Brussel Sprout Salad With Honey Citrus Vinaigrette

Dinner Club Diaries
by Dinner Club Diaries
6 Servings
35 min

Everyone thinks Brussel sprouts belong on the Thanksgiving table, so why not surprise them with this Brussel sprout salad? It's so easy to prepare, and so delicious to eat. Do you know what's often missing from the Thanksgiving table? Acid! You need some acidic items on the table to cut through all that butter, cream, and richness. This salad has wonderful pops of flavor: juicy pom arils which make the salad so beautiful, golden raisins for a bit of sweet chew, pine nuts for that creamy crunch, crispy apple, and of course a bit of salty cheddar cheese. While you're at Trader Joe's picking up the best item they carry - these shredded Brussel sprouts - stop in the cheese aisle and pick up a brick of their Unexpected Cheddar. Best. Cheese. Ever! Oh and did I mention the Honey Citrus Vinaigrette? Fresh orange and lemon juice combine with honey and dijon mustard to make the perfect dressing for this fresh and delicious salad.

Shredded Brussel Sprout Salad

Cooked and raw Brussel sprouts, pom arils, red onion, sharp white cheddar, green apple, golden raisins (oops, forgot!), and pine nuts (didn't have)! Delicious honey citrus vinaigrette with fresh orange and lemon juice.

Extra pom on top!

Brussel Sprout Salad With Honey Citrus Vinaigrette
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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For the Salad
  • 2 bags Trader Joe's Shredded Brussel Sprouts
  • 1/2 C sharp crumbly white cheddar cheese
  • 1/2 c pomegranate arils
  • 1 diced apple
  • 1/4 c finely chopped red onion (soaked in water, then drained)
  • 1/4 c golden raisins
  • 1/4 c pine nuts
For the dressing
  • 1/4 c fresh squeezed orange juice
  • 1/4 c fresh squeezed lemon juice
  • 1/4 c olive oil
  • 1 T dijon mustard
  • 2 T honey
  • S&P

Combine all dressing ingredients and shake vigorously to combine.
Start by roasting 1 pkg of the shredded Brussel sprouts. Combining cooked and raw Brussels in this salad makes for an interesting combo! Toss package contents with some olive oil, S&P, and roast on a sheet tray at 400º for about 20 min, until some spots begin to get crispy. Allow to cool before combining with other ingredients.
Combine all salad ingredients with prepared dressing. Save some extra pom arils to decorate the top of the salad prior to serving.
  • Salad holds well even if dressed in advance, since there's no lettuce to make it soggy.
  • Soaking red onion in water, then draining it before serving, helps to take away that "raw onion" flavor. Give this tip a try!
Dinner Club Diaries
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  • Mary Mary on Nov 23, 2020

    Soak the red onion in a little water ,vinegar ,salt and sugar for 10 mins .Squeeze out the

    onions and freeze for 3o mins .Top the salad before serving. Better flavor.

  • Barb Barb on Jan 09, 2021

    My husband has a horrible aversion to brussel sprouts, especially would hate the smell of them roasting. I think I may try this with cabbage for a fancy Cole slaw.

    • See 2 previous
    • Leigh Leigh on Jan 22, 2022

      If he likes broccoli, the brussels sprouts can be substituted easily and it tastes really good too. You can just slice the flowerets on the bias so they each look like a little flat tree. I like to add mandarin orange sections to this dish also.