Can I make shaved Brussels sprout salad ahead of time?

Yes, this salad is excellent for meal prep or holiday planning. Shaved Brussels sprouts hold their texture well, even after dressing. For best results, store the dressing separately and combine just before serving. It stays fresh in the fridge for up to 2 days.

What’s the best way to shave Brussels sprouts?

The easiest method is using a food processor with a slicing blade, which gives even, thin ribbons quickly. Alternatively, a mandoline or a sharp chef’s knife works well — just be sure to slice the sprouts as thinly as possible for the best texture.

Is this salad gluten-free and vegan?

Naturally, this salad is gluten-free. To make it vegan, simply omit the Parmesan cheese or replace it with a plant-based alternative or nutritional yeast. Also, ensure the candied pecans are free from butter or honey if using store-bought.

Shaved Brussels Sprout Salad – Easy Holiday Favorite

Name: Shaved Brussels Sprout Salad
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, shaved thin; 1/2 cup pomegranate arils; 1/3 cup candied pecans; 1/4 cup dried cranberries; 1/4 cup shaved parmesan cheese; 1 small shallot, thinly sliced; 3 tbsp olive oil; 1 tbsp Dijon mustard; 2 tbsp fresh lemon juice; 1 tbsp maple syrup; 1/4 tsp salt; 1/4 tsp black pepper

Description

This Shaved Brussels Sprout Salad is a fresh, vibrant dish made with crisp Brussels sprouts, sweet pomegranate arils, dried cranberries, candied pecans, and shaved parmesan, all tossed in a creamy lemon Dijon vinaigrette. It’s perfect as a holiday side dish or a healthy year-round salad option.

Ingredients

Scale

1 lb Brussels sprouts, shaved thin
1/2 cup pomegranate arils
1/3 cup candied pecans
1/4 cup dried cranberries
1/4 cup shaved parmesan cheese
1 small shallot, thinly sliced
3 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 tbsp maple syrup
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Trim ends off Brussels sprouts and remove any tough outer leaves. Use a food processor with a slicing blade or mandoline to shave them thinly. Transfer to a large mixing bowl.
Gently massage the shaved Brussels sprouts with your hands to soften them slightly. Let rest while preparing the remaining ingredients.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until emulsified.
Add pomegranate arils, dried cranberries, shallots, and candied pecans to the Brussels sprouts.
Pour the dressing over the salad and toss gently until evenly coated.
Top with shaved parmesan and give the salad one final toss. Serve immediately or refrigerate until ready to serve.

Notes

Use a food processor or mandoline for quick and even slicing of the Brussels sprouts.
The salad can be made a few hours in advance; keep the dressing separate until just before serving.
For a vegan version, omit parmesan or use a dairy-free alternative.
Substitute pecans with pumpkin seeds for a nut-free option.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Raw (no-cook)
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 8g
Sodium: 210mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 5g
Cholesterol: 6mg