Menu Enter a recipe name, ingredient, keyword...

Brussels Sprouts Salad with Prosciutto


This roasted Brussels sprouts salad with prosciutto, pomegranate and Feta cheese makes a great side dish on your Holiday table!

Rate this recipe 4.8/5 (26 Votes)


  • 500g (1.1lb) Brussels Sprouts
  • 80g (2.8oz) Feta Cheese
  • 60g (2.10oz) Unsalted Butter
  • 50g (1.8oz) Jamon Serrano or Prosciutto
  • 1 Medium Onion
  • 1 Large Pomegranate
  • A Pinch of Salt & Pepper


Level of difficulty Easy
Cost Budget Friendly
Adapted from


Step 1

In a frying pan (or a grill pan), melt the butter. Add thinly sliced onion and Brussels sprouts, cut in halves. Season with salt and pepper.

Step 2

Roast for about 10 minutes. Now tear each jamon/prosciutto slice into several pieces and throw it into the pan.

Step 3

Meanwhile: de-seed the pomegranate.

Step 4

Once the sprouts are cooked and have nice brown color, turn off the heat.

Step 5

Transfer into a serving bowl. Mix with pomegranate seeds & crumbled Feta cheese.

Step 6

Serve warm.

You'll also love

Chef Tips and Tricks

VIDEO: Gluten-Free Broccoli Pizza

This Gluten-Free Broccoli Pizza is original, healthy and super tasty!



  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

Review this recipe

Brussels Sprouts Salad with Prosciutto Cold pasta salad