There’s something magical about a winter salad that's fresh, vibrant, and satisfying all at once and this Shaved Brussels Sprouts Salad is just that! The shredded sprouts and kale soak up the honey lemon dressing and pomegranate seeds add a little sweetness. Top it with goat cheese & pecans for layers of texture in every bite! It’s the perfect standout salad for holiday meals or a nourishing addition to your weekday routine. 😊
As a dietitian, I am typically the one that brings a salad or vegetable side dish to the holidays. And I love coming up with a beautiful salad that is a little different than what you could get out of a bag (although I do love me a prepackaged salad too)!
This shaved brussels sprouts salad is one I decided to make specifically for Christmas because of the vibrant colors and light dressing that balances out the rest of the heavier food at the table.
Serve this salad with your Christmas dinner or meal prep it to enjoy for an easy lunch with shredded chicken or your favorite protein. It also makes a great side dish with pasta or soup.
More Healthy Holiday Salads
- Pear Arugula Salad with Goat Cheese
- Roasted Beets and Apple Salad
- Beet and Butternut Squash Salad with Maple Dressing
- Roasted Delicata Squash Salad
- Fall Harvest Pasta Salad
- Kale Harvest Salad with Maple Tahini Dressing
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Key Ingredient Notes and Substitution Ideas
This easy brussels sprout salad recipe is made with simple ingredients. Below are some notes but be sure to check the recipe card at the bottom for measurements!
Salad Ingredients
- Brussels sprouts - sometimes called "little cabbages", brussels sprouts add dietary fiber, vitamin K and antioxidants. And when shaved like in a salad like this, they absorb every little bit of the dressing.
- Kale - kale is an easy way to add more color and nutrition. You'll finely chop it to match the texture of the shaved brussels. Kale provides tons of nutrients including antioxidants, fiber, and potassium.
- Pomegranates - pomegranates are in season at the same time as brussels sprouts in the winter months, and in this salad they add a nice pop of color and natural sweetness. They are also a source of powerful antioxidants.
- Goat Cheese - I tried this recipe with parmesan cheese, feta cheese, and goat cheese. I personally like the goat cheese because it's a soft cheese that almost melts into the other ingredients. With that said, parmesan, feta, or even an aged cheddar cheese totally work here.
- Pecans - or walnuts to add healthy fats and a crunch. Pepitas (pumpkin seeds) or sunflower seeds work too.
- Apple (optional) - I love to add diced apple for just a little more sweetness to balance out the tangy dressing.
Salad Dressing Ingredients
- Extra Virgin Olive Oil - extra virgin olive oil has a robust flavor and heart-healthy fats that are also important for brain health and hormone health. You can substitute with avocado oil if you like a more mild flavor.
- Fresh Lemon Juice - to brighten up the flavor.
- Apple Cider Vinegar - I like to add apple cider vinegar to enhance the acidity of this dressing.
- Dijon Mustard - a little Dijon helps the dressing emulsify.
- Honey - to add natural sweetness. Maple syrup works here too.
- Kosher Salt - a pinch of salt to tie it all together.
How to Make Shaved Brussels Sprouts Salad
Below are the directions for how to make this recipe with photos that I hope are helpful. The full recipe can be found in the recipe card at the bottom.
- Step 1: Rinse your brussels sprouts and kale. Shave the brussels sprouts. I like to do this with a sharp knife and cutting board by first cutting off the end of the brussels sprouts and slicing them in half lengthwise. Then, place the brussel with the flat side down on the cutting board and thinly slice it lengthwise. To make this part easier, you can use a slicing/shredding disc in your food processor. Finely chop the kale and remove the pomegranate arils from the fruit. If using apple, dice it into small pieces.
- Step 2: Make the dressing by combining the ingredients in a small bowl. My suggestion is to whisk everything except the olive oil. Then drizzle in the oil and whisk until it's emulsified. This helps prevent the dressing from separating. You can do this in a blender if you prefer a creamier dressing consistency.
- Step 3: In a large bowl or your favorite salad bowl, add the brussels, kale, and a little over half the dressing. Toss everything to combine and gently massage the dressing into the veggies. Let it sit about 15-20 minutes if possible.
- Step 4: Right before serving, top with pomegranate, pecans, goat cheese, apples and another drizzle of dressing. Serve with rest of dressing on the side.
Hint: Shave the brussels and finely chop the kale in advance!
Dietitian Tip
Raw brussels sprouts and kale can be hard to digest for some people, but a few things can make it easier! Finely shredding them, adding a dressing with ingredients like lemon juice and vinegar, and massaging the dressing into the vegetables before serving them are all ways that make it easier to digest. This way, you can get all the great benefits from the dietary fiber without the bloating!
Variations
The best part about making a shaved brussels sprouts salad at home is you can easily customize it to your liking. Below are some ideas.
- Salty Savory - add cooked savory bacon or turkey bacon pieces for salty addition.
- Maple Balsamic - swap the honey lemon dressing for this maple balsamic for a heavier dressing.
- Avocado - add creamy diced avocado for more healthy fats.
Meal Prep & Storage
- Meal Prep - make your dressing ahead of time so it's ready to go when you want to assemble the salad. You can also shave the brussels sprouts, chop the kale, and de-seed the pomegranate ahead of time and store in the fridge for up to 2-3 days.
- Storage - store leftovers in the refrigerator in an airtight container for up to 3-4 days. If making in advance, I suggest storing the salad ingredients separately from the dressing until about 30 minutes before serving so the salad doesn't get soggy. The dressing will stay good in the fridge for 3-7 days.
Expert Tips
- Save time by buying pre-shaved brussels sprouts and/or pomegrate arils that have already been removed from the fruit.
- After slicing the brussels, loosen the layers with your fingers to help them separate.
- Let the salad rest 20-30 minutes to let all the dressing soak in and soften the raw brussels sprouts a bit before serving.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Brussels sprouts are cruciferous vegetables that contain several important nutrients including fiber to support gut health and hormone health, antioxidants, and vitamins C and K. Kale, pomegranates and apple are also highly nutritious plant ingredients. Pecans and olive oil provide heart healthy fatty acids.
I'd say the easiest is to use a food processor using the slicing/shredding disc. Cut the brussels in half and then feed them through the chute. If you don't have a slicing/shredding disc, pulse them a few times in the food processor until they get the shaved appearance.
Absolutely! Some great options are shaved parmesan, crumbled feta, or an aged cheddar.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Shaved Brussels Sprouts salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Shaved Brussels Sprouts Salad with Pomegranates, Easy
Equipment
- 1 sharp kitchen knife (or food processor with a slicer/shredder disc)
Ingredients
- 1 lb brussels sprouts, shaved (~4-5 cups total once shaved)
- 2 cups kale, finely chopped
- ½ cup pomegranate arils
- ½ cup goat cheese
- ½ cup chopped pecans (or walnuts)
- 1 cup apple, diced into small pieces (optional)
For Salad Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tablespoon honey (or maple syrup)
- 2 tablespoon apple cider vinegar
- ½ tablespoon dijon mustard
- ¼ teaspoon kosher salt (more to taste)
Instructions
- Rinse your brussels sprouts and kale. Shave the brussels sprouts. I like to do this with a sharp knife and cutting board by first cutting off the end of the brussels sprouts and slicing them in half lengthwise. Then, place the brussel with the flat side down on the cutting board and thinly slice it lengthwise. To make this part easier, you can use a slicing/shredding disc in your food processor. Finely chop the kale and remove the pomegranate arils from the fruit. If using apple, dice it into small pieces.
- Make the dressing by combining the ingredients in a small bowl. My suggestion is to whisk everything except the olive oil. Then drizzle in the oil and whisk until it's emulsified. This helps prevent the dressing from separating. You can do this in a blender if you prefer a creamier dressing consistency.
- In a large bowl or your favorite salad bowl, add the brussels, kale, and a little over half the dressing. Toss everything to combine and gently massage the dressing into the veggies. Let it sit about 15-20 minutes if possible.
- Right before serving, top with pomegranate, pecans, goat cheese, apples and another drizzle of dressing. Serve with rest of dressing on the side.
- Hint: Shave the brussels and finely chop the kale in advance!
Notes
- Save time by buying pre-shaved brussels sprouts and/or pomegrate arils that have already been removed from the fruit.
- Let the salad rest 20-30 minutes to let all the dressing soak in and soften the raw brussels sprouts a bit before serving.
- After slicing the brussels, loosen the layers with your fingers to help them separate.
- Meal Prep - make your dressing ahead of time so it's ready to go when you want to assemble the salad. You can also shave the brussels sprouts, chop the kale, and de-seed the pomegranate ahead of time and store in the fridge for up to 2-3 days.
- Storage - store leftovers in the refrigerator in an airtight container for up to 3-4 days. If making in advance, I suggest storing the salad ingredients separately from the dressing until about 30 minutes before serving so the salad doesn't get soggy. The dressing will stay good in the fridge for 3-7 days
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