I’ll be the first to admit, for years I only ever ate my Brussels sprouts one way: roasted until they were dark and caramelized (and, if I’m being honest, maybe a little burnt!).

The first time I went to a holiday party and the hostess served a raw Shaved Brussels Sprout Salad, I was so skeptical. My goodness, I thought, that just doesn’t sound very cozy at all!

Well, I took one polite bite, and I was just so surprised! It wasn’t bitter or tough at all. It was so wonderfully crunchy, bright, and refreshing. It was the perfect, sparkling bite that cut through all the other rich, savory holiday foods on my plate.

I went home and made my own version that very next week. Now, this beautiful salad is my go-to healthy winter salad for the holidays. It’s the festive side dish I bring to every party, and it’s always, always the first bowl to be emptied! 💛

Why You’ll Love This Festive Side Dish 💛

A Beautiful Christmas Salad Recipe. This is my most festive-looking dish! The bright, cheerful green of the sprouts, the jewel-red “sparkles” from the pomegranates and cranberries, and the snowy white of the goat cheese… oh, it’s just so beautiful on the holiday table!
The Perfect “Crunchy” Balance. This brussels sprout salad holiday recipe is that perfect, crisp, and tangy bite that your holiday plate needs. It’s a refreshing partner that cuts through all the rich, savory, and cozy dishes like roasts and gravies.
So Easy to Make Ahead! This is my favorite part, and it’s my secret for a calm Christmas day! Brussels sprouts are sturdy, not like delicate lettuce. You can prep (and even dress!) this hours ahead, and it’s still perfectly crunchy. It’s the best stress-free holiday side!
Healthy and Delicious. It’s just so nice to have something so fresh and vibrant on the table. It’s a wonderful, healthy winter salad that’s truly packed with flavor, so it feels like a treat, not just a plain-old salad.

Ingredients You’ll Need

Ingredients for a brussels sprout salad holiday recipe with cranberries, goat cheese, and pecans, on a white table.

For the Salad:

Fresh Brussels Sprouts: You’ll need about 1.5 pounds of fresh, firm Brussels sprouts. This is the star of our show!
A Crisp Green Apple: One large Granny Smith apple is my favorite. It adds the most wonderful, tart, crunchy bite!
Dried Cranberries: About 1/2 cup. These add that sweet, chewy, festive red color!
Pomegranate Arils: About 1/2 cup. These are the little “jewels” that make the salad sparkle and pop with bright, juicy flavor.
Toasted Pecans: 1/2 cup, roughly chopped. (I’ll show you my quick 5-minute toasting tip!)
Goat Cheese: A 4-ounce package of crumbled goat cheese. This adds the most wonderful, creamy, tangy bite that balances all the sweetness!

For My Simple Maple-Dijon Vinaigrette:

Olive Oil: 1/3 cup of a good-quality extra-virgin olive oil.
Apple Cider Vinegar: 3 tablespoons. This adds that perfect, bright tang!
Pure Maple Syrup: 2 tablespoons. This is my cozy, “Ellie” touch! It’s a holiday warmth that balances the dressing perfectly.
Dijon Mustard: 1 tablespoon. This is my little secret! It helps the oil and vinegar stay together and gives the dressing a lovely, rich flavor.
Salt & Black Pepper: Just 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Step-by-Step Instructions

1. Make the Dressing First

I always like to make my dressing first! In a small bowl or a little glass jar with a lid, just whisk together your 1/3 cup of olive oil, 3 tablespoons of apple cider vinegar, 2 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Ellie’s Tip: Just set this aside while you make the salad. This gives all those wonderful, tangy, and sweet flavors a chance to “marry” together!

2. How to Shave Your Brussels Sprouts

This is the main step, and I have two wonderful, easy ways to do it!

My Favorite Shortcut (The Food Processor!): This is my little miracle trick! Just pop the slicing disk onto your food processor. Feed your washed, trimmed Brussels sprouts through the tube, and in about 30 seconds, you’ll have a perfect, fluffy pile of shaved brussels sprouts!
The “By Hand” Method (No special tools needed!): If you don’t have a food processor, it’s no problem at all! Just use a good, sharp knife. Slice the little stem end off each sprout, cut it in half lengthwise, and then place the flat side down on your cutting board. Then, just slice it as thinly as you can. It’s that simple!

Showing how to shave Brussels sprouts for a salad using a food processor.

3. Toast Your Pecans (A “Must-Do” Step!)

Please don’t use raw pecans from the bag! Toasting them is the secret to making them so much nuttier and crunchier.

Ellie’s Tip: Just toss your 1/2 cup of pecans in a small, dry skillet (no oil!) over medium heat for 3-5 minutes. Stir them often! You’ll know they’re done when you can smell that wonderful, toasty, nutty aroma. Just take them off the heat right away so they don’t burn!

4. Combine Everything!

Now for the best part! In your largest, prettiest serving bowl, add your big, fluffy pile of shaved Brussels sprouts.

Add your chopped green apple, the 1/2 cup of shaved brussels sprouts with cranberries, the 1/2 cup of pomegranate “jewels,” your 1/2 cup of toasted pecans, and the 4 ounces of crumbled goat cheese.

Tossing the Shaved Brussels Sprout Salad with dressing in a large white bowl.

5. Toss and Serve

Drizzle that lovely maple-dijon vinaigrette all over the salad and toss it gently until every little bit is coated. And that’s it! It’s ready to serve and sparkle on your holiday table!

Ellie’s Top Tips for a Perfect Salad

Here are my three little secrets for the perfect brussels sprout salad holiday!

1. The “Make-Ahead” Holiday Secret! This is my #1 tip! Brussels sprouts are sturdy (not like delicate lettuce!). You can make this entire salad, dressing and all, 4 to 6 hours ahead of your party. Just keep it covered in the fridge. It actually gets better as the sprouts soften a little!
2. Use Your Hands to Toss! This might sound silly, but the best way to mix this salad is with your clean hands! Gently massage the dressing into the sprouts for a minute. It’s the only way to make sure every single little shred gets perfectly coated!
3. The Easiest Pomegranate Trick My favorite no-mess way to get those “jewels” out:
1. Cut the pomegranate in half.
2. Hold it cut-side-down over a big bowl and whack the back of it with a wooden spoon. The seeds fall right out!

What to Serve With This Christmas Salad

This festive side dish is just begging to be served alongside a beautiful, savory main course and all those other warm, cozy classics. It’s the bright, crunchy bite that balances the whole meal!

It’s the perfect, bright partner for my Easy Oven Roasted Turkey Breast.
I just love to have a scoop on my plate right next to my Foolproof Homemade Stuffing (the savory sausage and the sweet cranberries are so good together!).
It’s also a wonderful, fresh balance to a big, creamy scoop of my Best Garlic Butter Mashed Potatoes!

Common Questions (FAQ)

Can I make this salad the day before?

My honest answer is that it’s best on the day you serve it, as that’s when it’s the crunchiest! You can definitely prep all the parts: make the dressing, toast the pecans, and shave the sprouts. But if you really need to, you can toss it all together the night before. Just know it will be a little softer the next day (but still so delicious!).

What if I don’t like goat cheese?

Oh, that’s such an easy swap! This salad is just as lovely with crumbled feta cheese for that salty, tangy bite. Or, for a nuttier, sharper flavor, I love to use shaved Parmesan cheese!

What other nuts can I use?

This salad is so friendly! Toasted, slivered almonds or chopped walnuts are just as delicious as pecans. If you need to make it nut-free, a handful of roasted, salted sunflower seeds or pepitas (pumpkin seeds) would be wonderful!

How do I shave the sprouts without a food processor?

It’s no problem at all, it just takes a few extra minutes! Just use your best, sharpest knife.

Slice the little woody stem end off each sprout.
Cut the sprout in half lengthwise.
Place the flat side down on your cutting board, and then just slice it as thinly as you possibly can!

Storing Leftovers

My most honest tip is that this Shaved Brussels Sprout Salad is truly at its very best on the day it’s made, when it’s all fresh and at its crunchiest!

But, if you do have leftovers, here is the best way to keep them: Just store them in an airtight container in the refrigerator. The salad will get softer as it sits in that lovely dressing (it’s almost like it’s “marinating”!), but it will still be delicious for lunch the next day. I would just be sure to eat it within 1-2 days.

A Beautiful, Bright Christmas Classic

I just love how this festive side dish brightens up the whole Christmas table! It’s so crisp and beautiful, and it’s always the dish that gets the most “oohs” and “aahs.”

It’s the perfect “new classic” for your holiday so bright, so healthy, and such a wonderful, crunchy surprise next to all the cozy, savory dishes. It’s always the first bowl to be emptied at my house, and I just know your family will love it, too.

I do hope this lovely Christmas salad recipe brings a little sparkle to your table!

If you make it, please come back and leave me a comment and a rating below! I would just love to hear how you and your family liked it.

And, of course, if you want to save this beautiful, festive recipe for all your holiday parties, please pin it to your favorite board on Pinterest!

Happiest holidays! 💛