Dinner

Christmas Salad with Brussels Sprouts, Kale, Pomegranate, and Citrus Vinaigrette Recipe

ByCharlotte Montgomery November 17, 2025November 17, 2025

Introduction

This festive Christmas Salad is a vibrant mix of shredded Brussels sprouts and kale, brightened with pomegranate arils and a zesty citrus dressing. It’s a perfect blend of fresh, crunchy, and savory flavors that bring holiday cheer to your table.

A close-up image of a white bowl filled with a fresh salad made of thinly shredded green Brussels sprouts as the base layer, topped with bright red pomegranate seeds scattered evenly, and thinly sliced almond slivers sprinkled over the top. Bits of crispy brown bacon pieces are mixed throughout, adding texture contrast. The bowl is placed on a white marbled surface, and the photo focuses closely on the colorful salad ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Brussels sprouts, finely shredded
3 cups kale, finely shredded
1 ½ cups pomegranate arils
½ cup chopped almonds, toasted
3 slices cooked bacon, crumbled (omit for vegetarian)
¼ cup Parmesan cheese, finely grated

For the dressing:

1 orange, zested and juiced
1 lemon, zested and juiced
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, smashed
Kosher salt and freshly ground black pepper, to taste
¼ cup extra virgin olive oil

Instructions

Step 1: In a large bowl, combine the shredded Brussels sprouts, kale, pomegranate arils, toasted almonds, crumbled bacon, and grated Parmesan cheese. Toss everything together well.
Step 2: In a mini food processor or blender, combine the orange zest and juice, lemon zest and juice, Dijon mustard, honey, smashed garlic clove, salt, and pepper. Pulse until mixed.
Step 3: With the machine running, slowly stream in the olive oil until the dressing emulsifies and thickens slightly.
Step 4: Pour the dressing over the salad and toss to coat evenly. Top with extra Parmesan if desired before serving.

Tips & Variations

For a vegetarian version, simply omit the bacon and add extra toasted almonds or sunflower seeds for crunch.
Use a food processor to shred the Brussels sprouts and kale quickly and evenly.
Pomegranate arils can be substituted with dried cranberries or fresh red grapes for a different fruity touch.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep it fresh and crisp. Leftovers can be reheated briefly if desired, but this salad is best enjoyed cold or at room temperature.

How to Serve

The image shows a white plate filled with a shredded green vegetable salad, likely shredded Brussels sprouts, mixed with bright red pomegranate seeds scattered throughout. There are small pieces of light brown nuts or bacon bits mixed in, adding texture and color contrast. The shredded green layers are finely cut and loosely piled, creating a light and fresh look, with a few pomegranate seeds spilling onto the white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can shred the vegetables and make the dressing a day ahead. Keep them separate and combine just before serving to maintain freshness and texture.