If you’re on the lookout for a fresh, crunchy salad that bursts with flavor and color, you’ve got to try this Shaved Brussels Sprouts Salad with Pomegranate Recipe. It’s one of those dishes that instantly brightens up any meal and feels just as special for a weeknight dinner as it does for holiday gatherings. I first stumbled upon this combo when I wanted to jazz up my usual greens, and since then, it’s become my go-to for a crowd-pleasing, nutrient-packed salad. Keep reading, and I’ll spill all the secrets to making it perfect every time.

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Why This Recipe Works

Bright, Balanced Flavors: The tangy apple cider vinegar dressing complements the natural earthiness of shaved Brussels sprouts, while sweet pomegranate seeds add a juicy pop.
Perfect Crunch: Shaving the Brussels sprouts thinly transforms their texture, making the salad light and crisp—not tough or bitter.
Versatility: It’s easy to swap or add ingredients like nuts, your favorite dried fruit, or kale for extra nutrition and texture.
Make-Ahead Friendly: Prepping parts ahead keeps your busy schedule intact without sacrificing freshness or flavor.

Shaved Brussels Sprouts with Pomegranate, Brussels Sprouts Salad with Pomegranate, Healthy Brussels Sprouts Salad, Christmas Brussels Sprouts Salad, Easy Brussels Sprouts Salad - A clear glass bowl filled with a fresh salad on a white marbled surface, showing multiple layers of ingredients. The base layer includes dark green leafy kale with a thick texture. On top, there is a layer of thinly sliced light green Brussels sprouts mixed with small slices of light red and white apple. Small pieces of red onion add specks of purple color throughout. Scattered across the salad are bright red dried cranberries and small shiny red pomegranate seeds. Light brown sunflower seeds are spread over the salad, adding texture. A silver serving spoon is partially visible inside the bowl. The whole scene is bright and fresh, with natural light highlighting the crispness of the vegetables and fruits. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Shaved Brussels Sprouts Salad with Pomegranate Recipe uses simple everyday ingredients that, when combined, pack quite a delicious punch. Shopping with intent is key, especially with the greens and pomegranate, so let me share how I pick mine.

Brussels Sprouts: Fresh, firm, and bright green – avoid ones with yellowish or wilted leaves for the best crunch and flavor.
Dino Kale: Adds a subtle earthy bitterness and a hearty texture, balancing the sweetness in the salad.
Pomegranate Seeds: These ruby jewels bring juicy bursts and a gorgeous jewel tone that’s as pleasing to the eye as to the palate.
Apple Cider Vinegar: The acid brightens the whole salad, bringing everything to life in the dressing.
Maple Syrup: Adds gentle sweetness that mellows the vinegar’s tang without overpowering the natural flavors.
Dijon Mustard: Helps emulsify the dressing and provides a subtle spicy tang.
Dried Cranberries: Sweet-tart addition that complements the fresh fruit and adds chewiness.
Sunflower Seeds: I love the gentle crunch and nutty undertone they provide; feel free to substitute with walnuts or pecans.
Red Onion: Just a touch for a hint of sharpness and complexity.
Apple: Thinly sliced for crisp, sweet freshness that ties all the flavors together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Shaved Brussels Sprouts Salad with Pomegranate Recipe is how easy it is to tweak it for your preferences or what’s in your pantry. I usually start with the base and then play around with texture and sweetness until it feels just right.

Variation: Sometimes, I swap out dried cranberries with chopped dates or dried cherries for a deeper sweetness. It’s a small change but makes a big difference depending on the season.
Make it Vegan or Nut-Free: This salad is naturally vegan, and sunflower seeds make a great nut-free crunch, but you can easily add toasted almonds or pecans if you want a richer bite.
Extra Tang: A squeeze of fresh lemon juice over the top before serving amps up the brightness and keeps those apples from browning too quickly.
Lighten Up: If you want a lighter dressing, simply reduce the olive oil a bit or swap half for water, but don’t skip the mustard—it’s key for the texture.

Step-by-Step: How I Make Shaved Brussels Sprouts Salad with Pomegranate Recipe

Step 1: Whip Up the Creamy Vinaigrette

I always begin by blending the apple cider vinegar, maple syrup, Dijon mustard, a pinch of sea salt, and black pepper. Then, I slowly drizzle in the extra virgin olive oil while blending until it thickens and emulsifies into a creamy dressing. This step is crucial — if you add the oil too fast, it might separate, so patience is your friend here!

Step 2: Shave Those Brussels Sprouts Thin

If you have a food processor with a slicing blade, this is where it really saves time. Trim the ends, then run the sprouts through the slicer to get thin ribbons. If you don’t have one, no worries — using a sharp chef’s knife or mandoline works too. Just take your time to get them nice and thin; it transforms the texture and makes the salad so much more enjoyable. I learned this the hard way after biting into chunky pieces once—definitely not as fun!

Step 3: Mix in Kale, Fruits, and Seeds

Next, toss in the thinly sliced Dino kale, diced red onion, dried cranberries, sunflower seeds, and pomegranate seeds. This mix marries sweet, tart, nutty, and crisp textures beautifully. Adding kale boosts the nutrition and balances the Brussels sprouts’ slight bitterness. Don’t forget to give it a gentle toss here before adding your dressing.

Step 4: Dress and Toss Gently

Drizzle your creamy vinaigrette over the salad, tossing everything until coated well. Be gentle with the toss to keep the thinly shaved veggies from bruising or wilting too quickly. This step brings all the flavors together — after this, you’ll notice the salad smells heavenly!

Step 5: Add the Final Organic Touch: Apple Slices

Finally, layer in thin slices of your favorite apple variety and toss lightly one more time. The apple adds a slight sweetness and juicy crunch that rounds out the salad perfectly. I like to leave a few whole pomegranate seeds on top for a beautiful and tasty garnish before serving chilled.

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Pro Tips for Making Shaved Brussels Sprouts Salad with Pomegranate Recipe

Use a Food Processor for Speed: It’s a game-changer for evenly shaving Brussels sprouts quickly and safely.
Soften Dried Cranberries: Soak them in warm water for a few minutes if they seem too dry — juicy cranberries make a big difference.
Add Dressing Last Minute: To maintain that fresh crunch, dress the salad shortly before serving, especially if making ahead.
Toss Gently: Treat the salad gently when dressing to avoid bruising delicate veggies or apples.

How to Serve Shaved Brussels Sprouts Salad with Pomegranate Recipe

Garnishes

Personally, I keep garnishes simple but impactful: a sprinkle more of fresh pomegranate seeds for sparkle, a few toasted sunflower seeds if I want extra crunch, and sometimes a little fresh parsley or mint for brightness. These add tiny bursts of flavor and a lift to the presentation that makes your salad pop.

Side Dishes

I love pairing this salad with a roasted chicken or grilled salmon for a well-rounded meal. It also works effortlessly alongside warm grain bowls or even as a light lunch with some crusty bread. The fresh, vibrant flavors act like a palate cleanser next to richer mains.

Creative Ways to Present

For a special occasion, I’ve served this salad in wide, shallow bowls sprinkled with edible flowers and a final drizzle of dressing right before bringing it to the table. It looks stunning and makes guests feel like they’re getting something truly fresh and thoughtfully prepared.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and usually eat them within a day or two since shaved Brussels sprouts can lose their crispness over time. If you want to enjoy them the next day, try stirring in a tiny splash more of dressing to revive the flavors.

Freezing

This salad isn’t the best candidate for freezing because the fresh produce and dressing won’t hold up well. If you want a freezer-friendly alternative, try freezing individual ingredients separately (like the vinaigrette or cooked sides) but prepare the salad fresh.

Reheating

Since this is a fresh, raw salad, reheating isn’t recommended—you really want to enjoy it cold and crunchy. If you do have leftovers, just eat them cold or at room temperature for the best texture.

FAQs

Can I use frozen Brussels sprouts for this salad?

While you technically can, I wouldn’t recommend frozen Brussels sprouts for this recipe. The freezing process tends to break down their texture and makes them mushy when thawed, which takes away the signature crisp, fresh bite that is key to this salad’s appeal.
What can I substitute for pomegranate seeds?

If pomegranate seeds aren’t available, red grapes sliced in half or fresh cranberries (lightly sweetened) can offer a similar juicy sweetness and color contrast. However, nothing quite replicates the unique tartness and pop of pomegranate seeds.
How long can I make this salad ahead of time?

I recommend prepping all the salad ingredients separately and keeping them refrigerated. Add the dressing and toss everything together no more than 30 minutes before serving to keep it fresh and crunchy.
Does this salad taste good without the kale?

Absolutely! Kale adds another texture and slight bitterness, but if you don’t love kale, feel free to skip or replace it with spinach or arugula—the salad will still be delicious and colorful.

Final Thoughts

This Shaved Brussels Sprouts Salad with Pomegranate Recipe holds a special place in my recipe box because it effortlessly marries simple, wholesome ingredients with beautiful presentation and bold flavor. I find myself making it whenever I want something quick yet fancy-looking, and it never fails to impress. Give this recipe a try, and I promise you’ll enjoy its vibrant crunch and sweet-tart punch just as much as I do—plus, it’s a wonderful way to sneak more greens into your day. Happy cooking!