If you’re on the hunt for a fresh and vibrant salad that feels like a celebration in every bite, you’ve got to try this Shaved Brussels Sprouts Salad with Pomegranate Recipe. It’s one of those dishes I whip up when I want to impress guests or just treat myself to something deliciously healthy. With crunchy shaved Brussels sprouts mingling with sweet pomegranate seeds, tart apples, and a tangy maple-Dijon vinaigrette, it hits that perfect balance of flavors and textures that’ll have you going back for seconds (or thirds!). Let’s dive into why this salad is a game-changer and how you can make it your new favorite side or light meal.

🧡

Why This Recipe Works

Perfect Texture Contrast: The shaved Brussels sprouts stay crisp and fresh, paired with crunchy sunflower seeds and juicy pomegranate arils for a delightful bite every time.
Balanced Flavors: The sweetness of maple syrup and apples beautifully complements the tartness of apple cider vinegar and pomegranates, creating a well-rounded dressing.
Easy Prep with Big Impact: With simple ingredients and a straightforward technique, you can get this salad on the table in about 30 minutes, no cooking required.
Versatile and Crowd-Pleasing: Great as a side dish or a light lunch – the flavors please a wide range of taste buds, so you’re set for family dinners or potlucks alike.

Shaved Brussels Sprouts Salad with Pomegranate, Brussels Sprouts Salad, Healthy Pomegranate Salad, Vibrant Vegetables Salad, Easy Fall 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 is such a lovely medley of fresh, sweet, and nutty flavors. Each ingredient brings something special — like how shaved Brussels sprouts offer a crunchy base, while apples and pomegranate seeds add bursts of sweetness. When you pick your ingredients, fresh Brussels sprouts and ripe pomegranates are key to maximizing flavor.

Shaved Brussels Sprouts Salad with Pomegranate, Brussels Sprouts Salad, Healthy Pomegranate Salad, Vibrant Vegetables Salad, Easy Fall Salad - Flat lay of fresh bright green Brussels sprouts, thinly sliced Dino kale leaves, a small mound of plump dried cranberries, diced red onion pieces, a handful of sunflower seeds, thinly sliced crisp apple rounds, vibrant ruby red pomegranate seeds, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl of apple cider vinegar, a small white ceramic bowl of smooth Dijon mustard, a small white ceramic bowl with coarse sea salt, a small white ceramic bowl of cracked black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels Sprouts: Look for bright green, firm sprouts with tightly packed leaves to get that perfect crunch.
Dino Kale: Adds a hearty, earthy touch that balances the sweet and tart flavors.
Pomegranate Seeds: Fresh seeds are jewel-like and juicy—if you can’t find fresh, frozen works well too.
Apple Cider Vinegar: Gives the dressing a tangy backbone that brightens the whole salad.
Maple Syrup: Natural sweetness that softens the acidity in the dressing without overpowering it.
Dijon Mustard: Adds creaminess and a subtle spicy kick to emulsify the vinaigrette.
Sunflower Seeds: These bring a nutty crunch, but feel free to swap with your favorite nuts or seeds if you prefer.
Red Onion: A little diced onion brings sharpness—just enough to contrast without being overpowering.
Dried Cranberries: Offers chewy sweetness; if they’re a bit dry, soak them briefly in warm water to revive them.
Apple: I recommend a crisp variety like Honeycrisp or Fuji that holds its shape and adds refreshing sweetness.

📝

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 my favorite things about this Shaved Brussels Sprouts Salad with Pomegranate Recipe is how easy it is to tailor it to your preferences or what’s in your pantry. Feel free to swap out ingredients or tweak the dressing – it’s your salad, after all!

Add Some Cheese: I sometimes crumble a little feta or goat cheese on top for creaminess and tang—it’s a lovely contrast to the salad’s crispness.
Spicy Kick: If you like heat, sprinkle in some crushed red pepper flakes or diced jalapeño into the vinaigrette for a subtle warmth.
Nuts & Seeds Swap: Don’t have sunflower seeds? Toasted pumpkin seeds or chopped walnuts work beautifully too.
Change Up the Greens: If you can’t find dino kale, baby spinach or arugula will work fine and bring their own nuances.

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

Step 1: Whip up the Dressing to Tie It All Together

Start by blending the apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until smooth. While blending, slowly drizzle in the extra virgin olive oil to create a creamy, emulsified vinaigrette. This little emulsion is what makes the salad so flavorful and cohesive, so take your time here. If you don’t have a blender handy, whisk vigorously by hand until well combined.

Step 2: Shave Those Brussels Sprouts Like a Pro

Trim the base of each Brussels sprout — removing any ugly or loose outer leaves — then shred them using a food processor fitted with the slicing blade. Don’t worry if you don’t have a food processor; a sharp chef’s knife works fine, or even a box grater for a rustic touch. The key is to get thin slices so the sprouts stay tender-crisp and easy to eat. Toss the shaved Brussels sprouts into a large bowl once you’ve done this.

Step 3: Mix in the Crunchy and Sweet Players

Add the thinly sliced dino kale, dried cranberries, diced red onion, pomegranate seeds, and sunflower seeds to your bowl of shaved Brussels sprouts. Each ingredient adds a distinct texture and flavor, from earthy kale to bursts of sweetness and a nutty crunch. Mixing these now lets the flavors mingle while you finish up.

Step 4: Dress and Toss Gently

Pour the vinaigrette over the salad ingredients and toss gently but thoroughly until everything is evenly coated. Then, add your thinly sliced apples and give it one last light toss to incorporate. The apples add a refreshing crispness that keeps the salad bright and lively. Serve chilled — it’s best enjoyed fresh but can keep in the fridge, covered, for a day or two.

💡

Pro Tips for Making Shaved Brussels Sprouts Salad with Pomegranate Recipe

Shave Thinly: The thinner you slice your Brussels sprouts, the less bitter and more tender your salad will be—if it’s too thick, it can feel tough.
Keep Apples Fresh: To avoid browning, soak sliced apples in water with a splash of lemon juice while prepping the other ingredients.
Emulsify the Dressing Well: Slowly drizzling oil while blending helps the vinaigrette stay creamy and cling beautifully to the salad.
Add Dressing Last Minute: If you’re prepping ahead, wait to dress the salad until just before serving to maintain its crisp texture.

How to Serve Shaved Brussels Sprouts Salad with Pomegranate Recipe

Garnishes

I like to sprinkle a few extra pomegranate seeds on top for their jewel-like look and sweet pop. Sometimes I toss on some crumbled feta or a few sprigs of fresh herbs like parsley or mint to add brightness and a fresh herbal note—it makes the salad feel extra special. Toasted nuts are another lovely finishing touch if you want an even bigger crunch boost.

Side Dishes

This salad shines alongside roasted chicken or salmon for an easy weeknight dinner. I often pair it with warm grain bowls (think quinoa or farro) or crispy smashed potatoes. It’s also fantastic as a festive holiday side — it adds color and freshness that complements rich mains like roast beef or turkey.

Creative Ways to Present

For special occasions, I’ve served this salad in individual clear glasses or small mason jars layered with ingredients to show off all the colors. Another fun idea is to toss it with edible flowers for a stunning spring or summer party presentation. Don’t be afraid to get creative because a cheerful presentation makes the salad taste even better!

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge but try to eat it within two days because the shaved Brussels sprouts start to soften and lose their crunch. You might notice the salad gets a little more marinated and softer over time, which some folks enjoy, but if you prefer crisp, fresh greens, it’s best fresh.

Freezing

Since this salad is best enjoyed crisp and fresh, I don’t recommend freezing the assembled salad—it changes the texture and makes the pomegranate seeds mushy. If you want to prep ahead, freeze just the vinaigrette separately for up to a month; it keeps well and can be thawed quickly before serving.

Reheating

This salad is meant to be served cold or at room temperature, so there’s no reheating involved. If you want to enjoy leftovers, just let them come to room temp for about 10 minutes before serving to take the chill off and allow the flavors to open up.

FAQs

Can I use frozen Brussels sprouts for this salad?

It’s best to use fresh Brussels sprouts because frozen ones tend to release water when thawed, making the salad soggy. If frozen is your only option, thaw and thoroughly pat dry before shaving, but note that the texture won’t be as crisp.
How do I easily remove pomegranate seeds?

Cut the pomegranate in half, hold it over a bowl, and tap the back gently with a wooden spoon to loosen the seeds. Alternatively, submerge the halves in water to release the seeds easily without the juice splattering.
Can I make the salad vegan?

Absolutely! The basic recipe is already vegan. If you add cheese as a variation, simply omit it or use a plant-based alternative to keep it vegan-friendly.
What’s the best way to store leftovers?

Keep leftovers in an airtight container in the refrigerator and enjoy within 1-2 days for the best texture and flavor.

Final Thoughts

This Shaved Brussels Sprouts Salad with Pomegranate Recipe quickly became one of my all-time favorites because it’s both lively and comforting, simple yet impressive. Whether you’re making it for a casual weeknight or to wow guests, it’s the kind of dish I always recommend to friends who want to eat more greens without sacrificing flavor or fun. Give it a try—you’ll love how it brightens up your table and your day!