Zesty Brussels Sprout Slaw with Dijon

Elevate your fall dining experience with this exquisite Shaved Brussels Sprout Salad. A true culinary gem, this vibrant salad can be served warm or cold, making it the ideal flexible side dish for any occasion, from casual weeknight dinners to the most elegant Thanksgiving feast. Each bite offers a harmonious blend of flavors and textures, featuring thinly sliced Brussels sprouts generously tossed with a homemade honey dijon dressing, bright and juicy pomegranate seeds, crisp apple pieces, and delightful sweet candied pecans. It’s a symphony for your taste buds, easy to prepare, and guaranteed to impress!

As the leaves begin to turn and the air grows crisp, our kitchens fill with the comforting aromas of autumn. This time of year heralds the arrival of hearty meals and cherished holiday gatherings, with Thanksgiving taking center stage. Here on the blog, Thanksgiving Week is a particularly special occasion, as we dive into a collection of recipes designed to make your holiday meal unforgettable. With over a decade of sharing culinary inspirations for this festive season, we’ve amassed a treasure trove of over 150 Thanksgiving recipes, ensuring there’s something delicious for every palate.

This year, we’re thrilled to present a fresh take on a holiday classic: the Brussels Sprout Salad. Far from being a mere afterthought, this salad is crafted to be a showstopper. It features tender, shaved Brussels sprouts, complemented by a zesty homemade honey dijon dressing, bursts of tart pomegranate, sweet apple chunks, and the delightful crunch of candied pecans. It’s a dish that balances tradition with a touch of modern flair.

Designed for intimate gatherings, this recipe yields enough for 6-8 people, making it perfect for smaller family dinners or a Friendsgiving celebration. However, its simplicity means it can be effortlessly doubled or tripled to accommodate larger parties, ensuring everyone gets to enjoy a taste of this seasonal delight. Its versatility extends to serving temperature – whether you prefer it warm, fresh from the skillet, or chilled to crisp perfection, it adapts beautifully to your Thanksgiving day schedule and preferences.

Key Ingredients for a Stellar Salad

Crafting this Shaved Brussels Sprout Salad requires a selection of fresh, high-quality ingredients that come together to create a symphony of flavors and textures. Each component plays a crucial role in making this dish truly special.

For the Irresistible Honey Dijon Dressing:

• Fresh Garlic Cloves: Two cloves, crushed, provide the pungent aromatic foundation. Using fresh garlic is key for the most vibrant flavor in your dressing.
• Extra Virgin Olive Oil: This serves as the smooth base for the dressing. Choose a good quality extra virgin olive oil for its rich flavor, or any other neutral-flavored oil you prefer.
• Fresh Lemon Juice: A tablespoon of freshly squeezed lemon juice adds a crucial bright, tart note that cuts through the richness and enhances other flavors. Always opt for fresh over bottled for the best taste.
• Golden Honey: Two tablespoons of honey introduce a delightful sweetness, balancing the tang of Dijon and lemon. For a vegan alternative, maple syrup or agave nectar can be substituted.
• Dijon Mustard: Quarter a cup of Dijon mustard is essential for its characteristic tangy, slightly spicy kick, providing depth to the dressing.
• Ground Ginger: A quarter teaspoon of ground ginger adds a subtle warmth and aromatic complexity, a secret ingredient that truly elevates the dressing.
• Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning, these will be added to taste to bring all the dressing components into perfect harmony.

For the Flavorful Brussels Sprout Base:

• Olive Oil: One tablespoon of olive oil is used to lightly sauté the shaved Brussels sprouts, coaxing out their tender sweetness.
• Shaved Brussels Sprouts: You’ll need 8 cups of shaved Brussels sprouts, which is approximately 2 pounds of whole sprouts. The shaving process is crucial for the salad’s texture, allowing the sprouts to absorb the dressing beautifully. You can learn how to shred Brussels sprouts using a sharp knife, mandolin, or food processor. Alternatively, save time by purchasing pre-shredded Brussels sprouts from your local grocery store’s produce section.
• Crisp Apple: One diced apple, such as Honeycrisp or Fuji, adds a wonderful crispness and natural sweetness. We recommend leaving the skin on for added color and texture, but you are welcome to peel it if preferred.
• Jeweled Pomegranate Seeds: Half a cup of tart pomegranate seeds (also known as arils) provides vibrant color, a juicy burst, and a delightful tang. If you’re new to preparing pomegranates, our guide on how to cut a pomegranate and easily remove the seeds is very helpful. Pre-packaged pomegranate arils are also a convenient option.
• Sweet Candied Pecans: Half a cup of candied pecans delivers a luxurious crunch and a sweet, buttery finish. You can follow our homemade recipe or find them readily available in the bulk bins or baking aisle of most grocery stores. For a vegan version, ensure your candied pecans are made without egg whites or butter, or simply use plain toasted pecans.

Step-by-Step Preparation Guide

Creating this delicious Shaved Brussels Sprout Salad is straightforward. Follow these simple steps to bring this vibrant dish to life in your kitchen. For detailed quantities, please refer to the recipe card below.

1. Prepare the Honey Dijon Dressing: In a small bowl, combine all the ingredients for the honey dijon dressing (garlic, olive oil, lemon juice, honey, Dijon mustard, ground ginger, kosher salt, and black pepper). Whisk vigorously until thoroughly combined and emulsified. Set the dressing aside to allow the flavors to meld.
2. Shred the Brussels Sprouts (if not pre-shredded): If you didn’t purchase pre-shredded Brussels sprouts, now is the time to prepare them. Using a sharp chef’s knife, a mandolin slicer, or a food processor with a slicing disc, carefully shred the Brussels sprouts into thin, delicate ribbons. Uniformity in thickness will ensure even cooking.
3. Sauté the Brussels Sprouts: Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the shaved Brussels sprouts. Season them with ½ teaspoon of salt and ½ teaspoon of black pepper. Cook for approximately 5 minutes, stirring regularly, until they are slightly softened and vibrant green. Cooking the Brussels sprouts first, whether serving the salad warm or cold, is crucial; it significantly reduces their natural bitterness and yields a more palatable, tender texture.
4. Combine with Dressing: Remove the skillet from the heat and immediately transfer the sautéed Brussels sprouts into a large mixing bowl. Pour the prepared honey dijon dressing over the warm sprouts and toss gently to ensure every strand is evenly coated. The warmth of the sprouts will help the dressing adhere and infuse its flavors beautifully.
5. Add Final Ingredients: To the bowl with the dressed Brussels sprouts, add the vibrant pomegranate seeds, crisp diced apples, and the sweet candied pecans. Toss everything together once more to distribute these delightful additions throughout the salad.
6. Serve: For a warm, comforting side, serve the salad immediately. If you prefer a chilled salad, transfer it to the refrigerator and allow it to cool for at least 30 minutes before serving. Enjoy this flavorful and colorful creation!

Shaved Brussels Sprout Salad with Honey Dijon Dressing Recipe

This Shaved Brussels Sprout Salad is the ideal fall side dish, offering a wonderful balance of sweet, tart, and savory flavors. It’s tossed with a delicious honey dijon dressing, crunchy apples, juicy pomegranate seeds, and sweet candied pecans, making it perfect for both everyday meals and special holiday gatherings.

Ingredients

Honey Dijon Dressing

• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (fresh-squeezed)
• 2 tablespoons honey (or maple syrup for vegan)
• ¼ cup Dijon mustard
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Salad

• 1 tablespoon olive oil
• 8 cups shaved Brussels sprouts (from 2 pounds whole Brussels sprouts)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 apple (Honeycrisp or Fuji, diced small)
• ½ cup pomegranate seeds (or dried cranberries)
• ½ cup candied pecans (or plain almonds/walnuts)

Instructions

1. In a small bowl, whisk together all ingredients for the honey dijon dressing. Set aside.
2. If using whole Brussels sprouts, shave them finely using a knife, mandolin, or food processor.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add the shaved Brussels sprouts to the skillet. Season with ½ teaspoon salt and ½ teaspoon black pepper. Sauté for 5 minutes, stirring frequently, until slightly tender.
5. Remove the skillet from the heat and transfer the cooked Brussels sprouts to a large mixing bowl. Pour the prepared honey dijon dressing over the sprouts and toss to coat evenly.
6. Add the pomegranate seeds, diced apples, and candied pecans to the bowl. Toss again to thoroughly combine all ingredients.
7. Serve immediately for a warm salad, or refrigerate for at least 30 minutes to serve chilled.

Notes

• Dietary Adaptations: This recipe is naturally vegetarian. To make it vegan, replace the honey in the dressing with maple syrup or agave nectar. When using candied pecans, ensure they are prepared without egg whites or butter, or simply substitute with plain toasted pecans, almonds, or walnuts. Always check ingredient labels carefully if dietary restrictions are a concern.
• Make-Ahead Convenience: The honey dijon dressing can be prepared up to a week in advance and stored in an airtight container in the refrigerator, saving you precious time on cooking day. For an even quicker preparation, consider using a good quality store-bought honey dijon dressing; you’ll need approximately ½ cup.
• Brussels Sprout Selection: Choose firm, bright green Brussels sprouts with tightly packed leaves. Avoid any that are yellowing or have loose outer leaves.
• Shaving Technique: Achieving thin, uniform slices of Brussels sprouts is key for the best texture in this salad. If using a mandolin, use caution and a guard. For a knife, halve the sprouts lengthwise then slice them very thinly across.
• Temperature Versatility: The beauty of this salad lies in its ability to be served both warm and cold. Serving it warm right after sautéing can enhance the flavors and create a comforting dish, while chilling it allows the dressing to fully penetrate and refresh.

Nutrition Facts (per serving)

Calories: 220kcal (11%)

Carbohydrates: 28g (9%)

Protein: 5g (10%)

Fat: 12g (18%)

Saturated Fat: 1g (5%)

Polyunsaturated Fat: 2g

Monounsaturated Fat: 7g

Sodium: 472mg (20%)

Potassium: 551mg (16%)

Fiber: 7g (28%)

Sugar: 17g (19%)

Vitamin A: 910mg (18%)

Vitamin C: 104mg (126%)

Calcium: 69mg (7%)

Iron: 2mg (11%)