This Shaved Brussels Sprout Salad is crisp, colorful, and just right for a Thanksgiving table, with juicy pomegranate and sweet, crunchy pecans in every bite. I love that it can be made ahead, then tossed with a bright maple-Dijon dressing just before serving.
Why You’ll Love This Salad
Raw Brussels sprouts make a sturdy, pleasantly crisp base that holds up well beside rich holiday dishes. Pomegranate adds a tart pop, while homemade candied pecans bring a sweet crunch. The simple dressing balances everything with fresh lemon, tangy Dijon, and a touch of maple.
This Salad Ingredients & Substitutions
- 1 1/2 pounds Brussels sprouts, trimmed
- 3/4 cup pomegranate arils
- 1 cup pecan halves
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1/8 teaspoon fine salt, plus more to taste
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/3 cup shaved Parmesan, optional
If you prefer, swap the pecans for walnuts or sliced almonds. You can use a little extra lemon juice in place of the apple cider vinegar, and leave out the Parmesan or add it to taste.
Step-by-Step Instructions to Make This Salad
1. Shave the Brussels sprouts
Trim the stem ends and remove any loose outer leaves. Slice the sprouts very thinly with a sharp knife, or use the slicing blade of a food processor. Place the shaved sprouts in a large serving bowl.
2. Candy the pecans
Melt the butter in a skillet over medium heat. Stir in the brown sugar and pecans, then cook for 3 to 5 minutes, stirring often, until the pecans are glossy and coated. Sprinkle with the salt and spread them on a sheet of parchment to cool. Once cool, break apart any pieces that have stuck together.
3. Mix the dressing
In a small bowl, whisk the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and black pepper until combined. Taste and adjust the seasoning with a pinch of salt if needed.
4. Toss and serve
Pour about two-thirds of the dressing over the shaved Brussels sprouts and toss well. Let them sit for 10 minutes to soften slightly. Fold in the pomegranate arils, candied pecans, and Parmesan, if using. Add more dressing to taste and serve.
Tips for Success
- Slice the sprouts as evenly and thinly as you can for the best texture.
- Keep a close eye on the pecans as they cook, since the sugar can go from glossy to burnt quickly.
- Let the salad rest briefly after adding the dressing so the sprouts have time to soften without losing their crunch.
- For easy prep, make the dressing and candied pecans ahead, then keep them separate until serving.
Variations of This Salad
Add thinly sliced apple or pear for extra sweetness, or toss in dried cranberries for a chewy tart note. Toasted walnuts work well in place of pecans. For a more filling salad, add cooked farro or quinoa, and use the Parmesan for a savory finish.
Serving Suggestions: What to Pair with This Salad
Serve this salad alongside roast turkey, baked chicken, mashed potatoes, or a hearty vegetable casserole. Its bright, crisp flavors make a refreshing counterpoint to rich Thanksgiving sides. It also makes a lovely addition to a fall lunch spread with warm bread and soup.
Storage & Reheating Instructions
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The sprouts will soften as they sit, but the salad will still taste good. If preparing ahead, refrigerate the shaved sprouts, dressing, and candied pecans separately, then toss everything together shortly before serving. This salad is served cold or at room temperature, so reheating is not needed.
Memories Made Around the Table
I like bringing this salad to a holiday table because its bright colors feel festive before anyone takes a bite. The first time I served a Brussels sprout salad for Thanksgiving, the combination of tart pomegranate and sweet pecans had everyone reaching back for another forkful. Now I make it when the table needs something fresh and lively among the cozy classics.
FAQs
Can I shave the Brussels sprouts ahead of time?
Yes. Shave them up to 2 days ahead and store them in an airtight container in the refrigerator. Keep the dressing and toppings separate until you are ready to serve.
Can I make the candied pecans in advance?
Yes. Let them cool completely, then store them in an airtight container at room temperature for up to 1 week. Add them just before serving to keep them crisp.
Can I use store-bought pomegranate arils?
Absolutely. Packaged arils are a convenient option and work well in this salad. Keep them chilled until you are ready to toss everything together.
How do I make the salad less tart?
Use a little less lemon juice or vinegar, or add another teaspoon of maple syrup to the dressing. Taste as you go and adjust to your liking.
Final Thoughts
This Shaved Brussels Sprout Salad brings crunch, color, and a fresh balance to a Thanksgiving spread. With a little advance prep, it is easy to toss together right before dinner and share while the pecans are still crisp.
Brussels Sprout Salad
Equipment
- 1 Skillet
- 1 Large serving bowl
- 1 Small bowl
- 1 Whisk
- 1 Parchment Paper
Ingredients
Salad
- 1.5 pound Brussels sprouts trimmed
- 0.75 cup pomegranate arils
- 0.333 cup shaved Parmesan optional
Candied Pecans
- 1 cup pecan halves
- 1 tablespoon unsalted butter
- 2 tablespoon brown sugar
- 0.125 teaspoon fine salt plus more to taste
Dressing
- 3 tablespoon olive oil
- 2 tablespoon lemon juice fresh
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup pure
- 1 teaspoon Dijon mustard
- 0.25 teaspoon black pepper
Instructions
- Trim the stem ends and remove any loose outer leaves. Slice the sprouts very thinly with a sharp knife, or use the slicing blade of a food processor. Place the shaved sprouts in a large serving bowl.
- Melt the butter in a skillet over medium heat. Stir in the brown sugar and pecans, then cook for 3 to 5 minutes, stirring often, until the pecans are glossy and coated. Sprinkle with the salt and spread them on a sheet of parchment to cool. Once cool, break apart any pieces that have stuck together.
- In a small bowl, whisk the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and black pepper until combined. Taste and adjust the seasoning with a pinch of salt if needed.
- Pour about two-thirds of the dressing over the shaved Brussels sprouts and toss well. Let them sit for 10 minutes to soften slightly. Fold in the pomegranate arils, candied pecans, and Parmesan, if using. Add more dressing to taste and serve.