Shredded Brussels Sprout and Pomegranate Salad with Honey Mustard Dressing combines sweet pomegranate seeds, crunchy pecans, creamy avocado, and tangy goat cheese – you’ll be eating this salad all winter long!
Brussels sprouts: yay or nay? I’m a brussels sprout enthusiast and truly believe that if you don’t like brussels sprouts you just haven’t had them prepared the right way. Side note: I have loved brussels sprouts since I was just a wee one, and my grandparents thought it was so oddly funny that they would give me a package of frozen brussels sprouts for my birthday every year. I was a strange child, to say the least.
Needless to say, brussels sprouts are one of my favorite fall/winter veggies, and while I’m not above heating up a package of frozen brussels sprouts, lathering them up in butter and salt, and going to town, my typical go-to brussels sprout recipe is my Sriracha and Honey Glazed Brussels Sprouts. That recipe is sweet and spicy heaven, if I do say.
Shredded Brussels Sprout and Pomegranate Salad with Honey Mustard Dressing
This salad, on the other hand, highlights raw brussels sprouts. And after bathing in a finger lickin’ honey mustard dressing, tones down the crunchiness of the sprouts. Combined with the sweet pomegranate seeds, crunchy pecans, creamy avocado, and tangy goat cheese, it’s a simple fact that I’ll be eating this salad all winter long.
One of my favorite parts of this salad is how festive it is. Now I don’t want to go around speaking of the “C” word quite yet. But with the pomegranate seeds and brussels sprouts, it just screams the holidays, yes? I was even thinking to wait and post this recipe in December. But I love it so much I just couldn’t keep it from you.
So what am I waiting for?! Let’s get to it!
shredded brussels sprout and pomegranate salad with honey mustard dressingPrint Rate
for the dressing:
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1/2 tsp salt
- 2 tsp lemon juice ~half of a lemon
for the salad:
- 4 cups brussels sprouts
- 1/2 cup pomegranate seeds
- 1 avocado diced
- 1/4 cup chopped pecans
- 1/2 cup crumbled goat cheese
To make the dressing:
- Combine all dressings in a smal bowl and whisk until thoroughly combined.
To make the salad:
- Place brussels sprouts in food processor and pulse until shredded.
- Place shredded brussels sprouts in large bowl and toss with dressing.
- Add pomegranate seeds, avocado, pecans, and goat cheese, and toss to combine.
- Serve and enjoy!
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