Making a delicious Brussels sprouts salad requires a combination of earthy and sweet flavors and a balance of textures. This recipe checks all those boxes, thanks to chewy dates, pomegranate arils, pine nuts, and a simple maple apple cider vinaigrette. It’s easy to make in advance and works well for meal prep, Thanksgiving, Christmas, dinner parties, or potlucks!
This post was originally published in December 2018. It was updated in June 2026 with new photos and tips, but the original recipe remains.
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Lizzie’s Notes
Whether you love or hate the headliner veggie, I urge you to try this shredded Brussels sprouts salad! I mean it. Some people imagine Brussels sprouts as these gross, mushy things. But in reality, they have so much to offer, especially when eaten raw.
Raw Brussels sprouts make a hearty base if you want a long-lasting dish. Since they don’t get soggy like lettuce and spinach, they work really well in salads you want to hold up for a while. They have a crunchy texture and earthy, slightly bitter flavor that’s perfectly complemented by the chewy, sweet dates in this recipe. In fact, this salad has even more flavor after resting!
I especially love the pop of color (and sweetness!) from pomegranate arils, crunchy yet delicate pine nuts, and simple (like REALLY simple) dressing. It all feels so accessible yet interesting at the same time. If you want to eat more vegetables or mix up your typical veg, this one’s for you!
Ingredients and Substitutions
- Brussels sprouts: I include directions for shredding them in a food processor (or with a knife), but you can also buy pre-shredded/shaved Brussels sprouts. Trader Joe’s sells them!
- Dates: Use pitted Medjool dates for your Brussels sprout salad. If you can’t find them without pits, you can tear or slice them in half and remove the pits that way. Deglet Noor dates also work, but they won’t be as sweet as Medjool. You may want to increase the maple syrup in the dressing if you use them. If dates aren’t your thing, try dried cranberries or cherries for a sweeter, tarter flavor!
- Toasted pine nuts: Chopped pecans and sliced or slivered almonds both work as subs. Use roasted and salted sunflower seeds or pepitas for a nut-free option.
- Pomegranate arils: I prefer buying them in containers in the produce section to save prep time. If you can’t find them, purchase a whole pomegranate and follow the tips in this tutorial to remove the arils.
- Extra virgin olive oil: I prefer Zoe or Partanna. Substitute avocado oil for a more neutral taste if desired.
- Apple cider vinegar: Sub fresh lemon juice or white wine vinegar if needed.
- Dijon mustard: Sub stone-ground mustard, mayo, or Greek yogurt.
- Maple syrup: Use honey if that’s what you prefer.
- Salt: I tested the recipe using table salt, but you can sub a reduced amount of kosher salt if desired.
- Possible additions: Freshly ground black pepper, chopped bacon or pancetta, shredded or shaved parmesan cheese, crumbled goat cheese or blue cheese, crispy chickpeas
How to Make Brussels Sprouts Salad
The full recipe card, with ingredient amounts, is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Shred the Brussels sprouts. You can use the slicing disk of a food processor to do this quickly! If you are not sure which is the slicing disk, check out this article from The Kitchn for descriptions of the blades. You can also shred them using a mandoline or sharp knife, as discussed in my tutorial on How to Shave Brussels Sprouts.
Toast the pine nuts and mix the salad. If you didn’t buy pine nuts that were already toast, toast them yourself in a skillet over medium heat. They can burn quickly, so keep a close eye and turn off the heat once fragrant and lightly browned. Mix the Brussels sprouts, pine nuts, sliced dates, and pomegranate arils together in a large mixing bowl.
Prepare the dressing. Pour olive oil and apple cider vinegar into a measuring cup.
Add the salt and Dijon mustard.
Whisk the dressing. Mix until creamy and opaque, which is a sign the dressing is emulsified.
Toss everything together until coated. An even coating helps the sprouts soften evenly.
Serving Ideas
I love serving this dish for Christmas, since it has a festive red and green color scheme! A Brussel sprout salad recipe is also a perfect addition to a Thanksgiving spread but can be enjoyed at other times of the year for potlucks and picnics. Make it for an easy lunch or meal prep, and add shredded chicken, tofu, white beans, chickpeas, or salmon for protein to create a balanced meal.
How to Store It
Leftover salad that’s already dressed will keep in an airtight container in the refrigerator for up to 3 to 4 days. It holds up very well and won’t get as soggy as regular salad greens. However, it will get a little softer over the course of storage.
If you are making the dish a few hours in advance, I recommend dressing it before storage. It will get even more flavorful as it sits without getting too soft. If you want to prep it 24 hours ahead of time, store the salad and dressing in separate containers in the fridge. Wait to add the dressing until a few hours before you serve it.
More Brussels Sprouts Recipes
- Parmesan Brussels Sprouts Salad
- Apple Cider Brussels Sprouts
- Sauteed Honey Sriracha Brussels Sprouts
- Honey Mustard Brussels Sprouts and Chickpea Bowls
- Fall Roasted Vegetable Couscous Salad
- Winter Farro Salad
- The Best Roasted Frozen Brussels Sprouts
📖 Recipe
Shredded Brussels Sprouts Salad
Equipment
Ingredients
- 1 pound Brussels sprouts - trimmed and shredded with the slicing disc of a food processor, about 8 cups
- 10 large pitted Medjool dates - fills a scant 2 cups, weighs 225 g – if you have smaller dates, you may need up to 15 to hit that weight; thinly sliced
- ½ cup toasted pine nuts
- 1 cup pomegranate arils
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup - add more to taste
- ¼ to ½ teaspoon salt
Instructions
- Trim the ends of the Brussels sprouts and remove any damaged leaves. Shred them into thin pieces by running each one through the slicing disc of a food processor. See notes for instructions if you don't have a food processor.
- If your pine nuts did not come pre-toasted, put them in a small skillet over medium heat, and toast until fragrant and slightly browned (be cautious – this can happen quickly).
- Combine the Brussels sprouts, sliced dates, pine nuts, and pomegranate arils in a large bowl.
- In a separate bowl or measuring cup, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and salt until smooth and emulsified.
- Pour the dressing over the salad ingredients. Toss until evenly coated.
- Enjoy immediately, or let the salad sit in the fridge for 20 minutes to a few hours before serving for best flavor.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Shredding/shaving notes: Alternatively, you can use a sharp knife or mandoline to thinly slice the Brussels sprouts into shaved pieces. Trim the root end, slice in half lengthwise, then slice each half crosswise into thin strips. Many stores also sell pre-shredded Brussels sprouts in the produce section.
- Date tip: Keep the dates in the fridge until you are ready to slice them. This will make them less sticky and easier to slice.
- Storage: Leftovers will keep in an airtight container in the fridge for 3 to 4 days. The salad doesn’t get soggy but it will get softer.
- Make ahead: If you are making this in advance for a holiday or party, you can dress the salad up to a few hours ahead of time. It won’t get soggy, and the flavors taste better after they sit together for a while. However, if you want to make it 24 hours in advance, keep the salad and dressing in separate containers in the fridge and add the dressing a few hours before serving.
B
Loved this salad, especially the dressing.
Lizzie
Awesome! I’m so glad to hear that. Thanks for letting me know!