Shaved Brussels Sprout Salad

In a sea of creamy, cheesy, buttery food on the Thanksgiving table, a bit of freshness is always a welcome addition to my plate. This shaved brussel sprout salad is the perfect combination of textures and flavors, adding a much needed pop of brightness to your Thanksgiving spread. We’re talking crunchy shaved Brussels sprouts, crisp apples, sweet dates, sharp cheddar, toasted nuts, and juicy pomegranate seeds, all tossed in a tangy maple mustard vinaigrette. It’s sweet, savory, crunchy, and just the right amount of tangy to balance out all those rich Thanksgiving dishes.

There’s also zero cooking required, because if there’s one thing I know about Thanksgiving, it’s that oven space is precious, and the last thing you need is another dish fighting for a spot.

Why You’ll Love This Recipe

• No cooking required: Save that precious oven space for your turkey, mac and cheese, and all the other Thanksgiving essentials.
• The perfect balance of flavors: Sweet dates, tart pomegranate seeds, sharp cheddar, and a tangy maple mustard dressing make every bite a little different.
• So many textures: Between the crunchy Brussels sprouts, crisp apples, and toasted nuts, there’s nothing boring about this salad.
• Easy to make ahead: Prep the components in advance, assemble, and toss with the dressing before serving.
• Vegetarian-friendly: This updated version is completely vegetarian, making it a great addition to a holiday spread with different dietary preferences.

Ingredients You’ll Need

• Shaved Brussels sprouts: The base of our salad! I love using a 10 oz bag of pre-shaved Brussels sprouts to save time, but you can absolutely shave them yourself with a mandoline or sharp knife.
• Dates: Add little pockets of caramel-like sweetness that balance out the tangy dressing.
• Apple: Adds a crisp, juicy bite. I love Honeycrisp for its sweetness and crunch, but any crisp apple will work.
• Sharp cheddar: Adds a salty, savory element that pairs beautifully with the apples and dates. I recommend freshly grating it for the best texture.
• Pumpkin seeds or pecans: For that extra crunch! Use whichever you prefer, or a combination of both. Toasting them brings out their nutty flavor.
• Pomegranate seeds: Add a pop of color and tartness that makes this salad feel especially festive.
• Shallot: Adds a mild onion flavor to the dressing. Finely slicing it and letting it sit in the vinaigrette helps mellow its bite.
• Dijon and stone ground mustard: Using both gives the dressing a nice balance of sharpness and texture.
• Maple syrup: Adds sweetness to balance the acidity of the vinegar.
• Apple cider vinegar: Gives the dressing its tangy bite and complements the fall flavors.

How to Make Shaved Brussels Sprout Salad

1. Make the dressing. In a mason jar or small bowl, combine the shallot, Dijon mustard, stone ground mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper. Shake or whisk until well combined. Set aside while you prepare the salad to allow the shallots to mellow.
2. Prepare the toppings. Thinly slice the apple, chop the dates, grate the cheddar, and toast the pecans or pumpkin seeds if desired.
3. Assemble the salad. Add the shaved Brussels sprouts to a large serving bowl, followed by the dates, apples, cheddar, nuts or seeds, and pomegranate seeds.
4. Dress and serve. Pour the vinaigrette over the salad a little at a time, tossing until everything is evenly coated. You may not need all the dressing. Taste, adjust the seasoning as needed, and enjoy!

Tips & Tricks

• Save time with pre-shaved Brussels sprouts: This is one of my favorite shortcuts, especially during the holidays. If you’re starting with whole Brussels sprouts, trim off the ends, remove any damaged outer leaves, and thinly slice them using a mandoline, food processor with a slicing attachment, or sharp knife.
• Let the shallots marinate: Giving the shallots 10 minutes to sit in the vinaigrette helps soften their sharpness without needing to cook them.
• Add the dressing gradually: Start with about half the dressing and add more as needed. You want the Brussels sprouts coated, not swimming in dressing.
• Slice your apples just before serving: This helps prevent browning and keeps them nice and crisp.
• Give the salad a few minutes to sit: Unlike delicate leafy greens, shaved Brussels sprouts can hold up to dressing. Letting the dressed salad sit for 10–15 minutes can help soften the sprouts slightly while maintaining their crunch.

Substitutions & Variations

One of my favorite things about this salad is how easy it is to customize based on what you have on hand.

• Cheese: Swap the sharp cheddar for feta, goat cheese, or shaved Parmesan. For a vegan version, omit the cheese or use your favorite plant-based alternative.
• Nuts and seeds: Pecans, walnuts, pumpkin seeds, or hazelnuts all work beautifully here.
• Fruit: Swap the apple for a crisp pear, or use dried cranberries instead of pomegranate seeds.
• Add some protein: Crispy bacon is a delicious addition if you’re not keeping things vegetarian.

Print

Make Ahead & Storage

This is one of my favorite Thanksgiving sides to prep ahead because almost everything can be prepared in advance.

To make ahead:

• Brussels sprouts: Shave up to 2–3 days in advance and store in an airtight container in the refrigerator. If using a pre-shaved bag, keep refrigerated according to the package instructions.
• Dressing: Prepare up to 5 days ahead and store in an airtight jar in the refrigerator. Give it a good shake before serving, as the oil and vinegar will naturally separate.
• Toppings: Chop the dates, grate the cheese, and toast the nuts a day or two in advance. Store separately, refrigerating the cheese.
• Apples: Wait until just before serving to slice them so they don’t brown.

To store leftovers:

Store the dressed salad in an airtight container in the refrigerator for up to 2–3 days. The Brussels sprouts hold up surprisingly well, although the apples and nuts will soften over time. For the best texture, store any extra dressing separately.

Frequently Asked Questions

Do I need to massage the Brussels sprouts?

Nope! Unlike kale, shaved Brussels sprouts don’t need to be massaged. Just make sure they’re sliced nice and thin, and let them sit in the dressing for a few minutes if you prefer a softer texture.

Can I make this salad the night before?

Yes! I recommend preparing the ingredients and dressing separately, then tossing everything together shortly before serving. If you want to get even further ahead, you can dress the Brussels sprouts a few hours in advance and add the apples, cheese, nuts, and pomegranate seeds just before serving.

Can I use whole Brussels sprouts instead of pre-shaved?

Of course! Simply trim the ends and use a mandoline, food processor, or sharp knife to shave them as thinly as possible. You’ll need about 10 oz of trimmed Brussels sprouts.

Is this salad vegetarian?

Yes! This updated recipe is vegetarian, thanks to swapping the original bacon and feta for sharp cheddar and a maple mustard vinaigrette. Just be sure to use a vegetarian-friendly cheddar made without animal rennet if needed.

The Original Shredded Brussels Sprout Salad Recipe

If you’ve been around Rockin Meals for a while, you might remember the original version of this recipe, which featured crispy bacon, feta cheese, and a warm shallot vinaigrette. I’ve since updated the recipe to reflect how I make it today, with a few new updates to make it vegetarian-friendly.

But I know some of you have been making and loving that original recipe for years, so I wanted to make sure it still had a home here!

Ingredients

For the Salad:

• 10 oz shredded Brussels sprouts
• 5 dates, chopped
• ¼ cup chopped hazelnuts or walnuts or pecans
• 5 strips bacon, chopped (optional)
• ½ cup crumbled feta cheese
• ¼ cup dried cranberries or pomegranate seeds

For the Warm Shallot Vinaigrette:

• 2 shallots, minced
• 2 tbsp Dijon mustard
• 2 tbsp honey
• ½ tsp dried thyme
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. If using bacon, cook in a skillet over medium heat until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon grease in the skillet.
2. Add the shallots to the skillet, season with salt and pepper, and cook for about 5 minutes until softened. Turn off the heat and whisk in the Dijon mustard, honey, thyme, and apple cider vinegar.
3. Transfer the mixture to a mason jar, add the remaining ¼ cup olive oil, and shake until combined. Taste and adjust seasoning as needed.
4. In a large bowl, combine the shredded Brussels sprouts, dates, nuts, bacon, feta, and cranberries or pomegranate seeds.
5. Just before serving, toss the salad with the warm vinaigrette, adding a little at a time until dressed to your liking. Enjoy!

Make-ahead tip: Prepare the dressing up to 5 days in advance and refrigerate in an airtight container. Gently reheat before serving to help soften the Brussels sprouts.