If a crunchy salad that only gets better with time is what you’re looking for, then look no further because this is it! My Ultimate Shaved Brussels Sprouts Salad with Lemon Shallot Vinaigrette is a simple salad that’s filled with crunchy shaved brussels sprouts, red pear, pomegranate arils, and pepitas for a perfectly crunchy salad that is packed with flavor. Plus, it’s topped with a homemade lemon shallot vinaigrette that is so good, you could drink it.
Friends, the key to making the perfect prep-ahead salad is to create a salad that’s filled with crunchy ingredients! Why? Because the crunchier the ingredient, the more time it takes to break down, which means that you won’t have to put up with a soggy salad. I can’t tell you how many times I’ve meal prepped salads in the past, taking caution to store the lettuce separately from the dressing, only to still end up with a soggy salad. And let’s be honest, no matter how good a salad is, nobody likes a soggy salad!
That’s where this salad comes in. This salad is completely soggy-proof, and that’s because it’s made from shaved brussels sprouts instead of lettuce. Why does that make a difference, you may ask? Well, brussels sprouts are extra crunchy, which means that they won’t wilt in the fridge, even when stored with the dressing! And, not only that, but because the brussels sprouts don’t get soggy, they’re able to absorb more of the flavor, which means that this salad is one that gets better with time.
Plus, this salad is topped with a simple lemon shallot vinaigrette that also only gets better with ti`me! Made from a simple blend of olive oil, lemon juice, shallot, sea salt, and black pepper, this dressing pairs perfectly with the crunchy brussles sprouts salad.
The Truth About Brussels Sprouts
Whenever I share a brussels sprouts recipe, I inevitably get a comment from someone who REALLY does not like them. And if that’s you, I don’t blame you! So many of us are slightly traumatized from being forced to eat brussels sprouts the WRONG way, as kids. And let’s be honest: the girls who get it, GET IT. 😉
I’d wager to say that many of us had our first introduction to these round little sprouts through being served a boiled, salted version of them. And to be honest, that is probably the worst way to cook brussels sprouts. Because they are naturally high in sulfur, when they are boiled, that sulfur content releases and they begin to take on a slightly… well, rotten egg like smell. Not good.
In my opinion, brussels sprouts should be served either baked and crispy, fried, or raw and shaved, just like in this salad! Once they soften a bit from the dressing, they take on a mild flavor and crunchy texture that is absolutely delicious.
And the best part is, you can generally find pre-shaved sprouts in your local health food store! That makes putting this salad together simple and easy. However, if not, you can easily shred them yourself. No boiling or sulfur smell required.
The 11 Ingredients Needed to Make This Simple Yet Flavorful Salad
- Brussels Sprouts: Of course, brussels sprouts are the star of this dish! You can buy pre-shaved sprouts, or shave them yourself.
- Pomegranate Arils: And to give this salad a bit of crunch, we’re topping it with pomegranate arils (aka- pomegranate seeds). Yum!
- Red Pear: Crunchy red pears are perfect for the winter season, and add the perfect amount of sweetness to this salad.
- Pepitas: Pepitas (aka pumpkin seeds) are rich in antioxidants, iron, zinc, and magnesium, making them an overall superfood, and a crunchy topping in this salad!
- Parmigiano Reggiano: Parmigiano regginao is like parmesan cheese, but better, and that’s because it comes from a specific region in Italy and is aged at least one year, whereas traditional parmesan cheese is rarely aged past 10 months. The result? A perfectly rich flavor that pairs wonderfully with this salad.
- Fresh Parsley: Fresh parsley is key to achieving the perfect herby flavor.
- Extra Virgin Olive Oil: Olive oil is my favorite for dressings, because it’s heart-healthy and full of good fats. Plus, it adds the best flavor to this dressing!
- Lemon Juice: A touch of lemon juice adds the acidity that this dressing needs.
- Shallot: Shallots may be small, but they’re packed with flavor, which makes them perfect for this dressing.
- Sea Salt & Black Pepper: A touch of salt and pepper makes any dressing recipe truly shine!
How to Make This Perfect Prep-Ahead Salad
To make this salad, start by preparing the dressing. Dice the shallot and add it to a small bowl alongside the olive oil, lemon juice, kosher salt, and ground black pepper. Whisk until the ingredients are fully combined. Set the dressing aside while you prepare the salad.
Prepare the brussels sprouts by washing them and shaving them. I recommend shaving the brussels sprouts in a food processor! You can also do this by hand by using a mandolin. Then, add the shaved brussles sprouts to a large bowl, followed by the pomegranate arils, diced pear, pepitas, parmigiano reggiano cheese, and parsley.
Pour the dressing on top of the salad ingredients, and then toss until the salad is fully coated in the dressing. Taste and adjust the seasonings as needed. I like to add another sprinkle of cheese on top of the finished salad.
Once it’s done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days. The longer this salad sits, the better the flavors get over time!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Salad:
- 1 ½ Pounds Brussels Sprouts, shaved
- 1 Cup Pomegranate Arils
- 1 Large Red Pear, diced
- ½ Cup Pepitas
- ½ Cup Parmigiano Reggiano, finely grated
- ½ Cup Fresh Parsley, chopped
For the Dressing:
- ⅓ Cup Extra Virgin Olive Oil
- ¼ Cup Lemon Juice, this is equivalent to the juice of approximately 2 lemons
- 1 Large Shallot, finely diced
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- Start by preparing the dressing. Dice the shallot and add it to a small bowl alongside the olive oil, lemon juice, kosher salt, and ground black pepper. Whisk until the ingredients are fully combined. Set the dressing aside while you prepare the salad.
- Prepare the brussels sprouts by washing them and shaving them. I recommend shaving the brussels sprouts in a food processor! You can also do this by hand by using a mandolin.
- Then, add the shaved brussles sprouts to a large bowl, followed by the pomegranate arils, diced pear, pepitas, parmigiano reggiano cheese, and parsley.
- Pour the dressing on top of the salad ingredients, and then toss until the salad is fully coated in the dressing.
- Taste and adjust the seasonings as needed. I like to add another sprinkle of cheese on top of the finished salad.
- Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days. The longer this salad sits, the better the flavors get over time!
Rate & review
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What others are saying
Just made this for dinner tonite! It’s really really good! I added some honey and some Dijon mustard to the dressing. I threw some crispy bacon and dried cherries into the salad as well. Basically the kitchen sink! Ha! I also bought shaved Brussel sprouts from Whole Foods cause I’m lazy. Fancy and lazy.
Yum! I am so happy you enjoyed this recipe, Edenn! Thank you so much for making it, and for leaving such a kind review!
This salad was AMAZING!! I could literally sit & eat the whole bowl! I didn’t have shallots, so I subbed for chives, I didn’t have the red pears, but had Harry & David ones. I also omitted the pepitas because I didn’t have those either…Omgosh, so good!! Thank you!!
I’m so happy you found a variation of this recipe that works for you, Mandy! Thank you so much for making it and for leaving such a kind review!
This looks amazing! I am planning on making this for my salad for Christmas dinner! You said it is great to make ahead – are we talking “morning of” or “day before” situation? I know you mentioned longer is better I wanted to make sure I didn’t go too far into that realm! Thanks!!
Hi Ashlee! You can absolutely make this salad the day before ☻
THIS salad rocks. My family will now eat brussels sprouts thanks to you! Shaving them is brilliant. I didn’t have pear but substituted persimmons and followed the rest of the recipe as is. Wish I had leftovers but my family ate it all! It was fabulous. Thank you for the tasty, easy recipes, you never disappoint!
WOW! Samantha, that means SO much to me! Thank you so much for all of your support – this is exactly why I create recipes!
I made this late at night with the ingredients I had. I was able to make the dressing the same, except I added sugar. But I did, brussels sprouts, peaches, dried cranberries, sunflower, seeds, and sliced almonds, with feta. It was delicious! I’m excited to try the recipe as it was intended as well.
I am so happy it turned out well for you, Bess! Thank you for your review!
This salad is so good! Have made it several times. I could drink the dressing, flavors are amazing. Holds up well for lunch leftovers! I have made it exactly as the recipe states and substituted at times when I needed to. Always a crowd pleaser!
I am so happy you enjoyed it, Heather! Thank you for your review!