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Brussels Sprout Salad

5 from 1 vote

posted: 10/16/19

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

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.

overhead view of brussels sprout salad divided by ingredients

Like so many people I wasn’t a fan of Brussels Sprouts when I was a kid. I think that I thought they looked funny and tasted worse. And now I’m ashamed. Not only are they delicious, 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 requires very little dressing, but is so delicious.

After shredding the Brussels Sprouts, we toast walnuts.

Toss all of that with dried cranberries, shaved parmesan (or shredded), and thinly sliced shallots.

An easy homemade citrus dressing pulls all of the flavors together.

landscape photo of overhead view of brussels sprout salad recipe divided by ingredient

How to Shred Brussels Sprouts

As mentioned above, we shred the Brussels Sprouts for this salad recipe. It makes eating the Brussels Sprouts raw totally doable, where we would normally need to roast them.

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.

citrus salad dressing being poured into healthy brussels sprout salad recipe

How Long Does This Salad Last?

You could definitely make this salad the day before, but the Brussels Sprouts won’t be as bright green when you serve it.

This brussels sprout salad recipe will last for about four days in the refrigerator. Keep the salad at it’s best by storing it in an airtight container.

white wooden bowl with brussel sprouts salad with cranberries, shaved parmesan, walnuts and thinly sliced shallots

Are Brussels Sprouts Good for You?

Brussels Sprouts are like the super hero of side dishes. There are so many delicious ways to prepare them and they are so good for you.

  • At only 29 calories per half cup, they pack a low calorie punch.
  • Brussels Sprouts also hav more protein than the average vegetable!
  • They are rich in Vitamin K and C.
  • Brussels Sprouts are high in fiber – perhaps something helpful to have around a holiday meal.
  • Because of their high fiber levels, some sources suggest they might help control your blood sugar levels.
  • Finally, they are rich in antioxidants.

Other Great Brussels Sprouts Recipes

If you are totally sold on Brussels Sprouts now, here are some other great recipes you should try:

And if you aren’t sold yet, make this amazing Brussel Sprout Salad and leave me a comment to let me know what you think!

overhead view of shaved brussels sprouts salad recipe tossed with citrus dressing
overhead view of brussel sprout salad divided by ingredients
5 from 1 vote

Brussel Sprout Salad

Serves: 6 servings
(tap # to scale)
Prep: 20 minutes
Cook: 10 minutes
Total: 20 minutes
This Brussel Sprout Salad is such an easy side dish recipe. Easy enough for weeknight dinners, but fancy enough for holidays, this shaved brussel sprout salad will become a family favorite.


  • 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 olive oil
  • 3 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt


  • Preheat your oven to 350 degrees. 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, parmessan, 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.


A food processor fit with a grater blade makes turning your pound of Brussels Sprouts into shreds very easy. Another great alternative is a mandoline. If you don’t have either, just slice them thin.
Calories: 220kcal (11%) Carbohydrates: 16g (5%) Protein: 4g (8%) Fat: 17g (26%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 6g Monounsaturated Fat: 7g Cholesterol: 4mg (1%) Sodium: 131mg (6%) Potassium: 220mg (6%) Fiber: 3g (13%) Sugar: 10g (11%) Vitamin A: 16IU Vitamin C: 40mg (48%) Calcium: 31mg (3%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Salad
Cuisine: American
overhead view of brussel sprout salad divided by ingredients

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Brussel Sprout Salad

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. Dorothy says

    The Brussels sprouts cooked?

    • Lisa Longley says

      Nope, they are raw in this salad, but because they are shredded and dressed with dressing, they are delicious.

  2. 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.

    • Lisa Longley says

      I’m so happy you enjoyed this recipe as much as me!

  3. Jennifer kamholz says

    Hi How many servings is this recipe?

    • Lisa Longley says

      As a main dish I would say two big salads. As a side salad, roughly six servings.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners