Thinly shaved raw Brussels sprouts are tossed with hazelnuts, pomegranate arils, pumpkin seeds and golden raisins, then finished with a bright roasted shallot–pomegranate dressing.
This Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing is one of my favorite holiday sides—elegant enough for a special meal yet easy to assemble.
The base is raw Brussels sprouts, finely shaved so they stay crisp and tender. A mix of toppings—crispy bacon, chopped hazelnuts, pomegranate arils, pumpkin seeds and golden raisins—adds contrast in texture and flavor.
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The dressing is the star here: roasted shallot and garlic blended with pomegranate juice, lemon and a touch of honey make a bright, slightly sweet vinaigrette that complements the earthy sprouts and crunchy toppings.
This salad also travels well for gatherings: the shaved sprouts remain crisp if you pack the dressing separately and toss just before serving.
I hope you try it at your next holiday meal—it’s a simple way to add freshness and festive color to the table.
Ingredients for Shaved Brussels Sprout Salad Recipe
All the brightness and crunch you want are here. The dressing is especially good—consider making a little extra.
- Brussels Sprouts: Shaved thin. You can sometimes find pre-shaved sprouts in the produce section.
- Bacon: I prefer organic, no sugar added. To make the salad vegetarian, omit the bacon or serve it on the side.
- Hazelnuts: Roughly chopped. Pecans or almonds work as substitutes.
- Pomegranate Arils and Juice: Fresh arils add color and crunch; pomegranate juice is the base for the dressing.
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- Pumpkin Seeds: A nutritious crunch—great for texture and nutrients.
- Golden Raisins: Add sweetness and chew; dried cranberries also work.
- Shallot: Roasting mellows and sweetens the shallot’s flavor.
- Lemon Juice: Brightens the dressing and helps keep sprouts from discoloring.
Step by Step: Brussels Sprout Salad with Roasted Shallot Dressing
Start by cooking the bacon and roasting the shallot and garlic.
Preheat the oven to 400°F.
Arrange bacon slices, a whole shallot and garlic cloves on a sheet pan. Drizzle a little olive oil over the shallot and garlic.
Roast for about 30 minutes, checking the bacon at 15 minutes and then frequently so it doesn’t burn.
Remove the bacon when it reaches your preferred crispness and drain on paper towels, then chop into bite-sized pieces. Continue roasting the shallot and garlic until they are soft and caramelized.
Make the dressing by blending the roasted shallot and garlic with olive oil, pomegranate juice, lemon juice, honey, salt and pepper until smooth.
In a large serving bowl combine the shaved Brussels sprouts with chopped hazelnuts, pomegranate arils, pumpkin seeds, golden raisins and chopped bacon. Toss with the dressing just before serving, or pack the dressing separately if transporting the salad.
Other Seasonal Veggies You’ll Love:
- Roasted Sweet Potato Kale Salad with Crispy Chickpeas and Creamy Roasted Shallot Dressing
- Maple Roasted Brussels Sprouts with Bacon and Pomegranates
- Herb and Maple Roasted Cauliflower and Chickpeas
- Maple Roasted Honeynut Squash
SHAVED BRUSSELS SPROUT SALAD WITH ROASTED SHALLOT POMEGRANATE DRESSING
Ingredients
Salad:
- 1 pound Brussels sprouts, shaved
- 6 slices bacon
- ½ cup hazelnuts, roughly chopped
- ½ cup pomegranate arils
- ½ cup pumpkin seeds
- ½ cup golden raisins
Roasted Shallot Pomegranate Dressing:
- ½ cup olive oil
- ¼ cup pomegranate juice
- 1 medium shallot, roasted
- 2 cloves garlic, roasted
- 3 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon honey
- Salt and pepper to season
Instructions
- Preheat the oven to 400°F.
- Place bacon, whole shallot and garlic cloves on a sheet pan. Drizzle a little olive oil over the shallot and garlic.
- Roast for 30 minutes, checking the bacon at 15 minutes and then frequently so it doesn’t burn.
- Remove the bacon when it’s cooked to your liking, and continue roasting the shallot and garlic until soft. Chop the bacon into bite-sized pieces.
- Add the roasted shallot and garlic to a food processor with olive oil, pomegranate juice, lemon juice, honey, salt and pepper. Process until smooth.
- Combine shaved Brussels sprouts, hazelnuts, pomegranate arils, pumpkin seeds, golden raisins and chopped bacon in a serving bowl. Toss with the dressing just before serving.
- Enjoy!
Notes
Nutrition
Carbohydrates: 27 g |
Protein: 9 g |
Fat: 36 g
Nutrition information is automatically calculated and should be used as an approximation.
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