Looking for a crisp, refreshing salad that’s bursting with flavor and good for you? This Shaved Brussels Sprout Salad is a game changer. Whether you’re prepping for a holiday dinner or craving something fresh for lunch, this salad delivers crunch, brightness, and balance in every bite.
Packed with fiber, antioxidants, and heart-healthy fats, it’s a beautiful alternative to leafy greens. Tossed with a tangy lemon dressing and finished with shaved Parmesan, nuts, and dried cranberries—it’s proof that Brussels sprouts can be more than just a roasted side.
💚 Why You’ll Love This Salad
- Naturally gluten-free, low-carb, and nutrient-rich
- An easy make-ahead option—great for holidays or weekday lunches
- Deliciously crunchy texture, even after sitting for a bit
- Customizable with endless toppings and dressings
- A crowd-pleaser even for those skeptical of Brussels sprouts
🛒 Ingredients You’ll Need
Here’s everything you’ll need to make this shaved Brussels sprout salad:
For the Salad:
- 1 lb fresh Brussels sprouts (about 4 cups shaved)
- 1/3 cup shaved or grated Parmesan cheese
- 1/3 cup chopped pecans or almonds
- 1/4 cup dried cranberries (or cherries)
For the Dressing:
- 1/4 cup olive oil
- Juice of 1 lemon (about 2–3 tablespoons)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Optional Add-ins:
- Crumbled bacon
- Thinly sliced apple or pear
- Toasted sunflower seeds
- Goat cheese instead of Parmesan
🔪 How to Shave Brussels Sprouts
Shaving Brussels sprouts thinly is what makes this salad special. Here are three ways to do it:
1. Food Processor: Use the slicing attachment to shave your sprouts quickly and evenly.
2. Mandoline Slicer: A mandoline creates paper-thin slices, but be careful—use a hand guard!
3. Sharp Knife: Cut off the ends, slice each sprout in half, and then slice thinly with a sharp chef’s knife. Great for small batches.
💡 Pro Tip: After slicing, fluff the sprouts with your fingers or toss gently to separate the layers.
🥗 How to Make This Shaved Brussels Sprout Salad
Here’s how to bring it all together in just a few easy steps:
- Trim & Shave: Trim off the ends of the Brussels sprouts, remove any discolored outer leaves, and shave them using your preferred method.
- Whisk the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Massage the Sprouts: Place shaved sprouts in a large mixing bowl. Pour over the dressing and toss well, massaging the dressing into the sprouts slightly. Let sit for 10–15 minutes to soften.
- Add Mix-ins: Toss in the cheese, nuts, and cranberries. Taste and adjust salt, pepper, or lemon as needed.
- Serve or Chill: Serve immediately or chill for up to 1 hour before serving.
🌟 Tips for Success
- Let the salad rest for at least 10 minutes before serving to soften the sprouts and enhance the flavor.
- Use fresh Brussels sprouts that are firm and bright green for the best texture.
- Double the dressing and store in the fridge—it’s amazing on grain bowls or roasted veggies.
- Toast your nuts for extra flavor and crunch.
✨ Make It Your Own: Salad Variations
Want to switch it up? Try one of these ideas:
- Add crispy bacon or prosciutto for a salty-savory bite
- Toss in pomegranate seeds for a holiday twist
- Add quinoa or farro to make it a complete meal
- Swap the dressing for a creamy Caesar or tahini lemon version
- Use shaved manchego or goat cheese instead of Parmesan
🍽️ What to Serve With This Salad
This Brussels sprout salad pairs beautifully with:
- Roasted turkey, chicken, or pork tenderloin
- Butternut squash soup
- Grilled salmon or trout
- A crusty sourdough loaf
- As a holiday side for Thanksgiving, Christmas, or Easter
It’s equally fitting at a fancy holiday table or next to your weeknight meal.
🧊 Storage & Make-Ahead Tips
- This salad can be made up to 24 hours ahead—just keep the nuts and cheese separate until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The dressing keeps in the fridge for up to 1 week in a sealed jar.
❓ FAQs
Can I use pre-shredded Brussels sprouts? Yes! Many grocery stores carry pre-shaved Brussels sprouts in the produce aisle—just make sure they’re fresh and not wilted.
Can I make this ahead of time? Absolutely. In fact, letting the salad sit for 10–30 minutes makes it even better. Just hold off on the nuts until serving time to keep them crunchy.
What can I use instead of nuts? Try toasted seeds (like pumpkin or sunflower) or omit them altogether if there’s a nut allergy.
Is it okay to skip the cheese? Yes. The salad is still flavorful without it, but nutritional yeast or vegan Parmesan make great dairy-free alternatives.
