Looking for the perfect fall or winter salad? Look no further than this delicious combo of shredded brussels sprouts, dates, toasted pine nuts, and pomegranate seeds!
On the second day of Vegmas, my true love gave to me: BRUSSELS SPROUTS! Whether you hate or love brussels sprouts, this salad is for you. I mean it. Some people have told me that they don’t like brussels sprouts. But I think there’s a good chance that this salad will change their minds.
There are a few amazing things I want to highlight about this salad. For one, shredded brussels sprouts have a crunchy and irresistible texture. But you might be wondering…
How do you make shredded brussels sprouts?
You can use a food processor to shred brussels sprouts, which will produce rice-like pieces! You can also shred them using a sharp knife or mandoline (be very careful), to get cuts that are more “shaved” than shredded. Both ways are delicious and visually appealing!
As you can see below, I used my food processor.
Second, this salad has the most amazing combination of flavors! Sweet? This baby has dates AND pomegranate seeds. Tangy? I got you covered with an apple cider vinaigrette. Nutty? Enter: toasted pine nuts! If you let everything sit for a couple of hours after you make the salad, the flavors taste even better!
Finally, you can enjoy this shredded brussels sprout salad as a quick vegetable side dish or as part of a holiday dinner! It even has a festive color scheme with the green brussels and red pomegranate seeds.
Oh, and one last thing. To save yourself some time, keep the dates in the fridge for a few hours or days before you plan to slice them. This will make them less sticky and much easier to slice. Ok ok, I think we’re ready for the recipe now…
For a similar salad check out the Winter Salad with Shaved Brussels and Farro.
Shredded Brussels Sprouts Salad with Dates
Ingredients
- 1.5 pounds brussels sprouts - about 4 to 5 cups shredded
- 15 to 20 pitted dates
- 1/2 cup pine nuts - toasted
- 1.5 cups pomegranate seeds
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 2 tsp dijon mustard
Instructions
- Prepare the brussels sprouts to be shredded by slicing off the ends and removing any brown leaves. Add the brussels sprouts to a food processor and pulse until they are shredded into rice-like pieces. Alternatively, you can use a mandoline or very sharp knife to thinly slice the brussels sprouts into shaved pieces.
- Add the brussels sprouts to a large bowl. Put the pine nuts in a small skillet over medium heat, and toast until fragrant and slightly browned (be cautious - this can happen quickly!). Thinly slice the dates. Add the pine nuts, dates, and pomegranate seeds to the bowl with the brussels sprouts.
- In a separate small bowl, combine the olive oil, apple cider vinegar, and dijon mustard. Whisk until smooth, and pour over the brussels sprouts, pine nuts, dates, and pomegranate seeds. Toss until everything is evenly coated.
- Enjoy immediately or let the salad sit in the fridge for a couple of hours before serving.
Notes
Nutrition
Planning to make this for the holidays? Pin it now to make later!
Happy second day of Vegmas!
Lizzie
Loved this salad, especially the dressing.
Awesome! I’m so glad to hear that. Thanks for letting me know!