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Shaved Brussels Sprouts Salad

Shaved brussels sprouts salad has toasted almond slices, sweet pomegranate seeds, and a tangy vinaigrette. Perfect for a holiday side dish. Vegan, gluten-free, paleo.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: paleo, Thanksgiving, vegan
Servings: 12
Calories: 133kcal


  • 1/2 cup sliced almonds
  • 1 lb brussels sprouts (shredded; roughly 8 cups)
  • 1/2 red onion (chopped)
  • 2 pomegranates (de-seeded)


  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon dijon
  • salt & pepper


  • Heat the oven to 350°F. Arrange almonds on a sheet pan and roast for 3-5 minutes, or until golden. Remove from oven and transfer to a plate to cool.
  • Using a food processor or sharp knife, shred the brussels sprouts into thin strips.
  • Shake together vinaigrette.
  • Toss together all salad ingredients and serve.

To prepare ahead

  • Store shredded brussels sprouts, red onion and pomegranate seeds together in a sealed container in the fridge. Keep the vinaigrette and toasted almonds separate until just before serving.


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