Brussel Sprout Kale Pomegranate Salad Healthy Holiday Salad

This Brussel Sprout Kale Pomegranate Salad is a fresh and balanced dish that brings brightness to any holiday table. Made with shredded brussel sprouts, kale, pomegranate seeds, and maple glazed nuts, it delivers a satisfying mix of texture and flavor.

It holds up well during long gatherings while still feeling light next to richer dishes. Whether you are hosting Thanksgiving, Christmas dinner, or a winter get together, this salad adds something vibrant and nourishing to the table.

Why You Will Love This Salad

• Fresh and balanced with sweet and savory flavors

• Made with whole, seasonal ingredients

• Rich in fiber, healthy fats, and antioxidants

• Perfect for holiday meals and gatherings

• Holds its texture without getting soggy

• Easy to prepare ahead of time

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

• Prepare brussel sprouts and kale up to 2 days in advance

• Make dressing up to 3 days ahead

• Add pears, nuts, cheese, and bacon just before serving for best texture

Why This Salad Works for the Holidays

This salad brings balance to a table full of rich dishes. The pomegranate adds brightness, the herbs bring warmth, and the orange zest ties everything together with a familiar seasonal flavor.

This Brussel Sprout Kale Pomegranate Salad is a simple way to add something fresh, nourishing, and full of flavor to your holiday table.

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