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–+ servings
overhead view of brussels sprouts salad, tossed.

Shaved Brussels Sprouts Salad with Pomegranates, Easy

Mallory
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. 😊
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Prep Time 10 minutes
Cook Time 5 minutes
Course appetizers and side dishes
Cuisine American
Servings 6 people

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

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

Expert Tips
  • 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.
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
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! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Keyword 30 minutes or less, gluten free, plant-based
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