This amazing Giada Pomegranate Brussels Sprouts Salad feels like a party in a bowl—it’s that good. It’s made with simple ingredients like Tuscan kale, shaved Brussels sprouts, and pomegranate seeds, and the flavors are just incredible.

It takes 30 minutes to prepare, which gives me just enough time to set the mood with cozy vibes while it’s cooking. It’s my favorite side dish because it’s delicious and so easy to make. I like to serve it at gatherings—it never disappoints.

Recipe Ingredients

Dressing Ingredients

• 2 tablespoons pomegranate molasses
• 1 teaspoon Dijon mustard
• 2 teaspoons agave syrup
• ½ teaspoon kosher salt

Salad Ingredients

• ¼ cup extra-virgin olive oil
• 1 pound Brussels sprouts, shaved thin
• 1 small bunch of Tuscan kale, ribs removed, leaves sliced into thin ribbons
• ⅓ cup pomegranate seeds
• ⅓ cup Marcona almonds, coarsely chopped
• 4 ounces Gorgonzola dolce cheese, shaved or crumbled

How To Make Giada Pomegranate Brussels Sprouts Salad

Prepare the Dressing

1. Whisk the Magic: In a small bowl, whisk together the pomegranate molasses, Dijon mustard, agave syrup, and kosher salt until smooth.
2. Add the Olive Oil: Slowly drizzle in the olive oil while continuously whisking the dressing. You’re aiming for a silky emulsion here, folks!

Assemble the Salad

1. Toss the Greens: In a large bowl, combine the shaved Brussels sprouts and chopped Tuscan kale. No need to be gentle here – massage the greens with your hands until they’re slightly tender and ready to go.
2. Combine and Top: Pour the prepared dressing over the greens and toss to coat. Fold in the pomegranate seeds and chopped almonds. Top with shaved or crumbled Gorgonzola cheese, and serve immediately.

Recipe Tips

• Brighten Up with Citrus: Add a squeeze of fresh orange or grapefruit juice to the vinaigrette for an extra boost of citrus flavor that complements the sweetness of pomegranate seeds and cuts the bitterness of Brussels sprouts.
• Nutty and Crunchy Variations: Elevate the salad with added crunch by tossing in chopped toasted nuts like almonds, walnuts, or pecans, which provide a satisfying contrast to the tender sprouts and juicy pomegranate seeds.
• Make it a Meal: Transform the salad into a satisfying entree by topping it with crumbled feta cheese, sliced grilled chicken, or seared salmon, making it a nutritious and filling option for a weeknight dinner.
• Flavor-Boosting Spices: Add warmth and depth to the salad with a pinch of ground cumin and smoked paprika, which enhance the earthy flavor of Brussels sprouts and tie in nicely with the Middle Eastern flair of pomegranate seeds.
• Easy Prep and Storage: Streamline prep work by roasting Brussels sprouts and chopping pomegranate seeds up to 24 hours ahead of time, and store them separately in airtight containers to assemble the salad just before serving.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Pasta With Chicken Ragu Recipe
• Giada Matcha Chicken Tenders With Soy Citrus
• Giada Monte Cristo Sandwiches