Shredded Brussels Sprouts Salad with Candied Pecans, Green Apples and Pomegranates

Finely shredded raw Brussels sprouts, sweet and salty candied pecans, crunchy Granny Smith apples, and tart juicy pomegranates make for the most delicious fall and winter holiday salad ever! It’s a Shredded Brussels Sprouts Salad with Candied Pecans, Green Apples and Pomegranates topped with homemade salad dressing that is vegan, grain-free, paleo-friendly and so easy to make! You can prep it ahead of time too and it won’t get soggy!

Shredded Brussels Salad

All season I’ve been absolutely obsessed with this Shredded Brussels Sprouts Salad with Candied Pecans, Apples and Pomegranates! I shared it on Instagram and everyone seemed just as excited as I am about it. This salad is just right for your Thanksgiving table, although it’s so good that I’ve been making it for lunches and weeknights as well.

This salad has so much vibrant color, incredible texture and seasonal flavor. Even people who don’t love Brussels sprouts tend to love them in this salad. My young kids totally go for this salad and they aren’t even salad lovers yet! It has so much fun flavor going on with the homemade dressing, candied pecans and sweet crisp apples. They love the crunchy juicy pomegrante arils too. I sometimes add dried cranberries in place of or in addition to the pomegrante arils. Anything to get them to eat Brussels sprouts, right!? The mild green onion and soft and creamy vegan feta cheese also brings nice flavor to the dish. It is a simple and incredibly nutritious vegetable side dish that is a total crowd-pleaser. And I always feel so good after eating it!

Fall and Winter Brussels Sprouts Salad

All About Brussels Sprouts

Brussels sprouts are nutrient-dense and full of health benefits! They’re low in calories with fiber, vitamins A and K, and folate. Brussels sprouts are also high in vitamin C, so they’re perfect for incorporating into winter meals when our bodies could use an immunity boost! These cruciferous sprouts are in season September through February, which is why you see them on so many holiday menus.

Thanksgiving Brussels Sprouts Salad

Brussels Sprouts Selection

While shopping for Brussels sprouts go for firm, bright green sprouts without torn or yellowing leaves. If possible, buy them still on the stalk and do not wash or trim until just before using. Pro tip: smaller Brussels sprouts usually taste a bit sweeter! You can store your Brussels sprouts in the refrigerator for 7-10 days, although I usually try to use them sooner for the best taste.

Shredded Brussels Sprouts Salad

Using Raw Brussels Sprouts in Salad

Here’s the secret to using raw Brussels sprouts in your salad: don’t just toss them in the bowl. Nope, we’re going to pulse them in the food processor! I hit the pulse button on my food processor about 10 times, until the Brussels sprouts have a rice-like consistency. This makes them perfect for salad! They soak up all the delicious flavors in the dish. It completely transforms the vegetable. It is unrecognizable. The texture and taste are completely different. Even Brussels sprouts haters will go for this one! I promise!

Shredded Brussels Sprouts Salad

Homemade Shredded Brussels Sprouts Salad Dressing

The secret to this incredible salad? A homemade dressing! Making your own salad dressing takes so little time and effort, but it boosts the flavor of your dish so much. You can toss everything in a bowl and whisk it or just measure into a Mason jar and give it a good shake!

  • Olive oil
  • Maple syrup
  • Balsamic vinegar
  • A fresh garlic clove, pressed
  • Salt and pepper
Apple and Pomegranate Winter Salad

Candied Pecan Salad Topping

I top this salad with my Homemade Candied Pecans. This adds a little sweetness, saltiness and some nutty crunch! I always make extras of these pecans and but a bowl out for snacking. They’re totally addictive! Pecans also give this salad added plant-based protein, healthy fats, and dietary fiber. I love them in this salad.

Shaved Brussels Sprouts Salad

Vegan Feta for Shredded Brussels Sprouts Salad

My favorite vegan feta is the VioLife brand, which I get at Sprouts or Whole Foods. It’s so good on salads and bowls! You can substitute diced avocado in a pinch!

Brussels Sprouts Salad

More Nutritious Vegan Salads

Vegan Apple Arugula Salad with Candied Walnuts, Dates, & Feta

Pecan Encrusted Delicata Squash and Quinoa Kale Salad with Creamy Maple-Garlic Tahini Dressing

Plant Powered Fall Quinoa and Arugula Salad with Apples and Figs

Vegan Mediterranean Quinoa Salad

California Avocado Kale Salad with Cashew Ranch Dressing and Crispy Chickpea Croutons

Thanksgiving Kale Salad with Maple-Tahini Dressing

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Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad with Apples and Pomegranates


  • Author: Elaine Gordon
  • Prep Time: 10
  • Total Time: 10
  • Yield: 68 1x
  • Diet: Vegan

Description

Finely shredded raw Brussels sprouts, sweet and salty candied pecans, crunchy Granny Smith apples, and tart juicy pomegranates make for the most delicious fall and winter holiday salad ever! It’s a Shredded Brussels Sprouts Salad with Candied Pecans, Green Apples and Pomegranates topped with homemade salad dressing that is vegan, grain-free, paleo-friendly and so easy to make!  You can prep it ahead of time too and it won’t get soggy!


Scale

Ingredients

Salad

  • 3 cups shredded brussels sprouts* (see notes for how to shred)
  • 1 Granny Smiith apple, cored and diced
  • 1/2 cup fresh pomegranate arils (or substitute unsweetened dried cranberries)
  • 1 cup homemade healthy candied pecans, roughly chopped
  • 2 green onions, diced
  • optional: 1/3 cup crumbled vegan feta (such as Vio Life brand from Whole Foods or Sprouts)

Dressing

  • 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 1/2 tablespoon balsamic vinegar
  • 1 clove garlic, pressed through a garlic press
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Add the shredded Brussels sprouts, diced apples, pomegranate arils (or dried cranberries), chopped candied pecans, diced green onion and crumbled vegan feta cheese (if using) to a large mixing bowl.  Set aside.
  2. In a small lidded jar add all the dressing ingredients.  Cover with the lid tightly and shake well.  Pour overtop the salad.  Toss well.  Serve.
  3. Store leftovers in an airtight container in the refrigerator for up to two days.  Best when fresh and served cold or at room temperature.  

Notes

*Trim the stem off Brussels sprouts.  Halve them and add to a 7-cup food processor and pulse ten times until it is a uniform rice like consistency. 

  • Category: Salad or Side
  • Method: Food Processor

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4 Comments

  1. Abby

    OMG! This salad is amazing! It is next level! Those candied pecans are dangerous. When we are finally allowed to have people over this salad will be tops on my list.

    Reply
    • Elaine Gordon

      Thank you so much, Abby! I appreciate you taking the time to comment! I’m so happy you loved it so much. I totally agree that the candied pecans are dangerously addictive. I can never stop with just one handful! The salt… the warm nutty smell… the sugary coating… the crunch… it all balances out the Brussels so well in this salad. I’m so glad you plan to use this salad for future entertaining!

      Reply
  2. Jeanne

    Loved everything about this salad. Putting brussels sprouts in the food processor was genius. I only wish there were leftovers.

    Reply
    • Elaine Gordon

      Thank you so much, Jeanne! So happy to hear you loved it! Next time you will have to make a double batch! 🙂

      Reply

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