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Large bowl of shaved brussel sprouts salad topped with pecans, onions, cheese, cranberries and red onions
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5 from 3 votes

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, walnuts and Parmesan.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 302kcal
Author Yumna Jawad


  • 1 pound brussel sprouts shaved/sliced thinly
  • cup dried cranberries
  • cup chopped pecans
  • ½ red onion sliced
  • ¼ cup shaved parmesan cheese


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • 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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 


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