Simple Shaved Brussels Sprout Salad: A Fall Favorite For Leftovers

---

Thinly sliced, sweet and crunchy brussels sprouts (no soggy mess from boiling here!) paired with pomegranate, apple and your protein of choice in this shaved brussels sprout salad with a lemon honey mustard dressing. A delicious salad to serve a crowd this holiday season, include in your meal prep or save for yourself to pair with leftovers. A simple way to enjoy your fall favorites in a single bowl.

---

Inspired by seasonal produce and the need for a salad that’s going to stay fresh and crunchy for your hosting needs this holiday season.

---

This post contains affiliate links for your convenience. Please see here for more information on affiliate links.

---

Why you’ll love this shaved brussels sprout salad

• includes seasonal fall favorites in one salad bowl
• mayo free slaw recipe
• don’t have to cook any of the vegetables
• pairs well with leftover proteins
• it’s easy to prep in advance & transport
• the flavor develops more the longer it sits and marinates in the fridge

Ingredients

Here’s what you’ll need to make this recipe. Find the exact measurements in the recipe box below.

• brussels sprouts – thinly sliced or shredded, aka “shaved”. This can be done with a sharp knife or a kitchen gadget (mandolin, food processor) . Your supermarket might even sell a bag of them already prepared.
• pomegranate arils – remove the seeds yourself (one of my favorite foods to meal prep) or purchase them prepared for you
• apple – peeled and julienne. Choose an apple you like the flavor of raw.
• cooked turkey or chicken – any cut will work, whether it’s cooked on or off the bone. Serve it on the side or break it down into bite sized pieces — shred, chop or cut into slices, you decide
• almonds – sliced
• shelled hemp seeds – look for packaging that says “hemp hearts”
• lemon juice – freshly squeezed
• honey mustard – Gulden’s honey mustard is my go to here (this bottle, if you want to stock up)
• honey – a hot honey would be great here too
• olive oil, salt & pepper

How to make a shaved brussels sprout salad

This salad comes together in a few simple steps. All you need to do done is cut some vegetables & mix together the dressing (do this first if you want to make it in the same bowl). Then take out your leftover protein.

Prep the dressing

Start by mixing together the salad dressing. (Since it isn’t a large amount of dressing, a mini whisk is perfect for this!) This can be done in a separate bowl, a mason jar, or even the bottom of the bowl you’re planning on serving the salad in.

How to slice brussels sprouts

Trim the root end off the bottom of the Brussels sprouts. Cut each piece in half.

If they look like they need it, give them a rinse. (otherwise save that till the next step.) Discard any damaged or too dirty to clean leaves.

Using a sharp knife, thinly slice the Brussels sprouts. They’ll separate into pieces resembling shredded cabbage.

Cleaning brussels sprouts

Transfer the shaved Brussel sprouts to the inner basket of a salad spinner. Rinse under cold running water, moving them around with your hands.

Place the basket into the salad spinner bowl. Fill with water and a few splashes of white vinegar. Let this soak for around 15 minutes. Then drain, rinse, spin and dry completely on a clean dishtowel.

Assemble the brussels sprout salad

In a large serving bowl, combine the shredded brussels sprouts and the salad dressing. Let them marinate 3-5 minutes before adding the apple, pomegranate arils and turkey/chicken.

Before serving, mix in the in the sliced almonds.

---

---

This post was originally published in 2015 and has been revamped and republished in 2025.