This shaved Brussels sprout salad brings crisp greens, juicy pomegranate, and sweet, crunchy pecans to the Thanksgiving table. I love how its bright colors and fresh, tangy dressing balance the richer dishes on a holiday menu.
Why You’ll Love This Shaved Brussels Sprout Salad
Thinly shaved Brussels sprouts make a sturdy, crisp base that holds up well to dressing, so this salad is less likely to wilt while it waits on the table. Pomegranate seeds add juicy pops of tart sweetness, and homemade candied pecans bring a warm crunch. You can prepare several parts ahead, then toss everything together just before serving.
Shaved Brussels Sprout Salad Ingredients & Substitutions
- 1 pound Brussels sprouts, trimmed and thinly shaved
- 1 cup pomegranate arils
- 3/4 cup pecan halves or pieces
- 2 tablespoons maple syrup, divided
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon ground cinnamon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- 1/4 teaspoon black pepper
- 1/3 cup crumbled feta, optional
For a dairy-free version, leave out the optional feta and use olive oil in place of the butter for the pecans. A firm pear, thinly sliced, can stand in for some of the pomegranate arils.
Step-by-Step Instructions to Make Shaved Brussels Sprout Salad
1. Candy the pecans
Place the pecans, butter, 1 tablespoon maple syrup, cinnamon, and a pinch of salt in a small skillet over medium-low heat. Stir for 3 to 5 minutes, until the pecans smell toasty and the syrup coats them. Spread them on a piece of parchment and let them cool completely, then break apart any clusters.
2. Make the dressing
Whisk the olive oil, apple cider vinegar, Dijon mustard, minced shallot, remaining tablespoon of maple syrup, black pepper, and a pinch of salt in a small bowl. Taste and adjust the salt or vinegar as needed.
3. Prepare the Brussels sprouts
Trim the stem ends and remove any damaged outer leaves. Slice the sprouts very thinly with a sharp knife or use a mandoline carefully. Separate the shavings with your fingers and place them in a large serving bowl.
4. Toss and serve
Pour about two-thirds of the dressing over the shaved sprouts and toss well. Add the pomegranate arils and cooled pecans, then taste and add more dressing if you like. Finish with feta, if using, and serve right away.
Tips for Success
- Slice the sprouts as evenly and thinly as you can for a tender, easy-to-eat salad.
- Let the candied pecans cool on parchment before adding them, or their warmth can soften the sprouts.
- Dress the salad shortly before serving to keep the pecans crisp and the flavors fresh.
- If your pomegranate is especially tart, add a little more maple syrup to the dressing.
- Use a mandoline with its guard, or choose a sharp knife if you prefer more control.
Variations of Shaved Brussels Sprout Salad
Swap the pecans for walnuts or sliced almonds, or use roasted pumpkin seeds for a nut-free crunch. Add thin apple or pear slices for extra sweetness, or fold in dried cranberries for a chewy, tart note. For a heartier salad, add cooked quinoa or a handful of crisp apple matchsticks. You can also replace feta with shaved Parmesan or omit the cheese altogether.
Serving Suggestions: What to Pair with Shaved Brussels Sprout Salad
This salad is a colorful Thanksgiving side alongside roasted chicken, turkey, mashed potatoes, or a savory squash dish. Its fresh, tangy dressing also pairs nicely with baked fish and simple grain dishes. Serve it as part of a holiday spread, or enjoy a larger portion for a light lunch with crusty bread.
Storage & Reheating Instructions
Store leftover dressed salad in an airtight container in the refrigerator for up to 2 days. The sprouts will soften as they sit, but the flavors remain pleasant. For the best make-ahead results, keep the shaved sprouts, dressing, pomegranate, and pecans in separate containers for up to 2 days, then toss just before serving. This salad is served cold or at room temperature, so reheating is not needed.
Memories Made Around the Table
I love bringing a bright, crunchy salad to a holiday meal because it gives everyone a refreshing bite between the richer dishes. This one is especially lovely in a big serving bowl, with ruby pomegranate seeds and pecans scattered over the top. I like to set a little extra dressing on the table so everyone can add just the amount they enjoy.
FAQs
Can I shave the Brussels sprouts ahead of time?
Yes. Shave and refrigerate them in an airtight container for up to 2 days. Keep them dry and wait to add the dressing until shortly before serving.
Can I make the candied pecans in advance?
Yes. Once fully cooled, store the pecans in an airtight container at room temperature for up to 5 days. Keep them separate from the salad so they stay crunchy.
What can I use instead of pomegranate?
Thinly sliced apple or pear, dried cranberries, or halved red grapes all add a fruity contrast to the Brussels sprouts and pecans.
Can I make this salad without cheese?
Absolutely. The salad is flavorful without cheese, and the maple vinaigrette, pomegranate, and candied pecans provide plenty of contrast.
Final Thoughts
With crisp shaved sprouts, bright pomegranate, and warmly spiced pecans, this salad is an easy way to add color and crunch to a Thanksgiving meal. Prepare the components ahead, toss them together with the dressing, and bring it to the table fresh.
Brussels Sprout Salad
Equipment
- 1 Small skillet
- 1 Small bowl for dressing
- 1 Large serving bowl
- 1 Sharp knife or mandoline
- 1 Parchment Paper
Ingredients
- 1 pound Brussels sprouts trimmed and thinly shaved
- 1 cup pomegranate arils
- 0.75 cup pecan halves or pieces
- 2 tablespoons maple syrup divided
- 1 tablespoon unsalted butter
- 0.25 teaspoon fine salt plus more to taste
- 0.25 teaspoon ground cinnamon
- 0.25 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot finely minced
- 0.25 teaspoon black pepper
- 0.333 cup feta crumbled, optional
Instructions
- Place the pecans, butter, 1 tablespoon of maple syrup, cinnamon, and a pinch of salt in a small skillet over medium-low heat. Stir for 3 to 5 minutes, until the pecans smell toasty and the syrup coats them. Spread them on parchment and let cool completely, then break apart any clusters.
- Whisk the olive oil, apple cider vinegar, Dijon mustard, minced shallot, remaining tablespoon of maple syrup, black pepper, and a pinch of salt in a small bowl. Taste and adjust the salt or vinegar as needed.
- Trim the stem ends and remove any damaged outer leaves from the Brussels sprouts. Slice them very thinly with a sharp knife or carefully use a mandoline. Separate the shavings with your fingers and place them in a large serving bowl.
- Pour about two-thirds of the dressing over the shaved sprouts and toss well. Add the pomegranate arils and cooled pecans, then taste and add more dressing if you like. Finish with feta, if using, and serve right away.