Home » Brussels Sprouts and Fregola Salad with Honey-Mustard Dressing

Brussels Sprouts and Fregola Salad with Honey-Mustard Dressing

This makes a great winter salad and is a mix between a raw slaw made from the sprouts and a pasta salad from fregola, a rolled and toasted pasta from Sardinia. Substitutes can be Israeli (giant) couscous, or other small pasta such as orzo–just follow the cooking instructions on your packet.

The Pecorino cheese is also from Sardinia, but you can substitute shaved Parmesan, Grana Padano, or crumbled Feta.

The dressing is 1:1 oil to vinegar as the sprouts and pasta need a bit more acidity, rather than the normal 3:1 on a leafy salad.

Serves 6-8


Roasted Almonds

  • whole almonds: about 150g/5.25 oz
  • olive oil: 1 Tbsp
  • salt: 1 big pinch


  • Brussels sprouts: about 500 g/1 lb
  • fregola pasta: about 250 g/.5 lb (or other similar small pasta)
  • Medjool dates: 6-8 large, seed removed and chopped
  • pomegranate seeds: about 100 g/1 cup
  • Pecorino cheese about 75 g/2.5 oz, shaved thin. (or use shaved Parmesan, Grana Padano or crumbled Feta)
  • flat leaf parsley: a small bunch, finely chopped
  • lemon zest and juice of 1 whole lemon, (just before serving)
  • black pepper: fresh ground before serving

Honey-Mustard Dressing

  • olive oil: 60 ml/.25 cup
  • vinegar, white balsamic or cider: 60 ml/.25 cup
  • Dijon mustard: 2 Tbsp
  • honey: 2 Tbsp
  • salt: 1 tsp
  • garlic powder: .25 tsp


  1. Roast the almonds. Heat an oven to 180 C/350 F. Toss the almonds with the oil and bake for 20 minutes. Remove from the oven and toss with a generous pinch of salt and allow to cool completely on a paper towel.
  2. Make the pasta. Bring about 1 liter/1 qt and 1 Tbsp of salt to a boil. Add the fregola and cook for 10-12 minutes while reducing the heat to just barely boiling. (If using another pasta, follow the directions on the packet) Drain the pasta in a colander/sieve and rinse in cold water to allow it cool to room temperature.
  3. Shred the sprouts. Cut of the bottom of each sprout and discard any dark leaves. Cut each sprout into thin slices with a knife or use a slicer attachment on a food processor.
  4. Make the dressing. Whisk all dressing ingredients together in a bowl/shake in a jar to emulsify
  5. Mix the sprouts and pasta together. Combine sprouts, pasta, and dressing together and if time permits, keep in the fridge for 2-4 hours to allow the flavors to combine.
  6. Adjust seasoning and serve. Remove the salad from the fridge 45 minutes before serving. Add the parsley, lemon zest and juice. Add about 2/3 of the dates, almonds, pomegranate seeds, and cheese to the salad and mix well. Check if additional acidity (lemon juice/vinegar) and/or salt is needed and also mix well. Add the remaining 1/3 to the top and finish with a big grind of fresh pepper. This salad will also hold up well in the fridge for 24 hours.