This shaved Brussels sprout salad brings crisp greens, juicy pomegranate, and sweet, crunchy pecans to the Thanksgiving table. I love how its bright, tangy dressing balances all the rich dishes on a holiday menu, and it can be prepped ahead to make serving easier.
Why You’ll Love This Shaved Brussels Sprout Salad
This salad is fresh, colorful, and full of contrasting textures. Thinly shaved Brussels sprouts soften slightly as they sit with the lemony dressing, while pomegranate adds juicy bursts and candied pecans bring a sweet crunch. It is a festive side that feels special without requiring much time or complicated ingredients.
You can prepare the dressing and pecans ahead, then toss everything together shortly before serving. The salad also holds up well on a Thanksgiving buffet, so it is a practical choice for a busy meal.
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
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup, for the pecans
- 1/4 teaspoon fine salt, divided, plus more to taste
- 1/3 cup finely shaved Parmesan, optional
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup, for the dressing
- 1/4 teaspoon freshly ground black pepper
If you prefer, use walnuts or sliced almonds in place of the pecans. For a dairy-free salad, leave out the Parmesan and use olive oil instead of butter when candying the nuts.
Step-by-Step Instructions to Make Shaved Brussels Sprout Salad
1. Make the candied pecans
Melt the butter in a small skillet over medium heat. Add the pecans, 1 tablespoon maple syrup, and a pinch of salt. Stir for 3 to 5 minutes, until the nuts are glossy and lightly toasted. Spread them on a plate or piece of parchment to cool.
2. Prepare the Brussels sprouts
Trim the ends from the Brussels sprouts and remove any loose outer leaves. Slice them very thinly with a sharp knife or use the slicing blade of a food processor. Place the shaved sprouts in a large serving bowl.
3. Whisk the dressing
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, 1 teaspoon maple syrup, the remaining salt, and black pepper. Taste and adjust the seasoning as needed.
4. Toss and serve
Pour the dressing over the shaved Brussels sprouts and toss well. Let the salad sit for 10 to 15 minutes so the sprouts can soften slightly. Fold in the pomegranate arils, cooled pecans, and Parmesan, if using. Serve right away or chill briefly before serving.
Tips for Success
- Slice the sprouts as thinly and evenly as you can so the dressing coats them well.
- Let the pecans cool completely before adding them to the salad. This keeps them crisp.
- Dress the Brussels sprouts before adding the pomegranate and pecans, then fold those delicate toppings in gently.
- Taste the salad just before serving. A little extra lemon juice or salt can brighten the flavors.
- If making the salad ahead, keep the pecans and pomegranate separate until serving time.
Variations of Shaved Brussels Sprout Salad
For a fruitier version, add thin slices of crisp apple or pear. Dried cranberries make a sweet, chewy alternative to some of the pomegranate arils. You can also swap the pecans for toasted walnuts or hazelnuts.
For extra savory flavor, add a little more shaved Parmesan or crumbled feta. To make the salad heartier, toss in cooked farro or quinoa. If you like a sharper dressing, add another teaspoon of apple cider vinegar.
Serving Suggestions: What to Pair with Shaved Brussels Sprout Salad
This salad is a lovely Thanksgiving side alongside roasted turkey, mashed potatoes, and warm rolls. Its crisp texture and tart dressing also pair well with roasted vegetables, baked sweet potatoes, or a simple grain dish. For a holiday spread, serve it with a few other fresh sides to balance richer casseroles and gravies.
Storage & Reheating Instructions
Store leftover 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. Keep extra candied pecans separate when possible so they retain their crunch. This salad is served cold or at room temperature, so reheating is not needed.
Memories Made Around the Table
I like bringing a bowl of this salad to Thanksgiving because its jewel-like pomegranate seeds make the table feel extra festive. It is often the dish I reach for between bites of richer holiday favorites, and I enjoy seeing everyone add a little more of the crunchy pecans.
FAQs
Can I shave Brussels sprouts ahead of time?
Yes. Shave the sprouts up to 2 days ahead and keep them in an airtight container in the refrigerator. For the freshest texture, dress them shortly before serving.
Can I make this salad the day before?
You can prepare the dressing and candied pecans a day ahead, and shave the sprouts up to 2 days ahead. Store each component separately, then toss the salad together before serving.
What can I use instead of pomegranate?
Chopped crisp apple, pear, or dried cranberries are all good options. Each gives the salad a different kind of sweetness and works well with the pecans.
Do I need to cook the Brussels sprouts?
No. The sprouts are served raw and thinly shaved. The dressing and a short resting time soften them while keeping a pleasant, crisp bite.
Final Thoughts
With crisp shaved sprouts, bright pomegranate, and homemade candied pecans, this salad makes a fresh and colorful addition to Thanksgiving. Prep the components ahead, toss everything together before the meal, and enjoy a festive side that is as easy to serve as it is lovely to share.
Brussels Sprout Salad
Equipment
- 1 Small skillet
- 1 Large serving bowl
- 1 Whisk
- 1 Sharp knife or food processor with slicing blade
Ingredients
Candied Pecans
- 0.75 cup pecan halves or pieces
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup for the pecans
- 0.25 teaspoon fine salt divided, plus more to taste
Salad
- 1 pound Brussels sprouts trimmed and thinly shaved
- 1 cup pomegranate arils
- 0.333 cup Parmesan finely shaved; optional
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup for the dressing
- 0.25 teaspoon freshly ground black pepper
Instructions
Candied Pecans
- Melt the butter in a small skillet over medium heat. Add the pecans, 1 tablespoon maple syrup, and a pinch of salt. Stir for 3 to 5 minutes, until the nuts are glossy and lightly toasted. Spread them on a plate or piece of parchment to cool.
Salad
- Trim the ends from the Brussels sprouts and remove any loose outer leaves. Slice them very thinly with a sharp knife or use the slicing blade of a food processor. Place the shaved sprouts in a large serving bowl.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, 1 teaspoon maple syrup, the remaining salt, and black pepper. Taste and adjust the seasoning as needed.
Toss and Serve
- Pour the dressing over the shaved Brussels sprouts and toss well. Let the salad sit for 10 to 15 minutes so the sprouts can soften slightly. Fold in the pomegranate arils, cooled pecans, and Parmesan, if using. Serve right away or chill briefly before serving.