Brussels Sprout Salad with Parmesan and Pomegranate

Shredded Brussels Sprout Salad

  • Prep Time: 20
  • Total Time: 20


The most addicting salad! Shredded Brussels sprouts with bacon, Parmesan, and pomegranates tossed in a creamy dressing!



  • 1.5 lbs of Brussels sprouts
  • 5 slices of Bacon
  • 1/4 cup Pomegranate seeds
  • Shredded parmesan cheese


  • 2 tsp Lemon zest
  • 1/2 cup Lemon juice
  • 1 Garlic clove, minced
  • 1 cup Extra light tasting olive oil
  • 1 TB Dijon mustard
  • 3 shakes of Tabasco
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2/3 cup parmesan cheese


  1. – Dice and cook bacon until crispy. Set on towel to remove excess oil and allow to cool. Set aside.
  2. – Cut off the ends of the brussels sprouts and remove any bad looking outer leaves.
  3. – Shred the brussels sprouts in a food processor or slice thinly by hand. Set aside.
  4. – In a blender, combine all the dressing ingredients and blend until combined.
  5. – Drizzle dressing (you will have some dressing left over) on top of shredded brussels sprouts and add bacon to the mix. Toss until brussels sprouts are coated.
  6. – Place in serving bowl and sprinkle pomegranate seeds and shredded parmesan cheese on top.
  7. -Serve immediately.


  • Serving Size: 4