Brussels Sprout Salad Recipe
This vibrant Brussels Sprout Salad combines crunchy shredded Brussels sprouts with crisp apples, juicy pomegranate, creamy feta, toasted pecans and savoury bacon. Finished with a tangy homemade Dijon mustard dressing, it is a colourful, fresh and delicious salad that's perfect for everyday meals, festive gatherings and special occasions.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Mixing Bowl
- 1 Small Jar with a Lid
- 1 Large Frying Pan –
- 1 Wooden Spoon or Salad Tongs -
Ingredients
For the Salad
- 1½ pounds Brussels sprouts
- 1 cup diced apple
- ½ cup feta cheese
- ½ cup pecans
- ½ cup pomegranate arils
- ½ cup cooked and crumbled bacon
For the Homemade Dressing
- 1 tablespoon minced shallot
- ⅓ cup olive oil - extra-virgin
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Brussels Sprouts
- Rinse the Brussels sprouts thoroughly under cool running water.
- Pat them completely dry with a clean kitchen towel. Removing excess water helps prevent a watery salad.
- Remove any damaged outer leaves.
- Trim a small amount from the stem end.
- Cut each sprout in half lengthways.
- Place each half cut-side down on your chopping board.
- Slice thinly across the sprout to create fine ribbons.
- Continue until all the sprouts have been shredded.
- For a quicker Brussels Sprout Salad, use a food processor with an appropriate slicing attachment or purchase pre-shredded sprouts.
Step 2: Prepare the Fresh Ingredients
- Dice the apple into small, bite-sized pieces.
- Crumble or cube the feta cheese.
- Roughly chop the pecans.
- Separate the pomegranate arils if using a whole pomegranate.
- Cook the bacon in a frying pan until crisp, then drain and crumble it.
- Allow the bacon to cool slightly before adding it to the salad.
Step 3: Build the Salad Base
- Transfer the shredded Brussels sprouts to a large mixing bowl.
- Add the diced apple.
- Scatter over the feta cheese.
- Add the chopped pecans.
- Sprinkle over the pomegranate arils.
- Add the crumbled bacon.
- Gently lift and fold the ingredients together rather than stirring aggressively.
- At this stage, your Brussels Sprout Salad should look vibrant, colourful and appetising.
Step 4: Make the Dressing
- Add the minced shallot to a clean jar.
- Pour in the olive oil.
- Add the red wine vinegar.
- Spoon in the Dijon mustard.
- Add the honey.
- Season with salt and black pepper.
- Secure the lid tightly.
- Shake vigorously for several seconds until the dressing is well combined.
- Alternatively, whisk everything together in a small bowl.
Step 5: Dress the Salad
- Gradually pour the dressing over the Brussels Sprout Salad.
- Start with most of the dressing rather than automatically adding all of it.
- Use salad tongs to toss gently.
- Lift the shredded sprouts from the bottom of the bowl and fold them over the toppings.
- Continue tossing until the dressing lightly coats the ingredients.
- Taste a small portion.
- Add more salt, pepper or dressing if necessary.
Step 6: Rest and Serve
- For the best texture, serve the Brussels Sprout Salad shortly after dressing.
- If you prefer a slightly softer texture, allow it to stand for around 10–15 minutes before serving.
- Toss once more just before bringing it to the table.
- Garnish with extra pomegranate arils, pecans or feta if desired.
Notes
- 🥗 For The Best Texture: Slice the Brussels sprouts very thinly to create tender, crunchy ribbons that are easy to eat.
- 🍎 Keep the Apple Fresh: Dice the apple just before serving, or toss it with a little lemon juice to help prevent browning.
- 🥜 Boost the Flavour: Lightly toast the pecans before adding them for extra nuttiness and crunch.
- 🥓 Keep the Bacon Crisp: Allow cooked bacon to cool and drain well before crumbling it into the salad.
- 🍯 Balance the Dressing: Taste the Dijon dressing before adding it to the salad and adjust the honey, vinegar, salt, or pepper to your preference.
- 🫙 Make Ahead: Prepare the dressing and salad ingredients separately in advance, then combine shortly before serving for the freshest result.
- 🧀 Easy Substitutions: Feta can be replaced with goat cheese or Parmesan, while pecans can be swapped for walnuts, almonds, or pumpkin seeds.
- ❄️ Storage: Refrigerate leftovers in an airtight container and enjoy promptly. For the best crunch, keep the dressing separate whenever possible.
- 🌟 Serving Tip: Give the Brussels Sprout Salad a gentle toss immediately before serving and add a few extra pomegranate arils and pecans on top for an attractive finish.