Shaved Brussels Sprout Salad is a fresh and crunchy dish that highlights the delicate texture and nutty flavor of thinly sliced brussel sprouts. Tossed with zesty lemon vinaigrette, dried fruits, nuts, and a sprinkle of Asiago, you'll want to make this 20-minute side dish tonight!
Honey lime fruit salad is another fresh healthy side dish ready in under 15 minutes! Quick sides like these make great party dishes.
Eating seasonally is a great way to get in lots of nutrients. It will also save you money at the store to buy what's in season!
Brussels sprouts are a great fall veggie to learn to love. Forget the boiled ones on your plate as a kid - this easy shaved salad will be your new favorite salad!
Strawberry Summer Salad season might be past - but bookmark it for next year! Harvest Kale Apple Salad is also the perfect fall meal.
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Why You'll Love This Recipe
- Use fall produce at its peak for the best flavor on your table. Try sweet potato pudding for another fall produce opportunity dish!
- Crunchy textures come together to make a wonderful bite.
- Homemade salad dressing is so flavorful and doesn't have any questionable ingredients like store-bought.
- You can make the vinaigrette ahead or even the entire salad, making it a breeze to add to your holiday table.
Recipe Ingredients
- Brussels sprouts: I prefer to use a very sharp knife and carefully "shred" raw brussel sprouts or use a mandoline, but some stores do sell these hearty vegetables already sliced.
- Apples: Honey Crisp Apples have a nice sweet flavor with a bit of tang. I like to leave the peel on for a bit of extra color.
- Pomegranate: Learn a new skill with this recipe, by removing the seeds from a fresh pomegranate or buy pre-packaged pomegranate arils.
- Cherries: Dried cherries adds sweetness and a new texture to a salad, so it's the perfect fruity addition.
- Lemon Juice: Be sure to use fresh lemon juice, never from concentrate.
- Cheese: I chose Asiago for its strong bite.
- Pecans: Dry roast these crunchy nuts up to golden brown color to add more flavor. I prefer pecan halves here for a beautiful presentation. Use any leftover pecans to make pecan pie cobbler!
- Dressing: Lemon vinaigrette with honey, olive oil, and dijon mustard works well for this easy shaved brussel sprout salad recipe. You won't believe the flavor!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Select your favorite apple variety here. Go sweet or tart! Granny Smith apples work well.
- No dried cherries? Dried cranberries are also a great option for this shaved brussel sprout salad recipe, or even dried blueberries.
- Pecans scream autumn to me, but you can also feel free to try walnuts or sliced almonds.
- Parmesan cheese or goat cheese can be substituted for Asiago cheese. Asiago will work for Garlic Parmesan Chicken Pasta too!
- Love bacon? Add about half cup of chopped crunchy bacon to this brussel sprout salad!
- Try using maple syrup instead of honey for a twist in flavors!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Shaved Brussel Sprout Salad
Step 1: Combine salad ingredients in a large mixing or salad bowl.
Step 2: Shake dressing up and add to salad bowl.
Step 3: Toss to ensure dressing is evenly coating all ingredients.
Step 4: Serve Shaved Brussel Sprout Salad chilled or room temperature, adding more cheese or toppings as desired.
Expert Cooking Tips
- Not feeling up to preparing your own pomegranate? Most stores sell cups of just the arils or seeds. Find them in the produce section. This will make it super easy to use! Pomegranate is a great garnish for this easy Thanksgiving Charcuterie Board too!
- Don't take time to peel the apple - simply leave it on and julienne into sticks.
- Use a very sharp knife to slice the sprouts if you are confident in your knife skills. You can also use a mandoline - don't forget the safety guard!
- Use a food processor to easily make the salad dressing. I use a food processor to make the dressing in this Arugula Pear Salad recipe too!
Recipe FAQs
This is an amazing holiday salad because YES you can make the entire salad ahead of time! You can either make the dressing alone up to 5 days ahead, or you can dress the salad and store in the fridge for up to 2 days before serving.
Store the dressing in a jar or an airtight container for up to 5 days. You can also make the salad ahead or store leftovers for up to 5 days total. Use a large mixing bowl that has a lid, or use cling wrap to cover. Toss well before serving.
You will often see Parmesan or Romano in shaved form at the store, but I don't usually see Asiago ready to go. But that's ok - these are often coated with extra ingredients to prevent them from sticking so you're much better off buying a wedge. Use a vegetable peeler to get beautifully shaved cheese. You can also use the small holes on a box grater or microplane to have finely shredded cheese. These methods work best with hard cheeses.
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📖Recipe
Shaved Brussel Sprout Salad
Equipment
- 1 peeler or micro zester
Ingredients
Brussel Sprout Salad
- ½ cup pecans toasted (optional)
- 16 oz brussel sprouts shaved (very thinly sliced)
- 1 honey crisp apple matchstick cut
- ¾ cup dried cherries good quality
- ½ cup green onion thinly sliced
- 4 oz pomegranate arils
- ½ teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon black pepper coarse ground
- 2 oz Asiago cheese shaved or grated
Lemon Vinaigrette
- ¼ cup apple cider vinegar
- ½ teaspoon dijon mustard
- 1 juice and zest of 1 lemon
- 1½ teaspoon shallot fine dice
- 1 teaspoon kosher salt Diamon Crystal brand
- ¼ teaspoon black pepper coarse ground
- 2 tablespoon honey
- ¼ cup olive oil
Instructions
Brussel Salad
- Preheat oven to 350°F then line a sheet pan with parchment paper. Add pecans to pan then roast pecans in oven for 5 minutes, allow to cool then rough chop
- Add all brussel sprout salad ingredients to a large mixing bowl and toss
Lemon Vinaigrette
- Add all vinaigrette ingredients to a food processor then blend on low speed for 5 seconds. With food processor still on low speed, slowly drizzle oil into lemon mixture. Continue blending an additional 5 seconds after all oil is in
- Pour vinaigrette over brussel salad and toss to combine
Krista
Quick, easy and perfect for fall. I love the crunch and the sweet and tart flavors!