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!

Shaved Brussels Sprout Salad

rate this recipe:
4.94 from 32 votes
Prep Time: 15 mins
Total Time: 15 mins
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.


  • 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
  • cup dried cranberries
  • cup grated pecorino cheese, optional
  • cup chopped chives
  • Sea salt and freshly ground black pepper


  • 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.



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Rate this recipe (after making it)

  1. Jill

    5 stars
    I absolutely love this salad! I’ve made it twice in as many weeks. Thank you for the recipe!

  2. Rosemary

    3 stars
    How much is 4 cups? Is that after they are sliced?

    • Jeanine Donofrio

      Hi Rosemary, it should be roughly 10 ounces of Brussels sprouts. Yes, it’s measured after they’re shredded.

  3. Kara Luker

    5 stars
    This is delicious! I know it’s a winter recipe but it felt light and perfect this warm summer day. I used Mexican (cotija) cheese because it’s what I had and threw in a few extra cranberries and enjoyed it so much, I hardly touched my salmon. Will definitely be making it again.

    • Jeanine Donofrio

      Hi Kara, I’m so glad you loved it!

  4. Mel

    Made this as written, but my cranberries were no sugar, no oils added (just dried cranberries). This was about 2x the amount of lemon needed — far too sour. I drained out as much lemon juice as I could (it was sitting in the bottom) and drizzled about 1/2 t honey over the salad and tossed it a fair bit. Still very sour. It’s a no for us, which is sad, because we like all these ingredients! Exercise caution with unsweetened cranberries, it’s too much sour.

  5. Jake

    My favorite salad! So simple and so delicious. Always a crowd favorite.

  6. Melissa Fague

    5 stars
    This was really good, I tweaked the recipe a little by adding cooked then chilled Orzo pasta.

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.