Shaved Brussels Sprouts Salad

This shaved Brussels sprouts salad is one I come back to every fall. Packed with sweet apples, toasted walnuts, and nutty Parmesan, all tossed in a tangy apple cider vinaigrette, it strikes the perfect balance of sweet, savory, crunchy, and tangy. And because Brussels sprouts hold up so well, it’s an ideal make-ahead salad—the flavors only get better as they sit.

Serve it alongside butternut squash soup and grilled cheese for a cozy fall meal, or pair it with glazed pork tenderloin, roast chicken, or Thanksgiving turkey for an easy seasonal side. It also makes a delicious light lunch all on its own.

What You’ll Need To Make Brussels Sprouts Salad

• Brussels sprouts: Many grocery stores sell bagged, shaved Brussels sprouts, especially during the fall and winter, making this salad even quicker to prepare. If you can’t find them, don’t worry—it’s easy to shave Brussels sprouts yourself (I’ll show you how below).
• Red apple – Adds a refreshing, crisp bite and pop of sweetness to balance the savory flavors. My favorite varietal to use here is Honey Crisp.
• Minced shallots – Adds a mild, slightly sweet onion flavor that complements the dressing.
• Extra virgin olive oil & Vegetable Oil – Provides richness and a smooth base for the vinaigrette. Using a combination keeps the flavor light, so the dressing enhances the salad without overpowering it.
• Apple cider vinegar – Brings a tangy acidity that brightens the salad and balances the sweetness of the honey and apple.
• Honey – Adds a touch of sweetness to round out the vinaigrette and complement the apple.
• Walnuts – Brings crunch and earthy flavor, adding texture and healthy fats to the salad. Feel free to use pecans instead.
• Parmigiano-Reggiano – Adds salty, nutty richness that complements the sweet and tangy vinaigrette. Buy a wedge rather than pre-grated cheese and shave it yourself with a vegetable peeler or knife so the Parmesan remains a distinct element of the salad.
• Jump to the printable recipe for precise measurements

Step 1: Shave the Brussels sprouts. If your grocery store carries pre-shredded Brussels sprouts, use them—they’re a great shortcut. Otherwise, trim the stem ends, remove any bruised outer leaves, and slice the sprouts as thinly as possible. A food processor fitted with the slicing blade makes quick work of the job, but a sharp knife or mandoline works well too. (If using a mandoline, be sure to use the hand guard and watch your fingertips.)

Step 2: Toast the walnuts. Don’t skip this important step—it makes a big difference. Toasting brings out the walnuts’ natural oils, making them crunchier, more fragrant, and much more flavorful.

Variations

This Brussels sprouts salad is easy to customize. Here are a few of my favorite ways to change it up:

• Nuts: Swap the walnuts for pecans, sliced almonds, pistachios, or sunflower seeds.
• Fruit: Try dried cranberries, dried cherries, pomegranate arils, or thinly sliced pears instead of apples.
• Cheese: Use Pecorino Romano for a sharper flavor or crumbled goat cheese for a creamy, tangy twist.
• Protein: Top the salad with grilled chicken or crisp bacon to turn it into a satisfying main course.