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  • Rebecca Washuta

Brussels Sprout, Pear, & Pomegranate Salad (vegan and gluten free)

This winter salad is both hearty and delicious. The brussels sprouts and almonds provide a satisfying crunch, the pears and pomegranate seeds give it a little sweetness, and the vegan cheese rounds out the flavors with a strong creaminess. Packed with healthy fats, protein, and fiber, this salad will leave you feeling full for hours.

Brussels sprouts are a part of the cruciferous vegetable family, which contain a sulfur- phytochemical called glucosinolate. This phytonutrient has been shown to have anti-cancer effects and support deotxification within the body.

Pears are a great source of vitamins C & K and also contain important minerals like copper and potassium. Pear skins are loaded with anti-inflammatory phytonutrients, so make sure you're eating the skin too.

I think a creamy dressing works best for this salad so I used Primal Kitchen Vegan Ranch. It really compliments the flavors and I tend to like thicker dressings during the winter months, but I'm sure a lighter dressing would taste great too.


  • 1lb brussel sprouts

  • ½ cup pomegranate seeds (1 whole pomegranate should be enough)

  • 2 pears sliced thinly

  • ½ cup crushed almonds

  • 1 6.5oz Miyokos double cream chive cheese wheel


  • Cut the stem off of each sprout and add them to food processor. Pulse until evenly shredded.

  • Add brussel sprouts to large serving bowl and toss with pears, chopped almonds, and Miyokos double cream chive cheese.

  • Be careful with pomegranate seeds because they stain really easily!

  • Top with your favorite dressing.

  • Enjoy!

Makes 4 servings

Nutritional Info (per serving) – Calories 375, Total Fat 24g, Total Carbohydrates 37g, Total Sugar 15g, Protein 12g


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