There’s something wonderfully cozy about seasonal salads that bring both warmth and brightness to your table. This Warm Shaved Brussels Sprout Salad with Lemon Vinaigrette & Pomegranate is the perfect example—a cheerful balance of crunchy greens, zesty citrus, and juicy pops of pomegranate. In this article, you’ll learn the story behind this winter favorite, discover the simple steps to prepare it, and get tips for making it the star of your next holiday salad spread. From its vibrant color to its fresh, satisfying flavor, this Brussels Sprout Salad with Pomegranate brings comfort, elegance, and nutrition in every bite.
How Warm Shaved Brussels Sprout Salad Became a Holiday Tradition
Every winter, as the air turns crisp and ovens warm the kitchen, families start looking for dishes that marry freshness with heartiness. That’s when Warm Shaved Brussels Sprout Salad with Lemon Vinaigrette & Pomegranate makes its grand entrance. My own love for this salad started one snowy December afternoon, when I wanted a break from rich roasts and creamy sides—but still craved something satisfying and festive.
The first time I tossed shaved Brussels sprouts in a skillet, added a drizzle of tangy lemon vinaigrette, and topped it all with sparkling pomegranate seeds, it became an instant hit. The warmth of the sprouts softened just enough to contrast beautifully with the cool, juicy jewels of fruit. It wasn’t long before this vibrant sprouts salad found a place on our holiday menu year after year, right beside classic mains and roasted vegetables.
What makes Warm Shaved Brussels Sprout Salad with Lemon Vinaigrette & Pomegranate so beloved is how it captures both the coziness of winter and the brightness we crave in colder months. Unlike most holiday sides, this one feels refreshing without being light—its textures mingle between tender and crisp, its flavors between savory, citrusy, and sweet. Whether served as a starter or a side dish, it adds warmth, freshness, and a burst of jewel-tone color that instantly brightens the table.
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Warm Shaved Brussels Sprout Salad with Lemon Vinaigrette & Pomegranate
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A cozy winter salad combining warm, tender shaved Brussels sprouts with a bright lemon vinaigrette and juicy pomegranate seeds for a balance of textures and flavors. Perfect as a festive side or light main, it brings color and freshness to any table.
Ingredients
Instructions
1. Rinse and trim Brussels sprouts then shave thinly using a sharp knife or mandoline.
2. In a small bowl whisk together lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper.
3. Slowly drizzle in extra virgin olive oil while whisking until the vinaigrette is smooth.
4. Heat olive oil in a skillet over medium heat and add shallot if using; cook for one minute.
5. Add shaved Brussels sprouts and a pinch of salt, sauté for 3–5 minutes until tender but still crisp.
6. Remove pan from heat and let the sprouts rest for one minute.
7. Drizzle the lemon vinaigrette over the warm sprouts and toss gently to coat.
8. Transfer sprouts to a serving bowl and sprinkle with pomegranate arils and toasted walnuts.
9. Top with shaved Parmesan if desired and garnish with chopped parsley.
10. Serve immediately while warm for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: saute
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
- Cholesterol: 5
Keywords: warm shaved brussels sprout salad, lemon vinaigrette, pomegranate salad, holiday salad, shaved sprouts salad, winter salad
Why Shaved Brussels Sprouts Deserve Spotlight
Shaved Brussels sprouts are, without question, one of the simplest ways to elevate your salad game. When thinly sliced—either by hand with a sharp chef’s knife or with the help of a mandoline—they take on a whole new personality. Instead of the dense, bitter reputation Brussels sprouts sometimes carry, shaved sprouts are light, slightly nutty, and perfectly poised to absorb any dressing you toss them with.
Lightly warming them in olive oil unlocks their natural sweetness, mellowing any bitterness and creating a tender-crisp bite that pairs beautifully with bright lemon vinaigrette. The acid lifts the earthy tones of the sprouts, while the pomegranate seeds add just the right pop of fruity freshness. Together, these elements create harmony—proof that simplicity and contrast can make even humble ingredients shine.
Beyond flavor, shaved Brussels sprouts are a nutrition powerhouse, filled with vitamin C, fiber, and antioxidants. They add crunch, character, and comfort to your holiday salad lineup without feeling heavy. This Shaved Brussels Sprout Salad feels both elevated and approachable, versatile enough for a festive table or a cozy weeknight dinner.
Key Ingredients for a Perfect Warm Brussels Sprout Salad
Every great Warm Shaved Brussels Sprout Salad with Lemon Vinaigrette & Pomegranate begins with fresh, vibrant ingredients. This dish brings together a few seasonal stars—each one playing a key role in achieving balance, texture, and color. When shopping, focus on high-quality produce, a good olive oil, and the brightest pomegranates you can find.
Salad Base
- Brussels sprouts: The heart of the salad, providing nutty flavor and satisfying body.
- Olive oil: Helps to gently warm and caramelize the sprouts, enhancing their sweetness.
- Shallot or garlic (optional): Adds aromatic depth when sautéed lightly with the sprouts.
Lemon Vinaigrette
- Fresh lemon juice: Brings acidity and brightness that lifts the earthy sprouts.
- Zest of one lemon: Infuses a fragrant citrus punch.
- Honey or maple syrup: Provides subtle sweetness, balancing the tart lemon.
- Dijon mustard: Adds creaminess and helps emulsify the dressing.
- Extra virgin olive oil: The base of the vinaigrette—choose a high-quality oil with fruity notes.
- Salt and pepper: Essential for rounding out all the flavors.
Toppings & Finishing Touches
- Pomegranate arils: The crown jewel—sweet, tart bursts of flavor and color.
- Toasted nuts: Add texture and warmth.
- Shaved Parmesan or crumbled feta: Offers savory, creamy contrast.
- Fresh herbs: Complete the dish with fresh, green vibrancy.
| Ingredient | Category | Purpose in the Dish |
|---|---|---|
| Brussels sprouts | Salad base | Crunchy yet tender foundation |
| Olive oil | Base & vinaigrette | Enhances caramelization and flavor |
| Lemon juice & zest | Vinaigrette | Adds brightness and tang |
| Honey or maple syrup | Vinaigrette | Balances acidity with gentle sweetness |
| Dijon mustard | Vinaigrette | Provides subtle spice and silky texture |
| Pomegranate arils | Topping | Sweet, tart bursts of color |
| Toasted nuts | Topping | Crunch and nutty depth |
| Parmesan or feta | Optional topping | Creamy, savory finishing note |
| Fresh herbs | Garnish | Fragrance and color contrast |
Step-by-Step Preparation Method
Tools You’ll Need
- Chef’s knife or mandoline
- Large mixing bowl
- Skillet or sauté pan
- Whisk and small bowl or jar for vinaigrette
- Tongs or wooden spoon
Step 1: Prepare the Brussels Sprouts
Rinse and dry the sprouts. Trim ends and remove outer leaves, then slice thinly or use a mandoline. Separate layers with your fingers.
Step 2: Make the Lemon Vinaigrette
Whisk lemon juice, zest, mustard, honey, salt, and pepper. Slowly drizzle in olive oil until emulsified. Taste and adjust. Refrigerate up to five days.
Step 3: Warm and Sauté the Brussels Sprouts
Heat olive oil in a skillet over medium. Add sprouts, season lightly, and stir for 3–5 minutes until tender but crisp. Avoid overcooking.
Step 4: Toss and Combine
Remove from heat and rest for a minute. Drizzle vinaigrette over warm sprouts and toss to coat evenly.
Step 5: Add Pomegranate & Toppings
Sprinkle pomegranate arils, toasted nuts, cheese if using, and herbs over the salad. Toss gently.
Step 6: Serve Warm
Serve immediately, family-style or plated individually. Finish with olive oil or an extra squeeze of lemon.
Tips for Success
- Avoid overcrowding the pan—sauté in batches if needed.
- Stop cooking once the sprouts are glossy and slightly soft.
- Prep ahead: shave sprouts and make dressing in advance.
- Top with extra toasted nuts or seeds for crunch.
Balancing Warmth and Brightness in Flavor
The combination of lightly sautéed sprouts, tangy vinaigrette, and sweet pomegranate creates harmony across temperature and taste. To deepen the flavor, drizzle with a trace of truffle oil or sprinkle toasted nuts before serving. Shaved Parmesan adds savory balance while heightening the salad’s elegance.
The vinaigrette ties everything together—its citrusy brightness elevates the warm, earthy sprouts and nuts. Serve when pleasantly warm so the sprouts absorb flavor without wilting. Allow the toppings to remain crisp for the best contrast.
For presentation, use a shallow serving bowl that highlights the ruby pomegranate seeds. Drizzle olive oil, sprinkle sea salt, and grate lemon zest to finish. Individually plated portions with a few arils and a light vinaigrette drizzle make for an eye-catching dish.
Variations and Add-Ins for Every Occasion
- Quinoa Power Salad: Add cooked quinoa for protein and body.
- Roasted Butternut Squash: Adds sweetness and depth.
- Cranberry Swap: Substitute dried cranberries when pomegranates aren’t available.
- Cheesy Upgrade: Use feta or goat cheese for creamy tang.
- Crunch Boost: Try roasted seeds or candied pecans.
Serve with roasted chicken, salmon, or holiday roasts. Store leftovers up to three days in the refrigerator, reheating gently or eating cold. Keep nuts and cheese separate until serving to maintain freshness.
Frequently Asked Questions
Can I make Warm Shaved Brussels Sprout Salad ahead of time?
Yes. Shave the sprouts and make the vinaigrette a day ahead. Warm lightly before tossing and serve freshly topped for best flavor.
What’s the best way to shave Brussels sprouts evenly?
A mandoline gives thin, consistent slices. A sharp chef’s knife also works—halve each sprout, then slice crosswise into ribbons.
How long can the lemon vinaigrette be stored?
Up to five days in the fridge in a sealed jar. Shake before use; the flavors deepen over time.
Can this salad be served cold instead of warm?
Yes. Skip warming the sprouts and toss raw shavings with vinaigrette. The acid gently softens them, yielding a crisp, refreshing cold salad.
What proteins go well with this shaved Brussels sprout salad?
It pairs beautifully with chicken, salmon, scallops, ham, or roast beef. For a vegetarian option, top with eggs, tofu, or roasted chickpeas.
Conclusion – Celebrating Comfort and Freshness
This Warm Shaved Brussels Sprout Salad with Lemon Vinaigrette & Pomegranate hits the sweet spot between cozy and refreshing. Each bite blends tender sprouts, citrus brightness, and pomegranate bursts in a dish that’s wholesome yet festive. Perfect for holidays or everyday dinners, its texture and flavor balance make it an instant favorite. Serve it warm, colorful, and glowing with winter cheer—the perfect way to honor seasonal produce with simple ingredients and heartfelt cooking.
