This delicious shaved Brussels sprout salad made with juicy pears, pomegranates, pepitas and goat cheese is the perfect fall dish.
Shaved Brussels sprout salad
I love shaved Brussels sprout salads and have been making them since Madison was little. She loves them! Last year, I shared this Fall Brussels Salad with Apples, but lately, I’ve been loving this pear version with pomegranate seeds. The perfect fall dish to enjoy alongside your favorite protein. The color is gorgeous, the pepitas provide the perfect crunch, and the goat cheese (or feta cheese) adds creaminess. For more of my favorite Brussels sprout recipes, try this Kale and Brussels Sprouts Salad and Chopped Brussels Salad with Bacon.
Why you’ll love this recipe
- Colorful: This beautiful Brussels sprout salad will look great on your holiday table.
- Enthusiasm: Leftover chopped Brussels salad, unlike leaf salad, is delicious the next day.
- Healthy: Brussels sprouts are low in carbs, high in fiber and protein, with plenty of vitamins C and K. The other ingredients are nutritious, adding even more fiber and protein.
- Easy: If you buy pre-prepared pomegranate seeds and Brussels sprouts, all you have to do is mix in the vinaigrette, slice the pear, and put everything in a bowl.
What you need
- Brussels sprout salad dressing: Olive oil, minced red onion, Dijon mustard, apple cider vinegar
- Brussels cabbage: Chop 12 ounces of Brussels sprouts.
- Salt and pepper to season with sprouts and vinaigrette
- Pear: Core and dice a large, ripe red pear.
- Pomegranate seeds: You can seed a whole pomegranate yourself or buy a cup of seeds from the supermarket.
- Pepitas: Grill a quarter cup of pepitas.
- Cheese: Use feta or goat cheese.
How to shave Brussels
You can buy shredded Brussels sprouts at the supermarket, but I prefer to prepare them myself so they’re fresher.
- First, cut off the root tip of each sprout, then do one of the two methods below:
- Cut the Brussels sprouts in half and then cut them lengthwise.
- Use the slicing plate on a food processor to chop the sprouts, or use a sharp knife to cut them in half and then slice them thinly by hand.
How to make Shaved Brussels Sprouts Salad
- vinegar: Whisk together olive oil, Dijon, shallot and vinegar with a pinch of salt and black pepper in a small bowl.
- Brussels cabbage: Pour the sauce over the shaved Brussels sprouts in the mixing bowl and season with 1/4 teaspoon salt and black pepper to taste. Mix well and transfer to a large salad bowl.
- Assemble the salad: Top the sprouts with pears, pomegranates, pepitas and goat cheese.
Variations
- Green vegetables: Kale subs for finely chopped sprouts.
- Pear: Swap the red pear for a Bartlett or Bosc pear or an apple, like a Pink Lady or Honeycrisp.
- Pomegranate: Substitute dried cranberries or dates.
- Pepitas: Use toasted pecans or walnuts.
What to eat with Shaved Brussels Sprout Salad
This easy Brussels sprout salad pairs perfectly with any protein, like grilled salmon, grilled chicken or honey-mustard air-fried pork chops, and a starchy side dish, like baked potatoes , brown rice or quinoa.
How to Meal Prepare Shaved Brussels Sprouts Salad
If you’re serving it at a party or holiday, make these three things a day or two early:
- Chop the Brussels sprouts
- Dice the pomegranate
- Make vinegar sauce
On the day of your event, prepare the salad a few hours early, but wait to cut the pears until just before serving. This hearty salad will keep for up to two days in the refrigerator.
More Brussels sprout recipes you’ll love
Productivity: 6 portion
Serving Size: first cup
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To make the dressing, mix the olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.
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Pour the dressing over the shaved Brussels sprouts in a large mixing bowl and season with 1/4 teaspoon salt and black pepper to taste.
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Mix well then transfer to a large salad bowl and top with pears, pomegranates, pepitas and cheese.
Final step:
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*see note above on how to shave Brussels sprouts
Serve: first cup, Calories: 154 kcal, Carbohydrates: 15.5 g, Protein: 4 g, Fat: 9 g, Saturated fat: 2 g, Cholesterol: 5.5 mg, Sodium: 240 mg, Fiber: 4.5 g, Road: 7 g
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