Bright, crisp, and bursting with color, this shaved Brussels sprout salad with pomegranate is your new favorite winter side. It’s got juicy pops of sweetness, creamy cheese, and crunchy pecans all hugged by a zippy lemon Dijon dressing. Basically, holiday magic in a bowl.
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Why You’ll Love This Shaved Brussels Sprout Salad with Pomegranate
There’s just something cozy about a crunchy salad when the weather gets chilly. This one brings together shaved Brussels sprouts, pomegranate arils, dried cranberries, candied pecans, and a flurry of shaved parmesan. It’s the perfect mix of savory, sweet, and tart.
Plus, it’s:
*Ready in 20 minutes
*Naturally gluten-free
*Easy to make ahead for holiday hosting
*Customizable with pantry-friendly swaps
Want more festive salad vibes? Don’t miss this cozy winter vegetable salad full of seasonal goodness
Ingredients You’ll Need
- 1 pound Brussels sprouts, trimmed and finely shaved
- ½ cup pomegranate seeds (arils)
- ½ cup dried cranberries
- ½ cup candied pecans (or regular toasted if you prefer)
- ½ cup shaved parmesan (or your fave cheese)
For the lemon Dijon dressing:
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
Optional add-in: finely chopped shallot or garlic for extra bite
This winter veggie salad would be so tasty served alongside these cranberry turkey stuffing balls for a full holiday spread
How to Make Shaved Brussels Sprout Salad with Pomegranate
- Make the dressing
In a small jar or bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, and a generous pinch of salt and pepper. Shake or stir until smooth and creamy. - Prep your sprouts
Shave the Brussels sprouts thin using a mandoline, food processor, or a sharp knife. If you’re in a rush, pre-shredded from the store works just fine. - Toss the salad
In a big mixing bowl, add the shaved sprouts, pomegranate seeds, dried cranberries, candied pecans, and shaved parmesan. - Dress and rest
Pour the dressing over the salad and toss everything gently until well coated. Let it rest for 10–15 minutes to soften slightly and soak up the flavor. - Serve and smile
Transfer to a serving bowl and finish with a few extra pomegranate seeds and pecans on top.
Recipe Tips and Swaps
- Make it ahead: You can dress the salad up to 2 hours before serving it holds up beautifully.
- Make it vegan: Just skip the parmesan or use your favorite plant-based cheese.
- Nut-free option: Swap pecans for roasted sunflower seeds or pumpkin seeds.
- Add a twist: Pear slices, apple matchsticks, or cooked quinoa are delicious additions.
- Don’t skip the rest time: A few minutes of resting helps the Brussels sprouts lose their raw edge.
Pair it with these smashed brussels sprouts for the ultimate Brussels love-fest
Variations on Shaved Brussels Sprout Salad with Pomegranate
Want to make it your own? Here’s how:
- Add roasted sweet potatoes or butternut squash for cozy vibes
- Toss in farro or couscous for a hearty, main-dish version
- Use goat cheese or feta instead of parmesan for tangy contrast
- Try a balsamic vinaigrette if lemon isn’t your thing
This salad is basically a choose-your-own-adventure dish and every path is tasty
Frequently Asked Questions
Can I make this a day in advance?
Yes, but wait to add the dressing until just before serving to keep it crunchy. You can prep the dressing and salad separately and store both in the fridge.
What’s the best way to shave Brussels sprouts?
A mandoline makes it super quick, but a food processor with a slicing blade works great too. A sharp knife is fine if you’ve got the time and patience.
Can I use bottled lemon juice?
You can, but fresh lemon juice gives it that zingy brightness that really makes the dressing pop.
Try it for your next holiday meal or winter dinner and let the flavors wow your guests. Got a twist of your own? Drop it in the comments or tag us on social!
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Shaved Brussels Sprout Salad
Equipment
- Large mixing bowl
- Mandoline or food processor
- Whisk or small jar
Ingredients
- 1 lb Brussels sprouts, trimmed and finely shaved
- 1/2 cup pomegranate seeds (arils)
- 1/2 cup dried cranberries
- 1/2 cup candied pecans (or toasted if preferred)
- 1/2 cup shaved parmesan or your favorite cheese
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
- Optional: finely chopped shallot or garlic for extra flavor
Instructions
- In a small bowl or jar, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, and a pinch of salt and pepper until smooth.
- Shave Brussels sprouts thinly using a mandoline, food processor, or sharp knife. Store-bought pre-shredded works fine too.
- In a large bowl, combine shaved sprouts, pomegranate seeds, dried cranberries, candied pecans, and shaved parmesan.
- Pour dressing over the salad and toss gently to coat. Let rest for 10–15 minutes to soften slightly and soak up flavor.
- Transfer to a serving bowl and top with extra pomegranate seeds and pecans. Enjoy fresh and crisp!