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3.84 from 6 votes
Brussels Sprouts and Pomegranate Salad served in a round wood bowl with pomegranate and apple slivers scattered around on the table.
Brussels Sprouts and Pomegranate Salad
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

This crunchy, tangy, brussels sprouts and pomegranate salad is what your Thanksgiving spread needs. It adds texture, color, and no oven space required! You're going to love this easy, healthy side!

Course: brussels sprouts, Salad
Cuisine: American
Keyword: brussels sprouts salad
Servings: 6 Servings
Calories: 237 kcal
  • 4 oz pancetta, cut into 1/4 inch dice
  • 1 1/2 lbs brussels sprouts, ends trimmed and brown outer leaves removed
  • 1 cup pomegranate seeds
  • 1 apple, cored and cut into matchsticks
  • 1 Tbsp parsley, minced
  • Kosher salt and pepper to taste
Buttermilk Dressing
  • 2 Tbsp mayonaise
  • 1 1/2 Tbsp stone ground mustard
  • 2 Tbsp white wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp sugar
  • 1/2 cup buttermilk
  1. Cook pancetta in a small saute pan until crisp and drain on a paper towel lined plate. Reserve.

  2. Halve the brussels sprouts from top to stem and then lay each half cut side down and slice very thinly.
  3. Combine brussels sprouts, pancetta, pomegranate seeds, apples, and parsley in a large bowl. Add the dressing and toss well.

  4. Season to taste with salt and pepper.
  5. Dress the salad 2 hours before serving and keep in refrigerator until serving.

Buttermilk Dressing
  1. Whisk all the ingredients together until emulsified.

Recipe Notes
  • Because you're not cooking the brussels sprouts, it's best to slice them as thinly as possible for the tastiest results. 
  • Brussels sprouts are hearty and won't wilt if dressed early. In fact, the salad tastes better if you toss it with the dressing a couple hours before to let the flavors meld.
  • Don't want stained hands from seeding pomegranates? Quarter the pomegranate, and immerse it in a bowl of water, and remove the seeds. The seeds will sink and the white pith will float to the top, making it easy to remove.
  • Prep all the ingredients for the salad (except the apple) the day before, including making the dressing. Keep the salad ingredients in a sealed plastic bag and the dressing in a separate container. Cut the apple and toss the salad with the dressing about two hours before serving. Keep in the refrigerator until time to serve.
Nutrition Facts
Brussels Sprouts and Pomegranate Salad
Amount Per Serving
Calories 237 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 442mg19%
Potassium 602mg17%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 11g12%
Protein 7g14%
Vitamin A 960IU19%
Vitamin C 101.4mg123%
Calcium 77mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.