Holiday Brussel Sprout Salad

I made this salad for Christmas dinner at my parents’ house and I think it was a hit. It looks pretty and festive with the colors as well. You can easily make this ahead of time too which is always a bonus during the busy holiday season. We ate it two days in a row and found it to be yummy cold or warm.


  • 3 cups white quinoa, cooked
  • 1 cup pomegranate seeds
  • 4 green onions, chopped
  • ½ cup silvered almonds
  • ½ lime – zest and juice
  • ½ clementine- zest and juice
  • ⅓ cup olive oil
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon cracked pepper
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 15 Brussel sprouts: washed, and chopped in quarters
  • Honey to taste (I used about 5 tablespoons)


Step 1: Place the Brussel Sprouts in a 9×13 pan and drizzle some olive oil over the top. Toss and crack some pepper over the top. Bake in the oven for 20 minutes at 350° F / 180°C.

Step 2: Mix together all other ingredients but for the honey.

Step 3: Add in the warm Brussel Sprouts.

Step 4: Add in the honey and adjust the sweetness to your taste by adding or subtracting honey.

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