Shredded Brussels Sprout & Cranberry Salad

Shredded Brussels Sprout & Cranberry Salad

I just woke up to a snowy white Saturday morning, which means that it’s the perfect day for… 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 chocolateΒ then come back here if you’re looking for an easy 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.

The recipe comes from our book and after making it multiple times Thanksgiving weekend, I just had to share it here because it’s such a breeze to put together. You can make it hours in advance and even though it’s made with so FEW ingredients, it’s so delicious.

Quick tip: look for pre-shredded Brussels sprouts (I’ve seen them in many stores recently). I don’t often buy pre-cut vegetables in bags but I won’t tell if you won’t tell.

Also, a reminder thatΒ our cookbook makes a great holiday gift! It’s packed with tons more easy and delicious recipes like this one πŸ™‚ Click here to read more about it!

Salad Cheers!

The Love & Lemons Cookbook

4.8 from 5 reviews
Shredded Brussels Sprout & Cranberry Salad
Serves: serves 4 as a side
  • 4 cups Brussels sprouts
  • ΒΌ cup extra-virgin olive oil, plus extra for drizzling
  • ΒΌ cup fresh lemon juice
  • Β½ cup pine nuts, toasted
  • β…“ cup dried cranberries
  • β…“ cup grated pecorino cheese (optional)
  • β…“ cup chopped chives
  • Sea salt and freshly ground black pepper
  1. 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.
  2. 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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Aidan on said:


    I knew this looked familiar. One of my faves. πŸ™‚ Speaking of your cookbook, any possibility that a sequel might be in the works?



    • Thanks Aidan! There is another one in the works, let me know if you’d be interested in testing some new recipes πŸ™‚

      • Aidan on said:

        That would be so neat. I’m vegan & pretty busy so that might limit the extent of my usefulness as a recipe tester but feel free to email me with more details, ’cause I’d love to help you out!

  2. Fernando @ Eating With Your Hands on said:

    Ah, super light and tasty-looking! Great work πŸ™‚

  3. I love salad ALL the time, so I’m with you there! I also think the pre-shredded sprouts are the BEST, since they cut down on a lot of the prep time πŸ™‚

  4. Patti on said:

    Are the Brussels sprouts cooked prior to adding to the salad?

      • Beverly Olivier-Blount on said:

        I made this and Neither my husband or I could chew the Brussels sprouts, so I picked them out and put them in the microwave for a few minutes and then we could chew them. Made all the difference in the world

        • Beverly Olivier-Blount on said:

          I should add, that I sliced the Brussels sprouts with a mandoline, if they had been shredded, I bet their wouldn’t have been a problem.

          • I’d definitely try shredding them… I slice them with the mandoline (or a knife) and just pull the strands apart with my hands. Or I often buy the bagged pre-shredded sprouts from the store. You might also try letting it sit a bit longer than the 15 minutes so that dressing really breaks down the raw-ness of the sprouts. Hope that helps!

  5. Yahoo mail login on said:

    Super light and tasty-looking!!!

  6. Chelsea from on said:

    This looks awesome! I love a good brussels sprout salad. Thanks for the recipe!

  7. Jason P. on said:

    LOVE whippin’ up anything and everything with greens πŸ˜€

  8. Bet from on said:

    We were heading out of town for Christmas and I had a bag of brussels in the fridge that I was feeling guilty about not using up. We ordered pizza for the main course but this salad was the perfect side and I had all the ingredients (except chives…next time!)! Thanks for helping me empty my fridge so deliciously! 😊

    • Hi Bet – I’m so glad to hear that! I love when I can use up what’s in the fridge!

  9. Advika Arora on said:

    Its a great piece of information !! Thanks

  10. Heather on said:

    I have never commented on a recipe before – whether on your blog or elsewhere. But I love this. I first made it as a side dish for Christmas and I’ve literally made it just about every week since. I haven’t found pre-shredded sprouts, so I just buy a big bag and dice by hand or send through the food processor. I make a big tub of this and take it for lunch throughout the week (I’m eating it for lunch now, which compelled me to comment). I’ve subbed almonds and sunflower seeds and shredded chicken for the protein. Sometimes I skip the cranberries, sometimes not. But always have some sort of cheese – the pecorino was the best; but it requires a special store trip for me. A parmesan/asiago blend works well, too. Thanks much – it’s a nice change to my normal lunch salads and saves time, too. I also like it for breakfast – excellent with a little crumbled bacon instead of the nuts.

    • Aimee Havens on said:

      I am going to make this for my lunches this coming week. Do you let it sit all week with the dressing or add the dressing each day?

      • Hi Aimee, I let it sit with the dressing for about 2-3 days, it softens the Brussels sprouts nicely.

  11. Becca Talbot on said:

    I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x

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