Fresh Shredded Brussels Sprouts & Arugula Salad: The Perfect Fall & Thanksgiving Side
This fresh and vibrant salad is a celebration of autumn flavors and textures, featuring thinly shredded Brussels sprouts, peppery baby arugula, creamy feta cheese, crunchy toasted hazelnuts, and a burst of juicy pomegranate arils. Dressed in a bright and tangy honey mustard vinaigrette, it’s a dish that promises to invigorate your palate and add a delightful contrast to any meal, especially during the rich holiday season.
While Thanksgiving often brings to mind hearty, comforting dishes like succulent turkey, rich gravy, and creamy mashed potatoes, there’s always room for a refreshing counterpoint. That’s precisely where this tossed green salad shines! It offers a much-needed fresh and light contrast to the heavier elements of a holiday feast, making each bite even more enjoyable. And as the leaves begin to turn, fall truly emerges as an exceptional season for crafting vibrant, nutritious salads.
This particular salad truly has it all, delivering an array of sensory delights. You’ll experience a satisfying crunch from the finely shredded raw Brussels sprouts, a delightful peppery kick from the baby arugula, the smooth, tangy creaminess of crumbled feta cheese, an additional layer of texture and nutty flavor from perfectly toasted hazelnuts, and a beautiful pop of both color and sweet-tart flavor from jewel-like pomegranate arils. Whether you’re preparing this for your grand Thanksgiving spread, a festive holiday gathering, or simply as a quick and healthy side dish for a weeknight dinner, we’re confident this easy Brussels sprouts salad will become a firm favorite in your recipe repertoire.
Key Ingredients for This Dynamic Fall Salad
Crafting this healthy fall salad is surprisingly simple, thanks to a curated list of fresh, high-quality ingredients that work together harmoniously. Here’s a closer look at what makes this shredded Brussels sprouts salad so special:
- Brussels Sprouts: The star of this salad, fresh raw Brussels sprouts provide an incredible crunch and a slightly earthy, bitter note that mellows beautifully when thinly shredded. We adore them raw in salads for their unique texture and robust flavor. You can effortlessly shred them using a food processor with a slicing disk for speed and uniformity, or for a more rustic feel and mindful prep, finely slice them by hand with a sharp knife. When choosing Brussels sprouts, look for firm, compact heads with bright green leaves.
- Baby Arugula: An obvious and excellent choice to bulk up the greens in this salad, baby arugula brings its signature peppery flavor and a delicate, crisp texture. This zestiness complements the more subtle bitterness of the Brussels sprouts and adds a sophisticated depth to the overall profile. If baby arugula isn’t available, or if you prefer a milder taste, mixed greens or baby spinach could also work, though they would change the characteristic “kick.”
- Feta Cheese: The inclusion of crumbled feta cheese is a game-changer. Its creamy texture and distinctively sharp, salty flavor cut through the greens, adding a wonderful tang that brightens every forkful. The crumbly nature of feta distributes easily throughout the salad, ensuring a burst of flavor in almost every bite. For those who enjoy similar flavors, fresh goat cheese would also be a fantastic alternative, offering a slightly different, yet equally delightful, creamy and tangy dimension.
- Hazelnuts: These delightful nuts provide an essential textural component and a rich, buttery flavor. The key is to lightly toast the hazelnuts before adding them to the salad. Toasting deepens their nutty flavor, making them more aromatic and irresistible. You can achieve this easily in a dry skillet over medium heat on your stovetop, gently shaking the pan until they’re fragrant and lightly browned, or spread them on a sheet pan and bake them in a 350ºF (175ºC) oven for about 5-7 minutes. Once cooled, roughly chop them for the perfect bite-sized crunch. Pecans or walnuts could be suitable substitutes if hazelnuts are hard to find.
- Pomegranate Arils: This ingredient was a truly inspired, last-minute addition that absolutely elevates the salad! Pomegranate arils—those juicy, ruby-red seeds—provide a beautiful pop of vibrant color and a delightful sweet-tart flavor that bursts in your mouth. They add a refreshing counterpoint and a touch of elegance. If pomegranates are out of season or unavailable, dried cherries or dried cranberries would also offer a bright punch of color and a similar tart-sweet flavor profile, making for an equally delicious autumn salad.
- Honey Mustard Vinaigrette: The dressing is the final flourish, tying all the diverse flavors and textures together. This simple yet perfect vinaigrette is crafted from wholesome ingredients: high-quality olive oil for richness, red wine vinegar for a tangy lift, Dijon mustard for its characteristic pungent and slightly spicy notes, sweet honey to balance the acidity, and a touch of salt and freshly ground black pepper to enhance all the flavors. It’s incredibly easy to prepare: simply add all the ingredients to a jar with a secure lid and shake vigorously until emulsified. The simplicity of this dressing allows the fresh ingredients of the salad to truly shine.
Tips for Preparing a Flawless Brussels Sprouts and Arugula Salad
Achieving the perfect balance of flavors and textures in this salad is straightforward with a few key preparation tips:
Shredding Brussels Sprouts Like a Pro
The thinness of the shredded Brussels sprouts is crucial for their raw texture. If using a food processor, equip it with the slicing blade. Cut the ends off the sprouts and feed them through the chute. For hand-slicing, trim the ends and remove any loose outer leaves. Cut each sprout in half lengthwise, then place the cut side down on your cutting board and slice as thinly as possible using a very sharp chef’s knife. The thinner the slices, the more delicate and enjoyable the raw sprout will be.
The Importance of Toasted Hazelnuts
Do not skip toasting the hazelnuts! Raw hazelnuts can be a bit bland, but a quick toast transforms them, bringing out their deep, rich, and slightly sweet flavor. This extra step takes only minutes but makes a significant difference. Ensure they cool completely before chopping to retain their crispness.
De-seeding Pomegranates with Ease
While elegant, pomegranates can be a bit messy. A simple trick is to cut the pomegranate in half crosswise, then hold each half cut-side down over a bowl of water. Gently tap the back of the pomegranate with a wooden spoon or your palm. The arils will fall out into the water, and any pith will float, making it easy to skim off. Drain the arils and they’re ready to use!
Dressing Ahead for Convenience
The honey mustard vinaigrette can be prepared several days in advance and stored in the refrigerator. Just give it a good shake before tossing with the salad. This makes assembling the salad on the day of serving quick and stress-free, perfect for busy holiday preparations.
Serving Suggestions & Make-Ahead Tips
This Brussels sprouts and arugula salad is incredibly versatile. It makes an outstanding side for roasted chicken, grilled fish, or as a vibrant addition to any vegetarian meal. Its contrasting freshness is particularly welcome alongside rich holiday roasts during Thanksgiving, Christmas, or Easter. For a heartier meal, you could even add grilled chicken or chickpeas to make it a complete main course.
While the salad is best served immediately after dressing to maintain the crispness of the greens, several components can be prepped in advance:
- Shred Brussels Sprouts: Shred them up to a day in advance and store them in an airtight container in the refrigerator.
- Toast Hazelnuts: Toast and chop your hazelnuts days ahead and store them in an airtight container at room temperature.
- Prepare Vinaigrette: As mentioned, the dressing keeps well in the fridge for up to a week.
- De-seed Pomegranate: Pomegranate arils can be stored in the refrigerator for 3-5 days.
Assemble the salad just before serving for optimal texture. If you anticipate leftovers, dress only the portion you plan to consume, and keep the remaining ingredients separate, tossing them with dressing only when you’re ready to eat.
Nutritional Benefits of This Healthy Salad
Beyond its incredible taste, this shredded Brussels sprouts and arugula salad is packed with nutritional goodness. Brussels sprouts are an excellent source of Vitamin K and Vitamin C, and they’re rich in fiber, aiding digestion. Arugula provides powerful antioxidants and more Vitamin K, while pomegranates are known for their antioxidant properties. Hazelnuts offer healthy fats and protein, and feta cheese contributes calcium. This salad is not just delicious; it’s a powerhouse of nutrients that will leave you feeling energized and satisfied.
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Brussels Sprouts and Arugula Salad
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Ingredients
Honey mustard vinaigrette:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Salad:
- 1 lb Brussels sprouts
- 4 packed cups baby arugula
- ½ cup crumbled feta cheese
- ½ cup toasted hazelnuts , roughly chopped
- ¼ cup pomegranate arils
Instructions
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To make the vinaigrette, combine all ingredients in a small jar. Secure lid and shake until combined. Vinaigrette will separate as it sits, simply shake to bring it all back together.
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To make the salad, cut ends off Brussels sprouts and remove any damaged leaves. Shred Brussels sprouts in a food process. Alternately, finely slice by hand: cut Brussels sprouts in half, place cut side-down and finely slice with a sharp knife.
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Toss shredded Brussels sprouts and arugula with the dressing (you may not need all of the dressing). Add feta, hazelnuts and pomegranate and toss again.
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Serve immediately. Store any leftover dressing in the fridge.