Looking for a perfect winter salad? If yes, then search no further. This crisp, colorful, and refreshing Shaved Brussels Sprout Salad is as healthy as it is delicious. The texture and flavor of this healthy salad are its best parts. The crunchy apples, shaved/shredded brussels sprouts, with tart cranberries, and toasted pecans is a perfect combination, make it irresistible.
On top of that, a zesty Dijon-maple dressing adds depth to the flavor. In short, this brussels sprout salad recipe is the perfect balance of sweet, savory, and tangy. I often make this salad when I have Brussels sprouts left over after making my family’s favorite roasted Brussels sprouts. Besides being easy and quick to make, this salad is packed with nutrients. It’s a great meal if you’re on a diet, just like my Chicken Caesar Salad.
Don’t miss more comforting favorites — try my Turkey Melt Sandwich with Cranberry Relish for a cozy family lunch, or whip up Baked Lemon Pepper Chicken Thighs for an easy weeknight dinner. If you’re planning holiday leftovers, pair this salad with vibrant veggie sides like Roasted Carrots and Asparagus. And for dessert, a warm Pumpkin Mug Cake or rich Dark Chocolate Fudge with Almonds is the perfect sweet finish.
Jump to:
- WHY YOU WILL LOVE THIS SHAVED BRUSSELS SPROUT SALAD RECIPE
- INGREDIENTS AND SUBSTITUTIONS for Make-Ahead Shaved Brussels Sprouts Salad (Holiday Side Edition)
- Instructions (For Shaved Brussels Sprout Salad Recipe)
- VARIATIONS FOR THIS BRUSSELS SPROUT SALAD RECIPE
- SERVING SUGGESTIONS FOR SHAVED BRUSSELS SPROUT SALAD RECIPE
- Equipment
- STORAGE AND REHEATING TIPS
- TOP TIPS FOR BRUSSELS SPROUT SALAD RECIPE
- FAQ
- Related
- Pairing
- Shaved brussels sprouts salad with maple dijon dressing
WHY YOU WILL LOVE THIS SHAVED BRUSSELS SPROUT SALAD RECIPE
- Crisp & Refreshing – Thinly sliced sprouts paired with apples and cranberries make this salad crunchy, juicy, and refreshing.
- Nutritious – Brussels sprouts are packed with vitamins and fiber. Paired with heart-healthy olive oil and pecans. Remember “An Apple a Day, Keeps the Doctor Away”?
- Quick & Easy – This whole salad recipe comes together in just 20 minutes. No cooking is required! Just shave, whisk, and toss. How long or difficult could that be?
- Make-Ahead Friendly – Brussels sprouts hold up well in the fridge, so you can prep this salad a few hours before serving without it going soggy.
INGREDIENTS AND SUBSTITUTIONS for Make-Ahead Shaved Brussels Sprouts Salad (Holiday Side Edition)
- Brussels Sprouts – The star of the dish, shaved/shredded brussels sprouts! Use fresh sprouts and slice them thinly with a sharp knife, mandoline, or food processor. If you’re short on time, look for pre-shredded Brussels sprouts.
- Apples – Choose crisp varieties like Honeycrisp, Gala, or Pink Lady. Pears also work beautifully for a sweeter touch.
- Dried Cranberries – They add a tart, chewy bite. If you don’t like cranberries, you can swap them with dried cherries or raisins.
- Toasted Pecans – They add crunch and richness. Walnuts, almonds, or even sunflower seeds make great substitutes.
- Shallot – It provides a subtle sharpness. You can also use red onion or green onion if you want to skip the shallot.
- Olive Oil – Forms the rich base of the dressing and helps coat the salad evenly.
- Lemon Juice – Adds a bright, citrusy tang that balances the earthy sprouts. You can also use store bought lime juice.
- Apple Cider Vinegar – Brings a mild acidity and depth of flavor to the shredded brussels sprouts. You can swap it for rice wine vinegar or white wine vinegar.
- Maple Syrup – Provides natural sweetness to offset the tart and savory notes. Honey can be a good substitute for this salad recipe.
- Dijon Mustard – Helps emulsify the dressing while adding a sharp, tangy bite.
- Garlic – Freshly minced garlic enhances the flavor with a subtle kick. You can substitute it with garlic powder as well.
- Salt – Essential for balancing flavors. Adjust to your taste.
- Black Pepper – Adds gentle heat and rounds out the dressing.
See recipe card for quantities.
Instructions (For Shaved Brussels Sprout Salad Recipe)
Rinse the Brussels sprouts, pat dry, and trim off the woody stem ends. Peel away any yellowed or tough outer leaves and discard. Place the sprout cut-side down and slice very thinly (about 1–2 mm) crosswise to create fine shreds. Fluff with your fingers to separate.
Add the sliced apples, cranberries, pecans, and shallots to the large bowl with the shaved/shredded Brussels sprouts.
In a small bowl or jar, whisk together Dijon mustard, olive oil, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper until smooth and emulsified.
Pour the dressing over the salad and toss well to coat everything evenly.
Let the salad rest for 10–15 minutes before serving to allow the flavors to meld and the sprouts to soften slightly.
If you prefer a softer texture, extend the rest to 20–30 minutes, tossing once halfway through. The salad is delicious chilled or at room temperature. For the brightest flavors, pull it from the fridge 10 minutes before serving so it isn’t too cold.
Make-ahead tip: You can shave the sprouts and mix the dressing up to 2 days ahead. Keep them separate; combine and rest 10–15 minutes before serving. Nuts and apples are best added right before serving to keep them crisp.
VARIATIONS FOR THIS BRUSSELS SPROUT SALAD RECIPE
Shaved Brussels Sprouts Salad with Parmesan – If you love a salty, nutty kick, sprinkle freshly grated Parmesan over the salad just before serving. The cheese melts slightly into the dressing, giving the dish a richer, more savory finish.
Shaved Brussels Sprouts Salad with Goat Cheese – For a creamy twist, add crumbled goat cheese over the salad before serving. It pairs well with the sweet apples and maple dressing. Follow the rest of the recipe as I’ve shared it.
Shaved Brussels Sprouts Salad with Walnuts – Swap the pecans for toasted walnuts. They add a bolder, earthier crunch that pairs especially well with apples and Dijon mustard. The rest of the recipe remains the same.
Shaved Brussels Sprouts Salad with Pomegranate – You can even toss in fresh pomegranate seeds. They not only add vibrant color but also a juicy, sweet-tart burst of flavor that elevates the salad for festive gatherings.
SERVING SUGGESTIONS FOR SHAVED BRUSSELS SPROUT SALAD RECIPE
- Soups: Try a bowl of my Spicy Vegetable Soup for a cozy meal alongside this salad.
- Roasted vegetables: Serve with roasted sides like Roasted Mini Peppers with Balsamic and Garlic, Roasted Cauliflower and Carrots, Roasted Carrots and Asparagus.
- Main dishes: Pair the salad with easy mains like Baked Lemon Pepper Chicken Thighs, Air Fryer Teriyaki Chicken Thighs, Air Fryer BBQ Chicken Thighs, or Pesto Butter Salmon for a balanced dinner. The Turkey Melt Sandwich also makes a fun swap for sandwiches + salad nights.
- Appetizers & party sides: Use the salad on a fall platter with Pumpkin Cheese Ball, Roasted Carrot Hummus, or Pumpkin Hand Pies for parties and potlucks.
Equipment
- Mandoline slicer or Sharp chef’s knife
- Large mixing bowl
- Measuring spoons and cups
- Small jar
STORAGE AND REHEATING TIPS
Room Temperature: This salad can sit for up to 2 hours before serving.
Refrigerator: Store in an airtight container for up to 2–3 days. For best texture, keep the dressing separate and toss before serving.
Meal Prep Tip: Shave the Brussels sprouts and slice the apples ahead of time, but add the dressing just before serving to keep everything crisp.
TOP TIPS FOR BRUSSELS SPROUT SALAD RECIPE
- Slice the Brussels sprouts as thin as possible for the best texture.
- Toast the nuts beforehand to bring out maximum flavor.
- Let the salad rest 10–15 minutes before serving — it softens the sprouts and makes the flavors pop.
- For meal prep, keep apples in lemon water to prevent browning.
FAQ
Yes! This salad actually tastes better after sitting for a bit. Prep it a few hours ahead, refrigerate, and toss before serving.
No. This recipe uses raw, shaved Brussels sprouts for a fresh crunch.
Walnuts, almonds, or even pumpkin seeds can be used.
Yes. The salad is naturally gluten-free and vegan as written — just make sure your mustard and maple syrup are certified if needed.
A mandoline gives the thinnest slices, but a sharp chef’s knife or food processor with a slicing blade also works.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with shaved brussel sprouts salad recipe:
If you tried this Shaved Brussels Sprouts Salad recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!
Shaved brussels sprouts salad with maple dijon dressing
Equipment
- Mandoline slicer or sharp knife
- Mixing Bowls
- Measuring cups and spoons
Ingredients
For the Salad
- 1 lb Brussels sprouts trimmed and thinly sliced (shaved)
- 2 apples thinly sliced
- ½ cup dried cranberries
- ½ cup toasted pecans roughly chopped
- 1 small shallot finely sliced
For the Maple Dijon Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Rinse, pat dry, trim the ends, and remove any tough or yellow outer leaves.
- Using a sharp knife, mandoline, or food processor (slicing disc), thinly slice the sprouts into fine ribbons. Transfer to a large mixing bowl.
- In a small bowl or jar, whisk together Dijon mustard, olive oil, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper until smooth and emulsified.
- To the bowl with the shaved sprouts, add sliced apples, dried cranberries, toasted pecans, and thinly sliced shallots.
- Pour the dressing over the salad and toss well until everything is evenly coated.
- Let the salad rest 10–15 minutes to allow flavors to meld and the sprouts to soften slightly. (If it looks dry after resting, toss with 1–2 teaspoons more dressing.)
- Enjoy chilled or at room temperature. Taste and adjust seasoning with a pinch of salt and pepper just before serving.
Notes
- Slice the Brussels sprouts as thin as possible for the best texture.
- Toast the nuts beforehand to bring out maximum flavor.
- For meal prep, shave sprouts and mix the dressing up to 2 days ahead and keep them separate. Toss right before serving for the freshest crunch.
Eva says
I finally got around to making this and everyone was so thrilled! This will be our new way to serve Brussels for sure.
Abi Guna says
Thank you, happy to hear that!
Risa says
I love shaved Brussels sprouts salad, and your recipe looks so delicious! Saving this for our Thanksgiving meal.
Abi Guna says
Yay, glad you liked this brussel salad recipe, its our family favorite!
Tina says
Saved Brussels sprouts might be my new favorite! Thanks for this awesome recipe!
Abi Guna says
Glad you loved this salad recipe!
Cara Leonard says
love this flavor combo!
Abi Guna says
My favorite combination too! Glad you like it!
Madhu says
This Shaved Brussels Sprout Salad looks amazing! The combination of crisp sprouts, sweet apples, and toasted pecans sounds like the perfect winter crunch.
Abi Guna says
Can't agree more, glad you enjoyed making this salad with apples 🙂
stephanie says
This is my new go-to meal prep obsession lunch! I add in some shredded chicken for protein and have an amazing meal!
Abi Guna says
Love the idea of adding extra chicken to bump up the protein, great idea!
Eva says
I love Brussels, this looks amazing. I can’t wait to try it. The thought of shredding them all seems time consuming but you reminded me I have discs for my food processor, so I will try those (for the first time!). Thank you.
Abi Guna says
Yes, food processor with the disc attachment do wonders here! Happy cooking!
Courtney says
This was so lovely and refreshing! Loved the maple Dijon dressing paired with the apples and pecans in the salad.
Abi Guna says
I'm so glad you loved this salad!Thank you 🙂
Abi Guna says
My goto Thanksgiving menu has this salad becuase of its freshness and flavorfulness! I loved the crunch from the Brussels sprouts and pecans, and that maple Dijon dressing tied everything together beautifully.