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Shaved Brussels Sprouts and Kale Salad

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


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


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.