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Cozy Shaved Brussels Sprout Salad with Pomegranate & Maple Dijon

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A quick and easy salad featuring shaved Brussels sprouts, pomegranate arils, and a tangy-sweet maple Dijon dressing. Perfect for cozy nights, holiday gatherings, or meal prep.

Ingredients

Scale
  • 1 pound (450g) fresh Brussels sprouts
  • 1/2 cup (85g) pomegranate arils
  • 3 tablespoons (60ml) pure maple syrup
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/3 cup (50g) crumbled feta cheese (optional)
  • 1/3 cup (40g) toasted pecans or walnuts
  • Salt and black pepper to taste

Instructions

  1. Prepare the Brussels sprouts: Rinse 1 pound (450g) of Brussels sprouts under cold water and pat them dry. Trim off the tough stem ends and remove any yellow or wilted outer leaves. Using a sharp chef’s knife, slice each sprout as thinly as possible — aim for ribbons about 1/8 inch thick. You should end up with about 4-5 cups of shaved sprouts.
  2. Toast the nuts: Place 1/3 cup (40g) of pecans or walnuts in a dry skillet over medium heat. Shake the pan occasionally and toast for 2-3 minutes until they smell nutty and are lightly browned. Watch carefully — they burn fast. Transfer to a plate to cool.
  3. Make the dressing: In a small bowl or mason jar, combine 3 tablespoons (60ml) maple syrup, 2 tablespoons (30ml) Dijon mustard, 2 tablespoons (30ml) apple cider vinegar, 1/4 cup (60ml) extra virgin olive oil, and a pinch of salt and pepper. Whisk vigorously or shake until the dressing is thick and emulsified. Taste and adjust — add more maple syrup if you like it sweeter, or more vinegar for tang.
  4. Massage the sprouts: Place the shaved Brussels sprouts in a large mixing bowl. Pour about half the dressing over them. Using your hands, massage the dressing into the sprouts for about 1-2 minutes. You’ll feel them soften and become more pliable.
  5. Add the mix-ins: Add 1/2 cup (85g) pomegranate arils, 1/3 cup (50g) crumbled feta (if using), and the toasted nuts to the bowl. Drizzle the remaining dressing over the top. Toss gently with your hands or tongs until everything is evenly coated.
  6. Rest and serve: Let the salad sit for 5-10 minutes before serving. This allows the flavors to meld and the sprouts to absorb more dressing. Give it one final toss, then transfer to a serving platter or individual bowls. Garnish with extra pomegranate arils and a sprinkle of flaky salt if desired.

Notes

Don’t skip massaging the sprouts — it tames bitterness and improves texture. Toast nuts for best flavor. Let salad rest 5-10 minutes before serving. For meal prep, keep dressing separate until ready to eat.

Nutrition

Keywords: shaved Brussels sprout salad, pomegranate salad, maple Dijon dressing, quick salad, vegetarian, gluten-free, holiday salad, meal prep

Find it online: https://vexifood.com/cozy-shaved-brussels-sprout-salad-with-pomegranate-and-maple-dijon/