Brussel Sprout Salad

Ingredients needed

This Brussel sprouts salad recipe is packed with all of the textures and flavors you crave. Here’s everything you’ll need to make it:

• Bacon. Pretty much the star of this salad! Not only is there bacon in the salad, but the vegetables are cooked in the bacon grease, which adds major flavor. You could also use pancetta for an Italian twist.
• Onion. Use any onion variety. We typically use a yellow onion or red onion, and cooking it in the bacon fat gets rid of its sharp flavor.
• Brussels sprouts. Shaved Brussels sprouts are so good in salads. You are going to LOVE them!
• Asparagus. Look for a nice fresh bunch of asparagus at the market. It should be crisp and green, not limp or wrinkly.
• Pomegranate arils. Adds a burst of juicy sweetness. Sub with dried cranberries or raisins, if preferred.
• Almonds. Slivered almonds bring a nice crunch and healthy fats to the dish. Walnuts or pistachios would work well too! If you want to sweeten things up, candied pecans would be a great addition!

How to make this recipe

This easy Brussel sprouts salad takes just a bit of veggie prep and sautéing, and it’s ready in no time at all! Here’s the simple method:

For full, printable details, see the recipe card down below.

1. Cook the bacon. In a large skillet over medium heat, sauté the bacon until crispy.

2. Prep the veggies. While the bacon is cooking, wash the Brussels sprouts and the asparagus. Use a sharp knife to slice the Brussels sprouts thinly to shred them. Chop the asparagus into pretty small, bite-sized pieces. You’ll also want to chop the onion and crack open the pomegranate and pop out 1 cup of the arils.
3. Sauté veggies. Remove crispy bacon, leaving up to 1/4 cup grease in the skillet. (If there’s any more than that, drain it off.) Add onion to the pan and sauté about 5 minutes. Add in prepared asparagus, raw Brussels, salt and black pepper. Sauté until bright green in color and wilted, another 5 minutes.

4. Toast the almonds. In a clean, dry pan toast the almonds until fragrant and golden. Don’t let them burn!
5. Assemble + serve. Remove Brussels from heat and stir in cooked bacon, pomegranate arils and toasted almonds with the Brussels sprouts/asparagus mixture. Toss and serve warm, in a large bowl.

Quick Tip

If you would like to cut the pomegranate and remove the seeds, yourself, take a look at this tutorial video that demonstrates the best way to cut a pomegranate and seed it.

Expert tips

• Timesaving tip. To save on prep time, you can buy pre-shredded Brussels sprouts. 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.
• Salt and pepper. We recommend going light on the seasoning because the bacon adds a lot of saltiness.
• Shaving the Brussels sprouts. If you decide to shred the sprouts yourself, you can easily do this right in your food processor! Just pulse them a bit to get small & medium pieces. Alternatively, run the whole Brussels sprouts through the slicing blade. You could also use a mandoline slicer, if you have one.
• Toast your nuts carefully. Whether you’re using pecans, walnuts or almonds, toast them just until they start to become fragrant, so that you don’t burn them. It’s best to do this over medium-low heat.

Frequently asked questions

Variations

This is the perfect side dish as-is, but feel free to mix things up a bit depending on ingredients available and taste preferences. Here’s some options:

• Vegetables. If you’re not a fan of asparagus, substitute it out for something like broccoli.
• Protein. Add some diced grilled chicken breast, shredded rotisserie chicken or top with salmon to make this salad even more satisfying.
• Nuts. Walnuts, pecans and pine nuts work great in lieu of sliced almonds. Sunflower seeds or pumpkin seeds would also be a tasty addition.
• Cheese. For extra flavor, sprinkle on some goat cheese, feta cheese, blue cheese or shaved parmesan cheese.

Storage recommendation

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Feel free to enjoy the salad cold or reheat it in a skillet or in the microwave for a bit.

If you try this salad, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.