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This shaved Brussels sprouts salad is made with crumbled bacon, juicy pomegranate seeds, crunchy pecans, and tossed with a tangy apple cider vinaigrette dressing. It’s simple to make, delicious, and makes the perfect side dish for Thanksgiving or holiday potlucks.

brussels sprouts salad with bacon, pomegranate, and pecans in white bowl

If you have any Brussels sprouts nay-sayers in your life, this bacon Brussels sprouts salad might just give them a change of heart. Seriously… it’s SO good!

This salad checks every box: fresh flavors, gorgeous color, and that irresistible bacon and pomegranate combo. It makes the perfect dish to lighten up your Thanksgiving spread and balance all the heavier sides.

Don’t be surprised if people go back for seconds – even the sworn “veggie haters!”

Why You’ll Love This Shaved Brussels Sprouts Salad

Easy to make: this salad is easy to throw together, yet tastes super fancy.
Crowd-pleaser: the bacon and pomegranate give this salad a delicious, sweet and salty flavor that’s to die for. It’s tasty enough to convert even the toughest Brussels sprouts skeptic.
Perfect holiday dish: if you’re looking for an extra side dish for Thanksgiving, this salad is ideal. It adds a beautiful pop of color to the table and helps balance all the heavier holiday sides, like mashed potatoes and gravy.
Nutrient-dense: between the Brussels sprouts and pomegranate, this salad is packed with fiber, nutrients, and antioxidants. It not only tastes good, it’s good for you!

Ingredients You’ll Need

Brussels sprouts salad ingredients in small bowls on marble counter labeled

For the salad:

Brussels sprouts – the star of this salad! You’ll need one pound, thinly sliced. You can shave them yourself, or buy a handy bag of pre-shredded ones.
Pomegranate arils – these juicy seeds add delicious bursts of sweetness and enhance the texture of this salad.
Crumbled bacon – adds salty, savory notes to this salad that pair perfectly with the sweet pomegranate. Plus, bacon is one of the best ways to get picky eaters to eat their veggies!
Pecans – add a rich buttery flavor and a delicious crunchy texture. I’ve included directions to toast them with maple syrup. Totally optional, but oh so good!

For the apple cider vinaigrette dressing:

Apple cider vinegar – adds a bright, zingy flavor that tones down the bitterness of the Brussels sprouts.
Olive oil – adds moisture to soften the Brussels sprouts and enhance their texture.
Maple syrup – adds a subtle sweetness to the dressing.
Dijon mustard – add extra flavor.
Garlic – because everything’s better with garlic!
Sea salt – brings out the flavor of the other ingredients.

How to Shred Brussels Sprouts

You’ve got 4 different options. You can shred them with a food processor, mandoline, or thinly slice them with a sharp chef’s knife. Or you can go the easy route and just buy a bag of pre-shredded Brussels sprouts.

My method of choice is to use a food processor with a slicing blade. It’s super easy… and kinda fun! Here’s how you do it:

Trimming off Brussels sprouts stems with chef's knife on wooden board

First, wash your Brussels sprouts and trim off the stems with a knife.

view of slicing blade on food processor from above

Then, attach a slicing blade to the top of your food processor. I use the thinnest one, but you do!

Brussels sprouts in feed tube of food processor

Next, fill the feed tube of your food processor with Brussels sprouts. Turn it on and use the food pusher to press them down. Repeat until they’re all shredded.

Voila! Now you have a whole bowl of shredded Brussels sprouts goodness. Time to make the salad! But first, let’s cover an optional (but highly recommended) step.

Massaging Shaved Brussels Sprouts

Yep, you read that right. I recommend giving those shredded Brussels sprouts a good rubdown. Why?

Like kale, raw Brussels sprouts can be tough and have a bitter flavor. Massaging them helps tenderize them to improve their flavor and texture. And it only takes a minute! Here’s how you do it:

holding spoonful of apple cider vinaigrette over small mason jar

Drizzle a few spoonfuls of the apple cider vinaigrette on the shredded Brussels sprouts.

massaging shredded Brussels sprouts with hands in glass bowl

Squeeze them with your hands for a minute or two until they soften and are slightly wilted.

Massaged shaved Brussels sprouts in glass bowl

Here’s what they look like post-massage. This step is totally optional, but can be a real game-changer. Especially if you’re trying to convert friends or family members into Brussels sprouts fans. Okay, onto the salad recipe…

How to Make This Brussels Sprouts Salad with Bacon

Step 1: Cook and crumble the bacon.

Step 2: Place all the dressing ingredients in a small mason jar. Cover and give it a good shake until well combined.

Step 3: Place the shaved Brussels sprouts in a large bowl and massage if desired (see above). Add 3/4 of the bacon, pomegranate arils, and pecans and toss to combine.

Mixing Brussels sprouts salad ingredients in glass bowl with wooden spoon

Step 4: When ready to serve, drizzle the remaining dressing over the salad and toss. Sprinkle the remaining bacon, pomegranate seeds, and pecans over the top.

Brussels sprouts salad in white bowl with fork on the side

Optional: Maple Toasted Pecans

Toasting pecans enhances their flavor and texture big time. It’s an extra step, and totally optional. But it really takes this salad to the next level. Plus, it’s super easy. 🙂

You can toast pecans dry in the oven or on the stovetop. For this salad, I like to toast them in the oven with a little maple syrup, coconut oil, and salt. It gives the pecans this amazing crunchy texture, and the maple syrup adds a subtle sweetness that’s so yummy!

To do it, preheat your oven to 350° F and line a baking sheet with parchment paper. In a small bowl, combine 2 tsp coconut oil, 2 tsp maple syrup, and a generous pinch of sea salt and stir. Add the pecans and toss to coat.

Spread the pecans out evenly on the baking sheet and toast in the preheated oven for 5 minutes. Remove and toss with a spatula. Roast for another 3-5 minutes, until they become fragrant. Keep a close eye on them to prevent them from burning.

Let the pecans cool while you prepare the rest of the salad. When I make this recipe, I usually toast them while I cook the bacon. But again, feel free to use raw pecans instead!

close up of Brussels sprouts salad in white bowl

What to Serve with This Brussels Sprouts Salad

This salad pairs perfectly with traditional Thanksgiving dishes like turkey, mashed potatoes, and sweet potato casserole. But this recipe isn’t just for holidays.

Make it ahead for a delicious, light lunch. Or serve it alongside some butternut squash soup for the ultimate fall meal.

Recipe Tips & Variations

Save time – if you’re short on time, consider buying pre-shredded Brussels sprouts and preseeded pomegranate arils. It makes this salad come together way quicker!
Nut-free option – if you need to avoid nuts or are serving folks who are nut-free, try swapping the pecans for pumpkin seeds.
Make it vegan – to make this a vegan Brussels sprouts salad, just leave out the bacon. Easy!
Mix up the toppings – feel free to get creative. A few ideas: add some diced apple, swap the pomegranate arils for dried cranberries, or add some crumbled feta, goat cheese, or parmesan.