Brussel Sprout Salad: A Winter Harvest Salad With a Festive Vibe
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Ready for a shaved brussel sprout salad that’ll shake up your winter harvest game in the best way possible?
This isn’t just any green bowl—it’s a Brussel Sprout Salad that celebrates the season. It features bold, fresh flavors that make winter ingredients shine. Trust me, this is the Winter Salad you didn’t know you needed, but will soon crave at every holiday table.
The Star Ingredients
Now, let’s discuss the stars of the show. Winter isn’t just for root vegetables and hearty soups. It’s also a great time for ingredients like Brussels sprouts, radicchio, and pomegranate. They’re all in season right now, which means they’re at their peak in both flavor and nutrition.
This Harvest Salad has shredded, raw Brussels sprouts, and they taste great!
It also includes crunchy radicchio, sweet-tart pomegranate seeds, and apple for a fresh touch. Add some maple-glazed pecans and a sprinkle of shaved parmesan and you’ll have a dish that is earthy, vibrant, and festive.
Why Shaved Brussel Sprouts Are a Game-Changer
If you’ve never had raw Brussels sprouts in a salad, let me be the first to tell you—you’re missing out! Shaving Brussels sprouts transforms them into delicate, tender ribbons that are perfect for soaking up a bright, zesty dressing.
Think of them as a wintery alternative to kale. They have a slightly nutty flavor that pairs well with the other salad ingredients. Plus, shredded sprouts hold up like a champ, making this shaved Brussel sprout salad perfect for prepping ahead of time.
The Secret Is in the Balance
A salad this good is all about balance. You have bitterness from the radicchio, sweetness from the maple-glazed pecans, and pomegranate. The creaminess of the parmesan and the zesty brightness of the apple cider vinaigrette make this dish truly impressive. Every bite is a little different, and that’s what makes it exciting.
And let’s not forget the mint! This secret herb adds a subtle, unexpected layer of freshness to this wintery mix.
A Festive Touch for the Holidays
What I love most about this salad is that it feels as festive as it does nourishing. The deep green Brussels sprouts, red radicchio, and bright pomegranate seeds make a colorful addition to your holiday table.
This Winter Salad is perfect for any occasion. It can make large family dinners feel special and also adds excitement to a regular weeknight meal.
And can we discuss those pecans? Toasted in maple syrup, they add just the right amount of crunch and sweetness. Make a double batch because you will want to snack on these straight out of the pan.
Tips for Making This Harvest Salad
- Shave Those Sprouts: A mandoline works wonders here, but a sharp knife will do the trick if you’re patient. The key is to get them nice and thin so they mingle beautifully with the other ingredients.
- Go Heavy on the Dressing: Brussels sprouts and radicchio can handle a good toss with dressing, so don’t be shy! The tangy, mustardy vinaigrette ties all the flavors together.
- Customize It: This salad is super versatile. Swap the apple for pear, or add a handful of dried cranberries if you’re feeling extra festive. Not into parmesan cheese? Goat cheese or feta cheese would also be fantastic here.
Why This Salad Is Perfect for Winter
What sets this Harvest Salad apart is how it celebrates what’s available this time of year. Brussels sprouts are plentiful in winter markets.
Radicchio grows well in the colder months. Pomegranates reach their peak for the holiday season. Eating seasonally isn’t just great for flavor; it’s also a win for the planet.
So, whether you’re a salad skeptic or a veggie lover looking for your next obsession, give this shaved Brussel sprout salad a try. Crisp, refreshing, and hearty enough to hold its own as a main or side dish. Plus, it packs nutrients that keep you energized during these chilly winter days.
Alright, let’s get to the good stuff—here’s how to make this winter harvest salad!
Other Salad Recipes You will Love
Harvest Salad with Lemon Thyme Dressing
Charred Veggie Salad with Goat Cheese and Balsamic Glaze
Ingredients:
- 5-6 cups shredded brussel sprouts
- 1 cup chopped radicchio
- 2 pomegranates
- 1 1/2 cups maple glazed pecans (1 ½ cups pecans + 1 ½ tbs maple syrup toasted in pan and cooled)
- 1 cup diced apple
- 1 cup torn mint
- 1 cup shaved parmesan cheese
Dressing
- 2 tsp Dijon mustard
- 1 large garlic clove minced
- 1 lemon juiced and zested
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup or honey
- 1 1/2 tbsp fresh thyme
- 1/2 tsp salt
- 1 tsp pepper
- 1 cup olive oil
Instructions:
- Mix dressing ingredients together in a mason jar and set aside.
- Toss salad ingredients together, pour dressing on top and enjoy!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Great blend of flavors once it sat in the fridge for a few hours. I’ll definitely make this again! Thanks for sharing!
Thanks, Kelli! Glad you enjoyed this one!
You don’t share how to toast pecans…what temperature, how long? I am having to research things on the internet to supplement your recipe instructions.
Also, it would be helpful to learn how much pomegranate seeds should be expected in 2 pomegranates…
Cheers.
Hi there! the instructions on how to toast the pecans are listed (add pecans and maple syrup to a dry pan over medium heat. Stir for 5–7 minutes until glossy and lightly toasted. That’s it! And two pomegranates typically give you about 1 to 1½ cups of seeds. Hope that helps.
Made this for a girl’s night dinner party yesterday! Everyone raved about it! I added some arugula to the mix! It was absolutely amazing!
So glad it was a hit! Love the arugula add—such a great peppery touch. Thanks for sharing, Jane!
This one was fabulous – made a ton – shared with neighbors. Leftovers were great in wraps with chopped shrimp.
Love that! So glad it was a hit—and the shrimp wrap idea sounds amazing. Thanks for sharing!
This was amazing. Have made it 3 times!!
That’s awesome—so glad it’s a repeat favorite! Thanks for cooking it again and again!