Serve this shaved Brussels Sprout Salad warm or cold as a bright fall side dish. Tossed with a honey-Dijon dressing, tart pomegranate seeds, crisp apples, and sweet candied pecans, it balances savory, sweet, and crunchy textures. The recipe is quick enough for weeknights and polished enough to include on a Thanksgiving menu.
It’s officially Thanksgiving week on the blog, and this salad is one of several seasonal ideas to brighten your holiday table. Over the years I’ve shared many Thanksgiving recipes, and this shaved Brussels sprout salad is a newer twist on classic holiday flavors. It’s colorful, easy to customize, and built to serve a small gathering but simple to scale up for a larger crowd.
Ingredients
- Honey Dijon dressing
- 2 garlic cloves, crushed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey (or maple syrup/agave for a vegan option)
- 1/4 cup Dijon mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, to taste
- Salad
- 1 tablespoon olive oil (for sautéing)
- 8 cups shaved Brussels sprouts (about 2 pounds whole Brussels sprouts)
- 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 apple, diced small (Honeycrisp or Fuji recommended; peel optional)
- 1/2 cup pomegranate seeds (arils) or dried cranberries
- 1/2 cup candied pecans (or plain pecans, almonds, or walnuts)
Instructions
Step-by-step photos can help while you prepare this, but the steps below cover the full method and ingredient quantities.
- Make the dressing: In a small bowl whisk together the crushed garlic, olive oil, lemon juice, honey (or maple/agave), Dijon mustard, ground ginger, salt, and pepper. Set aside.
- Shred the Brussels sprouts: If you don’t have pre-shredded sprouts, thinly slice them with a sharp knife, mandoline, or food processor until you have about 8 cups of shaved Brussels sprouts.
- Sauté the sprouts: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and sauté for about 5 minutes, stirring occasionally, until slightly softened but still bright and tender.
- Toss with dressing: Remove the skillet from the heat and transfer the warm Brussels sprouts to a large bowl. Pour the prepared honey-Dijon dressing over the sprouts and toss to coat evenly.
- Add finishing ingredients: Fold in the pomegranate seeds (or dried cranberries), diced apple, and candied pecans. Toss gently to combine.
- Serve: Serve immediately if you prefer the salad warm, or chill in the refrigerator for 30 minutes for a crisp, cold salad. This salad is flexible and keeps its texture well when prepared ahead.
Time-saving tip
Make the honey-Dijon dressing in advance. Store it in a sealed jar in the refrigerator for up to a week to cut prep time on the day you assemble the salad. If you’re short on time, a good quality bottled honey-Dijon dressing can also be used—this recipe requires about 1/2 cup of dressing.
Optional additions and substitutions
This Brussels sprout salad is highly adaptable. Swap or add ingredients to match your taste or pantry:
- Nuts: Replace candied pecans with sliced almonds, walnuts, or pine nuts for a different crunch.
- Protein: Add grilled chicken or glazed salmon to make the salad a main course.
- Cheese: Sprinkle 1/2 cup shredded Parmesan, cubed cheddar, or crumbled blue cheese for an extra layer of flavor.
- Fruit: Substitute diced pears for apples, or use dried cranberries instead of pomegranate seeds.
What to serve it with
This salad pairs beautifully with traditional holiday mains and robust weeknight entrees. Try it alongside roasted or smoked turkey, mashed potatoes, beef Wellington, prime rib, glazed pork chops, or a simple roasted chicken and vegetable spread. The bright acidity and crunch cut through richer dishes and complement sweet vegetable sides.
More Brussels sprout recipes
If you enjoy Brussels sprouts, try other preparations such as maple bacon Brussels sprouts, stuffed acorn squash with cranberries and Brussels sprouts, or a Brussels sprout casserole with mushrooms for a comforting baked side.
Brussels Sprout Salad with Dijon Dressing
Servings: 6 people | Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes
Author: Whitney Bond
Ingredients
Honey Dijon dressing
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons honey (or maple syrup)
- 1/4 cup Dijon mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Salad
- 1 tablespoon olive oil
- 8 cups shaved Brussels sprouts (from 2 pounds whole Brussels sprouts)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 apple, diced small (Honeycrisp or Fuji)
- 1/2 cup pomegranate seeds (or dried cranberries)
- 1/2 cup candied pecans (or almonds or walnuts)
Instructions
- Whisk together all dressing ingredients in a small bowl and set aside.
- If needed, shred the Brussels sprouts into thin ribbons.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shredded Brussels sprouts, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and sauté for about 5 minutes.
- Remove from heat and transfer sprouts to a large bowl. Toss with the honey-Dijon dressing.
- Add pomegranate seeds, diced apple, and candied pecans. Toss gently to combine.
- Serve immediately warm or chill 30 minutes for a cold salad.
Notes
- This recipe is naturally vegetarian. To make it vegan, use maple syrup instead of honey and check pecans for non-vegan coatings, or use plain nuts.
- The dressing will keep in the refrigerator up to one week when stored in an airtight container.
Nutrition Facts (per serving)
Calories: 220 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 1 g | Sodium: 472 mg | Fiber: 7 g | Sugar: 17 g | Vitamin C: 104 mg