clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Brussels Sprout Salad with Pomegranate Vinaigrette

  • Author: Jessi Heggan
  • Prep Time: 30
  • Total Time: 35




  • ¼ cup pomegranate juice
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 tsp honey (optional – sub maple for vegan option)
  • 2 garlic cloves, chopped
  • 1 tsp lemon zest
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • ½ tsp black pepper


  • 56 cups brussels sprouts, shredded
  • ½ cup roasted hazelnuts
  • ¼ cup sliced onion
  • 1/3 cup pomegranate seeds


  1. Shred Brussels sprout in a food processor with the grater attachment or with a knife.
  2. Combine all the dressing ingredients and mix thoroughly or shake in a glass jar.
  3. Place the brussles sprouts in a bowl and top with roasted hazelnuts, onions and pomegranate seeds.
  4. Drizzle with the desired amount of vinaigrette and serve.

Keywords: brussels sprout salad, brussels sprout salad with pomegranate, Brussels sprouts and hazelnuts,