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+ servings

Brussels Sprouts and Arugula Salad

This fresh and flavorful salad is made with shaved Brussels sprouts, baby arugula, feta cheese, hazelnuts and pomegranate.


Honey mustard vinaigrette:

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper


  • 1 lb Brussels sprouts
  • 4 packed cups baby arugula
  • ½ cup crumbled feta cheese
  • ½ cup toasted hazelnuts , roughly chopped
  • ¼ cup pomegranate arils


  • To make the vinaigrette, combine all ingredients in a small jar. Secure lid and shake until combined. Vinaigrette will separate as it sits, simply shake to bring it all back together.
  • To make the salad, cut ends off Brussels sprouts and remove any damaged leaves. Shred Brussels sprouts in a food process. Alternately, finely slice by hand: cut Brussels sprouts in half, place cut side-down and finely slice with a sharp knife.
  • Toss shredded Brussels sprouts and arugula with the dressing (you may not need all of the dressing). Add feta, hazelnuts and pomegranate and toss again.
  • Serve immediately. Store any leftover dressing in the fridge.


Calories: 98kcal, Carbohydrates: 8g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 182mg, Potassium: 233mg, Fiber: 2g, Sugar: 4g, Vitamin A: 428IU, Vitamin C: 49mg, Calcium: 24mg, Iron: 1mg
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