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!

For this recipe, I used Millican Pecan’s Pecans. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)

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

Brussel Sprout Leaves <– tough centers discarded or saved for another recipe
Dried Cranberries
Pecans
Feta Cheese
Chopped Bacon

For the dressing:

Scroll down to the printable recipe card for full measurements.

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
Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating

How to Make a Brussel Sprout Salad

Remove the brussel sprout leaves from the brussel sprouts and rinse well.

Combine the brussel sprouts, cranberries, pecans, feta cheese and bacon. Set aside.

In a small bowl, combine the honey, juice, olive oil and poppyseeds. Adjust to taste.

Pour the dressing over the salad and serve immediately.

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Yield: 8 side servings

Brussel Sprout Salad

Name: Brussel Sprout Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Cuisine: Salad Recipe
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

A fresh and delicious brussel sprout salad topped with pomegranate poppyseed dressing is perfect for fall!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

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

For the dressing:

1 Tablespoon honey
2 Tablespoons pomegranate or cranberry juice
2 Tablespoons olive oil
1 teaspoon poppyseeds

Instructions

Remove the brussel sprout leaves from the brussel sprouts and rinse well.
Combine the brussel sprouts, cranberries, pecans, feta cheese and bacon. Set aside.
In a small bowl, combine the honey, juice, olive oil and poppyseeds. Adjust to taste.
Pour the dressing over the salad and serve immediately.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 89mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 3g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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.

For more delicious salad recipes, check out our Cucumber Avocado Salad or our Creamy Potato Pea Salad.

Check out our other Vegetable Recipes here:

Brussel Sprout Salad