Shaved Brussels Sprout Salad with Apples, Manchego, and Pomegranates
Shaved Brussels Sprout Salad with apples, manchego cheese, and pomegranate arils. A crisp and refreshing side salad that is perfect for the Thanksgiving or Christmas table!
I could eat this turkey day salad on repeat all year long.
I call this a turkey day salad because the flavors would pair so beautifully with a roast chicken or an herb-roasted turkey. But that doesn’t mean this salad can’t be on repeat from October all the way into January. Shaved Brussels sprout salad is loaded with sweet Honeycrisp apples, zesty manchego cheese, raw brussels sprouts that are finely shaved on a mandoline, and juicy pomegranate seeds that make this salad so festive. Then we’ll drizzle it in the most delicious lemon shallot dressing. The dressing just ties this whole salad together in a neat little bow. It’s sophisticated with tons of flavor. It’s got crunch, color, and it tastes like perfection.
If you’re in charge of bringing the perfect side dish to Thanksgiving, you’re in luck – this is one of the easiest things to toss together but it also screams sophistication!
Ingredients for Shaved Brussels Sprout Salad Recipe:
- Shredded Brussels Sprouts: You can purchase cleaned and shaved brussels sprouts or shave them yourself with a mandoline, a food processor, or a sharp knife.
- Lacinato Kale: Who doesn’t love a good kale salad? Lacinato kale adds a nice color contrast to the bright green on the brussels sprouts. For substitutes: curly kale or some green cabbage also works well here. You can also omit the kale entirely and just use more brussels sprouts instead.
- Sliced Almonds: Toasted sliced almonds add a nice crunch to the salad. If you aren’t a fan, sunflower seeds pair beautifully with apples (see here for proof) and you can even use toasted pecans or walnuts here!
- Manchego Cheese: I love how beautiful manchego cheese and apples pair together on a cheeseboard and in this salad. If you aren’t a fan or are having trouble finding it, you can easily use small cubes of parmesan cheese, Gorgonzola, feta cheese, or even goat cheese crumbles instead.
- Honeycrisp Apple: sweet Honeycrisp apples pair well with the tart pomegranate arils and the sharp manchego cheese. If you prefer your salads not to be overly sweet, you can easily replace the Honeycrisp with a Granny Smith apple instead. I make little matchsticks out of the apples but you can also slice and fan them out when you serve the salad!
- Pomegranate Arils: Similar to cranberries, pomegranates have a somewhat tart flavor with some built-in sweetness. If you aren’t a fan, feel free to swap these with dried cranberries, dried cherries, or even raisins.
- Lemon Juice: This is the acid we use in the lemon shallot dressing. You can swap this with apple cider vinegar if you’d like but I suggest starting with 3 tablespoons and adding more as desired.
- Shallots: add a mild, somewhat sweet flavor to the dressing. Shallots are more subtle than the sharp, pungent taste of raw red onions.
- Dijon Mustard: Used as an emulsifier in a dressing, the Dijon mustard helps bind the oil and the acid (in our case, the lemon juice) so that the dressing stays combined and doesn’t separate.
- Honey: Adds just a tiny touch of sweetness to the dressing. Feel free to use more or less according to your preference. Maple syrup would also work well here!
- Salt and Pepp: to season the dressing.
- Olive Oil: We’ll combine all the dressing ingredients before adding the olive oil as we whisk. This allows the dressing to emulsify, and it stays mixed for longer.
How to make shaved Brussels sprout salad:
- Shred the sprouts. Start by giving the Brussels sprouts a good rinse under cold running water. Scrub and dry the sprouts before you shave them. Add them to a bowl along with the kale and set aside for now.
- Make the dressing. Add the lemon juice and minced shallots to a small bowl. Allow the shallots to soak in the lemon juice. This will curb the sharpness of the shallots. Then add the Dijon, honey, salt, and black pepper. Slowly add the olive oil as you whisk. This will help the dressing emulsify.
- Make shaved Brussels sprout salad. Add most of the prepared dressing to the shaved sprouts and kale. Hold a little bit back so that the salad doesn’t become overdressed. Toss with almonds, manchego cheese cubes, matchstick apples, and pomegranate arils. Taste and adjust with more dressing if the ingredients look a bit dry. You can also season the salad with additional salt and black pepper as needed.
FAQs about this recipe
I use my favorite mandoline to help shave the brussels sprouts. Be sure to hold the brussels sprouts firmly with the ends. And always be super careful not to get too close to the blade with your fingers!
You can also shave the brussels sprouts in a food processor with a sharp knife. Just be sure to hold the end of the sprout firmly and stop slicing when you get close to the root.
Of course! If salad isn’t your thing on Thanksgiving, this would be great for a lunch the day after! Just add cooked shredded turkey or chicken to the salad for a protein-packed lunch.
If you like this, you might also like these other holiday salad recipes:
- Autumn Crisp Apple Sweet Potato Salad
- Pearl Couscous Salad with Roasted Butternut Squash
- Honeycrisp Kale Salad with Parmesan Vinaigrette
- Jeweled Harvest Salad with Orange Dressing
- Pickled Beet Salad with Citrus Vinaigrette
- 16 ounces Brussels sprouts, washed + dried
- ½ bunch lacinto kale, cleaned + chopped
- ¾ cup sliced almonds, toasted
- ½ cup cubed manchego cheese
- 1 honeycrisp apple, cut into matchsticks
- ½ cup pomegranate arils
- ¼ cup lemon juice
- 2 tablespoons minced shallots
- 2 teaspoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon kosher salt and black pepper
- 6 tablespoons olive oil
- SHRED: Carefully shred the Brussels sprouts on a mandoline or with a sharp knife. Add them to a bowl. You’ll also want to thinly slice the kale. Set aside for now.
- DRESSING: Add the lemon juice and minced shallots to a small bowl and set aside for 5 minutes. Then add the Dijon, honey, salt, pepper, and slowly whisk the dressing ingredients as you drizzle in the olive oil.
- SALAD: Add ¾ of the dressing to the shaved sprouts and kale. Toss with the almonds, manchego, apple, and pomegranate arils. Taste and adjust with more dressing, salt, or pepper as desired. Serve immediately once tossed.
Amount Per Serving: Calories: 216Total Fat: 17gCarbohydrates: 13gFiber: 3gProtein: 7g
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