You only need 7 ingredients to make this easy, delicious shaved Brussels sprout salad! Make it ahead for a holiday meal or pack it for a healthy lunch.
I just woke up to a snowy white Saturday morning, which means that it’s the perfect day for… Brussels sprout salad! Ok, maybe I’m the weird one that just loves salad no matter what’s going on around me. If you’re craving something warm and cozy, go make a mug of this cacao hot chocolate and then come back here if you’re looking for an easy Brussels sprout salad to make for weekend holiday festivities. This one will be your go-to throw-together winter salad that you’ll crave when you want a break from cookies and other indulgent treats.
Why I Love This Brussels Sprout Salad Recipe
This Brussels sprout salad recipe comes from our first book and after making it multiple times over Thanksgiving weekend, I just had to share it here. There are a thousand reasons why I love it, so I’ll just share my top 3:
- It’s a breeze to put together. Simply shave your sprouts (or use pre-shredded Brussels sprouts), and toss them with olive oil, lemon, dried cranberries, grated cheese, pine nuts, chives, salt & pepper.
- You can prep it hours in advance. The hearty Brussels sprouts hold up well even if you dress them ahead of time, so this recipe is a perfect one to make ahead for holiday parties.
- Even though it’s made with so FEW ingredients, it’s so delicious. The bright lemon, chewy, tart cranberries, and salty cheese are a simple, yet addictive combination. With just a few ingredients, this salad checks all the flavor boxes.
If you love this Brussels sprout salad recipe…
Try these balsamic Brussels sprouts, these roasted Brussels sprouts, or this kale salad next!
Shaved Brussels Sprout Salad
Ingredients
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- ¼ cup fresh lemon juice
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino cheese, optional
- ⅓ cup chopped chives
- Sea salt and freshly ground black pepper
Instructions
- Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
- Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
This salad was so good we made it again the next day. We used a heavy hand with the freshly-shredded pecorino, which I recommend. This was the star of Thanksgiving, even for people who don’t love salads.
FYI we found 4 cups of shredded brussels was a little less than 2 pounds of brussels.
The dressing portion on a spinach salad brought by a guest was delicious!
Imparts a sort of background that elevates the salad ingredients, tart but not astringent, subtle, but brings the whole thing together. I make all my own dressings and this is going into overtime on the rotation. Another plus is that it is forgiving if the right acidic isn’t available. Yum!
I’m so glad you loved it!
The ingredients in the salad portion of this recipe are great. However, I was not fond of the dressing. The first batch of dressing I made taste it off, so I thought maybe either the olive oil or the lemon juice was bad. I made a second batch with new ingredients , and it still didn’t taste good. I used the dressing from a different recipe and was much happier.
Hi!
I’ve made many recipes from your website !
They are all wonderful!
Can I use a food processor instead of a mandolin?
The mandolin takes so long.
TY
Hi Robyn, if you have the shredder piece that should work fine.
I’m pregnant and cannottt stop eating this salad!! It’s my favorite. Thank you for the recipe
I’m so glad you’re loving it!
Have made this before and love it! Nice refreshing break from all the heavy foods on a thanksgiving table. Am going to scale up for a pot luck: any idea how many pounds of brussels sprouts would make 16 cups of shaved sprouts?
Hi Dawn, a bag of pre-shredded sprouts is 3 cups/9-ounces, so I think about 3 pounds of shredded sprouts? (For this scale, I would totally save a step and buy the pre-shredded type, they work great here).
Made this for the November cooking club and to try it out before potentially serving it at thanksgiving. It was so easy, light and delicious.
Yum. I added a teaspoon of honey and Dijon to dressing. Also added some shaved red onion. I just used a trail mix that had dried berries and cashews and almonds instead because it’s what I had in the cupboard. Also subbed parm because that’s all I had. It was so good!
Hi Cheryl, I’m so glad you loved the salad!
Hello! I may be overlooking it somewhere, but is the nutrition posted for this salad? Thanks 🙂
Hi Stephanie, we don’t calculate nutrition info for our recipes.
I absolutely LOVE this salad! I’ve made it several times a month! so good! my brother calls it “grass clippings” LOL but he loves it too! try it!!
Haha love this! So glad you’re enjoying the salad.
Love salads with shaved sprouts (mandoline is one of the best kitchen tools) but the dressing needs more sweet and flavor. A little honey would have helped a lot.
Can someone tell me how many full sprouts add up to 4 cups? Would like to know for grocery day!
Hi Lisa, I’d estimate about 6 ounces. Hope this helps!
I have loved every recipe I’ve tried on this website but this felt a little flat for us, but to be fair, I needed to sub green onions for chives bc none available .
I added avocado to finished product after tasting, and next time would try mustard( and shallots in place of chives unless garden in bloom) , poss a tiny bit of honey or maple syrup and small amount garlic in dressing to get more rounded depth of flavor.
Another hit this Xmas!! Definitely a keeper
(no pecorino for us ) and lovely as is.
I’m so glad you enjoyed it!
This was a perfect base salad recipe to build on. I love lemony dressings but had to agree with some others this dressing was too tart to satisfy a wide range of tastes at a family gathering, so I added more olive oil, a tbsp of orange jam and a touch of dijon mustard for the dressing. Added toasted Marcona almonds, pomegranate arils and some bacon crumbles to finish it off. Divine!
This is exactly the recipe I have been looking for! I used Parmesan and added extra, added toasted pine nuts: delicious! I accidentally used the carrot grater instead of the shaver/slicer attachment on my Cuisinart to process the brussels sprouts, so mine came out a little unusual, texturally, but still great.
This is so good and the second year I have made this for turkey day. I love that you can make it ahead of time. Also, shaving the Brussels vs buying them already shaved makes this better but should not stop anyone from making it. I have tried both ways and both were a hit! Happy Holidays!
I’ve made this twice … a real hit!
I used dried cherries (what I had), and fresh grated parm (what I had) no chives (what I didn’t have ;(.
Toast the pine nuts, and added them just before serving.
HAPPY THANKSGIVING and thanks for sharing your recipes with us!
I’m so glad you enjoyed it!
Fabulous Brussels Sprouts salad w/out any bitterness. Overnight in the fridge and even yummier the next day for lunch! Love the addition of cranberry’s which gave a nice sweet surprise. I ‘ll just cut back on the oil next time as I see it pooled at the bottom of my bowl. Delicious!
Hi Tammy, So glad you loved it!
LOVE this salad!
Question: what is the nutritional information for this salad?
Thanks!
-Allie