Ultimate Shaved Brussels Sprouts Salad with Lemon Shallot Vinaigrette

A plate of the shaved brussels sprouts salad, sitting on a countertop with serving utensils sitting inside of the bowl

5 from 4 votes

Ultimate Shaved Brussels Sprouts Salad with Lemon Shallot Vinaigrette

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.

Course Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Vegetarian

Keyword gluten-free, Grain Free, Nut Free, Refined Sugar Free

Prep Time 10

Total Time 8

Servings Servings

Calories 187kcal

Author Nicole Modic

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!

Nutrition