Brussels Sprouts Pomegranate Salad

Brussels sprouts don’t always get the love they deserve, but this shredded Brussels sprout salad proves just how crave-worthy they can be. Instead of roasting, the sprouts are finely shaved into delicate ribbons, giving the salad a light, crisp bite. When paired with juicy pomegranate seeds, the flavors and textures balance each other beautifully—fresh, crunchy, and just the right amount of sweet.

This salad has quickly become one of my favorite holiday vegetable side dishes. It’s festive enough to shine on a Thanksgiving or Christmas table but simple enough to toss together for a weeknight dinner. The bright pops of ruby-red pomegranate turn what could be a plain green bowl into a dish that feels like it came straight out of a holiday magazine spread.

What I love most is that this shaved Brussels sprouts salad is versatile. You can keep it minimal with just a squeeze of lemon and a drizzle of olive oil, or you can dress it up with toasted nuts, shaved parmesan, or even a light vinaigrette. The shredded brussel sprout salad holds up surprisingly well in the fridge too, so it’s great for meal prepping ahead of a busy gathering or saving for lunches the next day.

If you’ve been hesitant to try Brussels sprouts in salad form, consider this your sign. The texture is tender yet crisp, the pomegranate adds a refreshing pop, and together they create a shaved brussel sprouts salad with pomegranate seeds that’s not only delicious but also packed with nutrients. It’s the kind of dish that makes you go back for seconds—something you don’t always expect from a brussel sprout salad.

Why You’ll Love It

• It’s crunchy, fresh, and colorful. The shaved brussel sprout salad has that perfect crisp texture, and the pomegranate seeds add bursts of juicy sweetness that make every bite exciting.
• A lighter holiday side. While many holiday vegetable side dishes are rich and heavy, this one feels refreshing and bright—exactly what your plate needs to balance out all the cozy mains.
• Make-ahead friendly. Since shaved brussels sprouts salad doesn’t wilt quickly, you can prep it hours in advance and it will still taste crisp and delicious when it’s time to serve.
• Nutrient-packed but delicious. Between the sprouts and the pomegranate, this salad delivers fiber, vitamins, and antioxidants without sacrificing flavor.
• It looks stunning on the table. The deep green sprouts paired with ruby-red seeds make this brussel sprout salad with pomegranate a real showstopper at gatherings.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced (or pre-shredded)
• 1 cup pomegranate seeds
• ½ cup sliced almonds, toasted
• ½ cup grated Parmesan cheese
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional, for a touch of sweetness)
• Salt and black pepper, to taste

Ingredient Notes

• Brussels sprouts – Go for fresh, firm sprouts. If you can find pre-shredded ones in a bag, that’s a huge time saver. But if you’re shredding by hand, use a sharp knife or a mandoline for even, thin slices.
• Pomegranate seeds – Don’t skip these! They add sweetness, crunch, and that beautiful jewel-tone color. I usually buy the little cups of ready-to-use seeds when I’m short on time.
• Toasted almonds – I love the nutty crunch they bring. Toast them lightly in a dry pan—it really wakes up the flavor.
• Parmesan cheese – Freshly grated is best. It adds a salty, savory note that balances the brightness of the salad.
• Dressing – The mix of olive oil, lemon juice, Dijon, and honey is simple but perfect. I always use a good quality Dijon (Maille is my favorite!) for that tangy kick.

Kitchen Equipment Needed

• Sharp knife or mandoline – For shredding the Brussels sprouts into thin, even ribbons. I reach for my mandoline when I want it super quick and uniform.
• Large mixing bowl – To toss everything together without making a mess. Bigger is better here.
• Small whisk or fork – For blending the dressing ingredients until smooth and creamy.
• Measuring cups and spoons – To keep the balance of the dressing just right.
• Dry skillet or small pan – For toasting almonds. It only takes a few minutes, but it makes all the difference.

Instructions

Step 1: Prep the Brussels Sprouts

• Trim the ends of the Brussels sprouts and remove any tough outer leaves.
• Slice them as thinly as possible using a sharp knife or mandoline. You’re aiming for fine ribbons that will feel tender in the salad.
• Place the shredded sprouts into a large mixing bowl.

Pro Tip: If you’re using a mandoline, wear a cut-resistant glove—it makes the process faster and safer.

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Step 2: Toast the Almonds

• Place a dry skillet over medium heat.
• Add the sliced almonds and stir frequently until golden brown and fragrant, about 3–4 minutes.
• Immediately transfer to a small plate to cool (leaving them in the hot pan can burn them quickly).

Pro Tip: Don’t walk away while toasting—nuts go from perfect to burnt in seconds!

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Step 3: Make the Dressing

• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey.
• Season with a pinch of salt and freshly cracked black pepper.
• Taste and adjust—add a little more lemon for brightness or honey if you’d like a sweeter finish.

Pro Tip: Whisk continuously while slowly pouring in the olive oil. This helps the dressing emulsify and become silky instead of separating.

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Step 4: Assemble the Salad

• Pour the dressing over the shredded Brussels sprouts.
• Toss well until every strand is lightly coated.
• Add in the pomegranate seeds, toasted almonds, and grated Parmesan.
• Gently fold everything together with salad tongs or clean hands.

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Step 5: Serve and Enjoy

• Transfer the shaved brussels sprouts salad with pomegranate seeds to a serving platter or large salad bowl.
• Sprinkle a few extra pomegranate seeds and almonds on top for a pretty finish.
• Serve right away or chill in the fridge for 30 minutes to let the flavors mingle.

Pro Tip: This brussel sprout salad with pomegranate tastes even better after it sits for a little while, so don’t be afraid to make it ahead.

Tips and Tricks for Success

• Slice thin, slice right. The thinner the sprouts, the more delicate and tender the salad will taste. Don’t rush this step—it makes all the difference.
• Massage the sprouts. If you want a softer texture, gently rub the shredded sprouts with clean hands and a drizzle of olive oil before dressing. It helps break down bitterness.
• Taste the dressing as you go. Lemon, Dijon, and honey balance differently depending on your sprouts and pomegranates—adjust to your liking.
• Toast nuts fresh. Toasted almonds bring depth and crunch, but they lose flavor if made too far in advance. Toast just before serving for the best result.
• Save a handful for garnish. Reserve a few pomegranate seeds and almonds to sprinkle on top—it makes the salad look extra inviting.

Ingredient Substitutions and Variations

• Nuts: Swap almonds for walnuts, pecans, or pistachios if you want a different crunch.
• Cheese: Try feta, goat cheese, or even manchego instead of Parmesan for a new flavor twist.
• Fruit: Dried cranberries or chopped apples make a great stand-in if you can’t find pomegranate seeds.
• Dressing: Switch up the base with apple cider vinegar instead of lemon juice for a warmer flavor.
• Make it hearty: Add cooked quinoa, farro, or even roasted chicken to turn this shaved brussel sprout salad into a full meal.

Serving Suggestions

• Holiday table star. This shaved brussel sprouts salad with pomegranate seeds makes such a fresh contrast to heavier dishes like mashed potatoes and stuffing.
• Weeknight pairing. I love serving it alongside roasted chicken or baked salmon—it adds brightness without extra effort.
• Lunch prep. Pile some into a bowl with a scoop of quinoa or chickpeas for a quick, nutrient-packed lunch.
• Cheese board sidekick. The tangy-sweet flavors pair beautifully with sharp cheeses and cured meats—great for grazing boards.
• Simple solo snack. Sometimes I just grab a small bowl from the fridge in the afternoon—it’s crunchy, refreshing, and way better than chips.

Storage and Reheating Instructions

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Dressing tip: If making ahead, store the dressing separately and toss right before serving to keep the salad extra crisp.
• Make-ahead: Shaved sprouts can be prepped up to 2 days in advance—just store them dry in a sealed bag or container.
• No reheating needed: This is a cold, crisp salad, so skip the microwave—it’s meant to be enjoyed chilled or at room temp.
• Refresh trick: If the salad softens a bit after sitting, toss in a few extra fresh sprouts or another squeeze of lemon to perk it up.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! You can shred the sprouts and make the dressing up to 2 days in advance. For the freshest texture, toss everything together right before serving.

Do I have to cook the Brussels sprouts first?

Nope! The beauty of a shaved brussel sprout salad is that the sprouts are tender enough to enjoy raw. Thin slicing is key—they’ll be crisp but not tough.

What can I use instead of pomegranate seeds?

Dried cranberries, chopped apples, or even fresh orange segments work great if pomegranates aren’t in season.

How do I shred Brussels sprouts without a mandoline?

A sharp chef’s knife works fine—just slice as thinly as possible. A food processor with a slicing blade is another easy shortcut.

Can I make it dairy-free?

Absolutely. Just skip the Parmesan or replace it with a sprinkle of nutritional yeast for a savory flavor.

How long does this salad last in the fridge?

It keeps well for about 3 days in an airtight container, though it’s at its best within the first 24 hours.

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Did you try this Brussels Sprouts Pomegranate Salad? Let me know in the comments how it turned out—I’d love to hear how you served it!