Brussels Sprout Salad

Keller TX PhotographerThis recipe was created for my Dinner Party Post. It was inspired by a salad I had at Rolf N Daughter here in Nashville, Tn. My favorite aspect of this salad is the way that the toasted hazelnuts compliment the brussels sprouts.


Brussels Sprout Salad
Serves 6
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Prep Time
30 min
Total Time
35 min
Prep Time
30 min
Total Time
35 min
  1. ¼ cup pomegranate juice
  2. ¼ cup lemon juice
  3. ¼ cup olive oil
  4. 1 tsp honey (optional)
  5. 2 garlic cloves, chopped
  6. 1 tsp lemon zest
  7. ½ tsp dried oregano
  8. ½ tsp sea salt
  9. ½ tsp black pepper
  1. 5-6 cups brussels sprouts, shredded
  2. ½ cup roasted hazelnuts
  3. ¼ cup sliced onion
  4. 1/3 cup pomegranate seeds
  1. Shred Brussels sprout in a food processor with the grater attachment or with a knife.
  2. Combine all the dressing ingredients and mix thoroughly or shake in a glass jar.
  3. Place the brussles sprouts in a bowl and top with roasted hazelnuts, onions and pomegranate seeds.
  4. Drizzle with the desired amount of vinaigrette and serve.
Jessi's Kitchen
Keller TX Photographer


Images by: Redeeming Love Photography

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