Shaved Brussels Sprouts Salad

Fall in love with our Shaved Brussels Sprouts Salad: a symphony of shaved sprouts, pecans, apples, and pomegranate, bathed in homemade Citrusy Vinaigrette.

Crunchy, fresh, and full of fall flavors, this Shaved Brussels Sprouts Salad recipe makes a great holiday side or a seasonal, healthy lunch. The sweet citrus dressing perfectly balances the bitter crunch of the sprout.

We eat Roasted Brussels Sprouts so often as a side dish. But did you know they make a deliciously crunchy and flavorful salad? In the winter months it's difficult to find fresh local greens at the market, so using more hearty vegetables (like Brussels Sprouts) is a better option. Slicing them thin and tossing them with sweet, crunchy apples and pomegranate seeds is easy and satisfying.

Serve it with: Bee Sting Pizza, Chicken Piccata, or Tagliatelle with Mushrooms

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• Ingredients
• Instructions
• Top tip
• Storage
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• Shaved Brussels Sprouts Salad recipe

Ingredients

• BRUSSELS SPROUTS: shaved Brussels Spouts (we used whole Brussels sprouts, sliced thin with a knife)
• APPLE: small apple, cored and sliced thin (we like Fuji apples, honey crisp apples, or red delicious apples)
• POMEGRANATE: we like fresh pomegranate seeds (pomegranate arils). You can also by them packaged in the produce department
• PECANS: fresh chopped pecans
• PARMESAN CHEESE: Fresh parmesan cheese (we used shaved parmesan in large pieces to garnish and top salad).
• OLIVE OIL: use the best quality extra virgin olive oil you can afford.
• GARLIC: fresh garlic cloves
• ORANGE: juice of orange (fresh squeezed orange juice)
• LEMON: juice from lemon (fresh squeezed lemon juice)
• LIME: juice from lime (fresh squeezed lime juice)
• SUGAR: granulated sugar

*see recipe card for quantities.

Instructions

1. Prepare the Brussels Sprouts: shave sprouts and place in a large mixing bowl
2. Make the Dressing: combine juice of lemon, lime and orange and place in a small to medium mixing bowl. Chop garlic clove and add to juice along with sugar, salt and pepper to taste. While whisking juice, slowly drizzle olive oil into juice and combine.
3. Toss the Salad: add half of dressing to sprouts and toss. Allow to set for 3-4 minutes.
4. Add toppings: add apples, pecans and pomegranate seeds and toss to combine.
5. Serve on large serving platter. Top with shaved parmesan cheese and extra dressing if desired.

Top tip

To shave Brussels sprouts: carefully slice them thin with a sharp knife. You can also use a food processor with a slicing disk attachment.

Storage

• Store the salad and the dressing separately in the refrigerator for up to 3 days.
• Make Ahead: slice Brussels sprouts and store them in an airtight container in the refrigerator until you are ready to serve. Core and slice the apple, then toss with remaining ingredients.

FAQ

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