Shredded Brussels Sprouts Salad with Dates and Pomegranate Recipe
A refreshing and vibrant shredded Brussels sprouts salad featuring sweet Medjool dates, crunchy toasted pine nuts, and juicy pomegranate arils, all tossed in a tangy maple-Dijon dressing. Perfect for a healthy side dish or light lunch, this salad balances sweet, nutty, and tart flavors with a crisp texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 pound Brussels sprouts, trimmed and shredded with the slicing disc of a food processor (about 8 cups)
- 10 large pitted Medjool dates (scant 2 cups or 225 g), thinly sliced
- ½ cup toasted pine nuts
- 1 cup pomegranate arils
Dressing
- 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
Instructions
- Prepare Brussels sprouts: Trim the ends of Brussels sprouts and remove any damaged leaves. Shred them into thin pieces using the slicing disc of a food processor. If you don’t have a food processor, follow the note on hand slicing with a knife or mandoline.
- Toast pine nuts: If pine nuts are not already toasted, place them in a small skillet over medium heat. Stir frequently and toast until fragrant and lightly browned. Be careful as they can brown quickly.
- Combine salad ingredients: In a large bowl, mix together the shredded Brussels sprouts, thinly sliced dates, toasted pine nuts, and pomegranate arils.
- Make the dressing: In a separate bowl or measuring cup, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, and salt until smooth and well emulsified.
- Toss salad with dressing: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Serve or chill: Enjoy the salad immediately or refrigerate for 20 minutes to a few hours to let flavors meld for best taste.
Notes
- Shredding/Shaving: If you don’t have a food processor, trim the root end of each Brussels sprout, slice in half lengthwise, then slice each half crosswise into thin strips with a sharp knife or mandoline. Stores also often sell pre-shredded Brussels sprouts.
- Date tip: Keep dates refrigerated until ready to slice to reduce stickiness and make slicing easier.
- Storage: Leftovers last 3 to 4 days in an airtight container in the fridge. The salad softens but does not become soggy.
- Make ahead: Salad can be dressed a few hours before serving without sogginess and improved flavor. For up to 24 hours ahead, store salad and dressing separately and combine before serving.
