Go Back
brussels sprouts salad ingredients in serving bowl

Shaved Brussels Sprouts Salad

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: lunch, Main Course, Salad
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 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

Method
 

  1. 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. In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, diced apple, pecans, and shaved Parmesan.
  3. 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. Pour the dressing over the salad and toss to coat evenly. 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. Top with extra Parmesan, pomegranate arils, and pecans for a gorgeous finishing touch.
    Enjoy!

Video

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for up to 4 days. The faster it's enjoyed, the fresher it'll be.
  • We recommend storing leftover dressing in an airtight container, separate from the salad. When you're ready to serve again, dress and enjoy.
  • Make in advance: Prep the veggies, components and dressing ahead of time, then mix together and assemble right before serving.