Brussel Sprout Kale Pomegranate Salad

Every holiday gathering needs that one dish everyone talks about—the one that surprises people with how good “healthy” can taste. This Brussel Sprout Kale Pomegranate Salad quickly became that dish for us this Thanksgiving, and it’s perfect for Christmas too.

Winter produce has a way of bringing comfort and connection. The brussel sprouts and kale give a hearty base that holds up beautifully during long family meals, while fresh pomegranate seeds and Asian pears add brightness when the days feel shorter and colder. It’s a salad that tastes like the season—earthy, vibrant, and just a little indulgent with maple-coated nuts, manchego cheese, and crispy bacon.

Sharing nourishing food is one of the simplest ways we build community—around the table, through good conversation, through recipes passed and shared. This salad has already become one of those recipes for us: a dish that brings people together, gives everyone a moment to reset between bites of holiday classics, and adds a little freshness to the celebration.

Brussel Sprout Kale Pomegranate Salad

(Serves 6–8)

Ingredients

Salad

1. 4 cups brussel sprouts, finely shredded

2. 4 cups kale, stems removed + finely chopped

3. 1 cup pomegranate seeds

4. 1 Bosq pear, thinly sliced

5. 4 slices bacon, cooked and crumbled

6. ½ cup pepitas

7. ½ cup walnuts

8. ½ cup pecans

9. ½ cup manchego cheese, grated

Maple-Glazed Nuts

1. ½ cup walnuts (from above)

2. ½ cup pecans (from above)

3. 3 tbsp maple syrup

Dressing

1. ¼ cup balsamic vinegar

2. ½ cup avocado oil

3. 2 tbsp brown sugar

4. 1 tbsp maple syrup

5. ½ tsp dried thyme

6. ½ tsp dried rosemary

7. ½–1 tsp salt, to taste

8. Zest of 1 orange

Directions

1. Preheat your oven to 400°F. Lay the bacon on a sheet pan and bake for 12–15 minutes or until crispy. Let it cool, then crumble into small pieces.

2. Add walnuts and pecans to a skillet on medium heat. Pour in 3 tbsp maple syrup and toss until the nuts are coated and slightly caramelized. Spread them onto parchment paper to cool so they don’t stick together.

3. Finely shred the brussel sprouts (a mandoline or food processor works great). Chop the kale, removing the tough stems. Add both to a large salad bowl and massage the kale for about 30 seconds so it softens.

4. Mix in pomegranate seeds, sliced Bosq pear, pepitas, and grated manchego cheese.

5. In a small bowl, whisk together balsamic vinegar, avocado oil, brown sugar, maple syrup, thyme, rosemary, salt, and orange zest until smooth.

6. Add the cooled maple-glazed nuts and the crispy bacon. Pour the dressing over the salad and toss well. Taste and add extra salt or a splash of balsamic if needed.

Make-Ahead Tips

1. Shred the brussels and kale 1–2 days ahead.

2. Make the dressing up to 3 days in advance.

3. Add pears, nuts, cheese, and bacon just before serving for the best texture.

Why This Salad Works for the Holidays

It’s bright, fresh, and balanced—exactly what your guests crave next to a table full of rich dishes.

The pomegranate adds sparkle, the herbs bring warmth, and the orange zest ties everything together with that nostalgic holiday aroma.

Save this one for Christmas dinner, New Year’s parties, or anytime you want a crowd-pleasing winter salad that feels both wholesome and festive!