Brussels Sprouts, Apple, and Pomegranate Slaw Salad
on Dec 18, 2017, Updated Nov 27, 2024
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So much going on, in terms of taste, texture, and color — this is a fully engaging salad.
The base of this colorful slaw recipe is very thinly sliced Brussels sprouts, which are then roughly chopped. The pomegranate seeds and apple provide a burst of color, texture, and sweet-tart flavor. This salad pairs great with One-Skillet Creamy Mustard Pork Chops or Greek Roasted Chicken Thighs.
The prettiest slaw I ever did see was on the table during lunch at a friend’s house, and this recipe is my best shot at recreating it. I could eat it for breakfast, lunch, and dinner and then go back for more the next day. The dressing pulls it all together and has a lot going on — creamy and bright and shallot-ey and just delicious.
Table of Contents
A burst of color and texture and sweet tart flavor comes form the pomegranate seeds in this Brussels Sprouts, Apple, and Pomegranate Slaw Salad.
Ingredients
Truly, if you want to give almost any salad a holiday flair, a few handfuls of pomegranate seeds will do the trick every time.
For the Salad:
- Brussels sprouts – Raw Brussels sprouts taste fresh and have a great crunch, making them a perfect base for this wintry salad.
- Pomegranate seeds – I suggest buying the whole pomegranate. While it may be a bit pricier and labor-intensive, you’ll understand why that few extra dollars and time are worth it. If wrestling the seeds from the pomegranate is not for you, you can often purchase a small container of pomegranate arils in the produce section.
- Apples – Add more sweet tartness from a thinly sliced green apple. Or go another direction with a sweeter red apple.
For the Dressing:
- Extra-virgin olive oil – Gives the dressing more flavor and silkiness.
- Fresh lemon juice – Lemon juice will add a pop of brightness and zing to the dressing.
- Dijon mustard – Mustard not only adds a great spicy note, but it will also help stabilize the dressing so it doesn’t separate.
- Mayonnaise – Mayonnaise adds a wonderful creaminess to the dressing.
- Honey – Provides just a touch of sweetness, which balances out the stronger flavors nicely.
- Shallot – Super thinly sliced shallots almost disappear into this salad, offering an oniony note.
- Kosher salt and freshly ground black pepper – To taste.
How to Make Apple, Pomegranate, and Brussels Sprouts Slaw Salad
- Make the salad: Place the pomegranates, sliced apples, and Brussels sprouts in a large bowl.
- Make the dressing: Combine the olive oil, lemon juice, mustard, mayo, honey, diced shallots, salt, and pepper in a small bowl. Mix well.
- Combine and serve: Pour the dressing over the salad ingredients, mix, and enjoy.
Make Ahead and Storage
Make the salad a few hours ahead of time, or the morning of, and keep it in the fridge. Leftover salad can be enjoyed for a few days when stored in the fridge. The vegetables will soften slightly, but the flavor will still be great!
What to Serve With Brussels Sprouts, Apple, and Pomegranate Slaw Salad
More Brussels Sprouts Recipes
- Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Creamy Brussels Sprouts Slaw
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Brussels Sprouts, Apple, and Pomegranate Slaw Salad
Ingredients
- 1 pound Brussels sprouts (sliced and then roughly chopped)
- 1 cup pomegranate seeds
- 2 apples (cut into thin 1-inch pieces)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard (preferably grainy)
- 1 heaping tablespoon mayonnaise
- 1 tablespoon honey
- ¼ cup finely minced shallot
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Place the Brussels sprouts, pomegranate seeds, and apple slices in a large bowl.
- In a small bowl or container, combine the olive oil, lemon juice, mustard, mayonnaise, honey, shallot, and salt and pepper.
- Pour the dressing over the salad and toss to combine well. Transfer to a serving bowl.
I made this exactly by the recipe, but doubled the dressing. It looked like a lot of salad for the dressing. Still good, but wish I had left it as is. All parts are delicious, but less is more on the dressing. Second try, with dressing as written was much better. My family and guests enjoyed it both ways (two separate occasions) but everyone who had it both ways said less dressing is better.
I’ve made this several times, and we really like it! No one in the family likes brussel sprouts, at all – but they all light up at this salad, go figure!
I found some frozen pomegranate seeds that make this so easy.
The entire family LOVES this at Christmas. My husband turned his nose up at first hearing it was Brussels sprouts but once he tried it he wanted to make sure I brought home left overs.
I’m making it again for Easter this weekend!
Thanks for this recipe!
So thrilled to hear that! It’s one of my favorites too.
Thanks! ☺️
I want to make this for Christmas dinner but we are so busy. Can I make the dressing a day or even two days in advance?
Absolutely! You can make everything a couple
Of days ahead of time, both the salad and the dressing and toss them together an hour or two before serving though I would slice and add the Apple shortly before serving.
Nutritional info for this recipe per serving???
so sorry – I don’t do nutritional analysis on my recipes…