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Chopped Brussels sprout salad with shallot dressing, bacon, pomegranate, almonds, and Pecorino cheese

Chopped Brussels Sprout Salad with Shallot Dressing

Chopped Brussels Sprout Salad is a fresh, creamy salad with crisp shredded texture and a balanced mix of savory and bright flavors. It is a great choice when you want a flavorful salad that feels satisfying and easy to prepare.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 384
Ingredients Method Notes

Ingredients
  

Salad
  • 30-40 brussels sprouts (makes about 4 cups shredded)
  • 6 slices bacon
  • 1 cup pomegranate arils
  • 1/3 cup almonds
  • 1/2 cup freshly grated Pecorino Romano cheese
Dressing
  • 1 shallot, chopped
  • juice of one orange
  • juice of one lemon
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons Greek yogurt
  • 1/3 cup oil
  • up to 2 tablespoons water

Method
 

Preparation
  1. Cook the bacon over low heat until crisp. Transfer to paper towels to drain, then crumble and set aside.
  2. Thinly shred or slice the brussels sprouts. Separate the layers by hand to create a lighter texture.
  3. Prepare the pomegranate arils. Pulse the almonds in a food processor until finely chopped.
  4. Combine the shredded brussels sprouts, crumbled bacon, pomegranate arils, chopped almonds, and Pecorino Romano cheese.
Dressing
  1. Add the shallot, orange juice, lemon juice, salt, honey, Greek yogurt, and oil to a food processor. Blend until creamy.
  2. Add water as needed to adjust the dressing consistency.
Assembly
  1. Toss the salad with the dressing until evenly coated and serve immediately.

Notes

Slice the brussels sprouts very thinly so the dressing can coat the layers evenly.