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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!

Shredded Brussels Sprout and Prosciutto Salad |

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. 

Shredded Brussels Sprout and Prosciutto Salad |

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. 

Shredded Brussels Sprout and Prosciutto Salad |

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. 

Shredded Brussels Sprout and Prosciutto Salad |

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.

Shredded Brussels Sprout and Prosciutto Salad |

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.


Balsamic Dressing


  • 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. 


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. 
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Shredded Brussels Sprout and Prosciutto Salad |

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  1. Do we heat the greens a few seconds with the dressing? Even though the brussels sprouts are thinly sliced, they are still hard.

  2. 5 stars
    Made this for a holiday side and it was amazing! I’m usually too lazy to make a dressing and look for a bottled dressing that fits, but I went ahead and made this and I think it was integral, with the orange zest and all. Thank you so much for all of your wonderful recipes!!