Shaved Brussels Sprout Salad

Get ready to enjoy, cold, refreshing, and even fruity flavors in this Shaved Brussels Sprout Salad! It works great as a side but can also stand alone as a main course.

The perfect mix of savory and sweet

One of my favorite types of dishes is a refreshing salad. They’re so satisfying every time, especially when they’re loaded with contrasting ingredients and supply many different flavors! Today, I’m showing you how to make one of my favorites with this shaved brussels sprout salad recipe. Between the sprouts, apples, cranberries, and pine nuts, it’s the perfect mix of flavor! We’ll finish it off with a luxurious dressing made with dijon, honey, ACV, lemon juice, and more.

This is a great dish to use as a side salad, but the ingredient variety makes it well-rounded enough to use as its own meal as well!

Ingredients in shaved brussels sprout salad

This shredded brussels sprout salad comes together in two parts. We’ll start by creating a salad base with brussels sprouts and other various mix-ins, and then we’ll add a delicious dijon mustard and honey dressing to complete the dish.

Salad Base

• Brussels sprouts: First, you will need 1 lb of shaved brussels sprouts. I recommend buying a bag of pre-shaved for ease, but you can also thinly slice them yourself!
• Apple: 1 large honeycrisp apple will add delicious, refreshing flavor. Plus, it adds a nice crunch! Chop it up into small pieces.
• Cranberries: Double up on the sweet flavor by adding 1/2 cup of dried cranberries.
• Pine nuts: Use 1/2 cup of pine nuts to add a bit of an earthy, savory flavor. You can opt to toast them for 3-4 minutes on high heat if desired. I think they taste delicious that way.
• Parmesan: Last up for the salad base will be 1/2 cup of shredded parmesan.

Dressing

• Dijon mustard: The dressing begins with 3 tbsp of dijon mustard.
• Honey: 3 tbsp of honey creates a yummy sweet flavor.
• Apple cider vinegar: Use 3 tbsp of apple cider vinegar to add a slight bite to the dressing.
• Olive oil: 3 tbsp of olive oil gives the dressing a thicker texture and adds healthy fats.
• Lemon juice: Add a bit of a zing with 1 tbsp of lemon juice.
• Salt & Pepper: Last but not least, finish off the dressing with 1 tsp of salt and 1/2 tsp of pepper.

Kitchen tools you’ll need for this recipe

You will need a cutting board and chopping knife to prep the ingredients. From there, grab a large mixing bowl, a small mixing bowl, a stirring utensil (i.e. spoon or spatula), and a whisk.

For measuring, you will need 1/2 tsp, 1 tsp, 1 tbsp, and 1/2 cup.

How to make this brussels sprout salad recipe

One of my favorite parts about this salad is that no cooking is required. It’s a simple, quick, chop-and-mix affair! I find that the easy prep makes it great for a quick work lunch or for a low-maintenance dinner.

To begin, add the shaved brussels sprouts, chopped apples, dried cranberries, pine nuts, and shredded parmesan cheese to a large bowl.

Then, in a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the salad and mix until well combined and evenly coated.

Let stand for ten minutes before serving.

Mix up your brussels sprout salad recipe with these ingredient changes.

Cranberries
Dried cranberries can be swapped with other dried fruit options like dried cherries, mangoes, or raisins.

Pine Nuts
You can swap pine nuts with other nuts like chopped peanuts or cashews, or you can use seeds (i.e. sunflower, pumpkin, chia).

Parmesan Cheese
Parmesan makes a great flavor addition to this salad, but it isn’t the only option! Using feta cheese will give you a great Mediterranean-style flavor that tastes light and refreshing alongside the sweet ingredients. Blue cheese will create an intense bite that tastes fantastic with those pine nuts!

Honey
Not everyone is a fan of honey. If this is you, feel free to substitute the honey in the salad dressing with maple syrup. This will provide an equally sweet flavor while also serving as an all-natural sweetener!

Storing leftovers

This is one of those recipes that tastes even better after the ingredient flavors have time to sit and mix together. If you can make it a few hours early, that’s great! Just stick it in the fridge until ready to serve.

Store leftovers in an airtight container. Refrigerate and enjoy within 1-2 days.

If you liked this recipe, you’ll want to try these!

In the market for some more refreshing salads? Here are some great options for you to try! The pear salad is a personal favorite.

• Fresh Watermelon Salad with Feta
• Fall Harvest Salad
• Moroccan Couscous Salad
• Pear Salad with Dijon Vinaigrette

Recipe by Erin Morrissey and Photos by The Mindful Hapa