If you’re looking for a fresh, crunchy, and vibrant salad that’s just bursting with flavor, you’ve got to try my Shaved Brussels Sprouts Salad with Pomegranate Recipe. It’s one of those salads that’s both light and satisfying, perfect for a quick lunch or a festive side dish. Plus, the combo of shaved Brussels sprouts with sweet pomegranate seeds gives you that beautiful mix of bitter and sweet that’ll make your taste buds do a happy dance. Stick around because I’m going to walk you through everything, including my personal tips for making it perfect every single time!

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Why This Recipe Works

Bright and Balanced Flavors: The tangy vinaigrette perfectly complements the bitterness of Brussels sprouts and the sweetness of pomegranate seeds.
Crunchy Texture Contrast: Shaving the Brussels sprouts thin adds a delightful crunch, balanced by tender apple slices and chewy dried cranberries.
Simple, Fresh Ingredients: With just a handful of accessible ingredients, this salad is easy to assemble yet feels fancy and fresh.
Versatile and Crowd-Pleasing: Whether as a light lunch or holiday side, it always gets rave reviews and can easily be customized.

Shaved Brussels Sprouts with Pomegranate, Brussels Sprouts Salad, Pomegranate Salad Recipe, Healthy Spring Salad, Fresh Pomegranate and Brussels Sprouts - 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

The magic of this Shaved Brussels Sprouts Salad with Pomegranate Recipe lies in its fresh, textural mix—you need crisp veggies, a zingy dressing, and the pop of juicy pomegranate for brightness. Choosing ripe, fresh Brussels sprouts and a crisp apple makes all the difference here.

Brussels Sprouts: Fresh, firm sprouts with bright green leaves give you the best crunch and flavor—avoid any that look wilted or yellowed.
Dino Kale: Adds an extra layer of earthiness and a little green color contrast without overpowering the salad.
Pomegranate Seeds: These add sweet tart bursts of flavor and a jewel-like crunch that looks gorgeous in the salad.
Apple: Choose your favorite variety, but crisp ones (like Honeycrisp or Gala) add juicy sweetness and crunch.
Dried Cranberries: Their chewiness and tangy bite balance the fresh ingredients beautifully.
Sunflower Seeds: For an added nutty crunch, and they’re a great allergy-safe alternative to nuts.
Red Onion: A little bit of sharpness to brighten the flavors without overwhelming.
Apple Cider Vinegar: Gives a gentle tang that ties the dressing together perfectly.
Maple Syrup: A natural sweetener that mellows the acidity and complements the fruits.
Dijon Mustard: Helps emulsify the dressing and adds a subtle depth.
Extra Virgin Olive Oil: For richness and smooth texture in the vinaigrette.

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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.

Make It Your Way

I love playing with add-ins depending on the season or what I have in the fridge. This shaved Brussels sprouts salad with pomegranate recipe is a fantastic base, and it welcomes personal tweaks to make it your own.

Variation: Sometimes, I swap sunflower seeds for toasted pecans or walnuts for a richer nutty flavor—definitely try it if you like a bit more crunch.
Seasonal Twist: During fall, adding roasted butternut squash cubes instead of kale adds warmth and heartiness.
Make it Vegan: This recipe is naturally vegan, but if you want a creamy twist, I sometimes dollop a bit of cashew cream on top for a luscious finish.
Extra Protein: To turn it into a more complete meal, grilled chicken or chickpeas work beautifully.

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

Step 1: Whip Up That Creamy Vinaigrette

Start by blending your apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper. Then, drizzle in the olive oil slowly while blending to get that lovely creamy, emulsified dressing. I like to set it aside for a few minutes so the flavors can mingle while I prep the salad.

Step 2: Shave Your Brussels Sprouts

Trim the ends and any tough outer layers off your Brussels sprouts. If you have a food processor, fit it with a slicing blade and give those sprouts a whirl to get thin, delicate shreds. Don’t worry if you don’t have one—just slice really thin with a sharp knife or a mandoline. The thinner, the better—it keeps the salad from being too dense and heavy.

Step 3: Toss in the Rest of the Goodies

Into a large mixing bowl, add the shaved Brussels sprouts, thinly sliced Dino kale, dried cranberries, diced red onion, sunflower seeds, and pomegranate seeds. Pour over your vinaigrette and toss everything gently but thoroughly—make sure every leafy bit is coated. Then, add those thin apple slices and give it one last gentle toss. I like to reserve a few pomegranate seeds to sprinkle on top just before serving for a pretty touch.

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Tips from My Kitchen

Use a Sharp Knife or Food Processor: Thin slices ensure your salad stays light; coarse cuts make it tough to chew, trust me!
Revive Dried Cranberries: If yours feel dry, soak them for 5 minutes in warm water—it gives a fresh chewiness that’s worth the extra step.
Prevent Apple Browning: Toss those apple slices in lemon water if you’re prepping ahead to keep them looking crisp and fresh.
Dress at the Last Minute: To keep your salad freshly crisp, add the dressing only right before serving, especially if prepping ahead.

How to Serve Shaved Brussels Sprouts Salad with Pomegranate Recipe

Garnishes

I usually top mine with a few extra pomegranate seeds for that festive sparkle and a sprinkle of sunflower seeds for crunch. Sometimes, I add a little shaved Parmesan or a few fresh herbs like chopped parsley or mint—it’s all about what mood I’m in!

Side Dishes

This salad pairs beautifully with roasted chicken, grilled fish, or even as a bright side with a cozy pasta dish. For holiday meals, it’s a fresh contrast to heavier mains and mashed potatoes. Leftover grilled steak? This salad adds a crisp, refreshing counterpoint.

Creative Ways to Present

For special occasions, I love serving this salad in pretty glass bowls or mason jars layered for a beautiful presentation. You could also stuff it into pita pockets or make it the star topping on crostini for a fun appetizer twist. Bonus points for popping a few pomegranate seeds on top just before serving—they really make it shine!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the salad in an airtight container in the fridge, but I’ve noticed it’s best enjoyed within a day or two—the shaved Brussels sprouts soften a bit as time passes. To keep it from getting too soggy, I usually store the dressing separately if I can.

Freezing

Freezing this salad isn’t really ideal because the fresh veggies lose their crunch and the apples brown. I’d recommend just enjoying it fresh or making a smaller batch if you’re worried about leftovers.

Reheating

Since this is a fresh salad, I don’t recommend reheating it. However, if you want to bring it to room temperature, just take it out of the fridge about 15 minutes before serving—it tastes great chilled but not freezing cold.

FAQs

Can I make this Shaved Brussels Sprouts Salad with Pomegranate Recipe without a food processor?

Absolutely! While a food processor makes shaving the Brussels sprouts quick and easy, you can always use a very sharp knife to thinly slice the sprouts, or use a mandoline or box grater. The goal is to get thin, even shreds so the salad stays light and easy to eat.
What can I substitute if I don’t have pomegranate seeds?

If you can’t find fresh pomegranate seeds, dried cranberries can stand in, or you could try fresh red grapes halved for burst of sweetness and color. Just keep in mind that pomegranate seeds add a unique pop and slight tartness that’s hard to replicate exactly.
How far ahead can I prep this salad?

You can shave the Brussels sprouts and slice the kale, apples, onions, and prep the other ingredients up to two days in advance. Just store everything separately without dressing to keep things fresh. Toss with the vinaigrette just before serving for the best crunch and flavor.
Is this salad suitable for meal prep?

Definitely. Just keep the vinaigrette separate until you’re ready to eat. This way, you’ll avoid sogginess and enjoy a crispy, fresh salad every time. I love packing this into lunch containers for a refreshing midday meal.

Final Thoughts

This Shaved Brussels Sprouts Salad with Pomegranate Recipe is one of my favorite go-to salads because it’s so simple yet packs incredible flavor and texture. It’s one of those dishes that feels really fancy but is easy to whip up on a weeknight or when you want to impress guests without fuss. I hope you give it a try and find it as refreshing and satisfying as I do—it’s a guaranteed way to brighten your plate and your day!

Shaved Brussels Sprouts Salad with Pomegranate Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way