Shredded Brussels Sprouts Salad

For a tasty winter salad, try Shredded Brussels Sprout Salad.  It’s got all of the components that make a great salad…Brussels sprouts and kale as the base, shredded Manchego cheese, pepita seeds, pomegranate seeds, bacon/walnut crumble and a cinnamon-cider dressing to toss it all in!  Wow!  That’s all I can say!

It’s hearty, healthy, delicious and pretty…could you ask for anything more?

Make the bacon/walnut crumble by tossing together bacon, rosemary, brown sugar, maple and cayenne.  Bake it for 5 minutes, add the walnuts and butter and bake for another 8-10 minutes and then set aside.

In a large bowl combine the Brussels sprouts and kale.  

Make the dressing by whisking all of the ingredients together in a jar.

Pour the dressing over the greens and massage into the greens.  Add the pomegranate seeds and cheese and toss together.

Arrange the bacon/walnut crumble over the top and serve warm or at room temperature.

I love that you can make the salad a day ahead.  Just add the candied bacon right before serving.  And because the greens are hearty, they will keep in the fridge (assuming there are leftovers, which there most likely won’t) for a day or two.  The salad is wonderful cold, straight from the fridge!

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Lastly, if you make Shredded Brussels Sprouts Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Shredded Brussels Sprouts Salad

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


  • 6-8 slices bacon, chopped
  • 2 tbsp chopped fresh rosemary
  • 1 tsp brown sugar
  • 1 tsp pure maple syrup
  • 1/2 tsp cayenne pepper, or to taste
  • 1 cup roughly chopped walnuts
  • 1 tbsp unsalted butter
  • 4 cups shredded Brussels sprouts
  • 2-3 cups chopped kale
  • 1/2 cups pomegranate arils
  • 1 cup grated manchego cheese
  • 1 cup pepitas (optional)

Cinnamon Cider Dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 small shallot, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp orange zest
  • 1/4 tsp cinnamon
  • kosher salt and black pepper


Preheat the oven to 400° F. Line a baking sheet with parchment paper.

On the baking sheet, toss together the bacon, rosemary, brown sugar, maple, and cayenne. Arrange in an even layer. Bake for 5 minutes, until the bacon is crisping. Add the walnuts and butter, toss to coat.

Bake another 8-10 minutes, watching close. Remove from the oven when walnuts are brown and bacon is crisp. Set aside.

In a large salad bowl, combine the Brussels sprouts and kale.

To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranate seeds and cheese and toss.

Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.

Chef’s Notes:

To Make Ahead: the salad can be made up to 1 day ahead. Add the candied bacon before serving.

Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.

Recipe from Half Baked Harvest


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    Recipe Reviews

    • Shelley Walker

      I will definitely try the Shredded Brussel Sprout Salad… sounds amazing! Everything I’ve made made that Fran has posted on this site has been beyond delicious and I appreciate having the extra care and detailed instructions. I would never have thought of trying many of these recipes on my own.

      • Francine

        Thanks for the comment, Shelley…it’s truly appreciated! This salad is really delicious. I hope you enjoy it!

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