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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.
The salad is delicious! Next time I am going to try to replace the orange rind with lemon rind, but that’s more of a personal preference!
Hi Amy,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
Made this for a group of 9 for Christmas Eve dinner and it was a huge hit! Eating it tonight for leftovers with my husband we we subbed bacon and it was just as good! Thanks for a great recipe!
Hi Kesley,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
LOVED this salad. I put the dressing on the greens ~3 hours before eating to soften the greens then added everything just before eating. So good
Hi Kathline,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
This salad is such an interesting combination of things and was fantastic! I was getting some side eyes as I was shredding the brussels sprouts that others didn’t think this was going to be yummy, but they all loved it!!
Hi Tiffany,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
The toasted hazelnuts put this salad over the top. i could see substituting bacon fir pancetta or even leaving out the pancetta to make it vegan. the dressing is fabulous, the mix of brussels and kale is a new “go to” gif me and the pomegranates festive and tart. GREAT SALAD! My new favorite!
Hi Kate,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Made this for Christmas dinner and it was just okay. Love so many of HBH recipes, but this one wasn’t as good as many of her others. Make Autumn Harvest Honeycrisp Apple and Feta Salad. That one is delicious!
Hi Terah,
So sorry this recipe was not enjoyed, thanks for giving it a try. xTieghan
Ok, I’m super excited to make this salad except… I have a serious kale allergy! Can I substitute something for the kale? Or just double up on brussels? I was also thinking about roasting the brussels and then shredding after they cool. Any thoughts? Thank you
Hi Nancy,
You could do spinach in place of the kale. I think you would have a very difficult time shredding the brussels after roasting them so I would not recommend that. Please let me know if you give the recipe a try! xTieghan
Trying this for Xmas! How do you recommend shredding the Brussels sprouts and also what kind of kale do you recommend? Thanks!
Hey Jena,
I like to shred the brussels in a food processor or you can purchase store bought, tuscan kale is great to use. I hope you love this recipe, please let me know if you give it a try! xTieghan
If you can’t find hazelnuts, is there another nut that would work?
Hi Linda,
Sure, walnuts or pecans would also be great! I hope you love this recipe, please let me know if you give it a try! xTieghan
Excited to try this for Christmas. Could I use an apricot spread instead of a fig spread? Do you think that would be a good replacement?
Hey Sandi,
Sure, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi! Could another type of preserves be used other than fig? Having a hard time finding any!
Hi Alyssa,
You could use honey in place of the preserves. Please let me know if you give this recipe a try, I hope you love it! xTieghan
I was wondering if you thought spinach would work well instead of kale in the salad?
Hi Jennifer,
Sure, spinach will work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
When you say it can be made one day ahead, does that mean you can add the dressing in advance too?
Hi Alicia,
I would save the dressing for the day of. Please let me know if you give the recipe a try, I hope you love it! Happy Holidays! xTieghan
I’m going to make this for a group of 10 as a side dish for Christmas. Do you suggest I double the recipe? Thank you!
Hi Ellen,
Since it will be used as a side you should be okay not doubling it. Please let me know if you give the recipe a try, happy holidays! xTieghan
My friend and I made this for a family dinner. Everyone like it but the dressing could’ve been more flavourful.
Thanks for giving the recipe a try Melody!
Is this big enough for 10-15 people for a side salad? If you were to choose to use a different green other than brussels sprouts, what would you use?
Hi Kathryn,
Yes, this would be large enough. To be honest, I really feel like the brussels make this salad, if you aren’t a fan of them, I would try one of my other winter salads:
https://www.halfbakedharvest.com/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/
https://www.halfbakedharvest.com/citrus-avocado-salad/
https://www.halfbakedharvest.com/autumn-harvest-honeycrisp-apple-and-feta-salad/
Please let me know if you have any other questions! xTieghan