Florencia Baldini Last Updated on November 27, 2025If you think you don’t like Brussels sprouts, this salad might change your mind. Instead of the usual boiled, soggy, slightly-sad sprouts that only appear once a year, this shaved Brussels sprout salad is fresh, crunchy, naturally sweet, and completely raw. No oven, no pan, no cooking — just simple ingredients brought together in the most delicious way.
This is exactly the kind of recipe I love sharing: it’s full of plants, rich in fibre, and incredibly nourishing without ever feeling heavy. And because shaved Brussels sprouts stay crisp for longer than leafy greens, it’s also one of those make-ahead salads that actually gets better after it sits.
It fits perfectly on any festive table — Christmas, New Year’s Eve, or whenever you need a colourful, vibrant salad that pairs beautifully with richer dishes. It’s sweet from the pear and raisins, tangy from the dressing, crunchy from toasted pecans, and brightened up with juicy pomegranate seeds. Every bite has something different happening, which makes it one of those salads people always ask the recipe for.
And the best part?
It takes minutes to make and you don’t have to cook a single thing.
Why You’ll Love This Brussel Spouts Salad
- Not the usual boring boiled Brussels sprouts
- Gut-friendly and full of plant diversity
- No cooking, baking, or roasting
- Quick, easy, and made with simple ingredients
- Perfect for Christmas and holiday gatherings
- Great for meal prep — it keeps its crunch
This 2-Minute Caramelised Nut Hack Makes Every Salad Better
One little step that makes a massive difference is caramelising the pumpkin seeds and pecans. You can absolutely use them raw, but toasting them in a pan with 20ml maple syrup and a pinch of salt until they turn glossy and golden adds so much extra value with almost no effort. They become sweet, crunchy, and irresistible — the perfect contrast to the shaved Brussels sprouts. It also makes your salad look even more impressive on the table. This is one of those versatile little hacks I’m sure you’ll end up using in lots of other recipes too.
How to Shave Brussels Sprouts (3 Easy Methods)
There are three simple ways to shave Brussels sprouts, and each one works beautifully depending on what you have at home.
A sharp knife is the most accessible option — just slice the sprouts as thinly as you can and fluff them with your hands.
A mandoline gives you the finest, most even shreds, but it does require extra care and a protective glove (please be careful with your fingertips!). My favourite method is using a food processor fitted with the shredding or slicing disk. It’s fast, effortless, and gives you perfectly shaved sprouts in seconds. Any of these methods will work, so choose the one that feels easiest and safest for you.
The Best Way to Shave Parmesan
For the Parmesan, I love using a simple potato peeler to get those perfectly thin, even shavings that melt into the salad. It’s such a small trick, but it makes a huge difference — the cheese spreads more evenly, feels lighter, and blends beautifully with the crunchy sprouts and sweet pears. It’s an effortless little upgrade that really elevates the whole dish.
Tips & Hacks
Toast the nuts: Caramelising the pecans and seeds with a little maple syrup and salt adds incredible crunch and sweetness.
Use your hands: Mixing the salad with your hands helps soften the shaved sprouts and makes the dressing coat everything evenly.
Make it ahead: Shaved Brussels sprouts stay crunchy for hours, so this is a great prep-ahead holiday salad.
Slice finely: The thinner the sprouts, the lighter and fluffier the salad feels.
Swaps
Brussels sprouts: Shredded greens works well.
Pear: Swap for apple, grapes, or dried cranberries for more sweetness.
Parmesan: Pecorino, manchego, or a dairy-free hard cheese all work.
Maple syrup (for caramelising): Honey also works well, but watch closely as it can burn faster.
Pomegranate seeds: Chopped dried apricots or fresh orange segments add a similar sweet-tart contrast.
Storage
Fridge: Store in an airtight container for up to 2 days. The sprouts hold their crunch surprisingly well, but add the dressing just before serving if prepping ahead.
Freezer: Not suitable for freezing.
More Easy Sides For The Holidays
- Healthy Sweet Potato Casserole
- Healthy Mash Potatoes (No Butter, Italian-Style)
- Roasted Grapes, Carrot & Lentil Salad
- Roasted Carrots & Halloumi Salad
Shaved Brussels Sprout Salad (Healthy, Fresh & Perfect for the Holidays)
Video
Ingredients
For the salad
- 300 g Brussels sprouts shaved
- 80 g pomegranate seeds
- 1 pear
- 40 g shaved Parmesan cheese
- 20 g pumpkin seeds
- 40 g pecans
- 30 g raisins
For the dressing
- 30 ml extra virgin olive oil
- 1 tbsp apple cider vinegar
- ½ tsp Dijon mustard
- ¼ tsp salt, or more to taste
Instructions
- Optional but recommended step: if you’d like to caramelise the nuts, add the pecans and pumpkin seeds to a pan with 20ml maple syrup and a pinch of salt. Cook on medium heat for a few minutes until glossy and lightly caramelised, then set aside to cool.
- Start by cleaning the Brussels sprouts. Remove the bottom stem and peel off any damaged or dirty outer leaves.
- Shred the Brussels sprouts using a sharp knife, a mandoline, or a food processor with a shredding disk.
- Add the shredded sprouts to a large bowl.
- Add the pear, pomegranate seeds, raisins, Parmesan, pumpkin seeds and pecans.
- In a jar mix the dressing ingredients: olive oil, apple cider vinegar, Dijon mustard and salt.
- Pour the dressing over the shredded sprouts.
- Mix everything well. Using your hands helps coat the sprouts evenly and softens them slightly.
- Taste and adjust salt if needed.