If you’re looking for a new salad to add to your holiday menu, this is it! This Shredded Brussels Sprouts Salad is the perfect light option to add to the table. Filled with pomegranate, honeycrisp apple and crumbled goat cheese, it makes for a delicious option that everyone will enjoy.
This time of year calls for all of the recipes with brussels sprouts. They make for a great addition to an easy weeknight dinner or even the base of a delicious salad. This Shredded Brussels Sprouts Salad is just one way that you can use brussels sprouts this season. The key is to shred them thin! No one wants a big bite of uncooked brussels sprouts 😉
What you need for Shredded Brussels Sprouts Salad:
- Shredded Brussels Sprouts
- Pomegranate Seeds
- Crumbled Goat Cheese
- Candied Pecans
- Honeycrisp apple
- Olive oil
- Dijon Mustard
- Apple Cider Vinegar
- Garlic Powder
- Sea Salt
How to make this salad:
- Start by shredding the brussels sprouts. I like to shred them myself with a sharp knife instead of using the bagged version, although if you want to keep it simpler you can do this!
- Chop up apple and candied nuts.
- Prepare the dressing by combining the ingredients. Set aside.
- In a large bowl, combine shredded brussels sprouts, chopped pecans, crumbled goat cheese, apple and pomegranate.
- Pour dressing in and mix to combine.
- Adjust seasonings if needed.
How to store your salad:
It’s best to store any leftovers of your shredded brussels sprouts salad in a sealed container in the fridge. I like using these!
If you want to pair this salad, try this:
- Serve it as a side dish with other Thanksgiving sides!
- Have it alongside a sandwich or wrap
- Top it with chicken or any protein that you like to make it into a meal.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Maple Bacon Brussels Sprouts
- Shredded Kale Brussels Salad
- Warm Quinoa Brussels Salad
- Chicken Sausage Sheetpan Dinner
Yes! I recommend making this a few hours before you plan to serve it if fixing it as a side dish. It soaks into the dressing and adds a lot of flavor!
You can to save time! I do prefer shredding them myself to remove the big pieces of brussels sprouts.
This will last good in the fridge for up to 2-3 days! I do recommend serving it fresh after the dressing soaks in for best taste and look.
Start by preheating the oven to 350 degrees. Mix together 2 tbsp maple syrup, 1/4 tsp cinnamon and 1 tbsp coconut sugar in small bowl. Add to bowl with 1/2 cup pecan pieces and mix to completely coat. Place on baking sheet lined with parchment paper. Place in the oven for 10 minutes. Be sure to flip the pecans half way through and once you remove from the oven, continually stir to prevent the pecans from sticking. Transfer to the freezer for 5-10 minutes to cool faster.
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- 3.5 cups shredded brussels sprouts
- 1/3 cup pomegranate seeds
- 1/3 cup chopped candied pecans
- 1 cup chopped honeycrisp apple
- 1/3 cup crumbled goat cheese
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 2 tbsp honey
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- optional toppings: additional goat cheese and candied pecans
- Thinly shred brussels sprouts. I like to do this on my own instead of buying store bought ones.
- In a large bowl, add shredded brussels sprouts, candied pecans, pomegranate seeds, honeycrisp apple and goat cheese.
- In a small container mix together ingredients for dressing: olive oil, dijon, honey, apple cider vinegar, lemon, garlic powder and sea salt. Mix together.
- Pour dressing on salad and mix to combine.
- Serve with additional goat cheese and candied nuts on top.
If serving this, I would leave off the pomegranate seeds until last and let the dressing soak into the brussels and mixture for an hour + until you serve it. Then add the pomegranate seeds in. That way the color doesn't soak into the rest of the salad!
until next time...