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This shaved Brussels sprouts salad is made with toasted almond slices, sweet pomegranate seeds, and a tangy white wine vinaigrette. Perfect for a holiday side dish. This recipe is vegan, gluten-free, paleo.


  • ½ cup sliced almonds see note 1
  • 1 lb. Brussels sprouts shredded;
    roughly 8 cups; see note 2
  • ½ red onion finely chopped
  • 2 pomegranates de-seeded
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons maple syrup or honey
  • ½ teaspoon dijon
  • salt & pepper


1. Shred Brussels Sprouts – Wash Brussels sprouts, and trim the bottom ¼ inch of the sprout off. Fit a 7 cup or larger food processor with the shredding blade. Process on high, feeding the sprouts through the chute to shred them into thin strips.

2. Mix Dressing – Shake together the vinaigrette ingredients, including white wine vinegar, maple syrup, dijon, olive oil, salt, and pepper in a jar or salad dressing shaker.

3. Combine – Toss together all salad ingredients in a large bowl.


4. Add dressing – Drizzle the dressing over the salad and toss to combine. Serve, and enjoy!


  1. For added flavor, take the time to toast your almonds in a frying pan over medium heat until golden brown.
  2. Trim the bottom ¼ inch off the sprouts and discard any browned leaves. Swap with cabbage or kale.



Prep ahead – store prepped salad in an airtight container in the fridge for up to 4 days. Store dressing and almonds separate.


Leftovers – store leftover salad in an airtight container in the fridge for up to 2 days. Note: the almonds may become soggy if stored with dressing, but the Brussels sprouts should hold up ok as they are hearty, like kale or cabbage.



Nutrition Information

Serving: 0.75cupCalories: 133kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 0g, Cholesterol: 0mgSodium: 15mgPotassium: 301mgFiber: 3gSugar: 9gVitamin A: 285IU, Vitamin C: 37.3mgCalcium: 36mgIron: 0.9mg
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