Introduction

This Zesty Christmas Sprout Salad is a refreshing twist on traditional holiday greens. Combining tart lemon, creamy tahini yogurt dressing, and a crunchy mix of apple, pomegranate, and walnuts, it’s a festive side dish bursting with flavor and texture.

Zesty Christmas Sprout Salad Recipe - Recipe Image

Ingredients

1 lemon, zested and juiced
2 tbsp red wine vinegar
2 tbsp tahini
1 tbsp honey
150g natural yogurt
2 tbsp extra virgin olive oil
350g Brussels sprouts
½ red onion, finely sliced
1 apple, cut into thin matchsticks
75g pomegranate seeds
75g walnuts
Handful of mint leaves, chopped, plus extra to garnish

Instructions

Step 1: In a large bowl, combine the lemon zest and juice, red wine vinegar, tahini, honey, natural yogurt, and extra virgin olive oil. Season with salt and pepper, then mix well. If the dressing is too thick, add a splash of water to loosen it.
Step 2: Halve and finely slice the Brussels sprouts using a food processor slicing attachment or a sharp knife. Add the sliced sprouts to the dressing along with the finely sliced red onion, matchstick-cut apple, pomegranate seeds, walnuts, and chopped mint.
Step 3: Toss all the ingredients together thoroughly until well coated in the dressing. Let the salad stand for at least 20 minutes to allow the sprouts and onion to soften slightly and the flavors to meld.
Step 4: Just before serving, scatter extra mint leaves on top for a fresh garnish.

Tips & Variations

For added crunch, lightly toast the walnuts before mixing them into the salad.
If you prefer a vegan version, substitute the natural yogurt with a plant-based yogurt.
Try swapping apple for pear for a different fruit flavor.
Add a pinch of chili flakes to the dressing for a subtle spicy kick.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may thicken upon chilling; stir gently before serving. This salad is best served fresh or within a day for optimal texture, as Brussels sprouts can become soggy over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare it a few hours ahead and let it rest in the fridge. However, it’s best to add delicate ingredients like pomegranate seeds and mint just before serving to keep them fresh.

What can I use if I don’t have tahini?

If you don’t have tahini, you can substitute it with almond or cashew butter for a similar creamy texture, though the flavor will be slightly different.

Zesty Christmas Sprout Salad Recipe

Print Recipe

★★★★★

5 from 91 reviews

A refreshing and vibrant Zesty Christmas Sprout Salad featuring finely sliced Brussels sprouts, tossed with a tangy lemon, tahini, and yogurt dressing, complemented by sweet apple, crunchy walnuts, and jewel-like pomegranate seeds. This salad is perfect for festive gatherings, combining crisp textures and bright flavors with a hint of mint.

Author: Bella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Western, Christmas
Diet: Vegetarian

Ingredients

Scale

Dressing

1 lemon, zested and juiced
2 tbsp red wine vinegar
2 tbsp tahini
1 tbsp honey
150g natural yogurt
2 tbsp extra virgin olive oil
Salt and pepper, to taste

Salad

350g Brussels sprouts, halved and finely sliced
½ red onion, finely sliced
1 apple, cut into thin matchsticks
75g pomegranate seeds
75g walnuts
Handful of mint leaves, chopped, plus extra to garnish

Instructions

Prepare the dressing: In a large bowl, combine the lemon zest and juice, red wine vinegar, tahini, honey, natural yogurt, and extra virgin olive oil. Season with salt and pepper, then mix well until smooth. If the dressing is too thick due to the tahini, add a splash of water to achieve a pourable consistency.
Slice the Brussels sprouts: Halve and finely slice the Brussels sprouts using a food processor slicing attachment for ease, or carefully with a sharp knife if preferred.
Combine salad ingredients: Add the sliced Brussels sprouts into the bowl with the dressing. Then add the finely sliced red onion, matchstick-cut apple, pomegranate seeds, walnuts, and chopped mint leaves.
Toss the salad: Gently toss all ingredients together until everything is evenly coated with the dressing.
Let it rest: Allow the salad to stand for at least 20 minutes before serving to soften the sprouts and onion slightly and to meld the flavors.
Garnish and serve: Scatter additional mint leaves over the salad for a fresh garnish and serve chilled or at room temperature.

Notes

Using a food processor makes slicing Brussels sprouts much quicker and easier, but a sharp knife works as well.
Letting the salad sit for 20 minutes enhances the flavor and softens the vegetables.
Adjust seasoning to taste, adding more lemon or honey if a brighter or sweeter profile is desired.
Walnuts can be toasted lightly for an extra depth of flavor and crunch.
This salad can be made a few hours ahead and refrigerated; add mint garnish just before serving.

Keywords: Brussels sprouts salad, Christmas salad, tahini dressing, pomegranate, walnut salad, festive salad, healthy side dish, vegetarian Christmas recipe