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This Shredded Brussels Sprout and Prosciutto Salad has quickly become one of my favorites. It’s quick, festive, easy to make ahead, and so delicious. Shredded brussels sprouts, nutty manchego cheese, warm brown butter toasted hazelnuts, and sweet pomegranates. All tossed with a delicious balsamic dressing that’s sweet and tangy. Every bite of this salad is bursting with flavor. This salad is great served alongside your favorite dinner, or at your next holiday gathering!
There’s something that excites me so much about a holiday salad. I don’t know what it is, but they’re always my favorite to create…and a favorite to enjoy. When it comes to holiday dinners, people always ask about the mains, sides, bread, and of course…the cocktails. So salad can often become an afterthought.
I get it, there’s already so much to plan and prep for. The salad is often the “not so exciting” part of the meal. But then the last-minute salad scramble can occur, and no one wants that.
In my opinion, every holiday dinner needs a really great salad to balance out all the rich foods. So while every year my Christmas salad is slightly different, I have the same base formula. And I am finally sharing it today because I just love it so much.
The details
My salad always includes greens, nuts, avocado, pomegranates, and my go-to balsamic dressing. Sometimes I’ll just leave it at that, but sometimes I do something a little fancier like today’s salad.
Additions really do make a salad special…warm butter toasted hazelnuts, crispy prosciutto, and a dressing that really helps to break down the shredded sprouts and kale. These are what make this salad special.
I always start by throwing the prosciutto in the oven to get it nice and crispy. I love using the oven for more even cooking.
Next, I toss the greens, cheese, and pomegranates into a nice big salad bowl so that it’s all ready for the dressing.
And about that dressing. It’s really basic…simply olive oil, balsamic vinegar, and fig preserves with a touch of orange zest.
What’s awesome about this salad is that once it’s tossed you can keep it in the fridge for a few hours or even overnight. So it’s great for entertaining.
When you’re ready to serve grab the hazelnuts and toast them in butter. As the nuts get nice and toasty the butter browns creating even more delicious flavor.
Next, top with the avocado and prosciutto. Simple.
And last but not least…pomegranates. They add a freshness of color and a burst of juicy flavor with every bite. Plus, they’re my favorite fruit to put in salads, especially my Christmas salad. They’re just so festive.
And that prosciutto? It adds a saltiness that keeps everyone coming back for seconds. Well, that and the cheese.
I’m already looking forward to enjoying this salad again in just a couple of weeks on Christmas Eve! I know the family will love it and it pairs perfectly with our traditional beef tenderloin.
Looking for other winter salad recipes? Here are a few ideas:
Winter Pomegranate Salad with Maple Candied Walnuts
Super Green Sun-Dried Tomato Herb Salad
Citrus Avocado Salad with Orange Tahini Vinaigrette
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Lastly, if you make this Shredded Brussels Sprout and Prosciutto Salad be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Shredded Brussels Sprout and Prosciutto Salad
Servings: 6
Calories Per Serving: 628 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 ounces thinly sliced prosciutto
- 1 head kale, shredded
- 4 cups shredded brussels sprouts
- arils from 1 pomegranate
- 1 cup shredded manchego or parmesan cheese
- 1 avocado, diced
- 3 tablespoons salted butter
- 1/2 cup raw hazelnuts
Balsamic Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons orange zest
- kosher salt and black pepper
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely. 3. In a large salad bowl, combine the kale and brussels sprouts. Season with salt, pepper, and red pepper flakes.4. To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese – toss. 5. Melt together the butter and hazelnuts over medium heat. Cook until the nuts are toasted and the butter is browning. Season with salt, then pour the warm nuts over the salad. Top with avocado and prosciutto. Serve warm or at room temperature.
Notes
To Make Ahead: the salad can be made up to 1 day ahead, just add the avocado and prosciutto before serving.
Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.
This post was originally published on December 8, 2021
Do you peel the hazelnuts?
Hey Alexis,
I did not peel my hazelnuts. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Are the brussels sprouts cooked ahead of time?
Hi Deborah,
The Brussels sprouts are not cooked. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
What type of kale do you use?
Hey Patricia,
I like to use Tuscan kale. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m not the biggest fan of pomegranate, can you recommend a substitution?
Hey Amanda,
Dried cranberries or cherries would also be a great option. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Are the Brussel sprouts raw or do you cook them at all?
Hey Rachelle,
The brussel sprouts are raw:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Where do you buy shredded Brussels sprouts?
Hey Kristin,
Your local grocery store should carry them, especially around the holidays. Please let me know if you give the recipe a try! xTieghan
I buy shredded Brussels sprouts at Trader Joe’s.
I see that you say to add red pepper flakes, but I don’t see that listed in the ingredients. Just to taste? Or is there a specific measurement?
Hey Stacy,
Correct, just to taste:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Have you got any tips on how to keep avocoado from going brown in salads?
Hi Leah,
It’s just the nature of the avocado, so it’s important to that right before serving. Please let me know if you give the recipe a try, I hope you love it! xTieghan
You can squeeze some lemon or lime juice on it.
Perfect fall/winter salad. Like using Manchego for a change.
Hey Joyce,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
This sounds delicious. My husband is allergic to hazelnuts. Can you recommend an alternative? Pistachio or toasted walnuts? Thanks.
Hey Heidi,
Either of those would work well for you! I hope you enjoy this recipe, let me know if you give it a try! xTieghan
I can’t wait to make this!!!!! Looks delicious
I hope you love the recipe Shelly! xTieghan
Sound yummy except for the pomegranates. What do you suggest as a replacement?
Hi Claire,
You can just omit the pomegranates, dried cranberries or sherries would be a great idea! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan! Can you tell me if you ever posted the recipe/instructions for your mom’s hot chocolate in the milk frother? If you did I overlooked it but I’m dying to try it.
Hi Heather,
So sorry, I did not! Might have to share that sometime soon! Happy Holidays! xTieghan
This sounds amazing! Can you describe reheating for leftovers?
Hi there,
This is a salad, so no need to reheat:) I hope you love the recipe, please let me know if you give it a try! xTieghan
So the brussel sprouts do not get cooked before shredding and adding to the salad? I’ve never eaten raw brussels so I can’t quite picture what they would taste like in a salad..
Hi Andrea,
Yes, that is correct:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
This sounds awesome but not a fan of hazelnuts. What would be a substitute for the hazelnut? Thank you!
Hi Cher,
You could really use any other nut that you enjoy, pecans or walnuts would also work well. I hope you love the recipe, please let me know if you give it a try! xTieghan
Is there a nut you’d suggest in place if hazelnuts?
Hey Kelly,
Pecans or walnuts would also work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan