The Best Shaved Brussels Sprouts Salad with Pomegranate Seeds: A Holiday Favorite
Have you ever noticed how the air shifts in late autumn? Here in Minneapolis, there’s a specific crispness that arrives just before the first snow, a scent of damp earth and woodsmoke that signals a turning inward. It’s the time of year when my kitchen starts to pull me in, not just for warmth, but for comfort. My Eastern European grandmother’s table was always laden with heavy, hearty dishes this time of year stews and dumplings that stuck to your ribs. And while I cherish those memories, my modern kitchen craves a little brightness amidst the richness. That’s how this Shaved Brussels Sprouts Salad with Pomegranate Seeds came to be a new classic at our family table. It’s a dish that answers the question: can a holiday side dish be both nourishingly vibrant and deeply comforting? The answer, I’ve found, is a resounding yes.
This isn’t just another salad; it’s a story of texture and transition. It’s the peppery, earthy crunch of finely shaved raw sprouts meeting the sweet, jewel like burst of pomegranate arils. It’s the toasty depth of pecans mingling with the sharp, salty kiss of Pecorino cheese. It’s a fall shaved brussels sprouts salad with pomegranate that carries the best of autumn’s harvest but feels bright enough to cut through the richest holiday feast. When my husband, Jonah, first photographed this salad, he said it looked like “confetti for the table,” and he was right. It’s a celebration in a bowl, a fresh, modern counterpoint to the traditional roasts and casseroles. It’s the kind of dish that makes you feel good, from the simple act of making it to the last delicious, crunchy brussels sprouts salad bite. It’s proof that comfort isn’t always about heat and weight; sometimes, it’s about freshness, texture, and a splash of unexpected color on a cold winter day.
Why You’ll Love This Shaved Brussels Sprouts Salad with Pomegranate Seeds
This recipe has become a cornerstone of my holiday cooking, a constant request from Thanksgiving all the way through the New Year. It’s more than just a recipe; it’s a sigh of relief on a busy cooking day, a splash of vibrant color on a packed table, and a delicious secret weapon that wins over even the staunchest of Brussels sprouts skeptics. Jonah and the kids, who once eyed Brussels sprouts with suspicion, now ask for “the crunchy winter salad” by name. Here’s why I believe it will find a permanent place in your heart and kitchen, too.
A Symphony of Textures and Flavors. This salad is a masterclass in contrast. You have the crisp, delicately shredded sprouts, the juicy pop of pomegranate seeds, the satisfying crunch of toasted pecans, and the salty, savory crystals of Pecorino cheese. Every single bite is a different experience. It’s a tart and sweet brussels sprouts salad that hits all the right notes: earthy, nutty, bright, and wonderfully complex. It never feels heavy or monotonous, making it the perfect companion for richer main courses.
Effortlessly Elegant and Stunningly Beautiful. There’s something inherently special about a dish that looks like it took hours but comes together in minutes. This shaved brussels sprouts pomegranate salad is exactly that. The deep green of the sprouts, the ruby red of the pomegranate, and the snowy white of the cheese create a visually stunning dish that instantly elevates any meal. It’s my go to potluck salad or dinner party salad because it always earns rave reviews for both its beauty and its fresh, incredible taste, and no one has to know how simple it was to prepare.
Incredibly Quick and A No Cook Wonder. During the hectic holiday season, oven and stovetop space is prime real estate. That’s the true magic of this no cook brussels sprouts salad. Aside from a quick toasting of the nuts (which you can even do in a dry skillet while the coffee brews), the entire dish is assembly only. Learning how to shave brussels sprouts for salad takes a moment, but once you have your pile of feathery green shreds, you’re just a toss away from a finished dish. It’s the easy shaved brussels sprouts salad with pomegranate you can rely on when time is short, but expectations are high.
A Healthy, Versatile Holiday Hero. Let’s be honest: holiday tables can be a sea of brown and beige. This salad is a welcome wave of green, a healthy shaved brussels sprouts salad with pomegranate that’s packed with nutrients. It is naturally a vegetarian brussels sprouts salad and easily becomes a gluten free brussels sprouts salad. It’s also incredibly adaptable. You can make it a vegan shaved brussels sprouts salad pomegranate by swapping honey for maple syrup and using a vegan parmesan. It’s a foundational recipe you can truly make your own, a canvas for your kitchen creativity. It serves as a beautiful counterpart to a hearty serving of creamy baked mac and cheese, offering a fresh balance.
Ingredients for Shaved Brussels Sprouts Salad with Pomegranate Seeds
Think of these ingredients as a cast of characters in a play, each with a distinct role that contributes to the final, beautiful story. Each one is simple, but together, they create something truly special.
For the Salad:
- Brussels Sprouts: 1 pound, trimmed and washed. These are our earthy, crunchy heroes.
- Pomegranate Seeds: ¾ cup (from about 1 medium pomegranate). These are the sweet, juicy jewels.
- Pecorino Romano Cheese: ½ cup, finely grated or shaved. For that sharp, salty, umami kick.
- Pecans: ½ cup, roughly chopped and toasted. To bring a rich, buttery crunch.
For the Lemon Vinaigrette:
- Extra Virgin Olive Oil: ⅓ cup. The smooth, golden base of our dressing.
- Lemon Juice: 3 tablespoons, freshly squeezed. For that essential, bright acidity.
- Dijon Mustard: 1 teaspoon. The emulsifier that brings it all together with a tangy bite.
- Honey or Maple Syrup: 1 teaspoon. Just a touch of sweetness to balance the flavors.
- Garlic: 1 small clove, minced. For a whisper of savory depth.
- Salt & Freshly Ground Black Pepper: To taste. To season and elevate everything.
Substitutions & Notes:
- Cheese: If you don’t have Pecorino, a good quality Parmesan will work beautifully. For a creamier texture, you could crumble in some goat cheese or feta.
- Nuts: Walnuts, hazelnuts, or even toasted sliced almonds would be wonderful substitutes for pecans. For a nut free version, try using toasted pumpkin or sunflower seeds.
- Sweetener: To make this salad vegan, simply use maple syrup instead of honey in the dressing for a delicious maple vinaigrette brussels sprouts.
How to Make Shaved Brussels Sprouts Salad with Pomegranate Seeds
The process of making this salad feels like a quiet ritual. It’s the rhythmic slicing, the gentle whisking, the final toss that brings it all to life. There’s no rush, just a series of simple, satisfying steps. This is my guide on how to make shaved brussels sprouts salad with pomegranate from my kitchen to yours.
Step by Step Instructions
Prepare the Brussels Sprouts: First, give your Brussels sprouts a good rinse and pat them dry. Trim off the tough bottom end and remove any bruised or yellowed outer leaves. Now for the most important part: shaving them.
- Using a Mandoline (My Preferred Method): This is the best way to shave brussels sprouts for a super fine, feathery texture. Please be careful and always use the hand guard that comes with it. Set the blade to its thinnest setting (usually 1/16th of an inch). Hold the sprout by its stem end and run it down the blade. You’ll have a pile of delicate green ribbons in no time. For a similar technique applied to a different vegetable, EatingWell has a great visual on their Shaved Carrot Salad.
- Using a Knife: If you don’t have a mandoline, a sharp chef’s knife works well too! Place a sprout flat side down and slice it as thinly as you possibly can. It’s a bit more meditative. Don’t worry if the pieces aren’t perfectly uniform; remember, it’s only proof you tried. Place all your shredded brussels sprouts salad greens into a large bowl.
Toast the Pecans: Place the chopped pecans in a small, dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan often, until they are fragrant and lightly browned. The smell of toasting nuts is one of the simplest joys in the kitchen. Immediately remove them from the pan and set them aside to cool so they don’t continue to cook.
Whisk the Vinaigrette: In a small bowl or a glass jar with a lid, combine the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, a pinch of salt, and a few grinds of black pepper. Whisk vigorously (or shake the jar) until the dressing emulsifies and becomes creamy and slightly thickened. This is the shaved brussels sprouts salad dressing pomegranate loves. Take a small taste and adjust the seasoning if needed. It should be bright and tangy.
Dress the Sprouts: Pour about two thirds of the vinaigrette over the shaved Brussels sprouts. Using your hands or a pair of tongs, gently massage the dressing into the sprouts for about 30 seconds. This small step is key; it helps to tenderize the raw brussels sprouts salad and infuses every single shred with flavor. Let them sit and marinate for at least 15 to 20 minutes.
Combine and Serve: Just before you’re ready to serve, add the toasted pecans, pomegranate seeds, and grated Pecorino cheese to the bowl with the dressed sprouts. Add the remaining dressing if you think it needs it. Give everything a final, gentle toss to combine. Transfer your beautiful pomegranate brussels sprouts salad to a serving platter and enjoy immediately.
Pro Tips & Variations
Over the years, I’ve made this salad for countless gatherings, from quiet weeknight dinners to bustling holiday salad recipe spreads. Along the way, I’ve picked up a few little tricks and variations that I want to share with you, like secrets passed between friends over a cup of tea.
Make Ahead Magic for a Stress Free Holiday: This is one of the best shaved brussels sprouts salad with pomegranate seeds tips for holiday planning. You can prepare all the components ahead of time to make assembly a breeze. Shave the sprouts and store them in a zip top bag with a paper towel to absorb moisture for up to 2 days. Whisk the dressing and keep it in an airtight container in the fridge for up to a week. Toast the nuts and store them at room temperature. When it’s time to serve, just toss everything together. It’s the perfect strategy for a make ahead salad christmas table.
Don’t Skip the Marinating Time: I know it’s tempting to mix and serve right away, but letting the shaved sprouts sit in the vinaigrette for 15 to 30 minutes makes a world of difference. The acidity in the lemon juice tenderizes the hardy sprouts, softening their texture and mellowing their flavor. It’s what transforms this from a simple salad into a truly great one.
Balance is Everything: The beauty of this sweet and savory brussels sprouts salad is its balance. If your pomegranates are particularly tart, you might want to add a tiny bit more honey to the dressing. If you’re using an aged, extra salty Pecorino, you might need less salt. Taste as you go your palate is always your best guide.
Fun Variations to Try:
- Vegan Version: To create a vegan shaved brussels sprouts salad pomegranate, simply swap the honey for maple syrup in the dressing and use a high quality vegan Parmesan cheese or omit the cheese entirely. The salad will still be wonderfully flavorful.
- Add Creaminess: For a touch of creamy richness, crumble ½ cup of goat cheese or feta into the salad along with the other ingredients. The tangy creaminess is a fantastic counterpoint to the crisp sprouts.
- Add a Hint of Onion: For another layer of flavor, add 2 tablespoons of very thinly sliced shallots or red onion to the sprouts when you add the dressing. Their sharp bite will mellow as they marinate.
- Switch Up the Fruit: While pomegranate is classic, this salad is also delicious with ½ cup of chopped crisp apple (like Honeycrisp) or dried cranberries for a different kind of fall shaved brussels sprouts salad with pomegranate vibe.
Serving Suggestions
In our home, this salad is the bright, cheerful friend that gets along with everyone at the dinner table. It’s a Thanksgiving side dish and a Christmas side dish superstar because it provides such a wonderful, fresh contrast to the richer, heavier foods of the season.
I love to serve this shaved brussels sprout salad alongside a show stopping main course. It is absolutely perfect with a beautiful glazed ham, like this Easy Honey Glazed Ham Recipe The Perfect Holiday Centerpiece, or a succulent roasted bird. The salad’s bright acidity and crunch cut through the richness of the meat beautifully. It’s also a fantastic partner for a simple roasted chicken or a perfectly cooked salmon fillet on a regular weeknight.
For a larger holiday spread, picture this salad nestled among other beloved sides. Its vibrant colors look stunning next to a bowl of creamy garlic mashed potatoes or a dish of my Easy Creamy Sweet Potato Casserole with Marshmallows. While this salad celebrates the freshness of raw sprouts, if you’re exploring other ways to enjoy this vegetable, the roasting method from Simply Recipes for their Classic Roasted Brussels Sprouts is a truly wonderful resource for any home cook.
Storage & Reheating
This fresh brussels sprouts salad is definitely best enjoyed the day it’s made, when the textures are at their peak crispness and crunch. However, leftovers can still be quite delicious!
Storing Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The sprouts will soften and the pecans may lose some of their crunch, but the flavor will meld and deepen, making for a very tasty, albeit softer, lunch the next day.
For Best Results (If Planning Ahead): If you anticipate having leftovers, consider storing the components separately. Keep the dressed sprouts in one container and the nuts, cheese, and pomegranate seeds in another. When you’re ready for another serving, simply combine them for a much fresher, crunchier result.
Reheating: This is a raw brussels sprouts salad, so no reheating is necessary or recommended! It is meant to be enjoyed chilled or at room temperature.
FAQ about Shaved Brussels Sprouts Salad with Pomegranate Seeds
Can you eat raw brussels sprouts in a salad?
Absolutely! That’s one of the questions I get most often. The key is to slice them very, very thinly. When you shave them, the tough texture breaks down, and they become tender, crisp, and wonderfully delicate, with a mild, peppery flavor that’s nothing like their cooked counterpart.
What dressing goes with brussels sprouts and pomegranate?
A bright, acidic dressing is the perfect partner. The lemon vinaigrette in this recipe is designed to complement the earthy sprouts and sweet pomegranate. The acidity from the lemon juice cuts through any potential bitterness in the sprouts and makes all the flavors pop. A shaved brussels sprout salad with lemon vinaigrette pomegranate is a classic combination for a reason!
My brussels sprouts sometimes taste bitter. How do I avoid that?
Choosing fresh, smaller Brussels sprouts can help, as they tend to be sweeter. The most important step, however, is dressing them properly. The combination of fat (olive oil), acid (lemon juice), and a touch of sweetness (honey/maple syrup) in the vinaigrette balances and mellows out the natural compounds in the sprouts that can cause bitterness. Don’t skip the step of letting them marinate in the dressing!
Is this an easy recipe for beginners?
This is one of the easiest shaved brussels sprouts salad with pomegranate recipes you will find. The most technical part is slicing the sprouts, and I’ve offered simple instructions for doing it with or without a special tool. The rest is just measuring, whisking, and tossing. It’s a very forgiving recipe and a great way to build confidence in the kitchen.
Final Thoughts on Shaved Brussels Sprouts Salad with Pomegranate Seeds
Food is so much more than what we eat. It’s the language of care, the vessel of memory, the quiet rhythm of our days. This salad, for me, is the taste of transition—of fall turning to winter, of old traditions making way for the new. It’s a bowl of brightness on a dark evening, a little reminder that even in the coldest seasons, there is still vibrancy and life. It’s the kind of seasonal brussels sprouts salad that tells a story of modern comfort.
I hope that when you make this Shaved Brussels Sprouts Salad with Pomegranate Seeds, it brings a little of that joy and brightness to your own table. I hope you’ll make it your own, adapt it to your family’s tastes, and let it become part of your story. For more colorful and festive salad ideas, you might also love my Kale Cranberry Salad with Maple Dijon Dressing.
If you make this recipe, I would be so honored if you’d leave a comment below and share how it turned out. Did you add your own special twist? I love hearing your kitchen stories. And if you’d like to keep this recipe close, be sure to save it to your favorite Pinterest board. Thank you for welcoming me into your kitchen.
Shaved Brussels Sprouts Salad with Pomegranate Seeds
Equipment
- Mandoline Slicer
- Small Dry Skillet
- large mixing bowl,
- Whisk or Jar with Lid
Ingredients
For the Salad
- 1 pound Brussels Sprouts trimmed and washed
- ¾ cup Pomegranate Seeds from about 1 medium pomegranate
- ½ cup Pecorino Romano Cheese finely grated or shaved
- ½ cup Pecans roughly chopped and toasted
For the Lemon Vinaigrette
- ⅓ cup Extra Virgin Olive Oil
- 3 tablespoons Lemon Juice freshly squeezed
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey or Maple Syrup
- 1 small clove Garlic minced
- Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Prepare the Brussels Sprouts by giving them a good rinse and patting them dry. Trim off the tough bottom end and remove any bruised or yellowed outer leaves. Using a mandoline slicer, shave the Brussels sprouts as thinly as possible, or cut with a sharp knife as thinly as possible. Place all the shaved sprouts into a large bowl.
- In a small dry skillet over medium heat, toast the pecans for 3 to 5 minutes until fragrant and lightly browned. Immediately remove and set aside to cool.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and salt and pepper until the dressing emulsifies and becomes creamy.
- Pour about two thirds of the vinaigrette over the shaved Brussels sprouts. Gently massage the dressing into the sprouts for about 30 seconds. Let them sit and marinate for at least 15 to 20 minutes.
- Just before serving, add the toasted pecans, pomegranate seeds, and grated Pecorino cheese to the bowl with the dressed sprouts. Add the remaining dressing if needed. Gently toss to combine. Transfer to a serving platter and enjoy.
