Shaved Brussels Sprout Salad
Bright, crisp, and bursting with color, this Shaved Brussels Sprout Salad is the ultimate winter side dish. Juicy pomegranate, crunchy pecans, and creamy cheese all tossed in a zippy lemon Dijon dressing — it’s holiday magic in a bowl!
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!
Notes
For a vegan version, skip the cheese or use a plant-based alternative. Add roasted sweet potatoes, farro, or apples for a hearty twist. Make ahead: dress up to 2 hours before serving — it stays crunchy and delicious.