Bunsen Burner Bakery | Biochemist by day, baking chemist by night.
Bunsen Burner Bakery

Shaved Brussels Sprout Salad

Filled with easy to find fall produce, this shaved Brussels sprout salad is easy enough to make for a weeknight, but delicious enough to serve for a holiday dinner.  Plus, leftovers stay fresh for days, making it perfect for lunchtime meal prep!

overhead view of a large white bowl filled with a shaved brussels sprout salad with apples, pomegranate arils, and sunflower seeds on a red placemat with bamboo serving spoonsThis post may include affiliate links. As an Amazon Associate I earn a fee from qualifying purchases.

I don’t know about you guys, but we eat salads all summer long, and then fall comes and we just kind of… stop.  Summer produce is always so beautiful and fresh and begs for big, beautiful green salads.  Fall produce — not so much.

But!  Not anymore, with this shaved Brussels sprouts salad, full of fall and winter favorites.

Here’s what I love so much about this salad:

  • made with actual in season fall and winter produce
  • crunchy with lots of different textures
  • fancy enough for a dinner party (i.e., Thanksgiving or other holiday)
  • easy enough for a weeknight
  • leftovers keep well enough for pack for lunch all week

It’s refreshing to get some nice raw salads in during the sad fall and winter produce months, so we’ll be eating variations of this salad (see below for different mix-in ideas!) all winter long, and I’m not the least bit sad about it.

a large white salad bowl with shaved brussels sprouts and neat divided piles of dried cranberries, chopped apples, pomegranate arils, roasted sunflower seeds, and pecorino cheese

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