Bright, crisp, and festive—this salad brings jewel-tone color and clean, lively flavor.

Shaved Brussels sprouts create tender ribbons with a gentle crunch.
Pomegranate adds juicy pops; candied pecans bring glossy, toasty sweetness.
A sunny lemon vinaigrette ties it all together in minutes.

Perfect for Holiday Salads and Christmas Salads, yet simple enough for weeknights.
If you’re craving a Shaved Brussel Sprouts Salad With Pomegranate that feels fresh and celebratory, this is your bowl.

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🥗 Ingredients

• 1½ lb Brussels sprouts, ends trimmed, very thinly sliced (shaved)
• 1 large pomegranate, arils only (about 1 to 1½ cups)
• 1 cup candied pecans, roughly chopped
• ½ small red onion, paper-thin slices
• ½ cup finely shaved Parmesan (or crumbled feta)
• ⅓ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice (plus more to taste)
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tsp honey or pure maple syrup
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp black pepper

Optional add-ins

• ½ cup chopped fresh herbs (parsley, chives, or dill)
• 1 tsp white balsamic (for extra sparkle)

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👩‍🍳 How to Make Shaved Brussels Sprout Salad

1. Prep the sprouts: Trim ends, remove any tired leaves, then thinly slice into ribbons with a sharp knife or food processor slicing disk.
2. Whisk the dressing: In a small bowl, whisk olive oil, lemon juice, zest, Dijon, honey, salt, and pepper until glossy.
3. Toss the base: Add shaved sprouts and red onion to a big bowl; drizzle with dressing and toss to coat.
4. Fold in toppings: Add pomegranate arils, candied pecans, and Parmesan. Gently toss again.
5. Taste and adjust: Add a pinch of salt or a squeeze more lemon if you like it brighter. Serve.

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🪜 Step-by-Step (Quick Look)

• Trim, shave the Brussels sprouts, and pat dry
• Whisk lemony dressing until silky
• Toss sprouts + onion with dressing
• Fold in pomegranate, candied pecans, Parmesan
• Taste, brighten with more lemon, and serve

Benefit	What You’ll Love
Flavor	Lemony brightness, sweet pops of pomegranate, buttery pecan crunch.
Texture	Tender ribbons + glossy nuts + juicy bursts—balanced in every bite.
Time	Fast prep; dressing whisks in a minute; easy to scale for a crowd.
Make-Ahead	Shave sprouts and prep the dressing ahead; toss before serving.

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✨ Why You’ll Love This Salad

• Bright, not heavy: A citrusy lift keeps it fresh next to rich mains.
• Show-stopping color: The pomegranate sparkle turns heads on any table.
• Satisfying crunch: Shaved sprouts and candied pecans bring the texture you crave.
• Make-ahead friendly: Components hold well; assemble at the last minute.
• Versatile pairing: Great with roasted meats, seafood, or vegetarian mains.

This is the kind of Sprouts Salad you’ll make for busy weeknights and proudly serve at holidays. It’s also the ideal Shaved Brussel Sprouts Salad With Pomegranate when you want flavor and a little drama.

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🥬 The Greens, Perfectly Shaved

Shaving turns sturdy sprouts into delicate ribbons that drink in lemony dressing while keeping their crisp bite. If you’re new to Shaved Brussel Sprouts, start with a sharp knife or a processor’s thin slicing disk. The result? A silky-tender base that never feels bulky, so the sweet-sharp pomegranate and caramel notes from pecans can shine in Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans.

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🍋 Bright Citrus: “Shaved Brussel Sprout Salad With Lemon Vinaigrette”

A simple lemon vinaigrette—olive oil, lemon juice, zest, a hint of mustard, and a whisper of honey—lets the produce lead. That’s the core of a great Shaved Brussel Sprout Salad With Lemon Vinaigrette: clean brightness with just enough body to cling to each ribbon. Add a splash of white balsamic if you want a suave, glossy finish.

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🔥 Cozy Option: “Warm Shaved Brussel Sprout Salad”

In chilly weather, we love a Warm Shaved Brussel Sprout Salad. Toss the shaved sprouts in a skillet with a teaspoon of olive oil over medium heat for 1–2 minutes—just enough to relax the edges. Remove from heat, add half the dressing, and fold in pomegranate, pecans, and cheese. Warm, still crisp, and deeply comforting.

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🍽 Hosting Made Easy (Crowds & Buffets)

Planning a spread? Picture a big, low bowl with jeweled arils on top—easy to toss and easy to serve in a Shaved Brussel Sprout Salad Crowded Kitchen moment. Set a small garnish tray with extra candied pecans, more pomegranate, lemon wedges, and shaved Parmesan. Guests love to personalize, and your bowl keeps its crunch from first scoop to last.

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🧺 Make-Ahead, Storage, and Leftovers

• Make-ahead:
  • Shave sprouts up to 24 hours ahead; wrap in a dry towel and chill.
  • Whisk dressing up to 4 days ahead; refrigerate in a jar.
  • Seed the pomegranate a day or two ahead and keep the arils chilled.
• Storage: Toss just before serving for best texture. Dressed salad holds okay for a few hours; after that, it softens.
• Leftovers: Still tasty the next day—add a squeeze of lemon and a few fresh nuts for crunch.

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🌿 Variations & Add-Ins (Playful but Simple)

• Truffle glow: For a Shaved Brussel Sprout Salad Truffle twist, finish with ½–1 tsp truffle oil and extra shaved Parmesan.
• Savory switch: Swap Parmesan for blue or feta if you like a tangy edge.
• Nut-free crunch: Toasted pumpkin seeds or sunflower seeds bring the snap.
• Fruit swap: Diced pear or apple works if pomegranate is out of season.
• Protein boost: Sliced roasted chicken, crispy chickpeas, or seared salmon make it dinner.
• Extra sparkle: Add orange zest to the dressing for a citrus duet.

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🎉 Holiday-Worthy (But Weeknight Easy)

This bowl is made for Holiday Salads and Christmas Salads—colorful, bright, and elegant without fuss. It wakes up rich mains, plays beautifully with roasted turkey or prime rib, and makes vegetarian plates feel special. When the table needs a lift, Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans delivers.

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🧑‍🍳 FAQs

Can I shave the sprouts the day before?
Yes. Store them wrapped in a dry towel inside a sealed container; they stay crisp.

Do I have to candy the pecans?
You can buy candied pecans or use toasted pecans for a less sweet version.

What cheese works best?
Shaved Parmesan is classic. Feta adds creaminess and tang. Both love lemon.

Can I use bottled dressing?
If you like the flavor, yes. For the freshest taste, whisk the simple lemon version here.

How do I seed a pomegranate cleanly?
Halve it, loosen the edges, then tap the back with a spoon over a bowl. Pick out white pith.

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🔁 Print-Friendly Recap

• Shave Brussels sprouts into fine ribbons
• Whisk lemon vinaigrette
• Toss sprouts + onion with dressing
• Add pomegranate, candied pecans, Parmesan
• Taste, add lemon, and serve bright

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  Read more: /herb-marinated-castelvetrano-olives
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• Baked Brie with Cranberry-Orange Compote
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• Apple-Cider Onion Jam
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