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    Home » Recipes » Salads

    Shredded Brussels Sprouts Salad with Dates

    Published: Dec 12, 2018 / Modified: Nov 18, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 21
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    Shredded Brussels Sprouts Salad
    images of shredded Brussels sprouts salad separated by a text box with recipe title
    images of shredded Brussels sprouts salad separated by a text box with recipe title

    Looking for the perfect shredded Brussels sprouts salad for the fall and winter? Look no further than this delicious combo of shaved Brussels sprouts, dates, toasted pine nuts, and pomegranate arils!

    Shredded Brussels Sprouts Salad in an oval serving dish with a spoon on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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 imagine Brussels sprouts as these gross, mushy things. If that’s how you think of them, there’s a good chance that this salad will totally change how you feel about this veggie!

    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 the slicing disk of a food processor to shred Brussels sprouts. If you have a food processor and are not sure which disk I’m talking about, check out this article from The Kitchn for descriptions of the blades. You can also shred them using a sharp knife. Both ways are delicious and visually appealing!

    As you can see here, I used my food processor. But I have an awesome tutorial on How to Shave Brussels Sprouts with a knife, if you want to do it that way instead.

    brussels sprouts in a food processor
    shredded brussels sprouts in a food processor

    Second, my shredded Brussels sprouts salad has the most amazing combination of flavors! Sweet? There’s dates AND pomegranate arils. 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 recipe 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.

    close-up image of Shredded Brussels Sprouts Salad in a large oval serving dish

    More Brussels Sprouts Recipes

    If you love this dish, check out the Parmesan Brussels Sprouts Salad, Apple Cider Brussels Sprouts, Sauteed Honey Sriracha Brussels Sprouts, and Honey Mustard Brussels Sprouts and Chickpea Bowls.

    I’d love to hear how you like the salad! Please rate/review using the stars on the recipe card or in the comments section. For more veggie-forward recipes, subscribe to the weekly newsletter.

    Shredded Brussels Sprouts Salad

    Shredded Brussels Sprouts Salad with Dates

    A delicious vegan salad with shredded Brussels, dates, pine nuts, and pomegranate seeds!
    5 from 4 votes
    Print Pin Rate Save Saved!
    Prep Time: 20 mins
    Total Time: 20 mins
    Servings: 6
    Calories: 343kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 pound Brussels sprouts - about 6 cups shredded
    • 15 pitted dates - thinly sliced
    • ½ cup pine nuts - toasted
    • 1 cup pomegranate arils
    • ¼ cup apple cider vinegar
    • ½ cup olive oil
    • 2 teaspoon dijon mustard
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    Instructions

    • Prepare the Brussels sprouts to be shredded by trimming the ends and removing any brown leaves. Shred the Brussels sprouts using the slicing disc of a food processor. Alternatively, you can use a sharp knife to thinly slice the Brussels sprouts into shaved pieces. Most stores also sell pre-shredded Brussels sprouts in the produce section.
    • 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 salad. Toss until everything is evenly coated. Add salt and pepper to taste if desired.
    • Enjoy immediately or let the salad sit in the fridge for a couple of hours before serving. 
    • 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

    • Keep the dates in the fridge until you are ready to slice them. This will make them less sticky and easier to slice. 
    • Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
    • 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.

    Nutrition

    Serving: 1.5cups | Calories: 343kcal | Carbohydrates: 27g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Sodium: 40mg | Potassium: 548mg | Fiber: 6g | Sugar: 17g | Vitamin A: 570IU | Vitamin C: 67mg | Calcium: 43mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy eating! – Lizzie

    More Salad Recipes

    • Parmesan Brussels Sprouts Salad
    • Fall Roasted Vegetable Couscous Salad
    • Carrot Raisin Salad with Pineapple and Yogurt Dressing
    • Quinoa Grape Salad with Tabouleh
    • 21

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    1. B

      December 16, 2018 at 7:18 am

      5 stars
      Loved this salad, especially the dressing.

      Reply
      • Lizzie

        December 16, 2018 at 11:01 am

        Awesome! I’m so glad to hear that. Thanks for letting me know!

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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