Festive Brussels Sprouts Salad with Dijon Honey Vinaigrette Recipe
Do you hear what I hear? Ring ching greeeeeenz! It’s time to add more greens to your holiday menu marathon. Brussels sprouts are delicious in so many different ways—roasted, pan-fried, and yes, even raw. This shaved Brussels sprouts recipe is one of my favorite ways to enjoy them. Their leaves soak up dressing like little flavor-packed sponges, and trust me, a few sprouts go a long way. Plus, they’re super filling! I’m convinced they expand rice-style once they hit your stomach. I mean, I’m no expert on their expansion tactics, but it sure feels accurate. Don’t quote me on that. ¯\_(ツ)_/¯
You can pair this salad with any vinegar-based dressing, but I love how the Dijon vinaigrette brightens everything up while keeping it creamy. If pomegranate seeds seem impossible to find at grocery stores, check near the pre-cut fruit—or just ask. Sometimes I think grocers are messing with us!
Why I love this brussels sprouts salad
I know, I know—raw Brussels sprouts have earned a bad reputation over the years. But trust me, this shredded Brussels sprouts salad will make you rethink everything you thought you knew about these little green veggies! Raw Brussels sprouts have a crunchy, nutty flavor that works wonderfully with a tangy vinaigrette. Thinly sliced, shredded sprouts, sweet bursts of pomegranate seeds, and crunchy walnuts come together to make this salad a total treat—not just to look at, but to dig into! Every bite is a fun little mix of textures that keeps you coming back for more.
The dijon honey vinaigrette
Now, let’s talk about the dressing! The Dijon honey vinaigrette is the star of the show here. It’s tangy, creamy, and just the right balance of sweet and savory. The Dijon mustard brings a bit of bite, while the honey adds a touch of natural sweetness. The combination of apple cider vinegar and olive oil ties everything together beautifully, creating the perfect side dish for any festive occasion (or heck, any occasion for that matter—this recipe is just as great outside of the holiday season!).
Similar side dishes! Roasted Brussels Sprouts Caesar Salad, Cacio e Pepe Brussels Sprouts, Kale and Sweet Potato Salad with Creamy Cashew Dressing.
Ingredients you’ll need:
(serves 4 as a side salad)
For the Salad:
- 1 lb. shaved Brussels sprouts (or pre-shredded Brussels sprouts if you’re looking for a shortcut)
- 1 shallot, thinly sliced
- 1/4 cup Parmesan cheese (substitute with nutritional yeast for Whole30)
- 1/4 cup walnuts, chopped
- 1/4 cup pomegranate seeds
For the Dijon Honey Vinaigrette:
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 tbsp. Dijon mustard (I used coarse ground variety)
- 1 tbsp. apple cider vinegar
- 1 tsp. honey, (omit for Whole30)
- 4 tbsp. olive oil or avocado oil
How to make festive brussels sprouts salad:
- In the bottom of your salad bowl, whisk together all ingredients for the dressing (garlic, salt, black pepper, Dijon mustard, apple cider vinegar, honey, and olive oil) until smooth and well combined.
- Add in all the ingredients for the salad (shredded Brussels sprouts, sliced shallot, walnuts, and pomegranate seeds) to the bowl.
- Toss everything together to coat the Brussels sprouts evenly with the dressing.
- Let the salad sit for about 10 minutes before serving, allowing the Brussels sprouts to absorb the dressing and enhance the flavors.
- Serve and enjoy!
Storing leftovers
If you have any leftovers, this salad can be stored in an airtight container in the fridge for up to 2 days. Keep in mind that the Brussels sprouts will continue to absorb the dressing, so they may soften a bit. One of my favorite ways to use leftovers is in a grain bowl—toss it with quinoa, farro, or even roasted vegetables for a quick and delicious weeknight dinner!
Mains to pair with your brussels sprouts salad:
- Lemon And Garlic Roast Chicken
- Bone-In 10 Minute Pork Chops
- Asian Glazed Sheet Pan Salmon
- Steakhouse KC Strips with Bleu Cheese Butter
FAQs
You can swap pomegranate seeds with dried cranberries, cherries, or fresh diced apples for a similar sweet, fruity pop in the salad.
Yes! While the homemade Dijon honey vinaigrette is delicious, you can use a store-bought vinaigrette. Look for something tangy like a balsamic, lemon, or apple cider vinaigrette.
Using a food processor with a slicing attachment is the easiest way. If you’re slicing by hand, make sure to use a sharp knife and cut the Brussels sprouts in half first for better stability.
Yes! You can prepare the salad up to a day in advance. Just store the shaved sprouts, walnuts, and pomegranate seeds separately from the vinaigrette. Toss everything together about 10 minutes before serving for the best texture.
If you’re not a fan of walnuts, try using almonds, pecans, sunflower seeds, or pine nuts for a similar crunch.
If the dressing feels too thick, whisk in a teaspoon of water or additional olive oil until it reaches your desired consistency. You can also add a splash of lemon juice for extra brightness.
Brussels sprouts might just become one of your favorite vegetables after this! Whether you’re adding it to a holiday meal or just need a tasty side dish, this Brussels sprout salad is such a great way to show off how versatile these little greens are. The shaved sprouts soak up the tangy apple cider vinaigrette perfectly, while the walnuts and pomegranate seeds add that crunch and pop of sweetness I love. Every bite has a little something extra, from the tender inner leaves to the crispy outer bits. Serve it in a big bowl for a festive spread or keep it simple for a weeknight dinner—it’s quickly becoming one of my favorite ways to enjoy Brussels sprouts!
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!
Festive Brussels Sprouts Salad with Dijon Honey Vinaigrette Recipe
Ingredients
For the Salad
- 1 lb shaved Brussels sprouts (or pre-shredded Brussels sprouts if you're looking for a shortcut)
- 1 shallot thinly sliced
- 1/4 cup Parmesan cheese (substitute with nutritional yeast for Whole30)
- 1/4 cup walnuts chopped
- 1/4 cup pomegranate seeds
For the Dijon Honey Vinaigrette
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp dijon mustard (I used coarse ground variety)
- 1 tbsp apple cider vinegar
- 1 tsp honey (omit for Whole30)
- 4 tbsp olive oil or avocado oil
Instructions
- In the bottom of your salad bowl, whisk together all ingredients for the dressing (garlic, salt, black pepper, Dijon mustard, apple cider vinegar, honey, and olive oil) until smooth and well combined.
- Add in all the ingredients for the salad (shredded Brussels sprouts, sliced shallot, walnuts, and pomegranate seeds) to the bowl.
- Toss everything together to coat the Brussels sprouts evenly with the dressing.
- Let the salad sit for about 10 minutes before serving, allowing the Brussels sprouts to absorb the dressing and enhance the flavors.
- Serve and enjoy!
Brussels sprouts might just become one of your favorite vegetables after this! Whether you’re adding it to a holiday meal or just need a tasty side dish, this Brussels sprout salad is such a great way to show off how versatile these little greens are. The shaved sprouts soak up the tangy apple cider vinaigrette perfectly, while the walnuts and pomegranate seeds add that crunch and pop of sweetness I love. Every bite has a little something extra, from the tender inner leaves to the crispy outer bits. Serve it in a big bowl for a festive spread or keep it simple for a weeknight dinner—it’s quickly becoming one of my favorite ways to enjoy Brussels sprouts!
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!
Festive Brussels Sprouts Salad with Dijon Honey Vinaigrette Recipe
Ingredients
For the Salad
- 1 lb shaved Brussels sprouts (or pre-shredded Brussels sprouts if you're looking for a shortcut)
- 1 shallot thinly sliced
- 1/4 cup Parmesan cheese (substitute with nutritional yeast for Whole30)
- 1/4 cup walnuts chopped
- 1/4 cup pomegranate seeds
For the Dijon Honey Vinaigrette
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp dijon mustard (I used coarse ground variety)
- 1 tbsp apple cider vinegar
- 1 tsp honey (omit for Whole30)
- 4 tbsp olive oil or avocado oil
Instructions
- In the bottom of your salad bowl, whisk together all ingredients for the dressing (garlic, salt, black pepper, Dijon mustard, apple cider vinegar, honey, and olive oil) until smooth and well combined.
- Add in all the ingredients for the salad (shredded Brussels sprouts, sliced shallot, walnuts, and pomegranate seeds) to the bowl.
- Toss everything together to coat the Brussels sprouts evenly with the dressing.
- Let the salad sit for about 10 minutes before serving, allowing the Brussels sprouts to absorb the dressing and enhance the flavors.
- Serve and enjoy!
