There is nothing quite like the vibrant combination of textures and flavors in the Brussel Sprout Salad with Apple Cranberries and Pomegranate Recipe. This dish bursts with a delightful crunch from shaved Brussels sprouts paired perfectly with the sweet tartness of Granny Smith apples, the chewy pop of dried cranberries, and the juicy surprise of pomegranate seeds. Creamy feta and toasted almonds add rich undertones and contrast, all tied together with a zesty, tangy dressing that wakes up your taste buds. If you are seeking a fresh, colorful, and nourishing salad to brighten your table, this salad is an absolute keeper.
Ingredients You’ll Need
This salad shines through the simplicity and quality of its ingredients. Each one is chosen not just for flavor, but for how it contributes to the overall harmony of texture, color, and nutrition — making this dish a feast for both the eyes and the palate.
- 1 lb fresh brussel sprouts: The star ingredient providing a crunchy, slightly bitter base perfect for shredding into salad-ready ribbons.
- 1 large Granny Smith apple: Adds crisp, tart sweetness that brightens every forkful and balances the earthiness of the sprouts.
- ¼ cup dried cranberries: These bring a chewy, sugary hit, adding depth and a festive red hue.
- ½ cup pomegranate seeds: Small bursts of juicy freshness, offering vibrant color and a subtle tartness.
- ¼ cup sliced almonds: Toasted for crunch, they provide a nutty flavor and great texture contrast.
- 1 ½ ounces crumbled feta cheese: Creamy and salty, the feta adds richness and balances the sweetness.
- ½ cup olive oil: The base for the dressing, it delivers smoothness and carries the bright flavors of lemon and vinegar.
- 1 Tablespoon fresh lemon juice: A punch of acidity to enliven the dressing and salad.
- 2 Tablespoons apple cider vinegar: Adds a lovely tang and helps tie the dressing elements together.
- 2 teaspoons mustard: Gives the dressing a subtle kick and helps emulsify the oil and vinegar.
- 2 Tablespoons honey: Balances acidity with a gentle sweetness.
- ½ teaspoon garlic powder: Imparts a mild savory note to round out the dressing flavors.
How to Make Brussel Sprout Salad with Apple Cranberries and Pomegranate Recipe
Step 1: Prepare the Brussels Sprouts and Apple
Begin by rinsing and drying the Brussels sprouts thoroughly. Using a sharp knife or mandoline, thinly slice them into fine ribbons — this makes them easier to eat and helps them absorb the dressing better. Core and slice your Granny Smith apple into thin matchsticks or small cubes to get those crisp bites throughout the salad.
Step 2: Toast the Almonds
Lightly toast the sliced almonds in a dry skillet over medium heat until they turn golden brown and release a fragrant nutty aroma. This step enhances their crunch and flavor, elevating the salad’s texture beautifully.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, apple cider vinegar, mustard, honey, and garlic powder. Whisk until the ingredients are thoroughly combined and the dressing is smooth and slightly thickened.
Step 4: Assemble the Salad
In a large bowl, combine the shredded Brussels sprouts, sliced apples, dried cranberries, pomegranate seeds, toasted almonds, and crumbled feta cheese. Pour over the dressing and toss everything gently but thoroughly, ensuring every ingredient is lightly coated and ready to shine.
How to Serve Brussel Sprout Salad with Apple Cranberries and Pomegranate Recipe
Garnishes
To add a little extra wow factor, sprinkle a few more pomegranate seeds and almonds on top just before serving. Fresh herbs like parsley or mint can also make a lovely, fresh garnish that adds another dimension of aroma and color.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled fish, or even a simple quiche. Its vibrant, fresh qualities make it a perfect foil to rich or smoky mains, balancing your meal effortlessly.
Creative Ways to Present
Serve in a large wooden bowl for a rustic touch, or portion into individual glass jars or bowls for a charming presentation at gatherings. You can also use the salad to top whole grain crostini or serve it alongside your favorite protein for a light lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. Because of the fresh ingredients and vinaigrette, it’s best enjoyed within 2 days to keep the Brussels sprouts crisp and the apples fresh.
Freezing
This salad is not ideal for freezing due to the fresh produce and dressing, which can become soggy after thawing. It’s best to enjoy it fresh or store it refrigerated for a short time.
Reheating
This salad is meant to be served cold or at room temperature, so reheating is not recommended. Instead, give it a quick toss before serving to redistribute the dressing and freshen the textures if it has been refrigerated.
FAQs
Can I substitute the feta cheese in this salad?
Absolutely! Goat cheese or blue cheese make excellent alternatives that bring their own creamy tang, or you can omit cheese altogether for a dairy-free option.
What if I don’t have pomegranate seeds on hand?
Fresh pomegranate seeds are preferred for their juicy burst, but you can substitute with extra dried cranberries or even chopped fresh red grapes for a similar sweet-tart pop.
Is it necessary to toast the almonds?
Toasting almonds isn’t mandatory but highly recommended. It enhances their flavor and crunch, which really elevates how they complement the salad.
Can this salad be made vegan?
Yes! Simply skip the feta or use a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly.
How long can I prepare the salad before serving?
You can assemble it up to a few hours ahead if you keep the dressing separate until just before serving. Tossing it right before eating helps maintain that delightful crunch and freshness.
Final Thoughts
If you’re looking to bring a fresh, flavorful, and visually stunning dish to your table, I cannot recommend the Brussel Sprout Salad with Apple Cranberries and Pomegranate Recipe enough. It offers a perfect balance of crisp textures and bright, lively flavors that are sure to become a favorite go-to salad in your kitchen. Give it a try and watch it become a crowd-pleaser in no time!
Print
Brussel Sprout Salad with Apple Cranberries and Pomegranate Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Brussels Sprout Salad combining crisp shredded Brussels sprouts, tart granny smith apple, sweet dried cranberries, pomegranate seeds, crunchy sliced almonds, and creamy feta cheese. Tossed in a zesty honey mustard vinaigrette, this salad offers a perfect balance of sweetness, tang, and texture—ideal as a light lunch or side dish for any meal.
Ingredients
Salad
- 1 lb fresh Brussels sprouts, rinsed and dried
- 1 large Granny Smith apple
- ¼ cup dried cranberries
- ½ cup pomegranate seeds
- ¼ cup sliced almonds
- 1 ½ ounces crumbled feta cheese
Dressing
- ½ cup olive oil
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons apple cider vinegar
- 2 teaspoons mustard
- 2 Tablespoons honey
- ½ teaspoon garlic powder
Instructions
- Prepare the Brussels sprouts: Trim the ends and outer leaves of the Brussels sprouts if needed, then shred them finely using a sharp knife or a food processor to create a slaw-like texture.
- Slice the apple: Core and thinly slice the Granny Smith apple into matchsticks or thin wedges to mix well with the shredded sprouts.
- Mix salad ingredients: In a large bowl, combine the shredded Brussels sprouts, sliced apple, dried cranberries, pomegranate seeds, sliced almonds, and crumbled feta cheese.
- Make the dressing: In a separate small bowl or jar, whisk together the olive oil, fresh lemon juice, apple cider vinegar, mustard, honey, and garlic powder until emulsified and well combined.
- Toss the salad: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Serve: Let the salad sit for about 5-10 minutes to allow flavors to meld before serving. Enjoy chilled or at room temperature.
Notes
- For best texture, shred Brussels sprouts finely and use a sharp knife or food processor.
- Adjust honey amount based on desired sweetness.
- Salad can be prepared ahead and stored covered in the refrigerator for up to 1 day.
- Add toasted nuts for extra crunch if preferred.
- Substitute feta with goat cheese or omit for a dairy-free option.
