Shaved Brussels Sprouts Salad with honey-crisp apples, feta cheese, toasted pecans, and tart pomegranate seeds is beautiful and out-of-this-world delicious! Loaded with crunch, this light, fresh salad is perfect for a holiday celebration and easy enough to make for a weeknight meal.
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5-Star Reader Comment
This slaw is going on my Thanksgiving and Christmas buffets. It’s delicious! Thanks for the recipe.
Jane
Brussels Sprouts Slaw has all the right elements for an amazing side dish. Like my Cranberry Pecan Slaw, Blue Cheese Slaw, and Pineapple Slaw, this recipe is easy to make and loaded with crunchy textures.
Brussels Sprouts Make The Best Salad
- Fresh and Healthy: This light, healthy side dish features a homemade dressing and loads of fresh veggies and fruit.
- A Side Dish or Main: You can serve this salad as a side dish or top it with chicken for a colorful main meal.
- Stores Well: Brussels sprouts are hearty enough to last in the fridge for a few days! Much longer than lettuce.
Are Brussels Sprouts Bitter?
Raw Brussels sprouts can have a hint of bitterness, but that changes quickly with the right preparation. Toss them in an acidic dressing or cook them lightly (like I do with my air-fried Brussels sprouts), and they transform into tender, slightly sweet bites packed with flavor—absolutely delicious and far from bitter.
Grab These Ingredients
- Shaved Brussels Sprouts: The hearty base of the salad offers a mild, earthy flavor. You can shave your own or buy pre-shredded.
- Pecans: Toasted to bring out their natural sweetness and crunch.
- Feta Cheese: This creamy and tangy cheese balances the sweetness of the fruit. It is also pretty salty, so be careful how much salt you add to the dressing.
- Honey Crisp Apple: Honeycrisp apples are perfect for this salad because they’re sweet and crisp! I keep the skin on my apples for extra fiber, but you can also peel them.
- Pomegranate Seeds: Bursts of tart-sweet flavor that also add a pop of color.
- Olive Oil: The base of the dressing offers a smooth richness. Avocado oil works, too.
- Red Wine Vinegar: Adds a bright tanginess to the mix. Apple cider vinegar will also work well.
- Honey: Balances the acidity with just the right amount of sweetness. Maple syrup is a good substitute and Dijon Mustard adds a slight tang and helps emulsify the dressing.
Mix It Up: Variations and Substitutions
- Add Protein: Include grilled chicken, shrimp, or chickpeas to make it a complete meal.
- Nuts and Seeds: Swap pecans for walnuts, almonds, or sunflower seeds for a different crunch.
- Cheese Options: Goat cheese or blue cheese can replace feta for a new flavor profile.
- Fruit Substitutions: Use dried cranberries, fresh oranges, or pears instead of apples or pomegranate seeds.
How To Shred Brussels Sprouts
Recently, I found a bag of shaved Brussels sprouts in the grocery store’s produce section. Who knew? Since they are pre-packaged, make sure you “pick through” the bag and throw away any hard stems before using them. Otherwise, I like to use a mandolin or a food processor to shred them.
Pomegranate Brussels Sprout Salad Instructions
- Toast the Pecans: Heat the oven to 350°F. Spread pecans on a sheet pan and roast for 5 minutes. Remove and let cool, then chop.
- Prepare the Dressing: In a small bowl or jar with a lid, combine olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake well until emulsified.
- Assemble the Salad: In a large bowl, add shaved Brussels sprouts, chopped pecans, feta cheese, and diced Honey Crisp apple. Pour the dressing over the salad and toss to coat evenly.
- Add Pomegranate Seeds: Sprinkle pomegranate seeds over the top and gently toss again. Adjust seasoning if needed.
- Chill and Serve: Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Can I Make This Recipe Ahead Of Time?
Yes, please do! It’s better made ahead of time. All of the ingredients get to hang out and blend, allowing the flavors to really shine through.
Serving Ideas
This salad is super versatile! You can serve it as an easy lunch topped with Grilled Flank Steak or Air-Fried Steak Bites. Or, it makes a really yummy side dish for dinner paired with Shrimp Scampi or Slow-Cooker Balsamic Brown Sugar Glazed Pork Tenderloin. For your holiday table, try it with this Simple, delicious Oven-Roasted Turkey or Crock-Pot Turkey Breast.
More Side Dishes You Will Love!
If you tried this Shaved Brussels Sprout Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 pound shaved brussels sprouts
- ½ cup pecans
- 1 cup crumbled feta cheese
- 1 cup chopped Honey Crisp apple
- ½ cup pomegranate seeds
Dressing
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon fresh cracked pepper
Instructions
- Heat oven to 350 degrees. Place pecans on a sheet pan and roast in the oven for 5 minutes. Let cool then chop.
- In a small bowl or jar with a lid, add olive oil, vinegar, honey, mustard, salt, and pepper. Whisk together or shake until well blended.
- To a large bowl, add shaved brussels sprouts, chopped pecans, feta cheese, and Honey Crisp apple. Pour dressing over salad and toss to coat all ingredients. Add pomegranate seeds. Toss gently and adjust seasoning.
- Cover and place in the refrigerator to chill for 1 hour before serving.
Notes
-
- Add Protein: Include grilled chicken, shrimp, or chickpeas to make it a complete meal.
-
- Nuts and Seeds: Swap pecans for walnuts, almonds, or sunflower seeds for a different crunch.
-
- Cheese Options: Goat cheese or blue cheese can replace feta for a new flavor profile.
-
- Fruit Substitutions: Use dried cranberries, fresh oranges, or pears instead of apples or pomegranate seeds.
Nutrition
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This slaw is going on my Thanksgiving and Christmas buffets. It’s delicious! Thanks for the recipe.