Looking for a holiday salad that’s as beautiful as it is delicious? This Festive Shaved Brussels Sprout Salad is a bright, crunchy, and colorful dish that’s perfect for Thanksgiving, Christmas, or any cozy winter gathering. Packed with crisp Honeycrisp apples, juicy pomegranate arils, and crunchy pecans, it’s the perfect balance of sweet, tangy, and savory.

Ingredients

Salad:

• 12 ounces shaved Brussels sprouts, stems removed
• 1 ½ cups pomegranate arils
• 1 ½ cups Honeycrisp apple, diced
• 1 cup pecans (candied or regular)
• ¾ cup shaved Parmesan

Dressing:

• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons freshly squeezed lemon juice
• 1 ½ tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon salt
• ½ teaspoon black pepper

---

Instructions

1. Prep the Brussels Sprouts:
   Use the shredder attachment on your food processor to shave your Brussels sprouts. If you’re short on time, most grocery stores carry pre-shredded Brussels sprouts. Not a Brussels fan? Swap them for arugula or chopped romaine for a lighter version.
2. Mix the Salad:
   In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, diced apple, pecans, and shaved Parmesan.
3. Whisk the Dressing:
   In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and black pepper until smooth and emulsified.
4. Combine:
   Pour the dressing over the salad and toss to coat evenly.
5. Let It Rest:
   Allow the salad to sit for about 30 minutes before serving — the acidity in the dressing will gently soften the sprouts and enhance the flavors.
6. Serve:
   Top with extra Parmesan, pomegranate arils, and pecans for a gorgeous finishing touch.

Festive Shaved Brussels Sprout Salad

Print

Looking for a holiday salad that’s as beautiful as it is delicious? This Festive Shaved Brussels Sprout Salad is a bright, crunchy, and colorful dish that’s perfect for Thanksgiving, Christmas, or any cozy winter gathering. Packed with crisp Honeycrisp apples, juicy pomegranate arils, and crunchy pecans, it’s the perfect balance of sweet, tangy, and savory.

Ingredients

• Salad:
• 12 ounces shaved Brussels sprouts, stems removed
• 1 ½ cups pomegranate arils
• 1 ½ cups Honeycrisp apple, diced
• 1 cup pecans (candied or regular)
• ¾ cup shaved Parmesan
• Dressing:
• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons freshly squeezed lemon juice
• 1 ½ tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

Prep the Brussels Sprouts:
Use the shredder attachment on your food processor to shave your Brussels sprouts. If you’re short on time, most grocery stores carry pre-shredded Brussels sprouts. Not a Brussels fan? Swap them for arugula or chopped romaine for a lighter version.
Mix the Salad:
In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, diced apple, pecans, and shaved Parmesan.
Whisk the Dressing:
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and black pepper until smooth and emulsified.
Combine:
Pour the dressing over the salad and toss to coat evenly.
Let It Rest:
Allow the salad to sit for about 30 minutes before serving — the acidity in the dressing will gently soften the sprouts and enhance the flavors.
Serve:
Top with extra Parmesan, pomegranate arils, and pecans for a gorgeous finishing touch.