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Shaved Brussels Sprouts and Kale Salad is a healthy and hearty salad packed with tangy flavor and crunch! It’s the perfect make-ahead salad for your Thanksgiving or Christmas meal, but you can try it any day of the week.

You know when you make a dish for a bunch of people, and the response is really great? Not that you’re surprised, because why would you make something that you’d expect to be bad, but you get enough positive feedback/questions on how to make it to know that you should make it again? That, my friends, is this recipe for Brussels Sprouts and Kale Salad.

Let me break this down for you right here: shaved brussels sprouts, kale, pomegranate, pistachios, and orange segments all get tossed or beautifully arranged in a bowl (your choice). Pour on a tangy Dijon vinaigrette, and you’re done. That’s it.

How do I shred Brussels sprouts?

If you’re going to eat raw Brussels sprouts, shredding them makes them much easier to eat. There are a few ways to shred them that are super easy.

• Cut them: you can thinly slice Brussels sprouts and then use your hands to spread the pieces apart. I tried this the first time, and it took a little while. No thanks.
• Hand shred: using a box grater, you can shred the Brussels sprouts one at a time. This also takes more than a little time.
• Food processor: insert the grating blade in a food processor, and then drop the sprouts in a few at a time. They’ll shred up in no time.
• Buy them shredded: If you can find them this way, why not? What a time saver!

So why is this special enough for a holiday?

Where do I begin?

• Two words: MAKE AHEAD. The super sturdy brussels and kale can be prepped a few days ahead. The orange and pomegranate can be prepped as well, and stored separately. The dressing can also be made ahead and stored separately.
• Beautiful colors! Nothing says Christmas like a dark green salad jeweled with red pomegranate arils. The oranges don’t hurt, either.
• Vitamins and fiber: Kale and brussels sprouts are packed with healthy, prebiotic fiber, and vitamin C. Pomegranate is full of antioxidants. Oranges add more fiber (soluble, that is) and vitamin C. Pistachios add some extra protein. While the rest of your holiday meal may seem decadent, this salad provides much-needed balance.
• Leftovers: if you even have leftovers, you won’t be disappointed. Most salads become a wilted mess after the sit in dressing for a few hours. This salad holds up, and will still taste great the next day.
• Easy vegan option! Just swap maple syrup for honey.

Can I make substitutions?

Absolutely! Change the ratio of kale and Brussels sprouts. Try grapefruit instead of oranges. Try another almonds or pumpkin seeds instead of pistachios, or omit the pistachios altogether. Almost anything goes.

What else should I make this Holiday season?

I love veggie sides, like Maple Tahini Glazed Carrots, Butternut Squash with Pomegranate and Pistachios, Roasted Carrots, Fennel, and Onions, and Za’atar Roasted Carrots.

After 3 or 4 years of making this salad for Christmas dinner, I’m so glad I am finally sharing the recipe with you! Try it on Thanksgiving, Christmas, or any other holidays you celebrate this winter, and let me know how it goes.

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Shaved Brussels Sprouts and Kale Salad

Shaved Brussels Sprouts and Kale Salad with pomegranate, oranges, and pistachios, is a healthy and hearty salad packed with tangy flavor and crunch! It’s the perfect make-ahead salad for your Thanksgiving or Christmas meal, but you can try it any day of the week.

Course Salad

Cuisine American

Keyword Christmas, Holiday, Salad, Thanksgiving, vegetarian

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings 10 servings

Calories 257 kcal

Ingredients

The Salad

• 2 lb shredded brussels sprouts (see post for how to shred brussels sprouts)
• 10 oz shredded (thinly sliced) kale
• 5 oz pomegranate arils
• 2 navel oranges, peeled and segmented
• 1/2 cup shelled pistachios, roughly chopped (Optional: can substitute roasted shelled pumpkin or sunflower seeds)

The Dressing

• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 3/4 cup canola oil or another light oil
• 1 tbsp honey (or replace with maple syrup)
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 medium shallot, minced (about 1/4 cup)
• 3 tsp dijon mustard

Instructions

For the Salad:

1. Place the kale in a large salad bowl. Massage it for 1-2 minutes, until it begins to soften a little. Top with the brussels sprouts, pomegranate arils, and orange segments, and pomegranate. You can toss everything together, or arrange the ingredients neatly.

2. Dress salad right before serving (see dressing below).

For the dressing:

1. Combine all dressing ingredients in a medium bowl or measuring cup. Whisk to combine.