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overhead shot of large white bowl filled with shaved brussels sprouts salad with pomegranates
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5 from 2 votes

Shaved Brussels Sprouts Salad

This shaved brussels sprouts salad is made with toasted almond slices, sweet pomegranate seeds, and a tangy white wine vinaigrette. Perfect for a holiday side dish. This recipe is vegan, gluten-free, paleo.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 12
Calories: 133kcal

Ingredients

  • ½ cup sliced almonds note 1
  • 1 lb brussels sprouts shredded; roughly 8 cups; see note 2
  • ½ red onion finely chopped
  • 2 pomegranates de-seeded

Vinaigrette

  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons maple syrup or honey
  • ½ teaspoon dijon
  • salt & pepper

Instructions

  • Shred Brussels Sprouts- Wash brussels sprouts, and trim the bottom ¼ inch of the sprout off. Fit a 7 cup or larger food processor with the shredding blade. Process on high, feeding the sprouts through the chute to shred them into thin strips.
    shredded brussels sprouts in food processor
  • Mix Dressing - Shake together the vinaigrette ingredients, including white wine vinegar, maple syrup, dijon, olive oil, salt, and pepper in a jar or salad dressing shaker.
    vinaigrette for brussels sprouts salad in jar
  • Combine - Toss together all salad ingredients in a large bowl.
    overhead view of brussels sprouts salad before tossing it up
  • Add dressing - Drizzle the dressing over the salad and toss to combine. Serve, and enjoy!
    pouring vinaigrette over brussels sprouts salad

Video

Notes

  1. for added flavor, take the time to toast your almonds in a frying pan over medium heat until golden brown.
  2. trim the bottom ¼ inch off the sprouts and discard any browned leaves. Swap with cabbage or kale.
  3.  
Storage
Prep ahead - store prepped salad in an airtight container in the fridge for up to 4 days. Store dressing and almonds separate.
Leftovers - store leftover salad in an airtight container in the fridge for up to 2 days. Note: the almonds may become soggy if stored with dressing, but the brussels sprouts should hold up ok as they are hearty, like kale or cabbage.

Nutrition

Serving: 0.75cup | Calories: 133kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 301mg | Fiber: 3g | Sugar: 9g | Vitamin A: 285IU | Vitamin C: 37.3mg | Calcium: 36mg | Iron: 0.9mg