Holiday Shaved Brussels & Kale Salad with Pomegranate and Candied Pecans
This Holiday Shaved Brussels & Kale Salad is the ultimate festive side dish — crisp, colorful, and bursting with flavor.
Shaved Brussels sprouts and kale create a hearty base, while juicy pomegranate arils add a pop of sweetness and holiday cheer.
Tossed with freshly shaved Parmesan, homemade candied pecans, and a bright citrus vinaigrette, this salad delivers the perfect balance of crunch, tang, and richness.
It’s a show‑stopping addition to your Christmas or Thanksgiving table that feels indulgent yet refreshingly light.
If you’re searching for a healthy holiday salad recipe that’s both gluten‑free and family‑friendly, this Brussels sprout kale salad checks every box.
It’s packed with seasonal produce, fresh citrus flavor, and crunchy candied pecans for a festive twist.
The combination of shaved Brussels sprouts, kale, pomegranate seeds, and Parmesan cheese makes it a nutrient‑dense dish that pairs beautifully with roasted turkey, ham, or prime rib.
Whether you’re hosting a Christmas dinner or prepping for Thanksgiving, this winter salad adds color, texture, and irresistible flavor to your holiday spread.
Why You’ll Love This This Holiday Shaved Brussels & Kale Salad
- • Festive colors that brighten any holiday table
• Crunchy texture from shaved Brussels and candied pecans
• Naturally gluten‑free and packed with antioxidants
• Easy to prep ahead — perfect for busy holiday cooking
• Balanced flavor — sweet, tangy, and savory in every bite
Key Ingredients
- Shaved Brussel Sprouts
- Shaved Kale
- Pomegranate Seeds
- Freshly Shaved Parmasean
- Candied Pecans
- Pecan Halves
- Organic brown sugar, or coconut sugar
- Cinnamon
- Vanilla extract
- Water
- Orange Zest
- Citrus Vinegarette
- zest and juice from 1 orange
- zest and juice from 1 lemon
- honey
- garlic
- salt and pepper
- extra virgin olive oil
How to Make Holiday Shaved Brussels & Kale Salad
- Make your candied pecans first
- Add brown sugar sugar, cinnamon, vanilla extract, sea salt, water, and orange zest to a skillet and bring to medium heat, until bubbling
- Add your pecans, and stir continuously until all the brown sugar glaze is absorbed, about 3-5 minutes
- Place on a baking sheet lined with parchment paper to cool and crystalize
- Use a food processor to finely shred your brussels sprouts and your kale
- Add your shaved kale, brussels, pomegranate, shaved or shredded parmesan, and candied pecans to a serving bowl
- In a small food processor add your citrus zest and juice, honey, salt and pepper, and crushed garlic clove. Blend for a few seconds, then add your olive oil and blend again
- Toss your salad in the dressing when ready to serve and enjoy
Flavor Variations
• Add dried cranberries for extra sweetness
• Use goat cheese instead of Parmesan for a creamy tang
• Swap pecans for walnuts or pistachios for a different nutty flavor
• Include roasted butternut squash for a cozy fall twist
• Top with grilled chicken for a protein‑packed main course
FAQ
Q: Can I make this salad ahead of time?
Yes! Shave the Brussels and kale up to a day in advance and store them in an airtight container. Toss with dressing just before serving to keep everything crisp.
Q: What citrus works best for the vinaigrette?
Fresh orange juice and zest are ideal, but lemon or grapefruit also add a bright, refreshing twist.
Q: Can I make it dairy‑free?
Absolutely — swap the Parmesan for nutritional yeast or a dairy‑free cheese alternative.
Q: How do I candy the pecans?
Combine pecans with maple syrup, coconut sugar, and a pinch of cinnamon; bake until caramelized for that perfect crunch.
If you make this Holiday Shaved Brussels & Kale Salad I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 3 cups shaved brussels sprouts
- 3 cups shaved kale
- 1 1/2 cups pomegranate seeds
- 1/3 cup freshly shaved or shredded parmesan
- 1 1/2 cups candied pecans
Candied Pecans
- 2 cups Pecan Halves
- 6 tbsp brown sugar or coconut sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract
- 2 tsp orange zest optional
Citrus Vinegarette
- 1 orange juiced and zested
- 1 lemon juiced and zested
- 1 tsp dijon mustard
- 2 tsp honey
- 1 garlic clove
- 1/4 cup extra virgin olive oil
Instructions
- Make your candied pecans first
- Add brown sugar sugar, cinnamon, vanilla extract, sea salt, water, and orange zest to a skillet and bring to medium heat, until bubbling
- Add your pecans, and stir continuously until all the brown sugar glaze is absorbed, about 3-5 minutes
- Place on a baking sheet lined with parchment paper to cool and crystalize
- Use a food processor to finely shred your brussels sprouts and your kale
- Add your shaved kale, brussels, pomegranate, shaved or shredded parmesan, and candied pecans to a serving bowl
- In a small food processor add your citrus zest and juice, honey, salt and pepper, and crushed garlic clove. Blend for a few seconds, then add your olive oil and blend again
- Toss your salad in the dressing when ready to serve and enjoy
