Get ready for the ultimate healthy and crunchy salad! This Broccoli Brussels Sprout Salad is packed with finely sliced Brussels sprouts, small broccoli florets, red onion, toasted walnuts, and sweet pomegranate seeds, all tossed in a delicious Honey Dijon Vinaigrette made with walnut oil. I absolutely love salads like this Broccoli Brussels Sprout Salad because they are super nutritive, incredibly flavorful, and hold up exceptionally well – making them perfect for meal prep! While the original inspiration called it a holiday salad, its bright, fresh crunch feels perfect for spring gatherings or anytime you want a truly satisfying salad.
Why You’ll Love This Broccoli Brussels Sprout Salad
- Incredibly Crunchy & Satisfying: The combination of raw broccoli, Brussels sprouts, and walnuts provides amazing texture.
- Sweet, Savory, Tangy: A perfect balance of flavors from the veggies, pomegranate, feta (variation!), walnuts, and honey-Dijon dressing.
- Healthy and Nutritious: Packed with vitamins, fiber, and healthy fats.
- Great for Meal Prep: Hearty cruciferous vegetables hold up well in the fridge, even when dressed.
- Beautiful Presentation: Colorful ingredients make this salad look stunning.
Ingredients for Broccoli Brussels Sprout Salad
Here’s what you’ll need to make this vibrant and crunchy salad. The full list with measurements is in the recipe card below.
Salad Base
- Brussels sprouts, thinly sliced (Vegetable)
- Broccoli, cut into very small florets (Vegetable)
- Red onion, finely sliced (Vegetable)
- Pomegranate seeds (arils) (Fruit)
- Walnuts, chopped (Nuts)
Honey Dijon Vinaigrette
- Walnut oil (or Olive Oil) (Oil)
- Balsamic vinegar (Acid)
- Lime zest (Flavoring)
- Dijon mustard (Condiment)
- Honey (omit for strict keto) (Sweetener)
- Kosher salt (Seasoning) (Added based on instructions)
- Freshly ground black pepper (Spice) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination in this Broccoli Brussels Sprout Salad, but it’s wonderfully adaptable:
- Add Cheese: Toss in some crumbled feta (as mentioned in the source description, though missing from ingredients) or goat cheese, or shaved Parmesan for extra savory flavor.
- Different Nuts/Seeds: Use toasted pecans, slivered almonds, sunflower seeds, or pepitas instead of walnuts.
- Add Dried Fruit: Substitute or add dried cranberries or cherries instead of pomegranate seeds.
- Creamy Dressing: Swap the vinaigrette for a creamy poppy seed or coleslaw-style dressing (adjust health profile accordingly).
- Add Protein: Toss in shredded chicken, chickpeas, or crispy bacon bits to make it a main course.
How to Make Broccoli Brussels Sprout Salad
Let me show you how easy it is to assemble this crunchy Broccoli Brussels Sprout Salad:
Prep the Vegetables
- First, I prepare my star ingredients. I remove any tough outer leaves from the Brussels sprouts, trim the ends, and then thinly slice them using a sharp knife or the slicing blade of a food processor.
- I cut the broccoli head into very small, bite-sized florets.
- I finely slice the red onion.
- I place the prepared Brussels sprouts, broccoli florets, and sliced red onion into a large salad bowl.
Make the Dressing and Combine
- In a small bowl or a jar with a tight-fitting lid, I combine the dressing ingredients: walnut oil (or olive oil), balsamic vinegar, Dijon mustard, honey, lime zest, and a pinch of salt and freshly ground pepper.
- I whisk or shake vigorously until the dressing is well combined and emulsified.
- I pour the dressing over the broccoli, Brussels sprouts, and red onion mixture in the large bowl.
- I toss everything together thoroughly to ensure the vegetables are well coated with the dressing.
- I taste and adjust the seasoning with more salt and pepper if necessary.
Add Final Ingredients and Serve
- (Completing the instructions) Just before serving, I add the chopped walnuts and the pomegranate seeds to the salad bowl.
- I give it one final gentle toss to combine these last ingredients.
- Serve the Broccoli Brussels Sprout Salad.
Tips and Tricks for the BEST Brussels Sprout Salad
Here are my secrets for making this Broccoli Brussels Sprout Salad truly exceptional:
- Thinly Slice Brussels Sprouts: Slicing them thinly (using a knife, mandoline, or food processor slicing disk) makes them tender and easier to eat raw.
- Small Broccoli Florets: Keep the broccoli florets small and bite-sized for the best texture.
- Let it Marinate (Optional): While delicious right away, letting the dressed kale and Brussels sprouts sit for 15-30 minutes before adding nuts/pomegranate can help tenderize them slightly and allow flavors to meld.
- Toast the Nuts (Optional): Briefly toasting the walnuts brings out their nutty flavor and adds extra crunch.
- Fresh Ingredients: Use fresh, crisp broccoli, Brussels sprouts, and vibrant pomegranate seeds for the best results.
How to Serve
This Broccoli Brussels Sprout Salad is fantastic served chilled or at room temperature as:
- A Healthy Lunch: A satisfying and nutritious meal prep lunch.
- A Side Dish: Perfect alongside grilled chicken, salmon, pork chops, or steak. A great addition to holiday tables!
- A Potluck Star: A unique and colorful salad that holds up well and always gets compliments.
Make Ahead and Storage
This salad is excellent for making ahead, especially for meal prep!
- Make Ahead: Prepare the salad completely (you can even dress it) and store it in an airtight container in the refrigerator. Add the walnuts and pomegranate seeds just before serving if you want them to retain maximum crunch/freshness, or mix them in ahead of time (they hold up reasonably well).
- Storage: Store leftover Broccoli Brussels Sprout Salad in an airtight container in the refrigerator for up to 3-4 days. The vegetables are sturdy and won’t wilt like lettuce salads.
FAQs about Broccoli Brussels Sprout Salad
- Do I need to cook the broccoli or Brussels sprouts?
- No, this salad uses raw, thinly sliced Brussels sprouts and small raw broccoli florets for maximum crunch and nutrition! The dressing helps to tenderize them slightly.
- Can I use olive oil instead of walnut oil?
- Yes, extra virgin olive oil is a perfectly fine substitute if you don’t have or don’t prefer walnut oil. Walnut oil adds a subtle nutty flavor.
- Is this salad keto-friendly?
- To make it strictly keto, omit the honey in the dressing (or use a keto-friendly liquid sweetener) and be mindful of the carb count from the pomegranate seeds and potentially the onion, depending on your macro goals. The base veggies, cheese (if added), and nuts are low-carb.
Enjoy this crunchy, flavorful, healthy, and incredibly easy Broccoli Brussels Sprout Salad! It’s a perfect salad for any season.
Print
Broccoli Brussels Sprout Salad with Honey Dijon Vinaigrette
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 1x
- Category: Salad, Side Dish, Holiday
- Cuisine: American
Description
Ingredients
Scale
For the Salad:
- 1 pound (500g) fresh Brussels sprouts, trimmed and thinly sliced (shaved)
- 1 or 2 heads fresh broccoli, cut into very small florets
- 1/2 medium red onion, finely sliced
- 1/2 cup (60g) pomegranate seeds (arils)
- 1 cup (125g) walnuts, roughly chopped (toasting optional)
For the Honey Dijon Vinaigrette:
- 1/2 cup (120ml) walnut oil (or olive oil)
- 1/4 cup (60ml) balsamic vinegar
- Zest of 1/2 lime
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Vegetables: Wash and trim the Brussels sprouts. Thinly slice them using a sharp knife or a mandoline slicer. Cut the broccoli into very small, bite-sized florets. Thinly slice the red onion. Chop the walnuts. Prepare the pomegranate seeds. Place the prepared Brussels sprouts, broccoli florets, and red onion in a large salad bowl.
- Make Dressing: In a small bowl or a jar with a lid, combine the walnut oil, balsamic vinegar, lime zest, Dijon mustard, honey, a pinch of salt, and ground pepper. Whisk well or seal the jar and shake vigorously until the dressing is well combined and emulsified.
- Dress Base Vegetables: Pour the dressing over the Brussels sprouts, broccoli, and red onion mixture in the large bowl. Toss well to ensure everything is evenly coated. (Optional: Let this mixture sit for 10-15 minutes to allow the vegetables to soften slightly and absorb the dressing).
- Add Final Ingredients: Just before serving, add the pomegranate seeds and chopped walnuts to the salad bowl.
- Toss and Serve: Toss gently one last time to combine. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Notes
- Brussels Sprouts: Slicing the Brussels sprouts thinly (shaving) makes them tender enough to eat raw. A mandoline slicer is helpful for this.
- Broccoli: Cut the broccoli into very small florets so they integrate well with the shaved Brussels sprouts.
- Walnut Oil: Walnut oil adds a distinct nutty flavor that complements the salad. Extra virgin olive oil can be substituted.
- Nuts: Toasting the walnuts briefly can enhance their flavor. Pecans or almonds can be substituted.
- Make-Ahead: You can prepare the vegetables and dressing ahead of time and store them separately in the refrigerator. Combine and dress the salad just before serving. Add pomegranate seeds and walnuts at the very end to maintain their texture.
- Storage: Once dressed, the salad is best eaten within a few hours, although leftovers can be stored in the refrigerator for a day (the vegetables will soften).