This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
I made this salad for our Thanksgiving celebration with my 32 family members. It was a hit!! We have made many of HBH salads for the Thanksgiving holidays, all have been so delisious. I just made the salad dressing to use for another salad. Thanks again, Teighan!❤️
Thank you so much Molly! Hope you have a wonderful holiday season 🙂 xT
What can you substitute for kale? Thanks
You can use spinach or arugula! xT
I am making this for a pot luck. Could I pre-make the salad the night (minus the nuts and prosciutto), and cook the nuts and prosciutto the night before, and then just mix everything together before serving? Or is it important fpr the nuts and prosciutto to be cooked immediately prior?
Yes, that should work well! 🙂 xT
This salad is INCREDIBLE! It’s got everything you could possibly want; from crunchy to creamy to juicy. The flavors are such a winning combination.
Hey Mary,
Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:)
Salad was incredible. I cooked the Brussels sprouts a little because I don’t like them raw, used pecans instead of hazelnuts because it’s what I had at home, and it was probably the best salad I’ve had in a long time. Will be making this all the time.
Hey Ramya,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Hi, plan on making this for dinner tonight, you mention you can serve warmed up, how should I go about warming it up?
Hey Brittany,
The salad will naturally be slightly warm from the hot prosciutto and nuts! Let me know if you have any other questions! xx
Tieghan,
This salad sounds amazing! Do you think the brussel sprouts could be substituted for cabbage or would it change the flavor too much?
Thanks so much Shelly! I’ve not tried this with cabbage but you certainly could if you would like! xT
If I don’t want to use any pork products what do you recommend I replace the prosciutto with?
Hi Kat,
Turkey bacon would be a great option for you! Please let me know if you have any other questions! xT
Tieghan!!! This salad was so yummy, I couldn’t believe it. Adding the fig preserves into the dressing added the perfect amount of sweetness! I also decided to put the shredded brussel sprouts in the air fryer with a little bit of balsamic, it was amazing!
Thanks for this amazing recipe!!! HBH does it again👏🏻👏🏻👏🏻
Hey Sammie,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
DELICIOUS Tieghan! We actually fought over the end of the salad bowl tonight. The crunch, salty, sweet, tart…YUM! Also bought 300$ worth of your candle today. Can’t wait to get them!!!
Hey Kris,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
Great fall salad! Wonderful flavor and beautiful colors! I think it might be even better tomorrow! Side note- I have no idea when I last cooked a recipe that was not yours. You have rekindled my excitement in trying new recipes!
Hey Leslie,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
What changes would u recommend to make this amazing salad in the spring or summer? Change the hazelnuts? Or replace another fruit for the pomegranate seeds? Maybe Brussel sprouts and Arugula instead of the Kale? With oranges?
Hey Mary,
Sure, you could really do any other those changes, it’s a super versatile salad! Here are some other summer salads you might enjoy:
https://www.halfbakedharvest.com/super-green-sun-dried-tomato-herb-salad/
https://www.halfbakedharvest.com/spring-pea-and-carrot-salad-with-carrot-top-pesto/
https://www.halfbakedharvest.com/roasted-cauliflower-salad/
Please let me know if you have any other questions! xTieghan
this is one of those salads that makes veggies a HIGHLY enjoyable experience ? LOVE LOVE LOVE it, it’s one of my go-tos! Thank you Tieghan!!!
Hey Selena,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
I made this on Christmas Eve and my family raved about it! We had beef tenderloin and the half baked harvest cheesy potatoes to go with it which were also delicious! So it’s hard to imagine anyone raved about a salad, but the salad was honestly that good. Thanks for the great recipe! We’ll be making this next Christmas Eve too!
Hi Maryellen,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Hands down the best salad I’ve ever had.
Hi Tonya,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT