Shaved Brussels Sprout Salad with Manchego

  • Author: Erin Alderson
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: 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


  1. Using a food processor attachment or a sharp knife, shred Brussels sprouts.
  2. 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.

Stock up: get the pantry ingredients you will need: olive oil, pecans, apple cider vinegar

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