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.
Is there another cheese you can use?
You could use parmesan, or some crumbled feta or cotija.
I like the recipe, but found it a bit too tart for my taste. I made the addition of drizzling some maple syrup on it and feel like it rounded out the flavors PERFECTLY!
I’m glad you enjoyed it!
I really like this recipe. I added more pine nuts and cranberries to help with taste and texture. Also let us set longer before serving to soften brussel sprouts more.
This is a good recipe! But I also want to thank the web designer or whoever took the time to create a beautifully simple (bordered) layout in the print view. Kudos!
So refreshing!!! My boyfriend said it was the best salad he’s ever eaten & took four helpings! Incredibly delicious!
Ha, I’m glad it was such a hit!
This was SO good! Really, really delicious!
I’m so glad you loved it!
Excellent salad! Used my food processor with the slicing attachment to shave the brussel sprouts and substituted pistachios for pine nuts since I couldn’t find them at the store. Really good and will definitely be making again.
100% food processor! I came here to say that. I tried both of my mandolines but the processor made it so quick. Delicious salad! I did pistachios as well, with a little balsamic glaze around it.
thanks for the tip!
I found that pairing this salad with a teaspoon of Greek yoghurt really made it pop flavour in my mouth 10/10 crispy fresh goodness.
I wasn’t sure about this salad. I thought it might be bland, or bitter. Boy was I wrong. This is honestly my new favorite salad. I could eat it every day. Crisp, fresh, sweet, savory.
I’m so glad you loved it!
Loved this salad and my guests did as well! It was a little tart and I found that drizzling it with a little balsamic vinegar glaze perfected it! Got that idea from the brussels sprout salad at Coopers Hawk Winery!
I’m so glad you all enjoyed it!
Hi there! How far in advance can this be made?
Hi Karina, it can be made a day in advance.
Would you be inclined to blanch, dry and then shave the sprouts? I’m fearing too much bitter taste w raw ones. Thoughts?
Hi Dana, no, I would leave them raw in this case. The dressing takes some of the bitterness off. If it sits in the fridge, dressed, for a few hours, it gets even less bitter. I think the salad would be too wet with blanched shaved sprouts.
We had a salad very similar to this last night at Cafe Amarcord in Beacon, NY, and wanted to see how to make it at home. I found your version the usual way. There’s one part of it that mystifies me, though: how many Brussels sprouts–in pounds or cups–does it take to make 4 cups shredded? Thank you.
I had no idea either but found that a pound is enough for 4 cups. It only took 4-5 sprouts to make one cup.
Enjoyed this s salad but decreased lemon juice to 2 Tbsp., Also added a bit of minced garlic.
Will make again! Trader Joe’s has shaved brussel sprouts…..saved a ton of time.
I’m so glad you loved it – I’m a fan of those Trader Joe’s sprouts too!
Thanks to all! Made it and loved it no will repeat!
Thanks to all! Made it and loved it and LOVED BY ALL and will repeat!
I absolutely love this salad! I’ve made it twice in as many weeks. Thank you for the recipe!
How much is 4 cups? Is that after they are sliced?
Hi Rosemary, it should be roughly 10 ounces of Brussels sprouts. Yes, it’s measured after they’re shredded.
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.
Hi Kara, I’m so glad you loved it!
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.
My favorite salad! So simple and so delicious. Always a crowd favorite.
This was really good, I tweaked the recipe a little by adding cooked then chilled Orzo pasta.