Photo of Brussels Sprout Salad by WW

Brussels Sprout Salad

1 - 2
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
Even if you don’t like cooked Brussels sprouts, we’ll bet you’ll go for this simple, beautiful salad, which also features mandarin oranges, pomegranate seeds, champagne vinegar, and Worcestershire sauce. Raw, the Brussels sprouts have a mild, pleasing taste, sort of like a more sophisticated version of baby arugula. For the best result, use a food processor or mandoline to shred the Brussels sprouts super thin. If you’ve got any of this salad left over, it’ll make a great condiment for turkey sandwiches on toasted whole wheat bread the next day.


Uncooked Brussels sprouts

1 pound(s), trimmed, thinly sliced, broken into shreds*

Canned mandarin oranges juice pack (drained)

2½ cup(s)

Pomegranate seeds

½ cup(s)

Olive oil

2 Tbsp

Champagne vinegar

1½ Tbsp

Worcestershire sauce

½ Tbsp


½ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


  1. In a large bowl, toss together Brussels sprouts, oranges and pomegranate seeds: cover and set aside at room temperature for up to 4 hours.
  2. In a small bowl, whisk together oil, vinegar, Worcestershire sauce, sugar, salt and pepper until smooth; pour over vegetables and toss well.
  3. Serving size: 2/3 cup.