Go Back
+ servings
Tossing Shaved Brussels Sprout Salad using salad servers
5 from 4 votes

Shaved Brussels Sprout Salad

Creamy goat cheese, tangy apples and cranberries, and crunchy nuts pair beautifully with thinly shaved brussels sprouts to create a delicious and impressive Shaved Brussels Sprout Salad.
Author Diana
Servings 8 servings
Prep Time 15 minutes
Total Time 15 minutes


  • 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 pecans toasted
  • 2 ounces (55g) goat cheese Note 3

For the lemon vinaigrette:

  • 3 tablespoons lemon juice
  • cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • 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.


  1. Brussels sprouts can be substituted with cabbage or kale.
  2. The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
  3. Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.


Calories: 222kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 124mg | Potassium: 336mg | Fiber: 4g | Sugar: 11g | Vitamin A: 518IU | Vitamin C: 53mg | Calcium: 47mg | Iron: 1mg