Shaved Brussels Sprout Salad
This shaved brussels sprout salad is the perfect salad for the holidays. It is almost entirely assembly, and it is spectacular. Manchego shaved into long ribbons, Medjool dates, roasted pistachios, pomegranate seeds, fresh parsley, and a champagne-lemon vinaigrette that brings it all together. It belongs on every holiday table!
A Note from Teri on Shaved Brussels Sprout Salad
This shaved brussels sprout salad is so delicious and so easy. It’s mostly assembly, which means it comes together fast and still looks absolutely stunning on the table. This makes it perfect for a busy holiday, because it is so easy to prep ahead and throw together when you are ready.
For this recipe, I consulted with Fernanda, who I consider my food muse. She is the person who can help me figure out any recipe and make it absolutely delicious, and that’s exactly what she did here.
The pomegranate seeds are what make it feel festive, give it a pop of color, and add a perfect crunch. I like to have plenty of them and serve extra on the side so everyone can sprinkle some on their own plate. It’s that kind of dish. This salad has all the notes you want: sweet from the dates and pomegranate, salty from the Manchego and pistachios, crunchy from the nuts, and creamy from the cheese and dressing. It’s a total delight to eat.
While I love making something like a turkey the star of the show, the sides add so much to a holiday table. In addition to this salad, I love making this Waldorf salad, onion souffle, and corn souffle (we even have a gluten-free version). For even more holiday inspiration, check out our New Year’s menu and our holiday menu.
Why This Recipe Works
Most shaved brussels sprout salads rely on apple, parmesan, and dried cranberries to bring them together, and that is delicious, but I love to mix it up with some less commonly used ingredients. Pomegranate is the most delicious of winter produce, and I love to add it to everything savory and sweet.
Manchego shaved with a vegetable peeler gives you delicate ribbons that fold into everything instead of crumbling. Medjool dates add a soft sweetness that plays against the salty pistachios. And the pomegranate seeds bring color, brightness, and a little pop of tartness that makes the whole salad feel lively.
The vinaigrette is the final key to deliciousness. Lemon juice, champagne vinegar, honey, Dijon, and garlic create a bright dressing that softens the brussels sprouts as they sit, which gives it the perfect texture.
Ingredients and Variations
- Shaved brussels sprouts: Raw and thinly shaved. You can use a mandoline, a food processor with a slicing disk, or a sharp knife. Pre-shaved bags from the store also work for a time saver.
- Salt: For massaging the sprouts. This step softens them and seasons them before the dressing goes on. I use Celtic Sea Salt® for the best flavor, but you can also use kosher salt.
- Pomegranate seeds: The showstopper of the salad! Make sure you have plenty for topping and serving on the side.
- Manchego cheese: Shaved into long pieces with a vegetable peeler. The shaved slices are perfectly delicate to complement the shaved brussels sprouts.
- Roasted and salted pistachios: The salt on the pistachios adds a balanced flavor to the salad as a whole.
- Medjool dates: Finely chopped into small pieces. Make sure to separate the pieces so they don’t clump together.
- Fresh flat-leaf parsley: Parsley adds some herby freshness to finish off the salad.
- Garlic: Pressed or grated so it distributes evenly through the dressing.
- Salt and Pepper: I use Celtic Sea Salt Fine Ground™ in the vinaigrette. It is delicate but full of flavor. For the pepper, use freshly ground.
- Lemon juice: Make sure to use freshly squeezed for brightness. Bottled lemon juice does not give the same flavor.
- Extra-virgin olive oil: The oil is the base of the dressing.
- Champagne vinegar: This vinegar is brighter and lighter than red wine vinegar. It pairs perfectly with the lemon.
- Honey: This touch of sweetness balances out the acidity of the dressing.
- Dijon mustard: The mustard is the secret to the perfect emulsification of your dressing.
How to Make This Shaved Brussels Sprout Salad
Step One: Make the Vinaigrette
Add the garlic, salt, pepper, lemon juice, olive oil, champagne vinegar, honey, and Dijon mustard to a blender or bowl. Blend or whisk until completely combined and emulsified. Set aside.
Step Two: Assemble the Salad
Add the shaved Brussels sprouts to a large bowl. Season with a pinch of kosher salt and gently massage and toss them with your hands. This helps soften and season them.
Pour half of the vinaigrette over the Brussels sprouts and toss well, making sure every piece is coated. Let sit for about 5 minutes so the sprouts absorb the dressing and soften even more.
Add most of the pomegranate seeds, Manchego shavings, and dates, saving a third of each to use later. Add all of the pistachios and the parsley, and toss gently to combine. Taste and add more vinaigrette if needed. Finish with the reserved Manchego, dates, and pomegranate over the top and serve.
Tips for The Best Shaved Brussels Sprouts Salad
- Shave the sprouts thin. The thinner they are, the better they soften in the dressing. A food processor with a slicing disk is easiest, but you can also use a mandoline.
- Massage the sprouts. Don’t skip the massage step! A pinch of salt and 30 seconds makes a real difference in texture and flavor.
- Don’t skip the five-minute rest. After the vinaigrette goes on, give the sprouts time to absorb it.
- Use more pomegranate than you think you need. I put extra in a small bowl on the table so everyone can add more to their own plate. It’s that good!
Recipe FAQs
No. This is a raw salad. Shaving them thin and letting them sit in the dressing for a few minutes is all they need to soften and become completely delicious.
A food processor is my favorite way. I am not a mandoline gal, but you can use one here. Pre-shaved bags from the grocery store also work if you’re short on time.
Partially, yes. Shave the sprouts and make the vinaigrette up to a day ahead, stored separately in the fridge. Assemble and dress right before serving. Once fully dressed, it’s best within an hour.
Pecorino or Parmesan both work and can be shaved the same way. Manchego has a nuttier and creamier flavor that pairs especially well with the dates, so use it if you can find it.
Try These Other Holiday Recipes
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Shaved Brussels Sprout Salad
Ingredients
For the Salad
- 4 cups raw Brussels sprouts thinly shaved
- Kosher salt for seasoning
- 1 cup pomegranate seeds
- 1.5 ounces Manchego Cheese shaved in long pieces with a vegetable peeler
- 1/3 cup pistachios roasted and salted, roughly chopped
- 1/3 cup Medjool dates finely chopped into ¼ inch pieces (separate any clumping as you chop)
- 1/4 cup fresh flat-leaf parsley roughly chopped
For the Vinaigrette:
- 1/2 teaspoon garlic pressed or grated
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons lemon juice freshly squeezed
- 1/2 cup extra-virgin olive oil
- 1/4 cup champagne vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
Instructions
- Make the vinaigrette: Add the garlic, salt, pepper, lemon juice, olive oil, champagne vinegar, honey, and Dijon mustard to a blender or bowl. Blend or whisk until completely combined and emulsified. Set aside.
- Assemble the salad: Add the shaved Brussels sprouts to a large bowl. Season with a pinch of kosher salt and gently massage and toss them with your hands. This helps soften and season them.
- Pour half of the vinaigrette over the Brussels sprouts and toss well, making sure every piece is coated. Let sit for about 5 minutes so the sprouts absorb the dressing and soften even more.
- Add most of the pomegranate seeds, Manchego shavings, and dates (carefully separating clumps if necessary), saving a third of each to use later. Add all of the pistachios and the parsley, and toss gently to combine.
- Taste and add more vinaigrette if needed. Finish with the reserved Manchego, dates, and pomegranate over the top and serve.
Notes
- As you chop the dates, separate any clumps that form. It is much easier to do this as you go while chopping, rather than waiting until you are adding into the salad.
- I prefer to shave the brussels sprouts with a food processor. You can also use a mandoline or a sharp knife. Pre-shaved also works too when needed.
- Make sure to massage the brussels sprouts with salt to tenderize them.
Thanks for the shaved brussels idea — crisp salads are a great reset during busy desk workdays.