Shredded Brussels Sprouts Salad with Honey Cumin Vinaigrette

We grew up eating a lot of vegetables, but brussels sprouts were not one of them.


I recently asked my mom why this was, since now we are all now huge fans of the little cabbages. (On Thanksgiving, for example, we had to hide the roasted veggies (including brussels sprouts) from ourselves when they came out of the oven, for fear that we might nibble away at the whole pan before we got to serve them for dinner.)

plate and bowl

Her reply: “They just weren’t as available 10 years ago as they are today.”

Well, that makes sense, I guess. These days brussels sprouts are everywhere, it seems. This bag of pre-shredded brussels sprouts from Trader Joe’s would be a case in point.


I didn’t intend to take the “lazy” route with this salad, but TJ’s only had this pre-shaved bag, no whole sprouts, and since I had visions of a shaved brussels sprout salad, I decided to give it a try.

Though convenient, I don’t think I would buy this bag again. The shreds are not very uniform, and some of the chunks are so big, I could have put them into the food processor to break them down even more.

pre toss 2

This salad has a bit of leg work (shredding the brussels spouts and prepping the pomegranate seeds), but comes together very easily, and looks oh so pretty on a plate. The pomegranate arils and pepitas provide a lovely “crunch” and the dressing adds a nice sweetness.

plated 2

Shredded Brussels Sprouts Salad with Pomegranate Arils, Pepitas, and Honey Cumin Vinaigrette

Serves 2 – 4


  • 1 pound brussels spouts, shaved
  • 1/2 cup pomegranate arils
  • 1/4 cup pepitas
  • Arugula
  • 1/4 cup Olive Oil
  • 1/4 cup White Wine Vinegar
  • 1 – 2 Tablespoons honey
  • 1 teaspoon cumin


Blanch brussels sprouts in a pot of boiling water for 1 – 2 minutes. Drain and rinse with ice cold water to stop the cooking. Combine brussels sprouts, pomegranate arils, and pepitas in a large bowl. Mix olive oil, vinegar, honey, and cumin in a small bowl. Pour dressing over the salad and toss to combine. Serve on a bed of arugula drizzled with additional dressing.


I enjoyed this salad for lunch with my last slice of Pumpkin Nut Bread (I had saved half of the loaf in the freezer!). Crunchy, fresh, and Christmas colored – yum!



2 thoughts on “Shredded Brussels Sprouts Salad with Honey Cumin Vinaigrette

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