Shaved Brussels Sprouts Salad
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Made with simple ingredients, this shaved Brussels sprouts salad is an easy side dish that’s perfect for everything from weeknight dinners to holiday entertaining.
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.
“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: 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-By-Step Instructions
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.
Step 3: Toss and let the salad rest. Once everything is combined, let the salad rest before serving. As it sits, the dressing gently softens the Brussels sprouts and the flavors come together. Even 30 minutes makes a noticeable difference.
Step 4: Finish and serve. Just before serving, toss in the toasted walnuts and shaved Parmesan. Taste and adjust the seasoning if needed, then serve. if needed, 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. You can add a little more cider vinegar and vegetable oil to perk it up.
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.
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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, toasted if desired and 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.
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Loved this salad and I didn’t think I would like the Brussel Sprouts. I used a Pink Lady apple (In Australia), didn’t put in any veg oil, and next time I would not use the honey or only use 1 tablespoon.
Made as directed though I used pecans rather than walnuts because that’s what I had on hand. It was very good though I only used about half the amount of dressing. Fortunately I mixed that separately and only poured part of it into the salad. Next time I will cut the dressing part of the recipe in half.
Can I substitute the cider vinegar with a different vinegar? I don’t love the taste of cider vinegar.
Sure, Lisa — white wine vinegar would also work nicely here. Hope you enjoy!
This was a most delicious and tasty salad, made it twice in the last week and it was devoured every time. I made one minor change the second time. I added a bit less honey to the dressing and I added a cup of dried cranberries. It added a little tart sweetness and texture. Overall a marvelous salad that stores well for consumption over a few days, as a matter of fact it seems to get better. So impressed with your recipes .
Hi Jenn,
We’ve had this salad a few times now & just wanted to say it is absolutely delicious. I’ve used so many recipes from your site; always my go to when I need a recipe or want to try something new!
Jenn–I just had to give you an update on a ladies luncheon I hosted a week ago using your brussel salad along with your spinach quiche, cornmeal muffins and lemon poppy seed cake. It was a hit!
I was a bit anxious about the salad when I first made it because it had not mellowed yet with the dressing and tasted harsh. After 3 hours it was delicious and I did not have any leftovers!
Everyone loved the meal and a woman from Chile and one from Holland asked for your racipes and I gave them your website. So far everything has been delicious! I am making your cauliflower with apple soup today. Thanks again for your tried and true recipes. I have been unhappy with so many recipes posted online so I go to your website first
So glad everyone enjoyed the recipes, Judy! 💓
Could I use all olive oil in the dressing instead of the vegetable oil?
I like vegetable oil here because the taste is more mild, but olive oil will work. Hope you enjoy!
I made this salad today (exactly as written) with pre-shredded Brussels sprouts from the special produce section of our local Shop-Rite. It paired quite well with my New Year’s Navy Bean soup & organic French bread. Threw it together right after putting my groceries away (around 1:30) and it was perfectly delicious by dinner time, ~5:30. Thank you for another easy, healthy, winning recipe, Jenn!
Another winner! I made this today because it sounded good to me, but my fiancé is not a fan of fruit in vegetable salads. He said he would try it. We both loved it! This is definitely a dish I would be proud to bring to any gathering.
I am planning on making the “crack nuts” pecan recipe from this site sometime soon and wonder how those would go with this salad in place of toasted walnuts?
Hi KJ, Glad to hear you liked the salad! I think the candied pecans would be great here. Just keep in mind that they will add a bit more sweetness than with the plain walnuts.
Hello Jenn…I am planning a ladies luncheon serving your spinach quiche as a main dish and your baked pears in pomegranate syrup.for dessert. I was wondering if your brussel sprout salad would be a good salad to accompany the quiche?
Sure, Judy, I think the salad would pair very nicely with the quiche and pears! Hope everyone enjoys. 🙂
This was a great surprise when I told my guests it was made with brussel sprouts. They’d never thought to use them raw. Super easy to make, especially being able to make in advance.