This shaved Brussels sprout salad combines tender, raw shredded sprouts with juicy pears, bright pomegranate seeds, crunchy toasted pepitas, and tangy goat or feta cheese. It’s a refreshing, colorful fall side that pairs beautifully with roasted or grilled proteins.
Shaved Brussels Sprout Salad
I’ve been making raw, shaved Brussels sprout salads for years — they stay hearty and flavorful even after a day in the fridge, making them ideal for leftovers or entertaining. This version swaps apples for sweet pears and adds pomegranate seeds for a burst of color and acidity. Toasted pepitas add a nutty crunch while goat or feta cheese brings a creamy, salty contrast. It’s quick to prepare and looks beautiful on a holiday table or weeknight dinner spread.
Why You’ll Love This Recipe
- Colorful: The reds, greens, and creams make this salad visually striking for entertaining.
- Hearty: Shredded Brussels sprouts remain crisp and satisfying, so leftovers taste great the next day.
- Healthy: Brussels sprouts are low in carbs and rich in fiber, vitamin C, and vitamin K; the other ingredients add additional nutrients and texture.
- Easy: With prepped Brussels sprouts and pomegranate arils, the salad comes together in minutes—just whisk the dressing, chop the pear, and toss.
What You’ll Need
- Dressing: Extra virgin olive oil, minced shallot, Dijon mustard, apple cider vinegar, salt and black pepper.
- Brussels sprouts: About 12 ounces, thinly shredded (about 4 cups).
- Pear: 1 large ripe pear (red, Bartlett, or Bosc), cored and diced.
- Pomegranate seeds: About 3/4 cup; use pre-seeded arils for convenience or seed a pomegranate yourself.
- Pepitas: 1/4 cup, toasted for crunch.
- Cheese: 1/4 cup crumbled goat cheese or feta.
- Seasoning: Kosher salt and freshly ground black pepper to taste.
How to Shave Brussels Sprouts
You can buy pre-shredded Brussels sprouts, but shredding them yourself keeps the salad fresher. Trim the root end of each sprout, then choose one method:
- Halve each sprout and slice each half thinly with a sharp knife.
- Use the slicing disk on a food processor to shred the sprouts quickly and evenly.
Work carefully and aim for thin, ribbon-like pieces so the dressing coats every bite.
How to Make Shaved Brussels Sprout Salad
- Make the vinaigrette: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon minced shallot, 2 teaspoons Dijon mustard, 3 tablespoons apple cider vinegar, and a pinch of salt and freshly ground black pepper.
- Toss the sprouts: Place 4 cups thinly shredded Brussels sprouts (about 12 oz) in a large mixing bowl. Pour the dressing over the sprouts and toss to coat. Season with about 1/4 teaspoon kosher salt and additional black pepper to taste.
- Assemble: Transfer the dressed sprouts to a serving bowl. Scatter the diced pear, 3/4 cup pomegranate seeds, 1/4 cup toasted pepitas, and 1/4 cup crumbled goat or feta cheese over the top. Toss gently to combine, or leave arranged for a pretty presentation.
Variations
- Greens: Substitute shredded kale for Brussels sprouts for a different texture.
- Fruit: Use a Bartlett or Bosc pear, or swap in a crisp apple such as Honeycrisp or Pink Lady.
- Dried fruit: Replace pomegranate seeds with dried cranberries or chopped dates if fresh arils aren’t available.
- Nuts and seeds: Swap pepitas for toasted pecans or walnuts for a richer crunch.
What to Serve With This Salad
This salad pairs well with almost any protein: baked salmon, roasted chicken, grilled pork chops, or a simple roasted vegetable main. Add a starchy side such as roasted potatoes, quinoa, or brown rice for a complete meal.
Meal Prep Tips
To prepare ahead for a party, do these steps a day or two in advance:
- Shred the Brussels sprouts and store them in an airtight container in the fridge.
- Remove pomegranate seeds and keep them chilled in a sealed container.
- Make the vinaigrette and store it in a small jar.
On the day you’ll serve the salad, toss the shredded sprouts with the dressing a couple of hours before serving. Add the pear right before serving so it stays fresh. The dressed salad will keep for up to two days in the refrigerator.
Ingredients (Yields 6 servings)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 4 cups thinly shredded Brussels sprouts (about 12 oz)
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 large ripe red pear, cored and diced
- 3/4 cup pomegranate seeds
- 1/4 cup pepitas, toasted
- 1/4 cup crumbled goat cheese or feta
Instructions
- Whisk together the olive oil, minced shallot, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper to make the vinaigrette.
- Place the shredded Brussels sprouts in a large bowl and pour the dressing over them. Add 1/4 teaspoon kosher salt and pepper to taste, then toss thoroughly so the dressing coats the sprouts.
- Transfer the dressed sprouts to a serving bowl. Top with the diced pear, pomegranate seeds, toasted pepitas, and crumbled cheese. Toss lightly or serve arranged for a decorative presentation.
Notes
See the instructions above for simple methods to shave Brussels sprouts by hand or with a food processor. If preparing ahead, keep the pear separate until serving to prevent browning.
Nutrition (per 1 cup serving)
Calories: 154; Carbohydrates: 15.5 g; Protein: 4 g; Fat: 9 g; Fiber: 4.5 g; Sugar: 7 g; Sodium: 240 mg; Saturated Fat: 2 g; Cholesterol: 5.5 mg.
More Shaved Brussels Sprout Ideas
- Shredded Brussels sprouts with pancetta and lemon
- Raw shredded Brussels sprouts with simple lemon and olive oil dressing
- Brussels sprouts carbonara with bacon and parmesan
- Cacio e pepe-style Brussels sprouts with pecorino and black pepper
- Spicy pork and Brussels sprout bowls for a heartier meal