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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!
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was delicious! So many flavors and textures going on but in harmony with each other.
Hi Mary,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
My group doesn’t love Brussels sprouts when they are raw. Would it be possible to sauté or roast them first or would that be unwise for this recipe?
Hi Rebecca,
Sure, you could definitely sauté them! I hope you love this recipe, please let me know if you give it a try! xTieghan
So excited to try this! How many cups of kale is one head of kale? I grabbed a bag from the store and I’m not sure how much to use.
Hey Kristen,
I would use the whole bag. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This salad is perfect!! Followed recipe with only change being pecans. Love how the greens just get better the longer they are dressed. Making again to take to a holiday party!
Hey Mary,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
This is an amazing salad! Made it twice this week ✨ thank you.
Forgot to put the star rating on there ✨
Thanks again!
Hey Rhianon,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
Absolutely delicious and bonus points because it’s beautiful!
Hi Melissa,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Absolutely adored this salad. Easy, delicious and beautiful. Thank you for yet another winner!
Hi Jessica,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
A friend made this tonight and it was so good. Subbed hazelnuts with macadamia nuts, worked so well.
Hey there,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
Is there an already made dressing you would suggest?
Hi Brooke,
I honestly always make my own, but any dressing you like will work:) xTieghan
Served last night for friends…the reviews were awesome. Making again on Christmas Day for our family. Left out the cheese (bc I also made your baked brie recipe) and thyme and didn’t miss them. Is the avocado critical?
Hi Judy,
So glad the recipe was enjoyed, you can definitely skip the avocado, no big deal. xTieghan
I made this today and my husband and I both loved it. It will look great on the table for Christmas dinner but I’ll definitely be making it for more than just holidays! Thanks for the simple recipe!
Hey there,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
Any substitution ideas for the fig spread?
Hi Stephanie,
Honey would be a good option! I hope you love the recipe, please let me know if you give it a try! xTieghan
Deeeeeeeliicous!! I wasn’t chasing down hazelnuts, but pecans and walnuts were a great substitute. I love this salad and it was so easy and fast to assemble. Thanks again for another winner, Tieghan!
Hey Autumn,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
I am allergic to hazelnuts. Did you choke the walnuts and almonds?
Hi Bev,
Sorry, I am not sure what you are asking, but you could use any nut you like here or even just skip them. xTieghan
I made this today and it is so delicious! The sweet and tangy paired with the greens makes it the perfect Winter salad. Great idea to pair with beef tenderloin. It’s a winner?
Hi Suzanne,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
Can you purchase shredded Brussel sprouts or do you cook them and shred or shred raw?
Hey Laurie,
You can purchase them already shredded or shred them yourself in a food processor, the brussel sprouts are not getting cooked in this recipe. Please let me know if you give it a try! xTieghan
I adored this recipe. I think also feta cheese (that I absolutely love) would pair perfectly !
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!