If you need a fresh, crunchy break from all the heavy holiday dishes, this Shaved Brussels Sprout Salad is it. It’s bright, citrusy, a little salty, and so ridiculously good you’ll catch yourself snacking on it straight from the bowl. The combo of pomegranate, crispy bacon, pecans, and Pecorino hits every texture you want, and the maple–citrus dressing ties it all together. Trust me — this is the side dish everyone asks about and the one you’ll keep making long after the holidays.
Ingredients
Here’s what you’ll need to make this shaved brussels sprout salad — a fresh, crunchy, no-bake side that brings brightness, texture, and color to any holiday table.
- Brussels sprouts: Thinly shaved so they’re fluffy, crisp, and perfect for soaking up the dressing.
- Bacon: Cooked until super crispy; the crumbles add salty crunch and the drippings flavor the dressing.
- Pomegranate arils: Juicy bursts of tart sweetness in every bite.
- Pecans: Bring a nutty, toasty element that pairs perfectly with the maple and citrus.
- Pecorino Romano: Salty, sharp, and savory — it ties everything together.
For the Maple–Citrus Bacon Dressing
- Lemon & orange juice: Fresh, bright citrus that keeps the salad light and vibrant.
- Maple syrup: Adds natural sweetness and balances the acidity.
- Bacon fat: Just a spoonful for richness and that smoky bacon flavor.
- Dijon mustard: Emulsifies the dressing and brings a subtle tang.
- Apple cider vinegar: Sharp, clean acidity to balance the maple.
- Salt & black pepper: Simple seasoning to pull the flavors together.
See recipe card for full list and exact quantities.
Serving Suggestions
This shaved Brussels sprout salad plays well with everything — especially when you need a bright, crunchy counterpoint to richer dishes.
- Holiday mains: Serve alongside ham, pork tenderloin, roasted chicken, prime rib, or your Thanksgiving turkey.
- Weeknight dinners: Pair it with salmon, roasted pork loin, or a simple pasta night for an easy vegetable side.
- Lunch prep: Add grilled chicken, crispy chickpeas, or leftover salmon to turn it into a hearty, protein-packed lunch.
- Potlucks + gatherings: It holds up beautifully on a buffet — the Brussels stay crisp, and the flavors get even better as it sits.
- Make-it-a-meal: Add sliced pears, candied nuts, or farro to bulk it up for a cozy fall salad bowl.
This one’s endlessly versatile — fresh, crunchy, and a guaranteed crowd favorite wherever you bring it.
📋 Recipe
Shaved Brussels Sprout Salad
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Equipment
- Large salad bowl
- Mandoline, food processor, or sharp knife
- Small skillet
- Jar with lid or whisk + small bowl
Ingredients
- 4 Cups Brussels sprouts thinly shredded (about 30-40 Brussels Sprouts)
- 6 slices bacon
- 1 cup pomegranate arils
- ⅓ cup chopped pecans or almonds
- ½ cup grated Pecorino Romano
For the Maple–Citrus Bacon Dressing
- Juice of 1 lemon
- Juice of 1 orange
- 3 tablespoons maple syrup
- 2 tablespoons bacon fat from cooking the bacon
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- Pinch kosher salt
- Freshly cracked black pepper
Instructions
- Cook the bacon: Add the bacon to a col skillet and cook over medium heat until crispy. Transfer to paper towels to drain, then crumble once cool. Reserve 1–2 tablespoons of the bacon fat for your dressing.
- Shred the Brussels sprouts: Using a mandoline, food processor, or sharp knife, slice the sprouts into ultra-thin ribbons. Break them apart with your hands so they look fluffy and chopped, not dense like packaged slaw.
- Assemble the salad: In a large salad bowl, combine the shredded Brussels sprouts, crumbled bacon, pomegranate arils, chopped pecans, and grated Pecorino. Toss gently to mix.
- Make the dressing: In a jar or small bowl, whisk together the lemon juice, orange juice, maple syrup, Dijon mustard, apple cider vinegar, and the warm reserved bacon fat. Season with salt and pepper. Taste and adjust — more maple for sweetness, more vinegar for brightness, more bacon fat for richness.
- Dress the salad: Pour the dressing over the Brussels sprout mixture and toss until every leaf is glossy and evenly coated.
- Serve: Transfer to a serving bowl and enjoy right away for maximum crunch and brightness.
Notes
- Make-ahead: Shred the Brussels sprouts and cook the bacon earlier in the day. Keep components separate and toss with dressing just before serving.
- Extra sweetness: Add chopped dates, dried cherries, golden raisins, or candied pecans.
- Perfect pairing: Serve alongside ham, pork tenderloin, salmon, or your full holiday spread — it’s a crowd favorite.
- Texture tip: The thinner the sprouts, the better the salad. A mandoline gives that restaurant-level shave.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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