Shaved Brussels Sprouts Salad
This post may contain affiliate links. Read my full disclosure policy.
Loaded with good things—crisp apples, toasted walnuts, Parmesan, and a sweet and tangy vinaigrette—this shaved Brussels sprouts salad recipe is a fall favorite.
If you’ve never had Brussels sprouts raw, this salad may surprise you. Shaved very thinly and tossed with a tangy apple cider vinaigrette, the sprouts soften just enough while still retaining their wonderful crunch. Sweet apples, toasted walnuts, and nutty Parmesan make the salad feel substantial, with a nice balance of sweet, savory, crunchy, and tangy. And because Brussels sprouts are so sturdy, it’s an ideal make-ahead salad for everything from weeknight dinners to Thanksgiving.
“This salad was the hit of our Thanksgiving meal. Perfect complement to the all the carbs. It will be on the menu next year and throughout the year as well.”
What You’ll Need To Make Brussels Sprouts Salad
- Brussels sprouts: Shaving them very thinly is key to a tender, easy-to-eat salad. Bagged shaved sprouts are a convenient shortcut, or use a food processor, mandoline, or sharp knife.
- Apple: Adds crispness and sweetness. I like a tart-sweet variety such as Honeycrisp.
- Shallot: Gives the dressing mild onion flavor without overpowering the salad.
- Olive oil, vegetable oil, apple cider vinegar & honey: These make the vinaigrette. I use both olive and vegetable oil so the dressing stays light enough to let the other flavors shine.
- Walnuts: Toasting brings out their flavor and makes them crunchier. Pecans work well, too.
- Parmigiano-Reggiano: Adds salty, nutty richness. Start with a wedge and shave it so the cheese remains a distinct part of the salad rather than disappearing into it.
- Jump to the printable recipe for precise measurements
How To Make Shaved Brussels Sprouts Salad
Shave the Brussels sprouts and toast the walnuts: Shave the Brussels sprouts as thinly as possible using a food processor, mandoline, or sharp knife. Toast the walnuts until fragrant—this really brings out their flavor and makes them crunchier.
Toss and rest: Combine the shaved Brussels sprouts, apple, shallot, oils, apple cider vinegar, honey, salt, and pepper and toss well. Refrigerate for at least 30 minutes. Don’t skip the resting time, as the vinaigrette gently tenderizes the raw sprouts while giving the flavors time to meld.
Finish and serve: Just before serving, add the toasted walnuts and Parmesan and toss again. Adding them at the end keeps the walnuts crunchy and the Parmesan distinct. The salad will keep for a few days in the fridge, but the flavors will dull the longer the salad sits—add a little more cider vinegar and vegetable oil to perk it up, if needed.
Serving Suggestions
Serve this shaved Brussels sprouts salad alongside butternut squash soup and grilled cheese for a cozy fall meal, or pair it glazed pork tenderloin, roast chicken, or Thanksgiving turkey for an easy seasonal side. It also makes a delicious light lunch all on its own.
More Fall Salads You’ll Love
Shaved Brussels Sprout Salad
Ingredients
- 1½ pounds Brussels sprouts, shredded
- 1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel)
- 3 tablespoons minced shallots, from 1 large shallot
- ¼ cup extra-virgin olive oil
- ¼ cup vegetable oil
- ¼ cup + 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup walnuts, coarsely chopped
- ¾ cup thinly sliced and crumbled Parmigiano-Reggiano
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.
- In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
- When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I served this salad with my Christmas ham and it fit in well. I like that the apples give it a sweet taste along with some crunch and the cider vinegar gives it a bit of a tart taste to offset the sweet. I also think the cheese gives it a little bit of saltiness. I strayed a bit from the recipe only in that I mixed the dressing ingredients together before adding them to the cut up vegetables. I did this because I didn’t think the honey would mix in evenly if poured directly onto the vegetables. I’m looking forward to the leftovers and appreciate the leftover tips given in the recipe.
Followed the directions exactly. Used a Fuji apple. I mixed the dressing ingredients along with the minced shallot the day before. About 5 hours before serving, mixed everything (except the toasted walnuts) and refrigerated. Tossed the walnuts in just prior to serving. It was amazing and everyone loved it at our Christmas party.
This is an absolutely delicious way to eat Brussels sprouts. I was never a fan of them until I prepared your Roasted Brussels Sprouts with Balsamic Vinegar & Honey. And now, I have a favorite way to eat them in a salad!!
This salad is spectacular! My husband and I both love Brussel Sprouts, but I’ve never used them raw before. Letting the salad sit with the dressing for a bit really did soften them up perfectly! I used Pecorino Romano because we both love it, and it worked really well. I can’t wait to make it again!
We love your savory kale and Brussels sprouts salad so much that I hesitated to try this somewhat sweeter salad that also uses Brussels sprouts, but we are so glad that I did! I followed the recipe exactly, and I’ve already made it twice. We think it holds up very well for second-day leftovers, and that it must be the vinegar that keeps the apples from browning. I used to pass by the Brussels sprouts in the market, but we also love your au gratin recipe, and now I buy them regularly. I had no idea that I could enjoy them so much!
Spectacular; made this for a doctors office holiday potluck— great festive colors, great crunch, and held up well, and healthy to boot. Several borrowed the recipe for xeroxing. I toasted the walnuts, shredded the cheese and thin sliced the Brussels sprouts the night before (food processor for the latter two), refrigerated them separately in air tight containers after roasting and cooling the nuts. Then used the food processor to finely mince the shallot and mix the dressing, stored in a ball jar in the fridge. This morning, cut and cored the apple, tossed apples, Brussels sprouts and dressing and took to work. Added cheese and nuts just before lunch. Winner!!!
Hi Jenn,
This looks great but wondering what nuts you could sub for walnuts…my son has allergies to peanuts, pecans & walnuts. Thx & love your recipes 😊.
Hi Melissa, Glad you like the recipes! Almonds would be nice, but any nut you like would work here. Hope you enjoy!
We had a party Friday night, and I made 5 Once Upon a Chef recipes. All received rave reviews, but this one seemed to fascinate anyone who ate it! My sister said it could be served in a restaurant, and several others wanted the recipe – even the men. Make it!! Thanks Jenn!
I’d never thought of using brussels sprouts raw but decided to give this a try and it was excellent. A salad that is intended to stand with the dressing on makes it very convenient. Great combination of flavours.
With the recent recall on romaine lettuce, I was looking for new salad ideas and this recipe fit the bill. I made it exactly as written and we absolutely loved it. Thank you for the great recipes! I also love your cookbook.