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:
4.97 from 103 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.

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
  • cup dried cranberries
  • cup grated pecorino cheese, optional
  • 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.

 

88 comments

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Rate this recipe (after making it)




  1. Lisa
    01.31.2023

    Can someone tell me how many full sprouts add up to 4 cups? Would like to know for grocery day!

    • Phoebe Moore (L&L Recipe Developer)
      02.02.2023

      Hi Lisa, I’d estimate about 6 ounces. Hope this helps!

  2. Allie
    12.27.2022

    3 stars
    I have loved every recipe I’ve tried on this website but this felt a little flat for us, but to be fair, I needed to sub green onions for chives bc none available .
    I added avocado to finished product after tasting, and next time would try mustard( and shallots in place of chives unless garden in bloom) , poss a tiny bit of honey or maple syrup and small amount garlic in dressing to get more rounded depth of flavor.

  3. demi
    12.26.2022

    5 stars
    Another hit this Xmas!! Definitely a keeper
    (no pecorino for us ) and lovely as is.

    • Jeanine Donofrio
      12.27.2022

      I’m so glad you enjoyed it!

  4. Josie
    12.24.2022

    5 stars
    This was a perfect base salad recipe to build on. I love lemony dressings but had to agree with some others this dressing was too tart to satisfy a wide range of tastes at a family gathering, so I added more olive oil, a tbsp of orange jam and a touch of dijon mustard for the dressing. Added toasted Marcona almonds, pomegranate arils and some bacon crumbles to finish it off. Divine!

  5. Shari
    12.24.2022

    This is exactly the recipe I have been looking for! I used Parmesan and added extra, added toasted pine nuts: delicious! I accidentally used the carrot grater instead of the shaver/slicer attachment on my Cuisinart to process the brussels sprouts, so mine came out a little unusual, texturally, but still great.

  6. Christine Tusa
    11.25.2022

    5 stars
    This is so good and the second year I have made this for turkey day. I love that you can make it ahead of time. Also, shaving the Brussels vs buying them already shaved makes this better but should not stop anyone from making it. I have tried both ways and both were a hit! Happy Holidays!

  7. Ellen Allen
    11.24.2022

    I’ve made this twice … a real hit!
    I used dried cherries (what I had), and fresh grated parm (what I had) no chives (what I didn’t have ;(.
    Toast the pine nuts, and added them just before serving.
    HAPPY THANKSGIVING and thanks for sharing your recipes with us!

    • Jeanine Donofrio
      11.28.2022

      I’m so glad you enjoyed it!

  8. Tammy
    11.08.2022

    5 stars
    Fabulous Brussels Sprouts salad w/out any bitterness. Overnight in the fridge and even yummier the next day for lunch! Love the addition of cranberry’s which gave a nice sweet surprise. I ‘ll just cut back on the oil next time as I see it pooled at the bottom of my bowl. Delicious!

    • Phoebe Moore (L&L Recipe Developer)
      11.11.2022

      Hi Tammy, So glad you loved it!

  9. Allie Hallstrom
    10.10.2022

    5 stars
    LOVE this salad!

    Question: what is the nutritional information for this salad?

    Thanks!

    -Allie

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.