Shaved Brussels Sprout Salad

Make this Shaved Brussels Sprouts Salad for the best holiday side.

Prep Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: shaved brussels sprout salad

Servings:

Calories: 312kcal

Author: Teri Turner

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

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.

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.