Name: Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup pecans, toasted (optional); 16 oz Brussels sprouts, shaved (very thinly sliced); 1 honey crisp apple, matchstick cut; ¾ cup dried cherries, good quality; ½ cup green onion, thinly sliced; 4 oz pomegranate arils; ½ teaspoon kosher salt (Diamond Crystal brand); ¼ teaspoon black pepper, coarse ground; 2 oz Asiago cheese, shaved or grated; ¼ cup apple cider vinegar; ½ teaspoon Dijon mustard; Juice and zest of 1 lemon; 1½ teaspoon shallot, finely diced; 1 teaspoon kosher salt (Diamond Crystal brand); ¼ teaspoon black pepper, coarse ground; 2 tablespoons honey; ¼ cup olive oil

Jump to Recipe· 4.1 from 11 reviews

I absolutely adore this Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe—it’s one of my favorite dishes to prepare when I want something fresh, vibrant, and full of contrasting flavors. The combination of tender, crisp shaved Brussels sprouts with the sweet crunch of Honeycrisp apple and the tart burst of pomegranate seeds always feels like a celebration in every bite. I love how the dried cherries add a chewy texture while the lemon vinaigrette ties everything together with a bright, tangy finish. It’s a salad that’s as beautiful on the table as it is delicious in my mouth.

Why You’ll Love This Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe

What really makes this recipe stand out to me is the incredible harmony of flavors and textures. The shaved Brussels sprouts provide a delicate crunch, softened just enough to be enjoyable without losing their freshness. Then, the crisp Honeycrisp apple adds a juicy sweetness that pairs so well with the tart and slightly chewy dried cherries and the bright pop of pomegranate arils. When you drizzle the lemon vinaigrette over everything, it brings a perfect zing and brightness that elevates the salad to a whole new level—I honestly can’t get enough of it.

I also appreciate how straightforward this salad is to prepare, which makes it a go-to for weeknight dinners or casual gatherings. While it looks elegant and sophisticated enough for holidays or potlucks, the recipe is truly simple—just a few fresh ingredients, a quick shave of the Brussels sprouts, and a homemade vinaigrette that comes together in minutes. I’ve made it countless times and it never fails to impress both family and friends. If you love refreshing, layered salads that are easy to put together but deliver big on flavor, this dish is absolutely for you.

Ingredients You’ll Need

A large round wooden board holds twelve small bowls and two whole fruits arranged neatly. The bowls contain various ingredients: at the top, light yellow lemon zest in a small white bowl next to lemon juice in a glass bowl, pale yellow dijon mustard in a white bowl, and light golden olive oil in a glass bowl. Nearby are a small white bowl of chopped shallot, a small brown bowl filled with dark brown pecans, and a small brown bowl holding bright green chopped green onion. To the left, a large clear bowl of shredded light green brussel sprouts sits next to a small glass bowl filled with dark dried cherries and a small brown bowl layered with white asiago cheese slices. Below are two clear bowls, one with deep red pomegranate seeds and another with light cream-colored sliced apples with red skin. The board rests on a white marbled surface with a beige cloth draped at the bottom and a whole red pomegranate and apple placed nearby. A black pepper grinder and a small white bowl of salt complete the scene photo taken with an iphone --ar 4:5 --v 7

The magic of this salad is really in the simplicity and quality of its ingredients. Each item plays an essential role in building flavor, texture, and color, making this dish a feast for your taste buds and eyes.

16 oz shaved Brussels sprouts: Thinly sliced for perfect crunch and tenderness.
1 Honeycrisp apple, matchstick cut: Adds crisp sweetness and freshness.
¾ cup dried cherries: Offers a chewy tart contrast that balances the salad.
4 oz pomegranate arils: Bursts of juicy tartness and vibrant color.
½ cup green onion, thinly sliced: Adds a mild onion flavor and green freshness.
½ cup toasted pecans, roughly chopped (optional): For crunch and nutty richness.
2 oz Asiago cheese, shaved or grated: Creamy-savory notes to round out the flavors.
½ teaspoon kosher salt: I prefer Diamond Crystal for its light texture.
¼ teaspoon coarse black pepper: Freshly ground for a little bite.
¼ cup apple cider vinegar: Gives the vinaigrette its tangy base.
½ teaspoon Dijon mustard: Helps emulsify and add subtle depth to the dressing.
Juice and zest of 1 lemon: Brightens the vinaigrette with fresh citrus flavor.
1½ teaspoons shallot, finely diced: Adds slight pungency and sweetness to the dressing.
2 tablespoons honey: Balances acidity with gentle sweetness.
¼ cup olive oil: Smooths and binds the vinaigrette ingredients.

Directions

Step 1: Preheat your oven to 350°F and line a sheet pan with parchment paper. Spread the pecans evenly on the pan and roast them for about 5 minutes, keeping a close eye so they don’t burn. Once roasted and fragrant, let them cool before roughly chopping. Toasting the pecans really brings out their nutty flavor and adds amazing texture to the salad.

Step 2: In a large mixing bowl, combine the shaved Brussels sprouts, matchstick-cut Honeycrisp apple, dried cherries, thinly sliced green onion, pomegranate arils, kosher salt, black pepper, and Asiago cheese. Toss everything gently to distribute the ingredients evenly. I find that tossing really well makes every bite consistent and delightful.

Step 3: For the lemon vinaigrette, add the apple cider vinegar, Dijon mustard, lemon juice and zest, finely diced shallot, kosher salt, black pepper, and honey to a food processor. Blend on low speed for about 5 seconds to combine the flavors evenly.

Step 4: With the processor still running on low, slowly drizzle in the olive oil. Keep blending for another 5 seconds after all the oil has been incorporated until the vinaigrette is smooth and emulsified. This slow drizzle ensures the dressing has the perfect texture and doesn’t separate later.

Step 5: Pour your freshly made lemon vinaigrette over the Brussels sprout mixture and toss everything once more until every piece is nicely coated. If you included pecans, sprinkle them in last to preserve their crunch for serving.

Servings and Timing

This refreshing Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe serves about 4 people generously as a side dish or 2–3 as a main. The prep time is roughly 20 minutes, mostly because of slicing and shaving the veggies and fruit. The pecans take just 5 minutes to roast, and the vinaigrette comes together in under 5 minutes. There is no cooking time beyond roasting pecans, so the total time you’ll spend is about 25 minutes with no additional resting or cooling necessary, though you can refrigerate the salad briefly before serving if desired.

How to Serve This Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe

A clear glass bowl filled with a fresh salad shows different layers: pale green lettuce leaves create the base, mixed with lighter slices of apple and red pomegranate seeds sprinkled on top. There are small black olives and thin black strips that add texture. Two wooden spoons rest inside the bowl, gently lifting the salad, with a woman's hand holding one of the spoons. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature to fully enjoy the crisp textures and vibrant flavors. It pairs beautifully with just about any roasted chicken or grilled fish for a light, wholesome meal, but it can also shine alongside richer mains like pork tenderloin or grilled steak. The tangy brightness of the lemon vinaigrette cuts through heavier dishes wonderfully.

For presentation, sprinkling some fresh herbs like chopped parsley or mint can add a pretty green pop and fresh aroma. I also adore piling the salad in a rustic wooden bowl with a scattering of extra pomegranate arils and toasted pecans on top for that gorgeous contrast of color and texture. If you want to dress up your table, serving it alongside crusty artisan bread completes the meal perfectly.

When it comes to drinks, I find a crisp white wine like Sauvignon Blanc or a dry rosé is a lovely match, highlighting the salad’s citrusy and sweet notes. For non-alcoholic options, homemade sparkling lemonade or a ginger-infused iced tea complement the flavors beautifully. This salad works well for festive dinners, casual family meals, or holiday potlucks—any occasion where sharing fresh, bright dishes feels right.

Variations

One of the things I enjoy most about this salad is how easy it is to customize based on what you have on hand or your taste preferences. If you’re not a fan of pecans, walnuts or sliced almonds work wonderfully for that toasted nutty crunch. For a dairy-free or vegan option, simply omit the Asiago cheese or swap it with a tangy vegan cheese for a similar umami touch.

For a different twist on the flavor profile, you could swap the Honeycrisp apple for crisp pears or even thinly sliced fennel for a more anise-like crunch. Changing the dried cherries to dried cranberries or golden raisins offers a slightly different sweetness and chew. If you want a creamier dressing, stirring in a spoonful of Greek yogurt or vegan mayo can give it extra richness without overpowering the fresh ingredients.

If you’re pressed for time, the Brussels sprouts can be shaved in advance and stored in the fridge—just make sure to toss the salad and dress it right before serving to keep everything crisp. Alternatively, you can lightly sauté the shaved Brussels sprouts with a little olive oil and lemon juice for a warmer, more mellow version of the salad.

Storage and Reheating

Storing Leftovers

I always store leftover salad in an airtight container in the refrigerator. Because the salad ingredients are all fresh and the dressing is acidic, it keeps well for up to 5 days without losing its brightness or texture too much. Just be sure to keep the salad chilled and toss gently before serving leftovers to redistribute any dressing that may have settled.

Freezing

Since this Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe is composed primarily of fresh raw ingredients and a vinaigrette, I do not recommend freezing it. Freezing would cause the apples, pomegranate, and Brussels sprouts to release water and become mushy upon thawing, compromising the crisp textures that make the salad so delightful.

Reheating

This salad is best enjoyed cold or at room temperature, so I don’t suggest reheating. If you prefer a warm twist, lightly sauté the shaved Brussels sprouts and apples separately and then toss with a bit of warm vinaigrette. Otherwise, simply serve leftovers as is and enjoy the fresh, crisp experience all over again.

FAQs

Can I prepare the shaved Brussels sprouts in advance?

Absolutely! You can shave the Brussels sprouts a day ahead and store them in an airtight container or zip-top bag in the fridge. Keeping them dry helps maintain their crunch, so consider placing a paper towel in the container to absorb excess moisture. Dress the salad just before serving to keep everything fresh.

Is this salad suitable for vegans or those with dairy intolerance?

Yes, it’s easy to modify this recipe to be vegan by simply omitting the Asiago cheese or substituting with a plant-based alternative. All the other ingredients, including the vinaigrette, are plant-based and naturally gluten-free as well.

Can I use other types of apples besides Honeycrisp?

While Honeycrisp apples are my favorite because of their perfect balance of sweetness and tartness with a crisp texture, you can also use Fuji, Braeburn, or Pink Lady apples as substitutes. Just pick one that holds up well when sliced and adds that lovely fresh crunch.

What if I don’t have a food processor for the vinaigrette?

No worries! You can whisk the apple cider vinegar, Dijon mustard, lemon juice and zest, shallots, salt, pepper, and honey together in a bowl until combined. Then slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing until smooth.

Can I make this salad gluten-free?

This salad is naturally gluten-free as long as your kosher salt and other packaged ingredients don’t have any cross-contamination. Always check labels if you need to be cautious, but the fresh produce and basic pantry ingredients are safe for a gluten-free diet.

Conclusion

If you’re looking for a salad that’s as stunning as it is delicious, I wholeheartedly encourage you to try this Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe. It’s packed with freshness, sweet-tart bursts, and crunchy textures that make each bite exciting. Plus, it’s simple enough to whip up any day but special enough to impress your guests. I promise it’ll become a beloved staple in your kitchen just like it is in mine!