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Shaved Brussel Sprout Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Category: Vegetarian
  • Cuisine: American-Inspired
  • Diet: Vegetarian


This easy, flavorful shaved brussel sprout salad is the perfect quick lunch. It’ll only take you 20-minutes to prep and you can personalize it with whatever veggies you have on hand.



For the Salad:

1 lb brussel sprouts

1 small red onion

¼ cup vegan or regular feta cheese

¼ cup pomegranate seeds

1/4 cup pickled onions or regular onions, sliced

For the candied walnuts:

¾ cup walnuts

2 tbsp maple syrup

½ tsp salt

½ tsp garlic powder

½ tsp onion powder

¼ tsp harissa seasoning

For the dressing:

¾ cup sunflower seeds

2 tbsp olive oil

3 large roasted garlic cloves (or 2 raw garlic)

Juice of 1 small lemon

1 tbsp maple syrup

1 tsp salt

½ tsp cracked pepper

56 tbsp water


In a small bowl, combine the sunflower seeds with 1 cup of cold water. Set aside for 20 – 30 minutes.

To make the candied walnuts, add the walnuts to pan over medium-high heat. Stir for a couple of minutes as they toast. Once slightly toasted and fragrant, add the maple syrup and all of the seasonings.  Stir until the walnuts are completely coated, and cook for 2 – 3 minutes for the syrup to harden.  Transfer into a small bowl. Set aside.

To make the dressing, combine all of the ingredients to a blender. Adjust to taste, and add more water to desired thickness. Transfer to a container and refrigerate until ready to dress the salad.

To prepare the salad, clean the brussel sprouts, cut off the ends, and thinly slice using a sharp knife or mandolin (be very careful when using this tool, use a glove and guard). Add to a large bowl. Thinly slice the red onion and transfer it to the bowl. Add the feta, walnuts, and pomegranate seeds.

Dress the salad with your desired amount of the salad dressing. 

Serve immediately!


Use plant-based feta or omit the cheese to make vegan!

 Have fun with your salad and make any swaps, additions, or cuts.

 Add any of your favorite greens, veggies, or fruits- like apple or spinach.

 Salad can be kept in the fridge in an airtight container for 3 – 5 days. You can keep the salad undressed and add the dressing when serving. Salad dressing will last 2 weeks on its own in the fridge.


  • Serving Size: 6
  • Calories: 478
  • Sugar: 12.3g
  • Sodium: 770.3mg
  • Fat: 29.9g
  • Saturated Fat: 3.8g
  • Unsaturated Fat: 18.8g
  • Trans Fat: 0g
  • Carbohydrates: 48.4g
  • Fiber: 8.1g
  • Protein: 14.5g
  • Cholesterol: 5.6mg

Keywords: walnut, pomegranate, recipe