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 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 more 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 is delicious! I put my brussel sprouts through my food processor using the single slicing blade, Saves finger tips, haha.
Would broccoli florets be a good substitute for brussel sprouts ?
This is a really delicious salad. We thoroughly enjoyed it.
How many pounds of brussel sprouts is this approximately? Thanks!
Warning: If you make this recipe, it’s all anyone will ever request you make for gatherings. Everyone loves it. It’s just that good. I make it all the time. I recommend leaving it in the fridge overnight, and not making it day-of.
Also- I have a family member who is allergic to pine nuts. Does anyone recommend an alternative? Walnuts aren’t really the same. I’m tempted to try pumpkin seeds or sunflower seeds.
Ha ha, I’m so glad it’s been such a hit! You could try toasting a mix of pumpkin seeds and sunflower seeds. It’s not totally the same as pine nuts, but I often use a mix of both for that crispy element. Or either one would be fine.
How many pounds of Brussels Sprouts to make 4 cups shaved?
So good! I subbed pomegranate seeds for the cranberries, and chopped pecans for the pine nuts.
This was a BIG hit! I found that the recipe called for too much lemon juice. I made it according to the recipe and ended up adding olive oil to the dressing and, just because I like ir, a little dijon mustard. So more like a vinaigrette, and everyone raved about it and asked for the recipe…the ultimate compliment in my book!
Haven’t made it yet, but would like to read reviews first!
Can I make this without adding in the cheese?
I do not eat cheese and I will try it without. Pretty sure it will be as good as a Ceaser salad without cheese.
I haven’t made this recipe yet, but in the past, I’ve made a great Parmesan cheese, substitute with almonds, white miso, and sesame seeds, whirled up in the food processor.
Can I make this the night before ir is that too long to sit in the fridge?
I have made this several times and it’s consistently excellent. I swapped out dried cherries for the cranberries because I can find them unsweetened, and I didn’t have any pine nuts so I substituted pistachios. Both worked great. I also shave my sprouts in the food processor when I’m short on time.
My husband can’t digest oils, what do you suggest to replace and also with the type of cheese?
Hi Julie, I suppose you could just leave the oil out here if needed. You could omit the cheese or replace it with Parmesan.
this shaved brussels sprout salad is tangy and delightful. a fabulous way to add this vegetable into my family’s diet in a tasty and zesty way. thanks love and lemons! you did it again! xo
So glad you loved it, Amy!
I really enjoy your lemon vinaigrette from this site. Would that dressing work well with this salad as well? I’m thinking I’ll give it a try. Thank you
Betty
Yep! It would be great.
Delicious. I substituted walnuts for pine nuts and onion powder for chives. I also added a slight amount of stevia for added sweetness .
This is sooo good! I used a food processor to shave them which made it a breeze to prepare, I only subbed slivered almonds for the pine nuts as that’s what I had on hand. For the second day I added chopped kalamata olives and feta cheese as well and omg soo good.
So glad you loved it, Gwen!
I did this exact same thing. Food processor and slivered almonds! 🙂
This salad is so well balanced and absolutely delicious . I love all the textures.