Raw, tender Brussels sprouts are tossed with hazelnuts, pomegranate seeds, and raisins, then dressed with an irresistible shallot pomegranate dressing. 

Today I’m happy to share with all of you one of my favorite holiday salads. Because yes, even salad can get dressed up for a holiday appearance! 

This Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing is as delicious as it sounds! 

Raw Brussels sprouts are shaved thinly and act as the base for this no-lettuce salad. 

The addition of all the yummy toppings, including crisped bacon, chopped hazelnuts, pomegranate seeds, pumpkin seeds, and golden raisins, ensures each bite is interesting and tasty. 

But the absolute star here is the shallot pomegranate dressing, which is bright and tangy and just a touch sweet. 

Oh and if this salad couldn’t get any better, it travels really well!

The Brussels sprout base stays fresh as opposed to soggy. Just bring the shallot dressing to go with you in a sealed container and dress the salad at your friend or family member’s house. 

Hope you give this a try for your next holiday gathering and let me know what you think! 

Ingredients for Shaved Brussels Sprout Salad Recipe

All the brightness and crunch that you could want in a salad are just a few ingredients away. You may want to double up on the dressing… It’s THAT good! 

• Brussels Sprouts: The veggie of the season! You can also sometimes find pre-shaved raw Brussels sprouts in the grocery store. 
• Bacon: I look for organic, no sugar added whenever possible. If you’re worried about making this vegetarian-friendly, either leave the bacon out or keep it aside so people can sprinkle it to their heart’s content! 
• Hazelnuts: Another holiday favorite, hazelnuts add the perfect crunch. You can also swap for other nuts, such as pecans or almonds. 
• Pomegranate Arils and Juice: Either buy a full pomegranate or save yourself some time and buy the fresh arils in a container. Look for them in the produce section! Pomegranate juice is also widely available and is the perfect base for the dressing. 

• Pumpkin Seeds: Full of protein, magnesium, and zinc, I try to sprinkle these seeds over everything. 
• Golden Raisins: Another textural component to this salad. You can also use dried cranberries. 
• Shallot: When roasted in the oven, this cousin of the onion family becomes delicately sweet. 
• Lemon Juice: Adding this will brighten the dressing and help the Brussels sprouts from turning brown. 

Step by Step Brussels Sprout Salad with Roasted Shallot Dressing 

To start, we’ll need to cook the bacon and roast the shallots and garlic.

Preheat the oven to 400°F.

To a sheet pan, add the bacon slices along with the whole shallot and garlic cloves. Drizzle olive oil over the top. 

Roast for 30 minutes total, checking the bacon at 15 minutes and then every few minutes after to ensure it doesn’t burn. 

Once the bacon is cooked to your preference (I like mine pretty crispy), remove it from the oven.

Lay the bacon slices on top of a paper towel to absorb excess grease and ensure they don’t get too soggy as they cool.

Chop the bacon into bite-sized pieces. 

Continue to roast the shallots and garlic for the full 30 minutes. 

Make the dressing by adding the olive oil, pomegranate juice, lemon juice, honey, roasted shallot, roasted garlic, salt, and pepper. Process until smooth. 

When ready to assemble, add the shaved Brussels sprouts, chopped hazelnuts, pomegranate arils, pumpkin seeds, golden raisins, and chopped bacon to a serving bowl. 

Toss immediately with the dressing or save the dressing until ready to serve. Enjoy! 

Other Seasonal Veggies You’ll Love:

• Roasted Sweet Potato Kale Salad with Crispy Chickpeas and Creamy Roasted Shallot Dressing
• Maple Roasted Brussel Sprouts with Bacon and Pomegranates 
• Herb and Maple Roasted Cauliflower and Chickpeas
• Maple Roasted Honeynut Squash