Shaved Brussel Sprout Salad Recipe
This Shaved Brussel Sprout Salad Recipe is the crunchy, savory-sweet dish I make on repeat all fall and winter long. I love how the tangy balsamic vinaigrette ties together crispy bacon, candied pecans, and tart dried cranberries in every bite. If you enjoyed my Shaved Asparagus and Arugula Salad, this one is about to become your new favorite too.
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Why This Brussel Sprout Salad Recipe Became My Go-To
I started making this shaved brussel sprout salad after getting tired of the same steamed, mushy sprouts every holiday season. Once I shredded them raw and tossed them with a punchy balsamic vinaigrette, bacon, and candied pecans, I was hooked, and now it’s the dish my family requests at every gathering. There’s something so satisfying about a brussel sprout salad that’s crunchy, sweet, salty, and tangy all at once, and I love that I can prep it ahead of time without it wilting like traditional lettuce salads.
Why You Will Love this Shaved Brussel Sprout Salad Recipe
- Crunchy and satisfying. Raw shredded Brussels sprouts hold their texture far longer than lettuce, so this salad stays crisp even after being dressed.
- Sweet, salty, and tangy in every bite. Candied pecans, dried cranberries, crispy bacon, and feta create the perfect balance of flavors and textures.
- Great for meal prep. Because it’s sturdy, it actually improves as it sits, making it ideal for potlucks and holiday spreads.
- Simple, real ingredients. No fancy equipment needed beyond a good knife or food processor and a mixing bowl.
Ingredients and Substitutions
- Brussels sprouts: The star of the show. Look for firm, bright green sprouts and shave or shred them thin for the best texture.
- No sugar added dried cranberries: Add a tart-sweet chew; swap for dried cherries if you prefer.
- Candied pecans: Bring crunch and sweetness; candied walnuts or almonds work well too. Toasted nuts are another great choice.
- Feta cheese: Adds a salty, creamy bite. Goat cheese is a great substitute.
- Crumbled bacon: Brings smoky, savory flavor. Turkey bacon or pancetta both work as substitutes.
- Extra virgin olive oil: The base of the vinaigrette; use a good quality oil for the best flavor.
- Balsamic vinegar: Adds tang and depth to the dressing.
- Honey: Balances the acidity of the vinegar; maple syrup works as a substitute.
- Dijon mustard: Adds a little kick; regular mustard can be swapped in.
- Garlic powder: Rounds out the vinaigrette with savory depth.
- Salt and pepper: Season to taste at the end.
How to Make Shaved Brussel Sprout Salad Recipe
Prep the Brussels sprouts. Remove any tough outer leaves, then trim the core off each one and slice them down the middle. This is the key step for any great brussel sprout salad.This is the key step for any great brussel sprout salad.
Shred the sprouts. Use a sharp knife or pulse them in a food processor until they’re cut into small, delicate shreds, just like you’d want in a proper shaved brussel sprout salad.
Combine the salad ingredients. In a large mixing bowl, toss together the shredded Brussels sprouts, dried cranberries, candied pecans, feta cheese, and crumbled bacon until evenly distributed.
Make the vinaigrette and toss. In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, spicy brown mustard, garlic powder, salt, and pepper. Pour the vinaigrette over the brussel sprout salad and toss until everything is well combined.
Pro Tips
- Shred them evenly. If shredding by hand, use a sharp knife to keep the pieces uniform for the best texture.
- Don’t over-process. If shredding with a food processor, pulse in short bursts so the sprouts shred rather than puree into mush.
- Make it ahead. This salad actually tastes better after sitting for an hour or two, making it perfect for prepping before guests arrive.
What to Serve with this Shaved Brussel Sprout Salad Recipe
This salad pairs beautifully with hearty mains and cozy sides alike. Try serving it alongside my Spring Chicken Pot Pie for a comforting dinner, or set it out next to a bowl of my Turkey Pumpkin Chili during the cooler months for a well-rounded, satisfying meal.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes! In fact, this shaved brussel sprout salad holds up better than most salads because the sturdy shredded sprouts don’t wilt. You can mix the salad ingredients and dressing up to three days in advance and toss right before serving for the best texture.
Absolutely. Pre-shredded Brussels sprouts from the grocery store work great in this brussel sprout salad recipe and save you the step of shredding them yourself, though homemade shreds tend to be slightly finer in texture.
More Recipes to Try
Shaved Brussels Sprout Salad
Ingredients
Method
- Remove the tough outer leaves from the Brussels sprouts, cut the core off each, and slice each sprout down the middle. Slice into small shreds.
- In a large bowl, combine the shredded Brussels sprouts, dried cranberries, candied pecans, feta cheese, and bacon.
- In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, spicy brown mustard, garlic powder, salt, and pepper.
- Pour the vinaigrette over the salad and toss until evenly combined. If needed, season with more salt and pepper to taste.
Notes
- You can also use a food processor to pulse the sprouts into small shreds.
