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A close up of a bowl of shredded Brussels sprouts salad
4.75 from 8 votes

Shredded Brussels Sprout Salad Recipe with Lemon Vinaigrette

The BEST Brussels Sprout Salad Recipe. Made with shredded Brussels sprouts, chopped kale, grated carrot, pomegranate arils, candied pecans, and creamy avocado all tossed in a light Lemon Shallot Vinaigrette. This easy salad is the ultimate fall and winter essential perfect for lunch, dinner, and holiday meals. 
Prep Time20 mins
Total Time20 mins
Servings: 6 as a side
Calories: 399kcal



  • 2 pounds Brussels sprouts thinly sliced
  • 4 cups Tuscan kale stems removed and finely chopped
  • 1 cup carrot shredded and chopped
  • ½ cup pomegranate arils
  • 1 large avocado peeled, seeded, and chopped
  • 1 cup candied walnuts or pecans chopped



  • Prepare the vinaigrette. Combine all ingredients for the dressing in a small jar and shake well to combine. Season to taste (I like my vinaigrette to be somewhat strong in vinegar flavor. If you prefer a sweeter vinaigrette, you may wish to add additional maple syrup).
  • Combine salad ingredients. In a large bowl toss together the shredded Brussels sprouts, chopped kale, carrots, and pomegranate arils. Just before serving, add the avocado and candied pecans or walnuts.
  • Toss and serve. Drizzle salad with prepared vinaigrette and gently toss to combine. Best served immediately.


Originally published February 15, 2017


Calories: 399kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Sodium: 159mg | Potassium: 1144mg | Fiber: 11g | Sugar: 17g | Vitamin A: 9215IU | Vitamin C: 199mg | Calcium: 171mg | Iron: 4mg
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