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Chopped Brussels Sprout Salad With Creamy Shallot Dressing

Prep Time

30m

Cook Time

10m

Total Time

40m

This chopped Brussels sprout salad with creamy shallot dressing is a delightful combination of flavors and textures. Shredded brussels sprouts, crisp bacon, juicy pomegranate arils, and crunchy almonds are tossed with a tangy dressing made with shallots, citrus juices, honey, and Greek yogurt. Perfect for a light and tasty meal.

Brussels Sprout Salad

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

30–40 brussels sprouts (makes about 4 cups shredded)

1 cup pomegranate arils

1/2 cup freshly grated Pecorino Romano cheese

2 tablespoons Greek yogurt

up to 2 tablespoons water

Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.

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.

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.

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.

Chopped Brussels Sprout Salad With Creamy Shallot Dressing

Ingredients

For The Dressing

Steps

Nutrition Facts

Chopped Brussels Sprout Salad With Creamy Shallot Dressing

Ingredients

For The Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts