Dinner

Brussels Sprouts, Apple, and Pomegranate Slaw Salad Recipe

ByMariam Harutyunyan December 27, 2025December 27, 2025

Introduction

This Brussels Sprouts, Apple, and Pomegranate Slaw Salad is a refreshing and vibrant dish that perfectly balances crisp, tart, and sweet flavors. It’s easy to prepare, making it an ideal side or light lunch, especially when you want something healthy and colorful on your plate.

A white round plate sits on a white marbled surface with a red and beige cloth under it. The plate holds a mixed salad with several layers and colors: green shredded Brussels sprouts as the main base, interspersed with scattered small deep red pomegranate seeds and thin slices of light beige nuts or seeds. Around the plate and close to it is an old, slightly dark metal spoon. The salad looks fresh and finely chopped with a mix of textures from the crisp sprouts and juicy seeds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts (sliced and roughly chopped)
1 cup pomegranate seeds

2 apples (cut into thin 1-inch pieces)
3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard (preferably grainy)

1 heaping tablespoon mayonnaise
1 tablespoon honey
¼ cup finely minced shallot

Kosher salt and freshly ground black pepper (to taste)

Instructions

Step 1: Place the sliced and chopped Brussels sprouts, pomegranate seeds, and apple pieces in a large bowl.
Step 2: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, mayonnaise, honey, minced shallot, and salt and pepper until well combined.

Step 3: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
Step 4: Transfer the slaw to a serving bowl and serve immediately for the freshest taste.

Tips & Variations

For extra crunch, add toasted walnuts or pecans to the salad.

Try substituting lemon juice with apple cider vinegar for a tangier dressing.
If you prefer a creamier texture, increase the mayonnaise slightly or add a dollop of Greek yogurt.
To save time, you can use pre-shredded Brussels sprouts found in many grocery stores.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because the apples and Brussels sprouts can brown and soften over time, it’s best enjoyed fresh. If needed, give the salad a gentle toss before serving again. Avoid reheating; this salad is served cold or at room temperature.