Shaved Brussels Sprout Salad

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.

Shaved Brussels Sprout Salad

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.

whole Brussels sprouts

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:

  1. 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.
  2. 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.
  3. 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.

brussels sprout salad

If you love this Brussels sprout salad recipe…

Try these balsamic Brussels sprouts, these roasted Brussels sprouts, or this kale salad next!

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Shaved Brussels Sprout Salad

rate this recipe:
4.95 from 172 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Serves 4 as a side
An easy and delicious shaved Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for holiday gatherings or pack for lunch.



  • 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.



4.95 from 172 votes (128 ratings without comment)

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Rate this recipe (after making it)

  1. g

    Can you substitute vinegar for the lemon juice??

    • Jeanine Donofrio

      White wine vinegar should work fine here.

  2. Gena C

    5 stars
    Very good!! I used thinly sliced shallots instead of chives, and toasted almonds instead of pine nuts because that’s what I had on hand.
    Will definitely make it again!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Gena, I’m so glad you enjoyed the salad!

  3. Linda

    5 stars
    Delicious and simple recipe! I’ve made this multiple times exactly as written and it’s always a hit!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Linda, I’m so glad you love the salad!

  4. Kelley

    5 stars
    O.M.G!!! You have single-handedly converted me into a salad lover. Just purchased 3 of your cookbooks, but found this online. Definitely going to have to read those books. If all of your recipes are as good as this, I see lots of incredible food in my future!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kelley, thanks for this sweet comment! I hope you love the books, and I’m so glad you enjoyed the salad.

  5. Lydia

    Hello! I’m trying to print this recipe but no matter what I try, even saving to PDF, it shows up blank. Please help!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lydia, So sorry about that! I’m not sure what’s going wrong. Are you clicking the “print recipe” button in the recipe card?

      • Lydia

        Hi Phoebe,

        Thanks so much for responding. Yes I did use that button and maybe it’s something I need to figure out on my end.

        Love your site and your recipes-they’re always a hit!

        • Phoebe Moore (L&L Recipe Developer)

          Hi Lydia, I hope you were able to print! Feel free to reach out if any other issues come up. So glad you’re loving the recipes!

  6. Anna Belle

    I don’t have pine nuts… would toasted almonds or sunflower seeds work?

    • Carolyn Walker

      5 stars
      I loved the salad. Had to change it up because I didn’t have everything it called for in the recipe. So used toasted sliced almonds and raisins . Also added Parmesan cheese and chopped green onion. My husband love it as well. I will make this again.

      • Jeanine Donofrio

        I’m so glad you enjoyed it!

  7. Susan

    Hello! I love this salad, it’s so delicious. If I don’t have enough brussel sprouts, is there a salad leaf I can add? I’m struggling to find Brussel sprouts

    • Jeanine Donofrio

      Hi Susan, you could add some finely chopped kale – massage it a little bit with olive oil so that the leaves become tender before mixing it in. Hope that helps!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.