This Brussels Sprout Salad is such an easy side dish recipe. Easy enough for weeknight dinners, but fancy enough for holidays, this will become a family favorite.
Like so many people, I wasn’t a fan of Brussels sprouts when I was a kid. I thought they looked funny and tasted worse. But now. Now I know the truth. Not only are they delicious, but they are good for you too!
Today I’m going to show you how to make an easy Brussels sprout salad. I love the way all of the different flavors in this recipe come together to create an elegant side dish fit for a holiday table.
How to Make Brussels Sprouts Salad
One of the reasons this recipe works so well is because we prepare the Brussels sprouts for it by shredding them. This results in almost a slaw-like salad that is so delicious. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all measurements.
- Shave the Brussels sprouts. Read more on ways to do this below.
- Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet and toast in the oven for 10 minutes. They add such great flavor and crunch to this salad!
- Make the dressing. Combine the ingredients for the salad dressing in a small jar and whisk or shake to combine.
- Put all of the ingredients together. In a large bowl combine the shredded Brussels sprouts, shallots, Parmesan cheese, dried cranberries, and roasted walnuts. Pour the dressing over top and toss to combine. Enjoy!
How to Shave Brussels Sprouts
As mentioned above, we shave the raw Brussels sprouts for this salad recipe. It makes eating the Brussels sprouts raw totally doable, where we would normally need to roast them first.
To shred them, I put my shredding blade in my food processor. It made very quick work of shredding a pound of Brussels sprouts.
Another great method would be to use a mandoline. If you don’t have either in your kitchen, don’t let that stop you from making this delicious salad recipe. Just do your best to slice the Brussels sprouts thin.
Dressing for Brussels Sprout Salad
We are making a really delightful and light vinaigrette for this salad. We combine lemon juice and orange juice with some olive oil, honey, and ground mustard. This delightfully light dressing pairs perfectly with the other ingredients in the salad.
Storing This Salad
You could definitely make this salad the day before, but the Brussels sprouts won’t be as bright green when you serve it.
This salad recipe will last for about four days in the refrigerator. Keep the salad at its best by storing it in an airtight container. I would not recommend freezing leftovers of this salad.
Variations
- Change up the nuts. I love walnuts in this salad but of course you could use pecans, pine nuts, or almonds. Around the holidays, I like to swap them out for candied pecans.
- Switch up the cheese. Parmesan tends to be a ground pleaser, but you could definitely use some feta cheese instead.
- Incorporate some seeds for protein. They make a great boos to any salad. pumpkin seeds or sunflower seeds. They would work so well in this salad.
Other Great Brussels Sprouts Recipes
If you are totally sold on Brussels sprouts now, here are some other great recipes you should try:
- These Crispy Brussels Sprouts are super easy to make and can be done many different ways.
- I love this Baked Brussels Sprout Casserole. It is creamy and delicious!
- And of course, bacon makes everything better. Especially in my Roasted Brussels Sprouts with Bacon!
If you make this amazing Brussels sprout salad recipe or any of my other recipes, I’d be so thankful if you left me a comment to let me know what you think!
Brussel Sprout Salad
Ingredients
- 1 pound Brussels sprouts sliced thin (see note)
- 2 medium shallots sliced thin
- 1 cup walnuts toasted
- 1/2 cup shaved Parmesan
- 1 cup dried cranberries
For Brussels Sprout Salad Dressing
- 1/2 cup extra virgin olive oil
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Spread the walnuts on it and toast in the oven for 10 minutes.
- In a large bowl combine the Brussels sprouts, shallots, Parmesan, and dried cranberries.
- In a small jar combine the ingredients for the salad dressing. Shake to combine.
- Once you add the walnuts to the salad, pour the salad dressing over it and toss to combine.
Notes
Dorothy says
The Brussels sprouts cooked?
Nope, they are raw in this salad, but because they are shredded and dressed with dressing, they are delicious.
Sue says
It was even better the next day! My company raved about this salad! I used sour cherries instead of cranberries.
I used a mandolin which shaved the Brussels sprouts really thin.
Awesome taste! Also, used six tablespoons orange juice in recipe because we like orange.
I’m so happy you enjoyed this recipe as much as me!
Jennifer kamholz says
Hi How many servings is this recipe?
As a main dish I would say two big salads. As a side salad, roughly six servings.