A gorgeous salad recipe for fall, this Brussel Sprouts Salad with Poppyseed Dressing is the perfect way to add more greens to your day.
Brussel Sprout Salad Recipe
My daughter loves roasted brussel sprouts, and I always have extra brussel sprout greens leftover after prepping.
I used to just discard all of the brussel sprout greens that fell off as I washed or cut up our brussel sprouts, but now I save them and make this super simple Brussel Sprouts salad the next day!
I switch out the other ingredients occasionally, but I always like incorporating a mix of textures and flavors. Salty cheese, crunchy nuts, chewy fruit, and of course – bacon! (If you’re making this after Thanksgiving, you can always replace the bacon with cubed ham or chopped turkey.)
I want a health-packed salad that has enough “going on” that I don’t get bored halfway through eating it. I find that to be my biggest issue with salad – it can be so monotonous and boring that I get sick of eating it.
That’s definitely not the case with this super simple brussel sprout salad!
Brussel Sprouts are nutrition powerhouses, with plenty of fiber, vitamins (including vitamins C and K), minerals and antioxidants – and this salad makes them super enjoyable to add to your day. Plus when you add in the health benefits of cranberries, pecans, pomegranate juice, honey and poppyseeds – this salad gets bumped into “overachiever” category.
I’ve often made a meal of this brussel sprout salad – is it so good! – but it would also make a great side salad.
Because the brussel sprouts are a bit more substantial than other greens, I’ve even left the pomegranate poppyseed dressing on the salad overnight and did not find the salad soggy the next day. It was still crunchy and delicious! This makes it a great option for lunch boxes since you don’t have to worry about sending a separate dressing container (which may or may not have a tendency to explode in your child’s lunch box).
Brussel Sprout Salad Ingredients
- 3 cups brussel sprout leaves (approximately 1 cup brussel sprouts, tough centers discarded or saved for another recipe)
- 1/4 cup dried cranberries
- 1/3 cup pecans
- 3 Tablespoons feta cheese
- 1/4 cup chopped bacon
- 1 Tablespoon honey
- 2 Tablespoons pomegranate or cranberry juice
- 2 Tablespoons olive oil
- 1 teaspoon poppyseeds
Tip: swap out the salad “mix ins” for whatever you have on hand. Walnuts for pecans, fresh halved grapes for the dried cranberries, etc.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Sharp kitchen knife
- Small mixing bowl
- Salad tongs
How to Make a Brussel Sprout Salad
Pour the dressing over the salad and serve immediately.
Grab your free printable for our brussel sprout salad recipe:
For the dressing:
This brussel sprout salad is a great way to use up Thanksgiving leftovers, or just a healthy fall appetizer or side salad that feels indulgent.