Creamy goat cheese, tangy apples and cranberries, and crunchy nuts pair beautifully with thinly shaved brussels sprouts to create a Shaved Brussels Sprout Salad that is so festive and fit for your holiday table. Finished with a savory lemon vinaigrette dressing, this might be the best tasting dish at Thanksgiving, after the turkey, of course.
Yes, we’re putting brussels sprouts in a salad! How do you feel right now, knowing that I’m giving you a brussels sprouts recipe? Be honest, I know that most adults either really love them or really despise them! That’s ok though, because if you’re on team no-sprouts, I’m about to change your mind.
This crunchy, brightly flavored, shredded brussels sprout salad has absolutely nothing in common with the boiled brussels of your childhood. Instead of mushy brussels sprouts, we’re going to eat them raw so that they stay crunchy and vibrant. Then we’re going to add tons of flavorful ingredients to create a salad that is so good you’ll forget why you hated brussels sprouts in the first place.
Are you already a brussels sprouts fan? Great! You’re also going to love this salad recipe, and you should check out this easy dinner recipe for Sheet Pan Chicken Thighs with roasted brussels sprouts.
Why you’ll love this recipe
- Amazing Flavors. Brussels sprouts pair well with the flavors of lemon, dijon mustard, apples, and cranberries to create a balanced, sweet, and tangy salad that you’ll be addicted to once you try it.
- Healthy Option. Among your holiday dinner dishes, this one shows the most promise for being healthy and nutritious. Trust me, you’ll be happy you made it when you think about all of the pie you might have had instead.
- No Cooking Required. Aside from a quick toast on the pecans, you won’t need to do any cooking to make this amazing dish. This salad comes together very quickly.
Ingredients in Shredded Brussels Sprout Salad
- Brussels Sprouts – You’ll need about a pound of sprouts that you’ve cleaned and sliced very thinly. See notes below for tips on how to do that. When cleaning the sprouts, I like to remove the two very outer leaves from each one if they look dry or damaged. Then a good rinse is all that’s needed.
To get the thinnest shaved brussels sprouts in less time, use a food processor with the shredding disc!
- Apple – Use one firm, crunchy apple, such as a Granny Smith, Fuji, or Empire. These apples have great flavor and won’t crumble in the salad. Slice the apple thinly, leaving the skin on.
- Shallot – Shaved brussels sprout salad gets amazing flavor from a finely diced shallot, which is milder than an onion and great for raw applications like this one.
- Dried Cranberries – I love the tart flavor and chewiness that these add!
- Toasted Pecans – To get the best toasted pecans, toast them yourself. The flavor will be way better than pre-toasted nuts. Simply place the pecans on a rimmed baking sheet in a 350°F oven for 5-10 minutes. Watch carefully and stir occasionally to avoid burning.
- Goat Cheese – This creamy, tangy cheese is one of my favorite things to eat in salads, and this one is no exception. Feel free to swap out the cheese for feta, shaved parmesan, or another favorite. Leave it out for a dairy free option.
- Lemon Vinaigrette – Shredded brussels sprout salad gets dressed with lemon juice, dijon mustard, olive oil, and salt and pepper.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make it
- Make the Dressing: Using a whisk and a medium bowl, or a jar with a lid, combine the vinaigrette ingredients- lemon juice, dijon mustard, olive oil, and salt and pepper. Whisking or shaking will emulsify into a creamy, smooth dressing.
- Mix the Salad: In a large mixing bowl, combine all of the prepared salad ingredients except for the goat cheese.
- Toss: Give everything a good toss (tongs are perfect for this job), then drizzle the vinaigrette on top and toss again to combine.
- Add Cheese: Top your salad with crumbled goat cheese and serve.
Recipe Success Tips
- Slice the Sprouts Thinly. While I think that a food processor is the best way to get super thin slices of brussels sprouts, you can also use a very sharp knife or a mandoline. Be careful! Brussels sprouts are small and round and can be tricky to slice by hand. Use the mandoline guard or a cut resistant glove to protect your fingers.
- Make it Ahead. This salad will be delicious for 2-3 days if stored in the refrigerator, although the ingredients will soften a bit. To enjoy it for a few days longer, or for crunchy salad for lunch all week long, wait to add the dressing and cheese until just before you’re ready to eat.
- Consider Substitutions. Use ingredients that you love! I enjoy shaved brussels sprouts salad just as it is, but you can swap out the sprouts for shredded cabbage or kale, or add other fresh fruits like pears or nectarines. Include pine nuts, or parmesan cheese or whatever sounds delicious while you’re cooking. Get creative and use what’s available to you.
- Shake the Dressing. You can whisk up the brussel sprout salad dressing in a bowl, but I think it’s more fun to shake it up! Use a small jar with a lid, or get a salad dressing shaker with measurements to make everything super simple.
What to Serve with Shredded Brussels Sprout Salad
Shaved Brussels Sprouts Salad is a wonderful side dish with all of your fall meals. Whether you’re making the Thanksgiving Turkey, or a smaller meal like a Dutch Oven Roast Chicken or Roasted Cornish Hens, this salad will fit perfectly.
Because brussels sprouts are a hearty green, they can stand up to being eaten a few days after dressing, making this a fantastic salad for meal prepping. Add this salad to a container with some Garlic Butter Chicken Tenders or sliced Grilled Steak and you’re ready for lunch.
If you’re looking for another amazing salad, check out my Shrimp Cobb Salad next.
Yes you can, and that’s what we’re doing with this salad! Eating brussels sprouts raw may not seem appealing yet, but their texture and flavor is amazing raw, and sliced thinly, they are perfect for salads.
If dressed, this salad will keep in the refrigerator for up to two days. For longer storage (up to 5 days), mix the ingredients without the dressing and cheese, and store separately until ready to eat.
This recipe is dairy-free and vegan if you omit the cheese! Simply leave it out, or replace it with your favorite vegan cheese substitute.
I can’t wait to see how this amazing salad looks on your holiday table! Make sure to pin this recipe to your Thanksgiving menu board.
- 1 pound (450g) brussels sprouts shaved or very thinly sliced, Note 1 & 2
- 1 apple red or green, cored and thinly sliced
- ½ cup shallot finely diced
- ½ cup dried cranberries
- ½ cup toasted pecans
- 2 ounces (55g) goat cheese Note 3
For the lemon vinaigrette:
- 3 tablespoons lemon juice
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- To make the dressing combine all of the ingredients in a bowl and whisk until well combined and emulsified. Or combine in jar, cover with a lid tightly and shake it until well combined and smooth.
- In a large mixing bowl, combine all of the salad ingredients except for the goat cheese.
- Give everything a good toss, drizzle the vinaigrette on top and toss again.
- Top with crumbled goat cheese and serve.
- Brussels sprouts can be substituted with cabbage or kale.
- The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
- Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen