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This Brussels Sprout Salad combines shaved Brussels sprouts, chopped kale, pomegranate arils, creamy avocado, and candied pecans in a light lemon shallot vinaigrette. It’s quick to make and the perfect holiday side dish or light lunch.

Plated shaved Brussels sprout salad close-up

Key Ingredients
How to Shave Brussels Sprouts
How to Make Brussels Sprout Salad
Serving Suggestions
Make-Ahead and Storage Tips
More Easy Salad Recipes
Shaved Brussels Sprout Salad with Lemon Shallot Vinaigrette Recipe

This is, hands down, the best Brussels sprout salad you will ever make. To be honest, I don’t particularly love Brussels sprouts, and even I’m obsessed with it. Filled with shaved Brussels sprouts, hearty kale, sweet pomegranate arils, and chunks of creamy avocado, it has a perfect balance of crunch, sweetness, and creaminess.

However, the key to making this salad truly crave-worthy is the bright and zesty lemon shallot vinaigrette. Made with olive oil, lemon juice, red wine vinegar, shallots, maple syrup, and garlic, the dressing both tenderizes the greens and balances the natural bitterness of the raw Brussels sprouts.

Key Ingredients

Here’s what you’ll need to make it:

Overhead view of labeled salad ingredients including kale, Brussels sprouts, avocado, pomegranate arils, pecans, shallots, lemon, maple syrup, red wine vinegar, olive oil, garlic, salt, and pepper

Brussels sprouts: You can shred your Brussels sprouts up to 5-7 days in advance and keep them stored in a ziplock bag in the refrigerator.
Kale: I made this recipe with Lacinato kale, aka Tuscan kale. It has narrow, dark leaves attached to a tough, woody stem. You guys, please remove the stem (unless you know you like it), it’s really quite stringy and unappealing. Feel free to substitute with curly kale if preferred.
Pomegranate arils: One of my favorite additions to salads. Here, they add delicious seasonal sweetness and a fun crunchy texture. If preferred, feel free to swap the pomegranates for dried cranberries.
Avocado: Naturally creamy, it’s the perfect complement to the sweet pomegranate arils and crunchy kale.
Candied Pecans or Walnuts: If candied nuts are too sweet, chopped roasted and salted nuts are a great substitute.
Optional additions include chopped green onions, feta cheese, crumbled goat cheese, parmesan cheese, apples, roasted pumpkin seeds, and red onion.

Lemon Shallot Vinaigrette

This Brussels sprout salad is perfect with my bright and tangy lemon shallot vinaigrette. It can be made up to 5 days in advance and tastes a million times fresher than anything you’ll buy at the store.

Here’s what you’ll need:

Olive oil
Fresh lemon juice
Red wine vinegar
Minced shallots
Fresh garlic
Maple syrup
Salt and pepper

Why it works: The acid from the lemon juice and vinegar helps soften the fibrous greens without wilting them, and help cut through the bitterness of the sprouts.

Close-up of Brussels sprout salad with avocado, pomegranate, and pecans

How to Shave Brussels Sprouts

For the best flavor and texture, it’s key to shave the Brussels sprouts as thin as possible. Brussel sprouts can be shaved using a paring knife, a mandoline slicer, a food processor, or even a cheese grater.

After testing all four methods, I found that a sharp paring knife gives the most even and consistent slices (I love my Zwilling paring knife). The mandoline and food processor also work well, though the cheese grater tends to be unstable and not sharp enough for clean cuts.

Before slicing, rinse the Brussels sprouts under cool water, trim off the stem, and remove any damaged outer leaves.

Knife: Cut each sprout in half lengthwise, place it cut side down, and slice thinly from root to tip. Gently separate the layers for evenly shredded sprouts.
Mandoline: Wear protective gloves and carefully glide each sprout over the blade, holding it by the stem until only a small piece remains. This method is quick and uniform, but it can waste a bit more of the sprout.
Food Processor: Attach the slicing disc and feed the sprouts through for fast, consistent shreds. Perfect for larger batches.

Shaved Brussels sprouts on a wooden cutting board beside a green mandoline slicer — *Shaving Brussels sprouts on a mandoline*

How to Store Shaved Brussels Sprouts

After shredding, thoroughly rinse the Brussels sprouts in a large bowl of cold water. Drain well and remove as much moisture as possible (a salad spinner works great here). Transfer the sprouts to a zip-top bag, press out the excess air, and store in the refrigerator for 4 to 7 days.

How to Make Brussels Sprout Salad

This salad is quick to make. Here’s how to do it:

Step 1: Prepare the Lemon Shallot Vinaigrette

Start by making the vinaigrette. Combine the olive oil, lemon juice, red wine vinegar, shallots, garlic, maple syrup, salt, and black pepper in a small jar with a tight-fitting lid. Shake well until the dressing is fully emulsified. Taste and adjust as needed.

Lemon shallot vinaigrette in a small white bowl with a spoon

Step 2: Assemble the Salad

In a large mixing bowl, combine the shaved Brussels sprouts, chopped kale, and pomegranate arils. Wait to add the avocado and candied pecans or walnuts until just before serving to keep them fresh and crisp.

Bowl of shredded Brussels sprouts, kale, avocado, pomegranate, and pecans

Step 3: Dress and Serve

Drizzle half of the vinaigrette over the salad and toss gently to coat. Add more dressing as needed to reach your preferred flavor and texture. Serve immediately for the best crunch and color.

Mixed shaved Brussels sprout salad in a wooden bowl

Serving Suggestions

This Brussels sprout salad is as versatile as it is beautiful. It works year-round but truly shines during the fall and winter months when Brussels sprouts, kale, and pomegranates are at their peak.

As a Side Dish: Serve it alongside roasted chicken, baked salmon, or pork loin for a fresh contrast to rich, savory mains. It also pairs perfectly with holiday favorites like roast turkey breast, roast beef tenderloin, or glazed ham for Thanksgiving or Christmas.
As a Main Course: Add grilled shrimp, sliced steak, or crispy chickpeas to make it a hearty, protein-packed salad that holds up well for lunch or dinner.
For Entertaining: This salad makes a stunning addition to any holiday buffet or potluck. Its vibrant color and crisp texture add brightness to heavier spreads, and it can be tossed just before serving to stay fresh and crunchy.
Seasonal Pairings: Pair it with butternut squash soup, roasted butternut squash, or a simple cheese board for a guaranteed crowd favorite.

Brussels sprout salad in a white serving bowl

Make-Ahead and Storage Tips

This Brussels sprout salad is perhaps one of the best salads to prep in stages.

Make Ahead

Shave the Brussels sprouts and chop the kale up to 5 days in advance. Store them separately in airtight containers or zip-top bags lined with a dry paper towel to absorb moisture. The lemon shallot vinaigrette can also be made several days ahead. Keep the dressing refrigerated in a sealed jar, making sure to shake well before each use.

When you’re ready to serve, toss the greens with the vinaigrette, then add the avocado and candied pecans or walnuts just before serving.

Storage

Once dressed, the salad is best eaten right away, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If you know you’ll have leftovers, keep the dressing and toppings separate until serving. Freezing is not recommended.

Shaved Brussels Sprout Salad Recipe

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