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Shredded Brussels Sprout Salad

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This vibrant shredded Brussels sprout salad is a quick, healthy, and colorful side dish featuring fresh Brussels sprouts, pomegranate seeds, walnuts, and a zesty lemon dressing. Perfect for holidays or everyday meals, it’s easy to make, holds up well, and is packed with flavor and nutrients.

Ingredients

Scale
  • 1 lb (about 16 oz) Brussels sprouts, trimmed and finely shredded
  • 1 cup pomegranate seeds (from 1 medium pomegranate)
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 small red onion, thinly sliced (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice (from 1 large lemon)
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • Optional: 1/3 cup crumbled feta or goat cheese
  • Optional: 1 small apple, julienned
  • Optional: 2 tbsp dried cranberries or dried cherries

Instructions

  1. Trim the ends and remove any tough outer leaves from the Brussels sprouts. Using a sharp knife, mandoline, or food processor with a slicing blade, shred the sprouts as thinly as possible into fine ribbons.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until well combined and creamy.
  3. In a large mixing bowl, combine the shredded Brussels sprouts, pomegranate seeds, chopped walnuts, chopped parsley, and red onion (if using). Toss gently to mix.
  4. Pour the dressing over the salad and toss with tongs or two forks until the sprouts are glossy and evenly coated.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Add extra pomegranate seeds or walnuts on top for presentation if desired.
  6. Serve immediately or let the salad sit for 10–15 minutes to allow flavors to meld. If making ahead, cover and refrigerate for up to 3 hours.

Notes

For best texture, shred Brussels sprouts as finely as possible. Toasting walnuts enhances their flavor. Salad can be made vegan by using maple syrup and omitting cheese. Add-ins like apple, feta, or dried cranberries are optional. Salad holds up well for a few hours but is best served fresh for maximum crunch.

Nutrition

Keywords: Brussels sprouts, salad, holiday side, healthy, vegetarian, gluten-free, pomegranate, walnuts, lemon dressing, easy salad, winter salad

Find it online: https://tessierecipes.com/shredded-brussels-sprout-salad-recipe-easy-vibrant-and-healthy-holiday-side/