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

Shaved Brussels Sprout Salad Ingredients

First up, what do you need to make this salad? The list is pretty short and sweet. For this version, you need:

  • Brussels sprouts
  • good quality extra virgin olive oil
  • fresh squeezed lemon juice
  • roasted unsalted sunflower seeds
  • dried cranberries
  • grated pecorino cheese
  • pomegranate arils
  • apple (eating varieties, like honeycrisp, granny smith, gala, golden delicious, braeburn, jonagold, etc)
  • salt + pepper

But! This is the perfect salad to switch things up!

I purposely keep this salad nut free so my kids can pack it in their lunches for daycare/preschool.  Don’t like sunflower seeds and prefer nuts?  Substitute in chopped walnuts instead.

Need to win over a bacon lover?  Toss in a few pieces of crumbled bacon.  Dried cherries, goat cheese, sliced almonds, chopped chives, or fresh blueberries would all be delicious in here.

salad dressing being poured from a measuring cup onto a shaved brussels sprout salad in a white salad bowl

How to Shave Brussels Sprouts

There are three pretty easy ways to go about shaving your Brussels sprouts:

  1. By hand, using a sharp knife.  This is my preferred method – it’s quick and easy, and has the fastest cleanup.  Cut off the bottom stem, remove any loose outer leaves, and slice thinly.
  2. Use a mandoline food slicer for thin, even slices.
  3. Use a food processor with a shredding disk.

This YouTube video provides a great visual tutorial of each method.

overhead view of a shaved brussels sprout salad in a white salad bowl with two bamboo salad spoons on a red cloth placemat

How to Store Shaved Brussels Sprout Salad

One of the best things about this shaved brussels sprout salad?  It lasts in the fridge!

You’ll want to make it the day you serve it, ideally an hour or so beforehand.  Make the salad, mix it up, and let it sit at room temperature for a little.  As the Brussels sprouts sit with the dressing, the citrus and salt will help break down some of the tougher leafy strips.

But!  If you have leftovers?  They’re still good the next day.  And the day after that.  And even the day after that.

I ate leftovers of this salad for five days for lunch, and it wasn’t a sad, soggy salad.

There’s no way we could say that about a typical lettuce salad!  +1 for our fall Brussels sprout salad!

This salad can be mixed with the dressing and stored in an airtight container for up to 5 days.

side view of a shaved brussels sprout salad piled high in a white serving bowl with whole brusslels sprouts stacked in a pint container in the background

Tips and Tricks for the Best Shaved Brussels Sprout Salad

  1. Shred the Brussels sprouts up to 2 days in advance.  Store them in an airtight container in the refrigerator until assembling the salad.
  2. Use freshly squeezed lemon juice for the best flavor.
  3. Use any variety of apple you like to eat for the salad. (Honeycrisp or braeburn are my favorite in this salad.)
  4. Let the salad rest for at least 30 minutes before serving.  The lemon juice and salt will help soften the raw sprouts.
  5. The salad is best served the day it is made, but leftovers will keep in the refrigerator up to 5 days.

More Salad Recipes:

Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

Yield: Serves 6
Prep Time: 10 minutes
Total Time: 10 minutes

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.

Ingredients

Instructions

  1. Thinly slice Brussels sprouts, by hand, using a mandoline, or using the slicing blade of a food processor. Place in a medium bowl. Add in sunflower seeds, dried cranberries, pomegranate arils, apple, and pecorino cheese.
  2. Pour olive oil and lemon juice over the salad. Add salt and pepper to taste. Toss well to combine and set aside for 30 minutes for flavors to combine. Taste and add additional salt or pepper if necessary.

Notes

  1. Use freshly squeezed lemon juice for the best flavor.
  2. Use any variety of apple you like to eat for the salad.
  3. Let the salad rest for at least 30 minutes before serving.  The lemon juice and salt will help soften the raw sprouts.
  4. The salad is best served the day it is made, but leftovers will keep in the refrigerator up to 5 days.


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Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 250 Total Fat: 17g Carbohydrates: 22g Protein: 6.3g
Shaved Brussels Sprout Salad: Full of shredded brussels sprouts, apples, pomegranate arils, and sunflower seeds, this make-ahead salad is quick enough for a weeknight but fancy enough for a holiday dinner. #bunsenburnerbakery #salad #brusselssprouts #vegetables