Shaved Brussels Sprouts Salad Recipe: Fresh & Crunchy

Craving a healthy, vibrant salad with bold flavors? This Shaved Brussels Sprouts Salad Recipe combines crisp shaved Brussels sprouts, tart apples, crunchy pecans, and a zesty lemon vinaigrette for a refreshing, nutrient-packed dish.

Perfect for fall gatherings, holiday sides, or a light lunch, this vegetarian, gluten-free salad is ready in 20 minutes and serves 4–6. Let’s toss up this delicious, crunchy salad.

Isla Marie

Shaved Brussels Sprouts Salad

This Shaved Brussels Sprouts Salad Recipe features thinly shaved Brussels sprouts, sliced apples, pecans, and dried cranberries tossed in a tangy lemon vinaigrette. Vegetarian, gluten-free, and ready in 20 minutes, it serves 4 as a main or 6 as a side. Below, you’ll find ingredients, equipment, instructions, and tips for a fresh, flavorful salad.

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

0 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course, Salad, Side Dish

Cuisine: American, Gluten-Free, Vegetarian

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Brussels sprouts: Trimmed and thinly shaved about 4 cups.
• 1 medium apple: Granny Smith or Honeycrisp thinly sliced.
• 1/3 cup pecans: Toasted chopped (or walnuts).
• 1/4 cup dried cranberries: For sweetness.
• 1/4 cup red onion: Thinly sliced optional for sharpness.
• 1/4 cup crumbled feta cheese: Optional for creamy tang (omit for vegan).

Equipment

• Mandoline or Sharp Knife: For shaving Brussels sprouts.
• Large Mixing Bowl: For tossing salad.
• Small Bowl or Jar: For mixing dressing.
• Cutting Board and Knife: For slicing apple and onion.
• Measuring Cups and Spoons: For accuracy.
• Tongs or Salad Servers: For tossing and serving.
• Small Skillet (Optional): For toasting pecans.

Method

 

1. Prep Brussels Sprouts: Trim ends of Brussels sprouts and shave thinly using a mandoline or sharp knife. Place in a large bowl.
2. Prep Other Ingredients: Thinly slice apple and red onion (if using). Chop toasted pecans.
3. Toast Pecans (Optional): In a dry skillet over medium heat, toast pecans for 2–3 minutes until fragrant, stirring frequently. Cool slightly.
4. Make Vinaigrette: In a small bowl or jar, whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until smooth.
5. Assemble Salad: Add apples, pecans, cranberries, red onion (if using), and feta (if using) to the bowl with Brussels sprouts. Drizzle with vinaigrette and toss gently to coat.
6. Serve: Serve immediately or chill for 10–15 minutes for enhanced flavors.

Notes

Shaving Brussels: A mandoline makes quick work; set to 1/8-inch thickness for best texture.

Gluten-Free: Naturally gluten-free; confirm mustard is gluten-free certified.

Vegan Option: Omit feta or use vegan cheese crumbles.

Make-Ahead: Prep Brussels sprouts and dressing up to 1 day ahead; assemble before serving.

Nut-Free Option: Swap pecans for sunflower seeds or omit.

Chef’s Tips

• Shave Thinly: Thinly sliced Brussels sprouts ensure a tender, crisp texture.
• Fresh Lemon: Use fresh lemon juice for vibrant flavor; avoid bottled.
• Balance Flavors: Adjust maple syrup or lemon juice in dressing for sweet-tangy harmony.
• Toast Nuts: Toasting pecans enhances their crunch and flavor.
• Add Protein: Include chickpeas or grilled chicken for a heartier main dish.

Serving Suggestions

• Main Dish: Add quinoa or tofu for a complete meal.
• Side Dish: Pair with roasted chicken or pork for a fall feast.
• Holiday Table: Serve as a fresh side for Thanksgiving or Christmas.
• Meal Prep: Pack undressed components for crisp weekday lunches.
• Party Appetizer: Serve in small bowls or cups for gatherings.

Storage Tips

• Refrigerate: Store undressed salad components in airtight containers for 3–4 days. Dressing keeps for 1 week.
• Freeze: Not recommended; Brussels sprouts and apples lose texture.
• Reheat: Serve cold; no reheating needed.
• Avoid Sogginess: Toss with dressing just before serving.

Frequently Asked Questions

Q: Can I use a food processor to shave Brussels sprouts?
A: Yes, use a slicing attachment for quick, uniform slices.

Q: Can I make it vegan?
A: Omit feta or use vegan cheese; use maple syrup instead of honey.

Q: How do I keep apples from browning?
A: Toss apple slices in 1 tsp lemon juice before adding to salad.

Q: Can I use other nuts?
A: Walnuts or almonds work well; toast for best flavor.

Q: Is it kid-friendly?
A: Yes, reduce red onion and increase cranberries for sweetness.