Shaved Brussels sprouts with pomegranates is my favorite way to enjoy this vegetable. Unlike cooked Brussels sprouts, which can become soft and overly mild, raw shaved sprouts stay crisp, bright, and full of fresh flavor. Tossed with a simple maple vinaigrette and finished with colorful, crunchy toppings, this salad is easy to make ahead and elegant enough for special dinners. No last-minute timing with hot vegetables—just pull it from the fridge, toss, and serve.
Also Read: How to Open Pomegranate, Carrot and Apple Salad, Kale & Apple Salad, Pear and Pomegranate Salad
3 Ways to Shave Brussels Sprouts
For this salad you want delicate thin ribbons of Brussels sprouts. Below are three methods depending on how much time you have and how confident you are with kitchen tools. Whatever method you choose—take care with your fingers.
Begin by washing the sprouts, trimming the stem ends, and removing any blemished outer leaves and the toughest part of the core. After shaving, fluff the ribbons to separate the layers so the dressing coats everything evenly.
- Knife: Use a sharp chef’s knife. Halve the sprout lengthwise for a stable base, lay it flat, and slice thinly. If any pieces remain large, flatten them and slice further.
- Mandoline: A mandoline gives consistent thin slices. Always use the safety guard or a cut-resistant glove to protect your fingers.
- Food Processor: Attach the slicing disk to your food processor for fast shredding—ideal for large batches. The pieces may be less uniform, but it’s efficient when you need a lot.
How Many Brussels Sprouts?
Every sprout varies in size, but here are some practical guidelines to help you buy the right amount.
One pound of medium Brussels sprouts (about 1½ inches) yields roughly 4–5 cups of shaved sprouts.
One pound of medium sprouts is about 20–25 individual sprouts.
For this recipe you’ll need roughly 15–20 medium sprouts—just under one pound. It’s wise to pick up a couple of extras in case some need more trimming.
Shaved Brussels Sprouts Salad Recipe
Print Recipe
Shaved Brussel Sprouts with Pomegranates
Ingredients
- 4 cups shaved Brussels sprouts (15–20 medium)
- 1/2 cup thinly sliced or shaved red cabbage optional
- 1/3 cup toasted hazelnuts
- 1/3 cup crumbled feta cheese
- 1/3 cup pomegranate arils
- 1/3 cup olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp maple syrup
- 1/2 Tbsp Dijon mustard
- Salt and pepper to taste
Instructions
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Shave Brussels sprouts into thin ribbons using your preferred method (knife, mandoline, or food processor). Shave a small wedge of red cabbage the same way and add both to a serving bowl.
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In a small jar, combine olive oil, white wine vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake well until the dressing emulsifies.
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Pour the dressing over the shaved sprouts and cabbage, then toss to coat evenly.
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Scatter toasted hazelnuts, crumbled feta, and pomegranate arils over the salad and toss gently to combine.
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Let the salad sit for about 15 minutes to allow the flavors to meld, then serve.
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Store leftovers in a tightly sealed container in the refrigerator for 2–3 days.
Notes
- Use your preferred salad oil in place of olive oil.
- Replace maple syrup with honey if you prefer.
- Swap hazelnuts for walnuts, pumpkin seeds, or sunflower seeds.
- Use dried dates, cranberries, or apricots instead of pomegranate arils.
- Replace the red cabbage with grated apple for sweetness and crunch.
- Mix in romaine, kale, or arugula for extra greens.
Nutrition Facts (per serving)
How to Store Leftovers
- Keep leftover salad in an airtight container in the refrigerator for up to 2 days. The sprouts will still taste good but may soften as they absorb the dressing. For the freshest texture, store the dressing separately and toss just before serving.
Substitution Ideas to Make It Your Own
Use the recipe as a flexible starting point to build a salad you love.
- Use your favorite salad oil.
- Swap maple syrup for honey.
- Use walnuts, pumpkin seeds, or sunflower seeds instead of hazelnuts.
- Try dried dates, cranberries, or apricots in place of pomegranate arils.
- Replace the red cabbage with grated apple for extra sweetness.
- Mix in romaine, kale, or arugula for more volume and texture.
Next time I might use shredded Brussels sprouts for a Caesar-style salad with bacon and homemade croutons—worth trying if you like a heartier take.
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