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Shredded Brussels Sprout and Prosciutto Salad | halfbakedharvest.com
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4.26 from 477 votes

Shredded Brussels Sprout and Prosciutto Salad

Quick, festive, easy to make ahead, and so delicious. Perfect for your next holiday gathering!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6
Calories: 628kcal

Ingredients

Balsamic Dressing

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. 

Nutrition

Calories: 628kcal