With every holiday meal, I love having a salad. It’s an easy win, providing a bit of lightness to an otherwise heavy meal. Plus, it can be a fun way to showcase ingredients in a new way. While I love roasted Brussels sprouts, shaving and serving them raw makes for a lovely salad. Add a few classic fall flavors and this shaved Brussels sprout salad can fit with almost any Thanksgiving meal. This salad is also better when made ahead of time, leaving more time closer to the meal!
Vegetarian Thanksgiving Menu
The vegetarian menu shows my weakness: cream. The pasta dish is the star of the show but the carrots and this Brussels sprout salad balance out the richness. Prep the pasta and salad ahead of time for day-of ease. The full meal includes:
Wine Pairing: 2013 Boeger Tempranillo: The wine brings out the earthy, salty manchego flavor. This tempranillo pairs well with slightly bitter flavor of the brussels sprouts and the sweet tartness of the pomegranate. A balanced wine with a balanced salad.
An easy, fall salad that uses raw, shaved Brussels sprouts tossed with pomegranate seeds and a tangy dressing.
- 1 pound Brussels sprouts
- 1/2 cup pomegranate seeds
- 1/2 cup pecan pieces
- 1/4 cup shaved manchego cheese
- 1 small shallot (minced)
- 2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
- Using a food processor attachment or a sharp knife, shred Brussels sprouts.
- In a large bowl, combine shredded Brussels sprouts, pomegranate seeds, pecans, manchego, and shallot. Whisk together olive oil, apple cider vinegar, and salt and pepper in a small bowl. Pour dressing over salad and mix to combine. Serve with an extra sprinkle of cheese and pecans if desired.
Tips & Tricks: This is a great salad to let sit for 30 to 45 minutes before servings. It really lets the flavors meld together.
Nutrition: see the information.
- Calories: 250
- Sugar: 6.8
- Sodium: 76.8
- Fat: 18.7
- Carbohydrates: 17.9
- Fiber: 6.7
- Protein: 7.3
- Cholesterol: 7.2
Shaved Brussels Sprout Salad
The Brussels sprouts make this salad. If you’re playing with variations, keep the Brussels sprouts. The other ingredients add to the flavors but can easily be swapped for what you already have on hand or for items that are easier to find.
VEGAN: To keep the salad vegan, leave out the cheese or swap it for your favorite vegan cheese.
NUTS: Use walnuts instead of pecans, or use roasted sunflower seeds as a nut free alternative.
FRUIT: Can’t find pomegranates? Try this recipe with an alternate fall fruit such as tart apples, pears, or persimmons. Dice them into 1/4 inch pieces and add in place of pomegranate seeds.
Fall isn’t complete if I don’t eat Brussels on a weekly basis. These small brassicas are best when roasted (in my book) but are also really nice when used raw, braised, or sautéed. I tend to avoid boiling them because they can get smelly rather quickly. A few of my favorite ways to eat Brussels sprouts: