If you’re looking for a dish that bursts with fresh flavor, crunch, and a pop of jewel-like color, this Pomegranate Brussels Sprouts Salad Recipe is going to be your new favorite. It’s bright, tangy, and just the right balance of savory and sweet, making it a perfect side or light lunch that feels both indulgent and wholesome. Each bite combines the nutty bitterness of finely chopped Brussels sprouts with the juicy sweetness of pomegranate arils, all tied together by a creamy, zesty tahini dressing that is both simple and spectacular. Get ready to fall in love with this salad that’s as beautiful as it is delicious!
Ingredients You’ll Need
This Pomegranate Brussels Sprouts Salad Recipe shines because of its straightforward, carefully chosen ingredients. Each one plays a vital role—from the crispness of the Brussels sprouts to the bright burst of pomegranate, and the creamy, tangy dressing that brings everything together. Here’s what you’ll need to create this vibrant salad:
- Brussels sprouts: Use about a dozen, finely chopped for perfect texture and ease of eating.
- Pomegranate arils: Adds a juicy sweetness and jewel-like pop of color.
- Tahini: Provides a smooth, nutty base for the dressing.
- Honey: Balances the tang with a subtle sweetness.
- Red wine vinegar: Gives a bright and sharp acidity to wake up the flavors.
- Olive oil: Brings richness and helps the dressing blend smoothly.
- Dijon mustard: Adds a mild heat and depth to the dressing.
- Salt & pepper: Essential for seasoning and enhancing every ingredient’s flavor.
How to Make Pomegranate Brussels Sprouts Salad Recipe
Step 1: Prep Your Brussels Sprouts and Pomegranate
Start by carefully trimming and finely chopping your Brussels sprouts. Removing any damaged or tough outer leaves ensures only the freshest, most tender parts make it into your salad. Then, take the time to carefully remove the pomegranate arils, which might be a little messy but so worth it for that burst of juicy sweetness in every bite.
Step 2: Whisk Together the Dressing
In a small bowl, combine the tahini, honey, red wine vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk them until smooth and creamy. This dressing is the magic that binds the salad together, bringing a balance of nutty, sweet, tangy, and sharp flavors that dance beautifully with the fresh vegetables and fruit.
Step 3: Toss Everything Together
Place the chopped Brussels sprouts in a large mixing bowl, drizzle with the dressing, and toss until every piece is evenly coated. Finally, gently fold in the pomegranate arils, distributing those juicy pops of sweetness throughout the salad for a perfect contrast in texture and flavor.
How to Serve Pomegranate Brussels Sprouts Salad Recipe
Garnishes
To turn this salad into a true crowd-pleaser, consider adding some toasted nuts like almonds or walnuts for an extra crunch. A sprinkle of crumbled feta or goat cheese can also add a delightful creamy tang that pairs beautifully with the sweetness of the pomegranate.
Side Dishes
This Pomegranate Brussels Sprouts Salad Recipe is versatile enough to complement many meals. It pairs wonderfully with roasted chicken, grilled fish, or even a cozy pasta dish. It can also shine as a refreshing side at your holiday table, cutting through richer flavors with its bright, fresh notes.
Creative Ways to Present
Serve the salad in a large rustic bowl or on individual plates with extra pomegranate arils sprinkled on top for visual appeal. You can also stuff it into pita pockets or use it as a topping on avocado toast for a fun, nutrient-packed snack that looks as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Pomegranate Brussels Sprouts Salad Recipe, store them in an airtight container in the refrigerator. It keeps well for up to two days, though the sprouts and dressing may soften slightly over time.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the texture of the Brussels sprouts and the pomegranate arils. Freezing is not recommended as it will compromise the freshness and crunch.
Reheating
Since this is a fresh salad with raw ingredients, reheating is not necessary and may diminish the bright, crisp flavors. Just enjoy it cold straight from the fridge for the best experience!
FAQs
Can I use frozen Brussels sprouts for this salad?
Fresh Brussels sprouts are ideal because they provide the best crunch and flavor. Frozen ones tend to be softer and waterier once thawed, which is less desirable for this salad.
Is there a substitute for tahini in the dressing?
If you don’t have tahini, you can try using almond butter or peanut butter for a different but still creamy and nutty flavor, though the taste will vary slightly.
How do I remove pomegranate seeds easily?
Cut your pomegranate in half and gently tap the back with a wooden spoon over a bowl to release the arils, or submerge halves in water and gently separate the seeds from the pith to avoid mess.
Can this salad be made vegan?
Yes! The original recipe is vegan by default, but just be sure your honey is replaced with maple syrup or agave nectar if you prefer a fully vegan sweetener.
What can I add to make this salad more filling?
Try adding cooked quinoa, chickpeas, or roasted sweet potatoes to bulk it up into a more substantial meal while keeping the fresh flavors intact.
Final Thoughts
This Pomegranate Brussels Sprouts Salad Recipe is a wonderful celebration of fresh, crisp ingredients combined in a simple yet stunning way. It’s easy to make, packed with flavor, and visually stunning—perfect for sharing with friends or keeping all to yourself. Give it a try, and I promise this salad will brighten up your meals and maybe even become a new favorite in your recipe collection!
Print
Pomegranate Brussels Sprouts Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Pomegranate Brussels Sprouts Salad combining finely chopped Brussels sprouts with sweet pomegranate arils and a tangy tahini-honey dressing for a delightful, healthy side dish.
Ingredients
Salad
- 1 dozen Brussels sprouts, finely chopped (remove any damaged outer leaves)
- 1/4 pomegranate, arils removed
Dressing
- 1 teaspoon tahini
- 1 teaspoon honey
- 1/2 teaspoon red wine vinegar
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Brussels sprouts and pomegranate: Carefully chop the Brussels sprouts finely, ensuring you remove any damaged or tough outer leaves. Then, remove the arils from 1/4 of a pomegranate and set aside.
- Make the dressing: In a small bowl, whisk together the tahini, honey, red wine vinegar, olive oil, Dijon mustard, salt, and pepper until smooth and well combined.
- Toss the salad: Combine the chopped Brussels sprouts with the pomegranate arils in a large bowl. Pour the dressing over the salad and toss thoroughly until all pieces are evenly coated. Adjust seasoning if needed and serve immediately.
Notes
- For a nuttier flavor, toast the chopped Brussels sprouts lightly before tossing with the dressing.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Can be prepared a few hours ahead; store covered in the refrigerator, but toss again before serving to redistribute dressing.
- For a vegan option, substitute honey with maple syrup or agave nectar.
