Shaved Brussel Sprout Salad

5 from 22 votes

This Shaved Brussels Sprouts Salad recipe is quick to prepare and only requires a lemon and olive oil dressing, tossed with raisins, pecans and Parmesan.

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This Shaved Brussels Sprout Salad recipe is the perfect winter side dish. Fresh, light and packed full of healthy ingredients, this salad is on the table in just 15 minutes! It can also be made ahead of time and is great for meal prep.

This Shaved Brussels Sprout Salad recipe is quick to prepare and only requires a lemon and olive oil dressing, tossed with raisins, walnuts and Parmesan
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This is such a great alternative to lettuce salads during the colder months because you can warm the brussel sprouts lightly and actually serve this warm like a grain bowl.

Why brussel sprouts are so good for you

  1. Protein: 1 cup of Brussels sprout has 4 grams of protein! They lack several of the amino acids necessary to make it a complete protein like meat or dairy, but you can add dairy to the salad (like the cheese I add) or even grains (like whole wheat pasta) to get the sufficient amino acids your body needs.
  2. Fiber: 1 cup of Brussels sprout have 2 grams of fiber. Fiber is good for digestive health, and making your tummy happy.
  3. Vitmain C: 1 cup of Brussels sprout has 100 mg of Vitamin C, which is the recommended daily intake!

Ingredients to make the recipe

  • Brussel sprouts: Thinly sliced or shaved to make it easier to bite on.
  • Pecans: They add a great texture to the salad as well as providing healthy fats. You can also use other nuts like walnuts or almonds.
  • Dried cranberries: I love cranberries in salads, they provide a burst of sweet flavor and they work so well with the sprouts.
  • Red onions: I like to thinly slice the red onions to add on top for an extra crunch and to balance the sweetness of the cranberries.
  • Parmesan: Use freshly grated or shaved rather than pre grated. It’s much bolder in flavor and less grainy in texture. If you’re not a fan of parmesan cheese, feta works well!
  • Dressing: It’s a combination of olive oil, lemon juice, dijon mustard, salt and pepper. You can use any dressing you’d like though!
Ingredients to make the recipe: brussel sprouts, onions, cheese, dried cranberries, pecans and dressing

How to make shaved brussels sprout salad

Toss the shaved or thinly sliced brussel sprouts in a bowl to separate the layers and coat with the dressing really well.

Tossing brussels with tongs in a large white bowl

Then sprinkle the toppings over the tossed brussels. You can give it another quick toss to help incorporate all the ingredients to the layers of the salad.

Tips for making the salad recipe

  1. Use a slicing attachment in a food processor for extra thinly shaved brussel sprouts. I prefer to just use a knife. I cut off the stem, slice in half and then use a sharp knife to thinly cut them. Or grab these tips for how to cut brussel sprouts.
  2. Toss the brussels alone before adding the other ingredients. That’s because the ingredients will stay more fresh and crisp if lightly tossed at the end or scattered on top. However, the brussels need to be vigorously tossed to soften them enough.
  3. Make it vegan by leaving out the parmesan cheese. You can add add more salty nuts in that case to balance off the sweetness of the cranberries.
  4. Make the dressing more bold by using fresh garlic. I love using fresh garlic whenever possible, but in this case, I wanted that taste more subdued since it’s not the focus of the dish. If you’re adding fresh garlic, use a microplane to grate into the dressing.
  5. Add more ingredients to make it a full meal. This simple salad makes for a great side dish, but you can easily turn it into a fuller meal. Add in some shredded chicken or roasted chickpeas for more protein.

Frequently asked questions

Can you make this salad ahead of time?

Here’s the cool thing about Brussels sprout – they don’t wilt when tossed in dressing. What does that mean? It means you can do some major meal prepping and make a whopping serving of this salad to take to work or school. Or you can divide it up into Tupperware to enjoy a salad before dinner every day of the week without having to prep daily.

Why are Brussels sprouts called Brussels sprouts?

Brussels sprouts, as they are known now, are thought to have been grown as early as the 13th century in what is now known as Belgium. Brussels is the capital of Belgium.

What dressing is best on this type of salad?

I use a simple dressing on this salad, consisting of olive oil, lemon juice, dijon mustard, garlic powder and salt and pepper. It keeps the salad light and flavorful and still allows you to enjoy all of those wonderful flavors from the other ingredients.

Two small salad plates to serve the brussel salad

For more salad recipes:

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Shaved Brussel Sprout Salad

This Shaved Brussels Sprouts Salad recipe is quick to prepare and only requires a lemon and olive oil dressing, tossed with raisins, pecans and Parmesan.
5 from 22 votes
Servings 4 servings
Course Salad
Calories 302
Prep Time 15 minutes
Total Time 15 minutes
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  • 1 pound brussel sprouts
  • cup dried cranberries
  • cup pecans
  • ½ red onion sliced
  • ¼ cup shaved parmesan cheese



  • Use a large sharp knife to shave the brussel sprouts thinly. Place the shaved Brussel sprouts in a large salad serving bowl.
  • In a small bowl or mason jar, place the ingredients for the dressing and whisk to combine until no longer separated.
  • Pour the dressing over the Brussel sprouts and toss to combine. Add the cranberries, pecans, red onions and parmesan cheese on top. Serve immediately or chill.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. 
Make Ahead Tips: You can make the dressing up to 3 weeks in advance and double or triple the recipe to have it on hand for other salads or even as a marinade. You can also toss the brussels in the dressing up to a few hours in advance.


Serving: 2g, Calories: 302kcal, Carbohydrates: 26g, Protein: 7g, Fat: 21g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 74mg, Potassium: 655mg, Fiber: 6g, Sugar: 3g, Vitamin A: 875IU, Vitamin C: 100.2mg, Calcium: 97mg, Iron: 2.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salad
5 from 22 votes (19 ratings without comment)

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  1. Elle says:

    I love everything you make!!!!

    1. Yumna J. says:

      You’re too sweet!! Thank you Elle for making my recipes!

  2. Marcie S says:

    I’ve been meaning to make this salad for a long time. We had a cookout last night and I made this instead of my usual cole slaw recipe. It was so delicious! I made a lot of food, but this salad was mostly what I ate. My daughter-in-law loved it so much that she took the leftovers with her to have for lunch. Thank you so much for sharing this!

    1. Yumna Jawad says:

      I’m so glad you got around to making it and enjoyed! That’s great to hear that your daughter-in-law enjoyed it too. You’re so welcome!!

  3. Esin says:

    I am totally addicted to this recipe. It is so filling and delicious that it can serve as a main or side dish. That was my dinner last night.

    1. Yumna Jawad says:

      Glad you’re loving it! Yay!!