Shaved Brussels Sprout Salad

This Shaved Brussels Sprout Salad is a vibrant, crunchy delight that’s ready in just 15 minutes. Thinly sliced Brussels sprouts create a light yet satisfying base, while toasted almonds add a nutty richness and a delightful crunch.

A zesty lemon vinaigrette ties it all together, offering a bright, tangy contrast that awakens your taste buds. Perfect for a quick lunch or a refreshing side, this salad is as nutritious as it is delicious.

Every bite is a symphony of textures and flavors—crisp sprouts, creamy Parmesan, and the subtle sweetness of dried cranberries.

It’s a dish that feels indulgent yet wholesome, making it a go-to for busy days or impromptu gatherings. With minimal prep and maximum flavor, this salad proves that healthy eating can be effortless and utterly enjoyable.

Fresh & Flavorful Ingredients

• 4 cups shaved Brussels sprouts (use a mandoline for thin, even slices)
• ¼ cup extra-virgin olive oil, plus more for drizzling
• ¼ cup fresh lemon juice (about 1 large lemon)
• ½ cup pine nuts, toasted (substitute with slivered almonds or walnuts if preferred)
• ⅓ cup dried cranberries (or substitute with raisins or chopped apricots)
• ⅓ cup grated pecorino cheese (optional, or use Parmesan for a similar flavor)
• ⅓ cup chopped chives (or substitute with green onions)
• Sea salt and freshly ground black pepper, to taste

Simple Steps to a Perfect Salad

1. Thinly slice the Brussels sprouts using a mandoline or a sharp knife for even, delicate pieces. Place them in a medium bowl.
2. Add the olive oil, lemon juice, toasted pine nuts, dried cranberries, pecorino cheese (if using), and chopped chives to the bowl.
3. Season generously with sea salt and freshly ground black pepper. Toss everything together until well combined.
4. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld.
5. Taste and adjust the seasonings if needed. Finish with an additional drizzle of olive oil for extra richness, if desired.
6. Serve immediately and enjoy this vibrant, crunchy salad!

Perfect Pairings: Serving Suggestions

This Shaved Brussels Sprout Salad is a versatile side dish that pairs beautifully with roasted chicken, grilled salmon, or even a hearty grain bowl.

For a light lunch, serve it alongside a slice of crusty bread or a dollop of hummus. It’s also a great addition to holiday menus, complementing richer dishes like turkey or ham.

Mix It Up: Recipe Variations

Feel free to customize this salad to suit your taste! Swap the pine nuts for walnuts or almonds, or use pomegranate seeds instead of cranberries for a festive twist.

If you’re not a fan of pecorino, try Parmesan or feta cheese. For a vegan version, skip the cheese altogether and add a handful of avocado for creaminess.

Quick Prep: Time-Saving Tips

To save time, use pre-shaved Brussels sprouts available at most grocery stores. You can also toast the pine nuts in advance and store them in an airtight container.

If you’re making this salad ahead, keep the dressing separate and toss everything together just before serving to maintain the sprouts’ texture.

Keep It Fresh: Storage Tips

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

If the salad seems dry after chilling, give it a quick drizzle of olive oil and a squeeze of lemon juice before serving. Avoid freezing, as the Brussels sprouts will lose their crispness.

Kitchen Essentials: Equipment Guidance

A mandoline slicer is a game-changer for thinly slicing Brussels sprouts, but a sharp knife works too—just take your time.

If toasting pine nuts, use a small skillet over medium heat and watch them closely to prevent burning. A microplane grater is perfect for finely grating the pecorino cheese.

Shaved Brussels Sprout Salad

Amy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 0

Ingredients

  

• 4 cups shaved Brussels sprouts
• 1/4 cup extra-virgin olive oil plus more for drizzling
• 1/4 cup fresh lemon juice
• 1/2 cup pine nuts toasted
• 1/3 cup dried cranberries
• 1/3 cup grated pecorino cheese optional
• 1/3 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.

Keyword healthy salad, lemon vinaigrette, Parmesan cheese, salad recipe, shaved Brussels sprouts

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