This Shaved Brussels Sprouts Salad is everything you want in a winter salad—fresh, crunchy, and full of seasonal flavor. It’s perfect for family gatherings or as a bright, crisp side for Thanksgiving dinner. Juicy pears, dried cranberries, almonds, and pumpkin seeds add sweetness and texture to a base of finely shredded Brussels sprouts. Tossed in a maple Dijon vinaigrette, every bite hits that perfect balance of sweet, tangy, and nutty.
Looking for more winter salads to make this year? We’ve crafted these for you to try: Apple Cranberry Coleslaw or Wheat Berry Salad with Cranberries, Pecans and Goat Cheese.
To shave Brussels sprouts, trim the ends and remove any wilted leaves. Slice them thin with a sharp knife, mandoline, or food processor. Fluff them with your hands to separate the layers so the dressing coats evenly.
Why I Love This Recipe
- Healthy salad
- Something different for fall
- Love raw Brussels sprouts
- Love pears
- Perfect for the holidays
Helpful Items for This Recipe
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65 oz Large Salad Bowls Set of 2, 10” Serving Bowls
Ingredients for Brussels Sprout Salad
Delicious fall ingredients go into making this salad. Perfect for Thanksgiving and the holiday season.
Recipe Ingredients
For the salad
Brussels Sprouts – Thinly shaved brussels sprouts are great to eat raw; they have a delicate, soft and slightly crunchy texture.
Pomegranate – Use the seeds for a sweet and juicy punch. They also make this salad beautiful.
Pumpkin seeds and sliced almonds – They add a nutty and crunchy bite.
Dried cranberries – In combination with the pears, they provide satisfaction and sweetness to this salad.
Pear – You’ll need one pear for this salad; choose any type on hand. Only make sure it is ripe enough.
Red onion – This mild onion is a little less pungent so it that matches great with the other ingredients. For best results, use only a quarter to half an onion and thinly sliced. You can also soak red onion sliced in ice water before use to reduce the flavor of a stronger onion.
For the Maple Dijon Vinaigrette
Extra-virgin olive oil – Use a good quality one when possible.
Apple cider vinegar and Dijon mustard – These together provide an irresistible, tangy taste to the salad.
Maple syrup – It helps to balance out the acidity from the vinegar.
Salt and ground black pepper – Add them to taste.
Garlic clove – It’s optional, but flavor-wise recommended!
How to Make Brussels Sprout Salad
For the vinaigrette, place all the ingredients together in a blender or small food processor and pulse until smooth and emulsified. Taste and adjust sweetness or acidity to your liking. Set aside while you prepare the salad.
For the salad, trim the Brussels sprouts ends and thinly shred them using a mandoline slicer. Then, slice the pears and chop the onion into julienne slices.
Arrange all the ingredients for the salad in a large salad bowl. Add the maple Dijon dressing and toss to coat. Enjoy immediately.
Recipe Pro Tips
Possible Ingredients Replacements
Brussels Sprouts
- Swap with: finely shredded kale, green cabbage, or a mix of cabbage and broccoli slaw for a similar crunch.
- Tip: If using kale, massage it with a bit of olive oil and salt to soften it before mixing.
Pear
- Swap with: apple slices (Honeycrisp, Fuji, or Pink Lady work great).
Pomegranate Seeds
- Swap with: diced strawberries, dried cherries, or red grapes (halved).
Pumpkin Seeds
- Swap with: sunflower seeds, chopped pecans, or walnuts for similar texture.
Dried Cranberries
- Swap with: raisins, dried cherries, or chopped dried apricots.
Sliced Almonds
- Swap with: pecans or cashews.
- Nut-free: use more seeds (pumpkin or sunflower) for a similar crunch.
Maple Dijon Vinaigrette
- Olive oil: use avocado oil or walnut oil for a deeper, nutty note.
- Apple cider vinegar: replace with white wine vinegar or lemon juice for a brighter taste.
- Maple syrup: swap for honey or agave for vegans.
- Dijon mustard: use yellow mustard for a milder version.
- Garlic: optional, but shallot or onion powder can substitute for subtle flavor.
MORE GREAT HEALTHY SALADS FOR FALL AND THE HOLIDAYS
I think the sides are just as important as the mains, and when the salads taste this good, you will want more of them. Here are some of our favorites.
Shaved Brussels Sprouts Salad Recipe
Ingredients
For the salad
- 10 oz Brussels sprouts thinly shredded
- 1 pomegranate seeds only
- 1-2 tbsp pumpkin seeds
- 2 tbsp dried cranberries
- 1 ripe pear
- 2 tbsp sliced almonds
- 1/4 -1/2 red onion thinly sliced
Maple Dijon Vinaigrette
- 3 tbsp olive oil extra virgin
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 1/2 tbsp pure maple syrup
- 1/2 tsp salt
- 1/4 tsp ground black pepper or to taste
- 1 small garlic clove optional
Instructions
- For the vinaigrette, place all the ingredients together in a blender or small food processor and pulse until smooth and emulsified. Taste and adjust sweetness or acidity to your liking. Set aside while you prepare the salad.
- For the salad, trim the Brussels sprouts ends and thinly shred them using a mandoline. Then, slice the pears and chop the onion into julienne.
- Arrange all the ingredients for the salad in a large salad bowl. Add the maple Dijon dressing and toss to coat. Enjoy immediately.
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