If you’re anything like me and love salads that bring a burst of fresh, vibrant flavor and crunch, then you’re going to adore this Shaved Brussels Sprouts Salad with Pomegranate Recipe. It’s the perfect way to transform humble Brussels sprouts into something truly special—tangy, sweet, and delightfully textural thanks to the pomegranate seeds and crispy kale. Trust me, once you try this salad, it’ll quickly become your go-to for a light lunch or an impressive side dish. Let’s dive into how you can make it yourself, and I promise, it’s easier than it looks!

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Why This Recipe Works

Bright, Balanced Flavors: The vinaigrette’s tangy apple cider vinegar and sweet maple syrup play beautifully against the earthy Brussels sprouts and juicy pomegranate seeds.
Textural Contrast: Shaving the Brussels sprouts thin plus adding crunchy kale, sunflower seeds, and crisp apples creates a satisfyingly varied bite.
Make-Ahead Friendly: You can prep almost everything ahead; just toss with dressing right before serving to keep it crisp.
Colorful & Inviting: With pops of ruby-red pomegranate and bright green kale, this salad is as beautiful as it is delicious.

Shaved Brussels Sprouts Salad with Pomegranate, Brussels Sprouts Salad, Pomegranate Salad Recipe, Healthy Brussels Sprouts Salad, Vibrant Vegetable Salad - A clear glass bowl filled with a fresh salad on a white marbled surface, showing multiple layers of ingredients. The base layer includes dark green leafy kale with a thick texture. On top, there is a layer of thinly sliced light green Brussels sprouts mixed with small slices of light red and white apple. Small pieces of red onion add specks of purple color throughout. Scattered across the salad are bright red dried cranberries and small shiny red pomegranate seeds. Light brown sunflower seeds are spread over the salad, adding texture. A silver serving spoon is partially visible inside the bowl. The whole scene is bright and fresh, with natural light highlighting the crispness of the vegetables and fruits. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Shaved Brussels Sprouts Salad with Pomegranate Recipe is in the thoughtful layering of flavors and textures. Each ingredient brings something special that, combined, feels fresh and festive. Plus, I’ll share little tips on picking the best versions so you get the most out of this vibrant dish.

Brussels Sprouts: Look for bright green, firm heads without yellowing or spots. Shaving them thin lets you enjoy their crunch without bitterness.
Dino Kale: Adds a leafy green depth and subtle earthiness; thin slicing helps it blend seamlessly with the sprouts.
Dried Cranberries: These bring a sweet chewiness; if they feel dry, soak them briefly in warm water to plump them up.
Red Onion: Just a small amount for a sharp kick that balances the sweetness.
Sunflower Seeds: Any nut or seed works, but sunflower adds a pleasant nuttiness and crunch without overpowering.
Apple: Thin slices add a juicy crispness; firm varieties like Honeycrisp or Fuji work well.
Pomegranate Seeds: The crown jewel of this salad, adding bursts of tartness and vibrant color.
For the Vinaigrette: Apple cider vinegar packs that bright acidity, maple syrup offers gentle sweetness, Dijon mustard emulsifies the dressing, and olive oil brings richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Shaved Brussels Sprouts Salad with Pomegranate Recipe is how easy it is to customize. Whether you want to swap out ingredients to fit your pantry or tweak the dressing for your preferred tanginess, feel free to make it yours. It’s a forgiving recipe that still shines, no matter the twist you add.

Variation: I’ve often swapped the sunflower seeds for toasted pecans or walnuts, which adds a lovely warmth and crunch.
Dietary tweak: To keep it paleo or vegan, just keep the maple syrup and mustard, and avoid adding any animal-based toppings.
Seasonal adjust: In winter, I like adding roasted butternut squash cubes for that cozy feel.

Step-by-Step: How I Make Shaved Brussels Sprouts Salad with Pomegranate Recipe

Step 1: Whisk Up the Vinaigrette Magic

Start by blending the apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper in a bowl or blender. You’ll see how the flavors start to sing here. Then, slowly drizzle in the extra virgin olive oil while whisking vigorously (or blending) to get that creamy, emulsified texture that clings to every leaf. Cover it and set aside—it’ll be ready for the salad in just a bit.

Step 2: Shave the Brussels Sprouts (or Slice Thin)

Trim the tough ends off the Brussels sprouts and remove any discolored outer leaves. Using a food processor with a slicing blade is my favorite way to get perfectly thin, uniform shreds in seconds—but if you don’t have one, a sharp chef’s knife or mandoline works just fine. The goal is to achieve those delicate ribbons so the salad feels light and crisp rather than chunky.

Step 3: Toss in the Greens, Fruits, and Crunch

Place the shaved Brussels sprouts into a large mixing bowl, then add the thinly sliced dino kale, diced red onion, dried cranberries, pomegranate seeds, and sunflower seeds. Give it a gentle toss so everything starts mingling but stays crisp and fresh.

Step 4: Dress and Gently Toss Again

Pour over the vinaigrette and toss thoroughly to ensure every shred and seed is coated. Finally, add the thin apple slices and fold them in carefully—they’re delicate and you want to keep them looking beautiful rather than smashed.

Step 5: Garnish and Serve Chilled

Sprinkle a few extra pomegranate seeds on top for an inviting pop of color. I like to serve this right away or chilled—it’s especially refreshing on warm days or alongside a hearty meal.

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Tips from My Kitchen

Avoid Bitter Brussels Sprouts: Shaving them thin really helps mellow the flavor and makes the salad super tender and easy to eat, especially if you toss it well in the dressing.
Keep Apples Fresh: To prevent browning, I soak sliced apples in water with a tablespoon of lemon juice for a few minutes before adding them to the salad.
Revive Dry Cranberries: When your dried cranberries feel a little leathery, dipping them in warm water for 5-10 minutes plumps them up like new.
Dress Last Minute: Adding the dressing right before serving keeps the salad crisp—if you toss earlier, the leaves can get soggy fast.

How to Serve Shaved Brussels Sprouts Salad with Pomegranate Recipe

Garnishes

For garnishes, I usually stick to extra pomegranate seeds to highlight that jewel-like pop of color and sweetness. Sometimes I sprinkle on a handful of finely shaved Parmesan or toasted pepitas for an extra layer of flavor. Fresh herbs like mint or parsley can add a refreshing herbal note—especially in warmer months.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even as a lively side for holiday ham. I love serving it with warm crusty bread or a simple quinoa pilaf to round out a meal.

Creative Ways to Present

For a dinner party, I’ve served this in individual glass jars layered with the salad and a sprinkling of pomegranate on top—super festive and Instagram-worthy! You can also arrange thin slices of apple fan-like around the edges of a platter for artful plating.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge, but fair warning—the salad loses some crunch after a day. If you want to keep it crisp longer, hold off on adding the dressing and apples until just before serving.

Freezing

Because of the fresh produce and dressing, I wouldn’t recommend freezing this salad. The texture of the sprouts, kale, and apples doesn’t hold up well after thawing.

Reheating

This salad is best enjoyed cold or at room temperature, so no reheating needed. If you do have leftovers, just take them out of the fridge and let them sit for a few minutes before eating to take the chill off.

FAQs

Can I make Shaved Brussels Sprouts Salad with Pomegranate Recipe without a food processor?

Absolutely! If you don’t have a food processor, just use a sharp chef’s knife to thinly slice the Brussels sprouts or try using a box grater or mandoline. The key is to get the sprouts as thin as possible for the best texture and flavor.
How long does this salad stay fresh?

Because the salad contains fresh fruits and delicate greens, it’s best enjoyed within 1-2 days of making. To keep it fresher longer, store the dressing separately and toss just before serving.
Can I substitute pomegranate seeds?

If you can’t find pomegranate seeds, dried cranberries or fresh red currants can add a similar sweet-tart flavor and color contrast, though the texture will be a bit different.
Is this salad good for meal prep?

Yes! Prep the shaved Brussels sprouts, kale, and other ingredients ahead of time, but wait to add the dressing and apples until right before eating to keep everything crisp and fresh.

Final Thoughts

This Shaved Brussels Sprouts Salad with Pomegranate Recipe is one of those dishes that feels fancy but is surprisingly simple to pull together. It’s become a favorite in my kitchen for its freshness, texture, and the ease of throwing it together, whether for weeknight dinners or holiday spreads. I hope you enjoy making it as much as I do—it’s a guaranteed winner to brighten up your salad game and add something a little unexpected to your table. Don’t forget to customize it your way and share it with those you love!