Shaved Brussels Sprout Salad with Pomegranate, Apples, and Lemon Vinaigrette Recipe

Introduction

This Shaved Brussels Sprout Salad is a fresh, vibrant dish bursting with bold flavors and crunchy textures. Perfect as a light lunch or a side, it combines toasted pecans, crisp apple, dried cherries, and a tangy lemon vinaigrette for an irresistible combination.

Ingredients

• ½ cup pecans (toasted, optional)
• 16 oz Brussels sprouts (shaved very thinly)
• 1 Honeycrisp apple (matchstick cut)
• ¾ cup dried cherries (good quality)
• ½ cup green onion (thinly sliced)
• 4 oz pomegranate arils
• ½ tsp kosher salt (Diamond Crystal brand)
• ¼ tsp black pepper (coarse ground)
• 2 oz Asiago cheese (shaved or grated)
• ¼ cup apple cider vinegar
• ½ tsp Dijon mustard
• 1 juice and zest of 1 lemon
• 1½ tsp shallot (finely diced)
• 1 tsp kosher salt (Diamond Crystal brand)
• ¼ tsp black pepper (coarse ground)
• 2 tbsp honey
• ¼ cup olive oil

Instructions

1. Step 1: Preheat the oven to 350°F and line a sheet pan with parchment paper. Spread the pecans on the pan and roast them for 5 minutes. Remove and let cool, then roughly chop.
2. Step 2: In a large mixing bowl, combine the shaved Brussels sprouts, matchstick-cut apple, dried cherries, green onion, pomegranate arils, kosher salt, black pepper, and Asiago cheese. Toss gently to mix.
3. Step 3: To make the lemon vinaigrette, add the apple cider vinegar, Dijon mustard, lemon juice and zest, finely diced shallot, kosher salt, black pepper, and honey to a food processor. Blend on low speed for 5 seconds.
4. Step 4: With the food processor still running on low, slowly drizzle in the olive oil. Continue blending for an additional 5 seconds after all the oil has been added to emulsify the dressing.
5. Step 5: Pour the vinaigrette over the Brussels sprout mixture and toss well to combine all flavors. Garnish with the toasted pecans before serving.

Tips & Variations

• For an extra crunch, substitute pecans with toasted walnuts or almonds.
• If fresh pomegranate arils aren’t available, use frozen or swap with additional dried cherries for sweetness.
• Make sure to slice Brussels sprouts very thin to achieve the best texture and ease of tossing.
• Add grilled chicken or cooked quinoa for a more filling meal.

Storage

Store the salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to keep the Brussels sprouts crisp. Leftover salad that has been dressed is best eaten within 24 hours. Reheat is not recommended as this is best enjoyed fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prep all ingredients ahead, but it’s best to keep the dressing separate and toss the salad right before serving to maintain freshness and crunch.

Are shaved Brussels sprouts hard to make?

Shaving Brussels sprouts is simple with a sharp knife or mandoline. Slice them very thinly to make them tender and easy to eat raw in the salad.

Shaved Brussels Sprout Salad with Pomegranate, Apples, and Lemon Vinaigrette Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

A fresh, crunchy shaved Brussels sprout salad featuring toasted pecans, honey crisp apple, dried cherries, and pomegranate arils, all tossed in a zesty homemade lemon vinaigrette with asiago cheese for a perfect balance of sweet, tart, and savory flavors.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• ½ cup pecans (toasted, optional)
• 16 oz Brussels sprouts (shaved very thinly)
• 1 honey crisp apple (matchstick cut)
• ¾ cup dried cherries (good quality)
• ½ cup green onion (thinly sliced)
• 4 oz pomegranate arils
• ½ tsp kosher salt (Diamond Crystal brand)
• ¼ tsp black pepper (coarse ground)
• 2 oz Asiago cheese (shaved or grated)

Lemon Vinaigrette Ingredients

• ¼ cup apple cider vinegar
• ½ tsp Dijon mustard
• Juice and zest of 1 lemon
• 1½ tsp shallot (fine dice)
• 1 tsp kosher salt (Diamond Crystal brand)
• ¼ tsp black pepper (coarse ground)
• 2 tbsp honey
• ¼ cup olive oil

Instructions

1. Toast Pecans: Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper. Spread pecans on the pan and roast them in the oven for 5 minutes. Remove and allow to cool, then roughly chop the pecans.
2. Prepare Salad Base: In a large mixing bowl, combine the shaved Brussels sprouts, matchstick-cut honey crisp apple, dried cherries, green onion slices, pomegranate arils, kosher salt, black pepper, toasted pecans, and Asiago cheese. Toss gently to distribute ingredients evenly.
3. Make Lemon Vinaigrette: Add apple cider vinegar, Dijon mustard, lemon juice and zest, finely diced shallot, kosher salt, black pepper, and honey into a food processor. Blend on low speed for 5 seconds. While the processor is running on low, slowly drizzle in the olive oil. Continue blending for an additional 5 seconds after all oil has been added to emulsify the dressing.
4. Dress Salad: Pour the prepared lemon vinaigrette over the Brussels sprout salad and toss thoroughly to coat all ingredients evenly. Serve immediately for the freshest taste and texture.

Notes

• Thinly shaving the Brussels sprouts is key for a tender, easy-to-eat salad.
• Toasting pecans enhances their flavor and adds crunch; this step can be skipped if desired.
• Use a sharp knife or a mandoline for precision in slicing apples and Brussels sprouts.
• Adjust sweetness by adding more or less honey in the vinaigrette, depending on your taste.
• This salad is best consumed shortly after dressing to prevent the Brussels sprouts from wilting.

Keywords: Brussels sprout salad, shaved Brussels sprouts, pecan salad, honey crisp apple salad, pomegranate salad, lemon vinaigrette, fall salad