Brussel Sprout Salad Recipe Thanksgiving: Shaved Brussels With Pecans and Pomegranate

This shaved brussels sprout salad brings Thanksgiving flair to your table with minimal effort. Thinly sliced sprouts, toasted pecans, and pomegranate seeds create a perfect balance of textures and flavors.

The combination of crunchy nuts, sweet-tart fruit, and tender greens makes this dish a standout. It’s light yet satisfying, adding freshness to any holiday spread.

Ingredients for Brussel Sprout Salad Recipe Thanksgiving

Pantry staples meet seasonal stars for a vibrant, holiday-ready dish.

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The Brussels sprouts are the foundation here. Look for firm, bright green heads with tightly closed leaves—avoid anything yellowing or loose. Most grocery stores sell them pre-shredded now (the good stuff, not the sad pre-cut kind from a bag), but whole sprouts are easy to slice thin with a mandoline or sharp knife. Trader Joe’s and Whole Foods have great organic options if you’re going that route.

No pomegranate? Dried cranberries or chopped apples work in a pinch (soak the cranberries in warm water for 10 minutes first). Pecans too pricey? Walnuts or almonds toast up just as nicely. The honey can be swapped for maple syrup if you’re serving vegans. For the Parmesan, Pecorino Romano adds a sharper bite, but skip it entirely for a dairy-free version.

Shaved sprouts wilt fast—wait to slice until ready to assemble. The salad holds up for 1-2 days in the fridge (keep dressing separate), but it’s best fresh. Toast extra pecans and store in an airtight container for 1 week—they’re great on everything.

Step-by-Step Instructions for Shaved Brussels With Pecans and Pomegranate

Here’s how I pull this festive salad together in under 20 minutes.

Step 1: Toast the Pecans and Prep the Vegetables

Heat a dry skillet over medium heat. Add the 0.75 cup Pecans and toast for 4-5 minutes, stirring frequently, until they’re golden brown and fragrant. You’ll smell them before you see them—that’s your signal they’re almost done. Immediately transfer to a plate to cool and prevent over-toasting.

While the pecans toast, remove the stems from the 1.5 lb Brussels Sprouts and thinly shave them using a sharp knife or mandoline. I prefer a knife for better control, but a mandoline gives you paper-thin, uniform slices. Place the shaved brussels in a large serving bowl.

Step 2: Mince the Shallot and Make the Dressing

Finely mince the 1 whole Shallot—you want about 2 tablespoons total. Soak the minced shallot in cold water for 5 minutes to take the edge off its sharpness. This step makes a huge difference in the final flavor.

In a small bowl, whisk together the 0.25 cup Extra-Virgin Olive Oil, 3 tbsp Lemon Juice, 1 tbsp Dijon Mustard, 2 tbsp Honey, 1 tbsp Apple Cider Vinegar, 0.5 tsp Salt, and 0.25 tsp Black Pepper. The dressing will look slightly separated at first but will emulsify as you whisk.

Step 3: Combine All Ingredients

Drain the shallot and pat it dry with a paper towel. Add it to the bowl with the shaved brussels sprouts. Roughly chop the cooled pecans and add them to the bowl along with the 0.75 cup Pomegranate Seeds.

Pour about three-quarters of the dressing over the salad and toss gently with tongs or clean hands. The brussels should be thoroughly coated but not swimming in dressing. I always start with less—you can add more, but you can’t take it back.

Step 4: Finish and Serve

Add the 0.5 cup Parmesan Cheese and toss once more to distribute. Taste and adjust seasoning if needed—sometimes I add a pinch more salt or a squeeze of lemon. The cheese should be in thin shavings or small chunks so it distributes evenly.

Let the salad sit for 5-10 minutes before serving to allow the flavors to meld. The brussels will soften slightly from the acid in the dressing, but still maintain a pleasant crunch. Serve at room temperature for the best texture and flavor.

Flavor Customization for These Flavors

🔥 Make it Spicier

For those who love a kick, add ½ tsp of red pepper flakes or 2 tsp of cayenne pepper to your dressing. This will give your Brussels sprout salad a warm, fiery depth that contrasts beautifully with the sweetness of pomegranate seeds. The heat builds gradually, so it won’t overpower the dish but will add a subtle, invigorating zing. Pro tip: Start with a smaller amount and adjust to taste!

🍯 Add Sweetness

If you prefer a sweeter profile, drizzle in 1-2 tbsp of honey or maple syrup to the dressing. This complements the natural tartness of the pomegranate and balances the earthy bitterness of the Brussels sprouts. For an extra touch, toss in ¼ cup of dried cranberries for chewy bursts of sweetness in every bite.

🍋 Tangy Twist

To brighten up the flavors, squeeze in 1 tbsp of fresh lemon juice or add 1 tsp of apple cider vinegar to the dressing. The acidity cuts through the richness of the pecans and enhances the freshness of the greens. It’s a simple adjustment that makes the salad feel lighter and more vibrant.

🌫️ Extra Smoky

For a deeper, smokier flavor, swap regular pecans for ½ cup of toasted smoked pecans or add ½ tsp of smoked paprika to the dressing. The smokiness pairs wonderfully with the roasted Brussels sprouts and adds a cozy, autumnal touch perfect for Thanksgiving.

🧂 Umami Boost

Elevate the savory notes by sprinkling 1 tbsp of grated Parmesan cheese or 1 tsp of soy sauce into the dressing. These ingredients add a rich, umami depth that makes the salad more complex and satisfying. A little goes a long way!