Shredded Brussels Sprouts Salad

This delicious vegan and gluten-free salad has shredded Brussels and chewy dates, punctuated by pops of crunch from pomegranate and pine nuts.

Course Salad, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings 1-cup servings

Calories 308kcal

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

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.
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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.