Shaved Brussels Sprout Salad: The Perfect Balance for Holiday Gatherings

As we plan gatherings this season with loved ones, our tables tend to fill with rich, indulgent dishes. Your body will thank you for also including dishes that are vibrant and packed with nutrition. Enter this fresh shaved Brussels sprout salad—a dish that’s as beautiful as it is nourishing.

Why This Salad is a Seasonal Must-Have

This salad is a nutritional powerhouse. Brussels sprouts are loaded with fiber, vitamins C and K, and potent antioxidants. Pomegranate seeds deliver even more antioxidants along with anti-inflammatory compounds. It’s the kind of dish that makes you feel good while you’re eating it and even better afterward. Ihe perfect complement to richer holiday fare.

Make-Ahead Magic

One of the best things about this salad is that it actually improves with time. The Brussels sprouts soften slightly as they marinate in the dressing. They become more tender while maintaining their fresh crunch. You can prep this anywhere from twenty minutes to four hours before serving. It’s an ideal make-ahead or take-along option.

Shaved Brussels Sprout Salad Recipe

Makes: 6-8 servings

Ingredients:

• 2 lbs Brussels sprouts

• 1/2 cup fresh parsley

• Seeds from one pomegranate (or substitute with blueberries)

• 1/3 cup extra virgin olive oil

• 1/3 cup lemon juice

• 2 tsp sea salt, or to taste

• Black pepper to taste

• 3/4 cup shelled pumpkin seeds

Instructions:

Start by slicing your Brussels sprouts very thin. A mandoline makes quick work of this, but a sharp knife and a little patience works beautifully too. The thinner the slices, the more delicate and tender your salad will be. Place the shaved sprouts in a large bowl.

Finely chop the parsley and add it to the bowl with the Brussels sprouts. The parsley adds freshness and a pop of color that makes the salad even more visually appealing.

Remove the seeds from your pomegranate and gently toss them into the salad. Blueberries make an excellent substitute with their own antioxidant benefits and sweet-tart flavor.

In a smaller bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined. Pour this dressing over the salad and toss everything together thoroughly. Let the salad marinate anywhere from twenty minutes to four hours before serving. This marinating time allows the flavors to meld and the Brussels sprouts to soften. 

While the salad marinates, toast your pumpkin seeds. Heat them in a dry pan over medium heat, stirring frequently. They are ready when they’re light brown, puffed, and fragrant—about five to six minutes. Keep a close eye on them as they can go from perfectly toasted to burnt quickly.

Right before serving, top the salad with your toasted pumpkin seeds.

Enjoy!

This salad shines at holiday gatherings. It’s a fresh counterpoint to richer dishes, savory roasts, and buttery sides. Also great as a weeknight side. Balancing out heartier dishes with something light, fiber-rich, and full of antioxidants.