This Brussels sprout salad features shredded sprouts combined with apples, pomegranate, bacon, pecans, and feta cheese, all tossed in a sweet and savory dressing. It’s the perfect Christmas salad, bursting with flavour and texture.

For the salad

  • 1 1/2 pounds Brussels sprouts
  • 1 cup diced apple
  • 1/2 cup feta cheese crumbled or cubed
  • 1/2 cup pecans roughly chopped
  • 1/2 cup pomegranate arils
  • 1/2 cup bacon cooked and crumbled

For the dressing

  • 1 tablespoon green onions minced
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honeybrussels-sprout-salad

Instructions

  • Cut the ends off the Brussels sprouts then cut them in half lengthwise. Thinly slice each Brussels sprout crosswise to cut into shreds
  • Place the shredded Brussels sprouts in a bowl along with the apple, feta cheese, pecans, pomegranate arils and bacon
  • Place the shallot, olive oil, red wine vinegar, mustard, honey and salt and pepper in a jar. Shake to combine
  • Pour the dressing over the salad. Toss to combine, then serve.

Notes

  • To save on prep time, you can buy pre-cooked bacon. Also, if you don’t want to take the time to pick all of the arils out of a whole pomegranate, you can buy containers of pomegranate seeds that are ready to go in your produce section.
  • If you can’t find pomegranate seeds, substitute dried cranberries instead.
  • I typically use Pink Lady apples in this salad. Other great options include Braeburn, Honeycrisp, Gala or Fuji apples.