Shaved Brussels Sprout Salad with Pomegranate

This vibrant shaved Brussels sprout salad with pomegranate is bursting with color, flavor, and crunch, it's a simple, make-ahead dish that'll steal the show without stealing your time. Drizzle on the fan-favorite honey poppy seed dressing and let's get shredding!

This post may include affiliate links. Please read my disclosure policy.

This recipe came about because we needed another vegetable-based side dish for a holiday meal, and it had to be light to offset all the carb-heavy side dishes we had planned. Plus it had to be something that didn't take up oven space meaning it had to be chilled.

Now this raw brussels sprout salad recipe is my family's go-to Christmas salad recipe, and yes I often serve it at Thanksgiving too. But the fact is this a side dish that is easy enough for a weeknight.

Not to mention, this salad is gorgeous to look at, it appears much more festive and grand than it should for such an easy recipe.

Jump to:

• 📖Why My Recipe Works
• 🧾Ingredient Notes
• 💭 Recipe Variations
• ⏲️How to Make a Brussels Sprout Pomegranate Salad
• 🥗What to Serve with Brussels Sprout Salad
• Expert Tip
• 🌡️Storing and Make Ahead
• More Sensational Salads
• 💬Frequently Asked Questions
• 📖 Recipe Card
• ⭐Reviews

🧾Ingredient Notes

• Raw Brussels Sprouts- Fresh brussels sprouts may be still on the stalk or removed and sold in bulk. Look for bright green sprouts that are firm and heavy for their size. The leaves should be tightly packed and not yellow or have small black dots.
• Pomegranate Arils- You can buy a whole pomegranate or little cups of seeds removed from the fruit. If you can't find this ingredient substitute dried cranberries.

Poppy Seed Dressing

• EVOO- Use a good quality olive oil.
• Apple Cider Vinegar- You can use champagne vinegar or even fresh lemon juice.
• You will also need a sweetener such as honey, minced shallots or garlic, Dijon mustard, and of course, poppy seeds!

💭 Recipe Variations

This is a great recipe to customize to your exact liking. Similar to our kale salad with cranberries, many of the ingredients are interchangeable.

1. Cheese- My recommended cheese for this salad is crumbled goat cheese. Parmesan cheese, blue cheese, and sharp white cheddar also make nice additions.
2. Nuts- Chopped pecans, sunflower seeds, or toasted pepitas.
3. Fruits and Veggies- I really like adding a julienned apple to this recipe. However, when making in advance do not add apples as they will brown. You can also try shredded red cabbage or carrot.

⏲️How to Make a Brussels Sprout Pomegranate Salad

The most time-consuming part of this recipe is taking the same to shave the brussels sprouts. Shaving is the same thing as shredding.

Shred the Brussels Sprouts

My preference is to hand-cut rather than buy them pre-shredded. Pre-shreeded brussels sprouts tend to be very dry. 

1. Cut by Hand- Slice each sprout thinly, while holding the end with the core. Discard the bottom ¼ inch.
2. Use a Mandolin - I use a mandolin which comes with different discs and bowl to catch everything. 
3. Food Processor Disc- To use a food processor, select the appropriate disc. Trim the ends of the sprouts and drop them into the chute. Do not put the brussels sprouts into the bowl and use the chopping disc.

Prepare the Salad Dressing

To prepare the dressing combine all the ingredients and mix until combined. You can do this in a blender, with a whisk and bowl, or simply shake in a mason jar.

Please note that the recipe card has the full recipe.  I typically only use about ⅔ of the dressing unless the brussels sprouts are very dry.

Assemble and Serve

To serve the salad, I drizzle on about half the dressing onto the shredded brussels sprouts combined with half the pomegranate arils. Then toss to coat well. Test the salad and add more dressing as needed.

Put the salad into your serving dish and sprinkle the remaining pomegranate arils on top.

🥗What to Serve with Brussels Sprout Salad

This recipe pairs well with roasted turkey breast, pork shoulder with apples, and even my favorite marinated bavette steaks.

Complimentary side dishes include mashed celery root, Boursin cheese mashed potatoes, baked rutabaga gratin, and spicy harissa carrots.

🌡️Storing and Make Ahead

You can prep all the parts of the salad and just toss them to combine before serving. The salad can be dressed up to 30 minutes before serving.

Leftovers keep for several days in the fridge (and they hold up surprisingly well!).  I loved my leftovers topped with shredded chicken for a great lunch salad.

More Sensational Salads

💬Frequently Asked Questions

How do your store fresh brussels sprouts?

Store your brussels sprouts in an open paper or plastic bag in the crisper drawer of your refrigerator. Sprouts still on the stalk will stay fresh longer than those sold individually, up to one week.

Can brussels sprouts be eaten raw?

Absolutely brussels sprouts can be eaten raw. Shave, shred, or thinly slice and use them as you would any salad green.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!

📖 Recipe Card