Brussel Sprout Broccoli Salad With Crispy Fried Onions
Salads with Brussel sprouts are incredible when they’re packed with lots of textures and flavors! Serve this salad for lunch or as a side dish at potlucks, BBQs, picnics, or Thanksgiving.
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Ingredients
- Broccoli: fresh is really the only way to go here. Save a little time and purchase them already broken up into florets.
- Brussels sprouts: I go ahead and shred these myself, but you’re more than welcome to purchase pre-shredded Brussels sprouts.
- Arugula: the perfect peppery bite! Don’t like arugula? Use other greens like spinach, spring mix, or kale.
- Pecans: this broccoli salad recipe is all about textures, and pecans offer texture and a wonderfully rich flavor. Feel free to substitute with walnuts, slivered almonds, or pistachios.
- Pomegranate seeds (arils): When pomegranates aren’t in season you should be able to find seeds in the frozen aisle. You can also substitute the pomegranate seeds for other fresh fruit or dried fruit.
- Crispy fried onions: this recipe was written with the good ‘ole fashioned French’s crispy fried onions, but any other store bought kind or homemade would be good too.
- Goat cheese: crumble this up right before serving, or purchase it already crumbled. Other cheeses that would taste good instead are feta, blue cheese, parmesan, or pecorino.
- Hemp seeds: these add a wonderful texture to the salad, not to mention some extra nutrients. Swap them out for your favorite seeds or leave out if you prefer.
- Champagne vinaigrette: my recipe for champagne vinaigrette uses actually bubbly instead of champagne vinegar and is what I make this salad with every time. Feel free to use another recipe or store bought.
How to Make Brussel Sprout and Broccoli Salad
- Place the shredded Brussels sprouts, chopped broccoli, pecans, and pomegranate arils in a large mixing bowl and toss.
- Add in the arugula, then toss with the salad dressing.
- Sprinkle the hemp seeds all over and toss again.
- Mix in the crispy fried onions.
- Gently toss in the crumbled goat cheese.
Tips for Chopping the Veggies
- Once the broccoli is cut into florets, slice in half lengthwise along the stem.
- Chop into small pieces all the way through.
- Cut off the stem end of each Brussels sprout.
- Slice it in half from top to bottom.
- Place the half cut-side down and cut into shreds from the stem end to the top.
Serving Suggestions
Serve your tasty brussel sprout salad for brunch, lunch, or dinner! Try it with:
- Grilled chicken
- Slow cooker pulled pork
- A juicy steak
- Macaroni and cheese
- Soup
- Sandwiches
Make Ahead and Storage Tips
Prep this Brussels sprout and broccoli salad in advance to save time!
- Chop the broccoli and Brussels sprouts and store in the refrigerator for up to 3 days ahead of time.
- Chop the pecans and store in an airtight container.
- Measure out the arugula, pomegranate seeds, goat cheese, hemp seeds, and fried onions and keep them each in their own airtight containers.
- Make the dressing up to 5 days ahead of time and store in the refrigerator. Let come to room temp for 15-20 minutes before tossing.
- When you’re ready to serve toss as instructed!
- You can also assemble this salad partially on the morning of serving.
- Toss the broccoli, brussels sprouts, arugula, pecans, and hemp seeds in a large bowl and keep in the fridge.
- Wait to include the dressing, goat cheese, pomegranate seeds, and fried onions until just before serving for the best textures.
Brussel Sprout Salad
Salads with Brussel sprouts are incredible when they're packed with lots of textures and flavors! Serve this salad for lunch or as a side dish at potlucks, BBQs, picnics, or Thanksgiving.
Ingredients
- 1 Cup Broccoli chopped
- 1 Cup Brussels sprouts shredded
- 1 Cup Arugula chopped, loosely packed
- 1/2 Cup Pecans chopped
- 1/2 Cup Pomegranate seeds (arils)
- 1/2 Cup Crispy fried onions
- 1/4 Cup Goat cheese crumbled
- 1 Tablespoon Hemp seeds
- Champagne vinaigrette to taste
Instructions
- Place the shredded Brussels sprouts, chopped broccoli, pecans, and pomegranate arils to a large mixing bowl and toss.
- Add in the arugula, then toss with the salad dressing.
- Sprinkle the hemp seeds all over and toss again.
- Mix in the crispy fried onions.
- Gently toss in the crumbled goat cheese.
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