Header shot of shaved Brussels sprouts salad.

Shaved Brussels Sprouts Salad w/ Apple and Pomegranate

Sometimes when I know that a meal is going to be rich and over the top (looking at you, Thanksgiving), I like to keep at least one veggie dish simple. It’s nice to have something that just tastes fresh. And in the case of Thanksgiving, it’s nice to have something that isn’t cooked into a steaming (albeit delicious) pile of mush. That’s why I came up with this shaved brussels sprouts salad with apple and pomegranate! The brussels sprouts are raw and take the place of lettuce, which is lovely because it means you can make it in advance without fear of the dreaded wilt. The apples, pomegranates and pepitas have an unmistakable fall vibe to them. Apart from that it’s just parmesan cheese, olive oil, lemon juice, and a little salt and pepper. Simplicity at its finest!

And if you buy a pre-shredded bag of brussels sprouts and/or loose pomegranate arils, this is a pretty effortless dish as well. Normally I’m all for doing a little more work for a more refined product. For instance, I like to shred my brussels sprouts more finely than the pre-shredded ones. And pomegranate arils are undeniably better and fresher when they’re plucked directly from the fruit. But for big holiday feasts, I fully encourage taking some shortcuts. There’s no reason to kill yourself over tiny details when you have a million other things to do. That’s the beauty of a dish like this, after all! So keep it simple.

Note: I can’t encourage buying pre-ground black pepper or a bag of grated parmesan. That’s where I draw the line. Those things are just gross. But at the same time, what I don’t know won’t hurt me. Just… don’t say I didn’t warn you if you opt to cut those particular corners.

Full scene shot of fall Brussels sprouts salad.
Vertical shot of fall Brussels sprouts salad.

Shaved Brussels Sprouts Salad with Apple and Pomegranate


  • 1 lb Brussels sprouts (or 1 12 oz pack of shaved brussels sprouts)
  • 1 cup Pomegranate arils
  • 1 Large apple
  • 2 tbsp Olive oil
  • 1/4 tsp Freshly ground black pepper
  • 1/2 tsp Salt
  • 1/4 cup Pepitas
  • 1/2 cup Finely grated parmesan
  • 1/4 cup Lemon juice (should be about 1 lemon)


  • Toast the pepitas in a small pan over medium heat. This should only take a few minutes and you'll know it's done when you smell a nice nutty aroma.
  • Add the shredded brussels sprouts, pomegranate arils, pepitas, and grated parmesan to a medium sized bowl.
  • Combine the lemon juice and olive in a small bowl.
  • Thinly slice the apples and then add to the small bowl of lemon juice and olive oil. Let this sit for a few seconds before transferring it over to the medium bowl, then add the salt and pepper.
  • Toss to combine. Add a bit more salt and pepper (to taste) if necessary, then either serve or put in the fridge until you're ready to do so!

And that’s it! This recipe is super simple, making it perfect for a big feast. and because you drenched the apple slices in lemon juice and olive oil right after cutting them, they shouldn’t turn yellow, so you can serve it whenever you’d like! I was grazing on this salad for a few days after I made it and the apples looked crisp and fresh that entire time.

If you make this, let me know either in the comments or on Instagram! I always love hearing from you. And of course, have a wonderful Thanksgiving!

Oh, and if you’re on the hunt for more Thanksgiving recipes, check out my hasselback sweet potatoes with garlicky herb sauce, or pistachio stuffins. And don’t forget my perfect miso caramel dutch apple pie for dessert!

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