Shredded Brussels Sprout Salad

Shredded Brussels Sprouts Salad is a beautiful and delicious side dish for lunch or dinner party. It has crispy and crunchy bacon, sliced almonds, tart pomegranate seeds and all it’s tossed in a tangy lemon mustard vinaigrette.

Course Salad, Side Dish

Cuisine American

Keyword bacon, brussels sprouts, gluten-free, kale, paleo, pomegranate, Salad, Shredded Brussels Sprout

Prep Time 10

Total Time 10

Servings people

Calories 211kcal

Author Olivia Ribas

Ingredients

For Salad

2 strips bacon fried and chopped
3 cups kale chopped
3 ½ cup Brussels sprouts shredded
2 tablespoons sliced almond
2 tablespoons pomegranate seeds

For Dressing

3 tablespoons olive oil
1 ½ tablespoons lemon juice
1 tablespoon yellow mustard
1 tablespoon honey (omit it for low-carb and Whole30 diet)
Salt and pepper

US Customary - Metric

Instructions

Add all the salad ingredients in a large bowl and mix well to combine.
In a mason jar, add all the dressing ingredients and shake well to combine.
Pour the dressing over the salad and toss with well before serving.

Notes

TO MAKE AHEAD OF TIME: Salad can be made a day ahead of time. Just pour the dressing minutes before you serve and top with almonds and fried bacon once ready to serve.
Not into kale? Try baby spinach, even arugula, or even skip the green and make it only with Brussels sprouts.
Not a fan of chopping up all the Brussels sprouts? You can purchase shaved Brussels sprouts. You can also use a food processor or a mandolin to quickly chop it finely.
Be sure to remove any outer leaves of the Brussels sprouts that are bruised or have black spots.
To store: The brussels sprouts and the dressing will last 4 days if stored separately in the fridge. When combined, they'll last 2 to 3 days.

Nutrition