Shaved Brussels Sprouts Salad
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Bright, crisp, and packed with fall flavors, this Shaved Brussels Sprouts Salad is a fresh twist on a classic veggie favorite. Shaved Brussels sprouts are combined with tender Tuscan kale, toasted walnuts, dried cranberries, and shaved Parmesan, then tossed in a zesty whole grain mustard vinaigrette for a perfectly balanced salad. Quick to make and full of seasonal ingredients, it’s an easy side for weeknight dinners or Thanksgiving spreads. Love this salad? Try my shaved asparagus salad or roasted balsamic Brussels sprouts with bacon next!
Why You’ll Love This Recipe
- Fresh and crisp. Shaved Brussels sprouts and Tuscan kale create a tender, flavorful base that’s satisfying without being heavy.
- Sweet and nutty crunch. Toasted walnuts and dried cranberries add texture and a touch of natural sweetness in every bite.
- Bright and zesty. A whole grain mustard vinaigrette ties the salad together, balancing bitter greens with tangy, savory notes for an easy, show-stopping side.
Key Ingredients in This Recipe
- Brussels sprouts – I recommend using a mandolin to shave the raw Brussels sprouts. Though it can be done with a knife, using a mandolin is much easier and you can shave them rather than thinly slice them. Roasted Brussels sprouts have a much nuttier, sweeter flavor while raw Brussels are a bit more bitter and tougher.
- Kale – I use Tuscan or dino kale in this recipe. Unlike curly kale it has deep green flat leaves that have a better texture for salad. Be sure to remove the thick ribs from the middle of the kale stems. They can be very tough and add an unpleasant texture. I like to then lay the leaves on top of each other and roll them together then thinly slice the kale into thin, even strips. This cut is called a chiffonade.
- Walnuts – I love the toasted nutty flavor and crunch the walnuts add though you can also use sliced almonds. Walnuts are a naturally great pairing with Brussels sprouts and kale for a fall salad.
- Apple cider vinegar – Apple cider vinegar is a vinegar made from fermenting the juice from apples with yeast. It’s used as an acid to brighten up the salad dressing when combined with saturated fat like olive oil.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best texture, use a mandolin to shave the Brussels sprouts as thinly as possible. This gives the salad a light, airy crunch that pairs perfectly with the hearty kale and creamy Parmesan.
Swaps and Substitutions
- Tuscan kale can be swapped for curly kale or baby spinach if that’s what you have on hand.
- Walnuts can be replaced with pecans, almonds, or even pumpkin seeds for a different crunch.
- Dried cranberries can be swapped for raisins, chopped dates, or dried cherries.
- Shaved Parmesan can be replaced with crumbled goat cheese or feta for a tangy twist.
- Apple cider vinegar can be swapped with freshly squeezed lemon juice for a brighter, lighter dressing.
- Whole grain mustard can be substituted with Dijon mustard for a smoother, milder flavor.
Tips and Tricks
- Add grilled chicken, turkey or bacon to this Brussels sprouts salad recipe for some added protein.
- Adding quinoa to this salad makes it substantial enough to serve as a vegetarian entrée.
- Try swapping the shaved Parmesan with crumbled goat cheese.
How To Shave Brussels Sprouts For Salad
Peel back and yellowing outer leaves. Look for tight heads of Brussels sprouts. I like to use medium to larger Brussels sprouts because they are easier to shave. While I typically opt for a mandolin (be careful and go slowly!) to make the shredded Brussels sprouts, you can also do this in the food processor.
To grate Brussels sprouts in a food processor, simply attach the grater blade to the top and drop the vegetables in. They won’t be as even but this is a great way to do it when making a bigger serving, especially for entertaining.
Special Equipment
Mandolin – A mandolin makes shaving Brussels sprouts quick and easy, giving you perfectly even slices that cook evenly and create a tender, flavorful salad every time. This affordable option should do the trick!
How to Make This Recipe (Step-by-step)
How to Serve This Recipe
- Serve as a fresh, colorful side dish for holiday dinners like Thanksgiving, Christmas, or Easter.
- Pair with roasted chicken, grilled salmon, or steak for a balanced weeknight meal.
- Enjoy as a light lunch topped with extra protein like grilled chicken, turkey, or chickpeas.
- Plate individually for a more elegant presentation, or serve in a large bowl for family-style dining.
- Add quinoa or farro to make it hearty enough for a vegetarian main course.
How to Store This Recipe
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the dressing separate if you plan to make the salad ahead—toss it in just before serving for the freshest texture.
- If the salad is already dressed, give it a quick toss before serving to redistribute the vinaigrette.
- Avoid freezing, as the greens and cranberries will lose their texture once thawed.
FAQ – Frequently Asked Questions
Yes! You can swap kale for baby spinach, arugula, or even extra Brussels sprouts for a slightly different texture.
Pecans, almonds, or pumpkin seeds work just as well and add their own unique crunch.
Nope—this recipe uses raw shaved Brussels sprouts for a crisp, fresh texture. If you prefer them softer, you can lightly sauté or steam them before tossing.
Yes, this recipe is naturally gluten-free. Just double-check labels on your mustard and dried cranberries to be sure.
Definitely. Simply omit the Parmesan or replace it with a dairy-free cheese alternative.
You can shave the Brussels sprouts and kale up to a day ahead and store them in the fridge. For best texture, wait to add the dressing and toppings until just before serving.
Once dressed, the salad keeps well for up to 3 days in an airtight container. The hearty greens actually hold up better than most lettuce-based salads.
Other Recipes to Try
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Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Shaved Brussels Sprouts Salad Recipe
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Ingredients:
For the vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- 1 tablespoon diced shallots
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the salad:
- 1 bunch Tuscan kale, stems removed and shredded
- ½ pound Brussels sprouts, shaved
- ⅓ cup toasted walnut halves
- ¼ cup shaved Parmesan
- ⅓ cup dried cranberries
Instructions:
For the vinaigrette:
- Add the olive oil, apple cider vinegar, mustard and shallots to a small mixing bowl or mason jar.
- Whisk or shake until the mixture is completely combined then season with salt and pepper.
For the salad:
- Mix the kale and Brussels sprouts in a large bowl, add the dressing and massage it into the greens using your hands.
- Top with the walnuts, Parmesan and cranberries and toss to combine just before serving.
Notes:
Nutrition:
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Love your recipes! Especially this one
Where is the lemon in the lemon vinaigrette?
So sorry that’s a typo! I’ve gone ahead and corrected it. I use apple cider vinegar but note that lemon juice can easily be swapped in for an easy substitution.