Shaved Brussel Sprout Salad
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This shaved Brussel sprout salad has a sweet and savory flavor and crisp crunch that even picky eaters love. It chills in the fridge while you make the main dish, making it the perfect side dish to get on the table when you’re short on time.
Though a classic lettuce salad is a table staple, it can get kind of boring sometimes. The solution is this Brussels sprout salad (or my Fall harvest salad) to bring new flavors to the table.
I avoided Brussels sprouts for a long time because I assumed the only way to eat them was boiled and mushy. This salad changed that for me. It’s crisp, nutty, and has a touch of sweetness. It’s the salad I make when I want to impress guests, and it’s rare when I serve it that we have any leftovers.
Why This Recipe is a Family Favorite
This shaved Brussels salad comes together with just 15 minutes of prep, which means it’s easy to whip up while the main course is finishing up in the oven.
Packed with all sorts of nutrients, my favorite part is actually that you can adapt and customize it based on your own dietary preferences or what you have on hand.
You can prep both the dressing and most of the salad ahead of time to make it even easier to throw together when you need it.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Allow time for the flavors to come together. The flavor of this salad is better when you allow it to sit with the dressing! Plus, the dressing will slightly soften the brussels sprouts too, making the texture just perfect.
- The thinner you slice the Brussel sprouts, the softer they’ll be. You can adjust the texture of the salad by the way you slice the sprouts.
If warm side dishes are more your thing, then you have to try my maple bacon Brussel sprouts! Like this chilled salad, it’s always a hit.
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
Shaving the Brussels sprouts is simple, but if you’re super short on time, you can easily find packages of shredded sprouts in the produce section and use those instead!
Dried fruit keeps the flavor of this salad sweet. If you don’t have dried cranberries, you can use a different dried fruit instead. Cherries, apricots, or even blueberries would taste great.
The same applies to the toasted pecans; any nut will work, and if nut allergies are a concern, just leave the nuts out completely.
The kind of apples you choose will alter the taste of the salad a bit. Gala, Honeycrisp, and Pink Lady will all give a sweeter flavor than a Granny Smith apple.
Recipe Variations
You can replace the crumbled feta with goat cheese or another cheese. Or, to make the salad dairy-free, omit the cheese altogether.
This fall salad uses my homemade apple cider vinaigrette because it’s sweet but tangy. If you want to change the flavor, try something like my Dijon vinaigrette recipe or a balsamic vinegar dressing instead.
How to Make a Shaved Brussel Sprout Salad
This easy salad comes together with just a few quick steps. Here’s what you need to do to get this side dish on your dinner table:
For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Prep the fresh ingredients by washing the Brussel sprouts, then thinly slice or shred them finely. A box grater or mandolin slicer work well. Core and slice the apples and toast the nuts so that everything is ready to assemble.
- To your favorite salad bowl, add the vegetables, fruit, nuts, and crumbled cheese. Then, just set it aside while you make the salad dressing.
- In a smaller bowl, use a handheld whisk to mix the vinaigrette ingredients. You want everything blended and smooth.
- Slowly pour the vinaigrette over the mixed salad, then give everything a good stir with a wooden spoon. Be sure that all of the ingredients have a nice coating of dressing, especially the sprouts, so that they soften a bit.
Helpful Tip
You can save money by buying raw pecans in the bulk food section. Just toast them in a dry skillet over medium heat for a couple of minutes.
- The flavors of this fall salad will build over time, so I like to let the dressed salad sit in the fridge for a little while before serving.
Meal Prep Instructions
The salad will store, once made, in an airtight container in the fridge for a day or two. Give it a quick toss again before you serve it.
To meal prep the salad, stir together the Brussels, cranberries, and pecans. Cover the bowl and store it in the fridge for up to 3 days. You can also prep the apple cider vinaigrette and store it in a jar for up to one week.
When you need it, add the remaining ingredients to the base and pour on the dressing before letting it sit for 15-30 minutes.
Serving Ideas for Brussels Sprouts Salad
This tasty salad is delicious as a side with fall-inspired meals like honey-less honey mustard chicken or Instant Pot pork chops.
Around the holidays, I like to pair it with our Christmas and Thanksgiving dinner dishes like healthy sweet potato casserole and roasted turkey. Honestly, there are so many ways to serve this salad that it never gets old.
Shaved Brussel Sprout Salad FAQs
The vinaigrette can be stored in an airtight container in the refrigerator for up to a week. Shake or whisk before using, as the ingredients may separate over time. Store it separately from the salad for the best results. But salad with dressing can be stored in an airtight container in the refrigerator for 3 days.
No, Brussels sprouts can be eaten raw. When shaved down, they have a fantastic crunchy texture.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Shaved Brussel Sprout Salad
Ingredients
- 1 lb Brussel sprouts trimmed and thinly sliced or shaved
- ½ cup dried cranberries
- ½ cup chopped pecans toasted
- 1 small apple cored, peeled, and thinly sliced or diced
- ½ red onion peeled and thinly sliced
- ¼ cup crumbled goat cheese
For Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon minced garlic 1 clove
- ⅛ teaspoon sea salt or more/less, to taste
- ⅛ teaspoon black pepper or more/less, to taste
Instructions
- In a large bowl, combine the shaved 1 lb Brussel sprouts, ½ cup dried cranberries, ½ cup chopped pecans, 1 small apple slices, ½ red onion, and ¼ cup crumbled goat cheese.
- In a small bowl, whisk together the ¼ cup apple cider vinegar, ¼ cup olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey , 1 teaspoon minced garlic, ⅛ teaspoon sea salt, and ⅛ teaspoon black pepper until well combined.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve immediately.
Equipment
- High Speed Blender or Food Processor
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
Other Favorite Salad Recipes
A few other favorite salads of ours are broccoli bacon salad, chicken Caesar salad, Big Mac salad bowl, and Greek chicken salad. I know you'll love them too.
