Shaved Brussels Sprout Salad with Pomegranate

This pomegranate shaved Brussels sprout salad tastes like a bowl of vibrant confetti, and will leave you glowing from the inside out.

Pomegranate Shaved Brussels Sprout Salad | A Couple Cooks

How have Alex and I been able to keep eating healthy, vegetable-centric food for the past 10 years? Our secret: the non-diet diet. CNN just published an article on the non-diet diet approach. Finally, Alex and my “non-sexy” approach to lifestyle change and making healthy eating fun is becoming newsworthy! As you’ll read in our Pretty Simple Cooking cookbook, our approach isn’t about restricting foods, or doing 30 day challenges, or making 5-ingredient recipes. It’s all about setting up habits for sustainable lifestyle change.

Our guiding mantra is from our onscreen cooking mentor, Julia Child: Try new recipes, learn from your mistakes, be fearless, and above all, have fun. It gives me chills every time I type it, because it is so, so true. Our entire experience in the kitchen, starting from Day 1, has been guided by those mantras. You’ll see many of those come through in our 10 life lessons in the book.

Related:25 Best Salad Recipes

Pomegranate Shaved Brussels Sprout Salad | A Couple Cooks

How to make shaved Brussels sprout salad

Recipes like this shaved Brussels sprout salad are what healthy eating and adventurous cooking should be about. It’s a study in texture contrasts: the feathery shaved Brussels, the pop of the Pomegranate seeds, and the bright crunch of the apple. It’s vibrant and colorful, covered in a lightly sweet vinaigrette. And the flavor: it’s like eating a bowl of confetti, but the healthy kind! After noshing on it, you’ll truly feel a vibrant glow: and that’s not just fad diet BS.

In the winter I tend to gravitate towards comfort foods like breads and cheeses, so this has been a welcome antidote. (So much different from the roasty flavor in this Best Brussels Sprouts Recipe!) It’s also a gluten-free, and vegan salad recipe. It’s naturally sweet and you can remove the maple syrup for a sugar-free dressing. It does take a bit of time to put together, but it’s well worth it. As a time saver, you can purchase shaved Brussels sprouts and shelled pomegranate seeds: we’ve been tipped of that Brussels sprouts are sold shaved at Trader Joe’s.

Pomegranate Shaved Brussels Sprout Salad | A Couple Cooks

How to shred Brussels sprouts

How to shred Brussels sprouts is actually more difficult than you think! Cut them the wrong way, and the pieces look all wrong. If you have a food processor, you also can chop off the ends and use the slicing attachment on a food processor to shred the Brussels sprouts. However, using a knife is just as easy! To get those signature shreds, here’s what to do — see the video below!

  1. Remove any tough outer layers with your fingers.
  2. With a large Chef’s knife, cut the Brussels sprout in half lengthwise.
  3. Place the cut side down and thinly slide cross-wise to create shreds.
  4. Separate the shreds with your fingers. Discard the root.

Looking for more Brussels sprouts recipes?

Brussels sprouts are the new best thing: they’re totally on trend, especially shredded and roasted. Here are some of our favorite Brussels sprouts recipes on the site:

Pomegranate Shaved Brussels Sprout Salad | A Couple Cooks

This shaved Brussels sprout salad recipe is…

Vegetarian, vegan, gluten-free, plant-based, dairy-free, and naturally sweet. For sugar free and Whole 30 friendly, omit the maple in the dressing.

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Pomegranate Shaved Brussels Sprouts Salad | A Couple Cooks

Pomegranate Shaved Brussels Sprouts Salad

1 Star2 Stars3 Stars4 Stars5 Stars (18 votes, average: 4.39 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


This pomegranate shaved Brussels sprout salad tastes like a bowl of vibrant confetti, and will leave you glowing from the inside out.



  • 1 pound Brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1 apple
  • 1 shallot
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • 1⁄8 teaspoon kosher salt
  • 6 tablespoons extra-virgin olive oil


  1. Shred the Brussels sprouts: see the video below or go to How to Shred Brussels Sprouts.
  2. Seed the pomegranate: Cut the pomegranate into quarters and place them in a large bowl of water. Under the water, gently pull out the seeds with your fingers. Eventually, you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water. Rinse the pomegranate seeds, then store the extra seeds in a sealed container in the refrigerator.
  3. Cut the apple into bite-sized pieces. Thinly slice the shallot into rings.
  4. In a small bowl, whisk together the mustard, white wine vinegar, maple syrup, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until thick and emulsified.
  5. In a large bowl, stir all ingredients together. Serve immediately.


Buying shredded Brussels sprouts and shelled Pomegranate seeds can help cut down prep time. We’ve heard shredded Brussels sprouts are available at Trader Joe’s!

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Brussels Sprouts, Shaved Brussels Sprout Salad, Pomegranate, Brussels Sprout Salad, Salad, Healthy, Vegetarian, Vegan, Gluten Free

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Village Bakery
    January 4, 2018 at 5:51 pm

    Wonderful recipe. Cannot wait to see your cookbook when it launches! -Joe

    • Reply
      January 14, 2018 at 2:08 pm

      Thank you so much for the kind words about the cookbook — it means the world! We appreciate you!

  • Reply
    Analida's Ethnic Spoon
    January 5, 2018 at 7:46 am

    My daughter has been pushing me to try brussel sprouts for ages. I think this recipe is the perfect start point. Your dressing looks divine with the tangy mustard and sweet maple.

    • Reply
      January 14, 2018 at 2:08 pm

      Yes!!! Shredded is a great way to start to love Brussels sprouts — they’re quite fresh and tasty that way! Our other top way is roasted in a super hot oven — love those crispy bits! :) Let us know what you think!

  • Reply
    January 5, 2018 at 9:49 am

    Hi there! I shred brussel sprouts in my Cuisinart food processor using the chopping disk …it works amazingly! This looks yummy!

    • Reply
      January 14, 2018 at 2:07 pm

      Oh this is a great tip for speeding up the process! We tried that a long time ago and it actually just chopped our Brussels into fine pieces — oops! I’m thinking maybe we didn’t use the chopping disk? Or maybe we didn’t put them in the right way. Do you have to make sure to put them in top down?

  • Reply
    January 5, 2018 at 11:58 am

    Made this to go along with some mashed potatoes for dinner last night! It was delish! 4th recipe I’ve tried from your site in the last couple of weeks and the 4th recipe we’ve loved! Nice to have simple, doable recipes. We are no strangers to brussel sprout salads however its amazing how small changes like the addition of apple to a salad or mustard to a vineagrette can change a dish up enough to make it feel new. YUM, thank you!

    • Reply
      January 14, 2018 at 1:27 pm

      Oh that sounds like a perfect balance to cozy mashed potatoes! I’m SO glad to hear that you’ve loved all 4 recipes you’ve tried — that makes our day!

  • Reply
    January 7, 2018 at 9:38 am

    Adding this and the creamy cauliflower soup to my menu for this week! And your thoughts about the non-diet diet resounded with me as well. Cooking and eating real food makes managing weight and health so much easier. Looking forward to your book!

    • Reply
      January 14, 2018 at 1:24 pm

      Oh fantastic! I hope that you enjoyed these two, they’re some of our favorites for early this year. And I’m so glad the non-diet diet resonates too! Sending good wishes for 2018 :)

  • Reply
    January 8, 2018 at 1:48 pm

    I LOVED the pomegranate Brussels sprouts salad! My fiance devoured it and I had a lot of friends ask me for the recipe. Thank you for sharing! I’m excited for your book!

    • Reply
      January 14, 2018 at 1:14 pm

      Oh fantastic, I’m so glad to hear this! Thank you so much for the feedback and cheers to more nourishing veg in 2018!

  • Reply
    January 11, 2018 at 12:19 pm

    Made this and it was fantastic! Only change was adding some fresh Parmesan cheese. Definitely a new favourite! Thank you!

    • Reply
      January 14, 2018 at 12:42 pm

      I love the idea of fresh Parmesan in that salad — it would add a delicious savory note! Great idea and thanks for making it!

  • Reply
    January 16, 2018 at 4:08 pm

    I made this the other night a little worried that it may be too healthy for us – i shouldnt have been, it was amazing and the leftovers made for an easy lunch ?. To speed things up I shredded the brussel sprouts in my mixer. You have to be super careful, of course, but it worked like a charm for me.

    • Reply
      January 28, 2018 at 11:58 pm

      Haha, I’m so glad it wasn’t “too healthy” and mostly delicious! Great idea for shredding in the mixer: we’ve had some issues in the past, but I’m glad to hear it worked for you! Thank you for making this one!

  • Reply
    roberta stephens
    October 18, 2020 at 5:18 pm

    This salad was delicious! Served with chili and cornbread. What a hit! Used mandolin to shred the brussel sprouts, and deseeding the pomegrante was therapeutic! Thank you.

    • Reply
      Alex Overhiser
      October 18, 2020 at 8:37 pm

      So glad you enjoyed it!

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