You only need 7 ingredients to make this easy, delicious shaved Brussels sprout salad! Make it ahead for a holiday meal or pack it for a healthy lunch.
I just woke up to a snowy white Saturday morning, which means that it’s the perfect day for… Brussels sprout salad! Ok, maybe I’m the weird one that just loves salad no matter what’s going on around me. If you’re craving something warm and cozy, go make a mug of this cacao hot chocolate and then come back here if you’re looking for an easy Brussels sprout salad to make for weekend holiday festivities. This one will be your go-to throw-together winter salad that you’ll crave when you want a break from cookies and other indulgent treats.
Why I Love This Brussels Sprout Salad Recipe
This Brussels sprout salad recipe comes from our first book and after making it multiple times over Thanksgiving weekend, I just had to share it here. There are a thousand reasons why I love it, so I’ll just share my top 3:
- It’s a breeze to put together. Simply shave your sprouts (or use pre-shredded Brussels sprouts), and toss them with olive oil, lemon, dried cranberries, grated cheese, pine nuts, chives, salt & pepper.
- You can prep it hours in advance. The hearty Brussels sprouts hold up well even if you dress them ahead of time, so this recipe is a perfect one to make ahead for holiday parties.
- Even though it’s made with so FEW ingredients, it’s so delicious. The bright lemon, chewy, tart cranberries, and salty cheese are a simple, yet addictive combination. With just a few ingredients, this salad checks all the flavor boxes.
If you love this Brussels sprout salad recipe…
Try these balsamic Brussels sprouts, these roasted Brussels sprouts, or this kale salad next!
Shaved Brussels Sprout Salad
Ingredients
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh lemon juice
- ½ cup pine nuts, toasted
- â…“ cup dried cranberries
- â…“ cup grated pecorino cheese, optional
- â…“ 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.
Love the recipe. Used deshelled pistachios and diced apple in place of pine nuts and cranberries to suit our family’s preferences…MARVELOUS!!!
Hi Carol, that sounds like a delicious variation! So glad you enjoyed it.
Hi, I am not seeing if the Brussel sprouts are raw or cooked. The photo makes them look cooked? Thanks,
I believe that they are raw….thus crispy.
Hi Vanessa, yep, they’re raw here!
I love your recipes! I make the broccoli salad with the tamari roasted nuts all the time, and even broccoli haters love it. There is never any leftovers. I can’t wait to try this one!
Delicious! So fresh and bright tasting. I used dried cherries because I didn’t have dried cranberries on hand. Will definitely make again. I don’t normally care for cooked Brussels sprouts, but apparently I like them shaved and raw:)
Hi Robin, I’m so glad you loved the salad! It would be delicious with dried cherries.
Can you substitute vinegar for the lemon juice??
White wine vinegar should work fine here.
Very good!! I used thinly sliced shallots instead of chives, and toasted almonds instead of pine nuts because that’s what I had on hand.
Will definitely make it again!
Hi Gena, I’m so glad you enjoyed the salad!
Delicious and simple recipe! I’ve made this multiple times exactly as written and it’s always a hit!
Hi Linda, I’m so glad you love the salad!
O.M.G!!! You have single-handedly converted me into a salad lover. Just purchased 3 of your cookbooks, but found this online. Definitely going to have to read those books. If all of your recipes are as good as this, I see lots of incredible food in my future!
Hi Kelley, thanks for this sweet comment! I hope you love the books, and I’m so glad you enjoyed the salad.
Hello! I’m trying to print this recipe but no matter what I try, even saving to PDF, it shows up blank. Please help!
Hi Lydia, So sorry about that! I’m not sure what’s going wrong. Are you clicking the “print recipe” button in the recipe card?
Hi Phoebe,
Thanks so much for responding. Yes I did use that button and maybe it’s something I need to figure out on my end.
Love your site and your recipes-they’re always a hit!
Hi Lydia, I hope you were able to print! Feel free to reach out if any other issues come up. So glad you’re loving the recipes!
I don’t have pine nuts… would toasted almonds or sunflower seeds work?
I loved the salad. Had to change it up because I didn’t have everything it called for in the recipe. So used toasted sliced almonds and raisins . Also added Parmesan cheese and chopped green onion. My husband love it as well. I will make this again.
I’m so glad you enjoyed it!
I’ve used both in a pinch and it tasted delicious. This salad is adaptable that way.
Hello! I love this salad, it’s so delicious. If I don’t have enough brussel sprouts, is there a salad leaf I can add? I’m struggling to find Brussel sprouts
Hi Susan, you could add some finely chopped kale – massage it a little bit with olive oil so that the leaves become tender before mixing it in. Hope that helps!
Arugula might be a tasty substitute! I also add some garlic powder and garnish with honey.