thanksgiving table!

This salad has great texture – it’s nice and crunchy! 😛 I usually cook Brussels sprouts, but since they’re basically mini cabbages, they’re good raw in salads as well. Think coleslaw.

This salad is full of contrasting flavors – the slight bitterness of the Brussels sprouts, the sweet tartness of the pomegranate, the power of the Dijon mustard, and the sugary honey.

Pomegranates are definitely my favorite fall fruit. I was nearly beside myself with excitement when I caught my first glimpse of them earlier this season (and posted it in an Instagram story of course). I’m not really big into fruit, but I do get giddy over pomegranates and watermelon.

Pomegranate arils are like the prettiest little jewels. I kind of wish I could include them in every food photo. It takes a little patience to de-seed (is that a word?) a pomegranate, but it’s actually quite relaxing if you’re not in a rush.

You just cut it into quarters and then remove the arils by hand, attempting not to splatter the pretty red juice all over your kitchen. You can also do it the way this person does in their video if you want to have some fun. 😛

This pomegranate Brussels sprouts salad is also an easy way to please the herbivores in your life if they like this sort of thing. 😉 I will apologize to my sister in advance for not making this for her.

I hope you enjoy this healthy Brussels sprouts recipe!

Questions? Let me know!

No ratings yet

Pomegranate Brussels Sprouts Salad

By Natasha Bull

An easy and delicious vegetarian brussels sprouts and pomegranate salad.

Prep: 20 minutes mins

Total: 20 minutes mins

Servings: 4

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Ingredients 

1x2x3x

• ▢ 1 dozen brussels sprouts chopped finely
• ▢ 1/4 pomegranate arils removed

Dressing:

• ▢ 1 teaspoon tahini
• ▢ 1 teaspoon honey
• ▢ 1/2 teaspoon red wine vinegar
• ▢ 2 teaspoons olive oil
• ▢ 1 teaspoon Dijon mustard
• ▢ Salt & pepper to taste

Instructions 

• Chop the brussels sprouts (remove any damaged outside leaves) and remove the pomegranate arils.
• Combine the dressing ingredients.
• Toss the brussels sprouts with the dressing and pomegranate arils.

Notes

• Serves four as a small side salad. Recipe is easily doubled.
• To make this vegan, sub the honey for your sweetener of choice.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!