Shaved Brussels Sprouts Salad

I’ve always been a fan of Brussels sprouts recipes, and using them as a base in this shaved Brussels sprouts salad recipe is one of my favorite ways to enjoy them. Contrary to popular belief, Brussels sprouts are completely safe to eat raw. When shaved thinly, they’re crisp and hearty, with an earthy, almost peppery taste. I think they pair perfectly with sweet apples and dried cranberries, salty bacon and Parmesan, and crunchy toasted almonds. The bright citrus vinaigrette ties everything together and gives this salad a fresh flavor that feels just right for fall.

A Truly Delicious, Good-For-You Salad

As a dietitian, I appreciate any recipe that brings nutrition to the table, and this Brussel sprouts salad does just that. The veggies supply fiber, vitamins, and minerals, while the dried fruit offers even more health benefits including antioxidants and more fiber, as well as with a pop of natural sweetness. The almonds contribute vitamin E and satisfying crunch, and the fresh orange and lemon in the vinaigrette add vitamin C and bright citrus flavor.

I make the vinaigrette with a base of avocado oil or olive oil, both of which provide beneficial unsaturated fats. Altogether, the combination of vegetables, fruit, nuts, and oil makes this shaved Brussels sprouts salad a flavorful, nutrient-dense option that I’m happy to serve as a side dish or turn into a meal on its own with added protein.

Ingredient Notes And Substitutions

One of my favorite things about this salad is that the ingredients offer so much flavor and a satisfying crunch. Here are a few notes about the main components and potential swaps: 

• Brussels sprouts: I start with 1 ½ pounds of whole raw Brussels sprouts. That comes out to about 7 to 8 cups after they’re shredded. For a shortcut, I’ll use two 10-ounce bags of pre-shredded Brussels sprouts and then chop up any larger pieces into thinner shreds.
• Apple: A small diced apple adds fresh crunch and sweetness. Crisp varieties, like Pink Lady, Granny Smith, or Honeycrisp apples work especially well. When they’re in season, I sometimes use a diced pear instead.
• Shallot: Thinly sliced shallots add savory flavor without overpowering the other ingredients. Thinly sliced red onion or pickled red onions also work well, adding a little more of a tangy bite.
• Parmesan cheese: I prefer shaved or shredded Parmesan cheese for salty, savory flavor and larger pieces throughout the salad. I’ve also made this recipe with Pecorino Romano, crumbled goat cheese, feta, and blue cheese, depending on what I had on hand.
• Dried cranberries or dried cherries: Either option adds chewy texture and a sweet-tart flavor that pairs especially well with the Brussels sprouts and the citrus dressing.
• Sliced almonds: Toasting the sliced almonds enhances their flavor and gives the salad extra crunch. Pecans or walnuts are other great options for fall.
• Bacon: Crisp-cooked, chopped bacon adds a smoky, salty element. I cook the bacon until crisp, so it holds its texture when combined with the vinaigrette and other ingredients.
• Homemade citrus vinaigrette: I make the homemade citrus dressing with avocado oil or extra virgin olive oil, fresh orange and lemon juice, orange zest, garlic, maple syrup (or honey), thyme, Dijon mustard, salt, and ground black pepper. The fresh citrus gives the dressing a bright flavor that balances the richer bacon, Parmesan, and almonds while keeping the salad gluten-free.

Find the ingredient list with exact measurements in the recipe card below.

Tossing Everything Together

This salad comes together quickly and tastes even better after it chills in the fridge. Here’s a step-by-step look at the assembly:

1. Combine the salad: To begin, I toss all the salad ingredients in a large bowl.
2. Make the dressing: Next, I combine all the dressing ingredients in a small bowl or jar, and whisk or shake until everything combines.
3. Toss the salad: Before serving, I pour the dressing over the salad and toss to combine and coat. If I have time, I like to chill my shaved Brussels sprouts salad in the fridge to help meld the flavors.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make These Dairy Free

To make this shaved Brussels sprouts salad dairy free, I recommend simply omitting the cheese or using a plant-based Parmesan cheese instead, such as the Follow Your Heart brand. 

Make It Nut Free

To make this salad nut-free, I use sunflower seeds, pumpkin seeds, or pine nuts in place of the almonds. The almonds can also be omitted entirely, but I like to include seeds to maintain a satisfying crunch.

Make It Vegetarian

Omit the bacon for a vegetarian salad. For a 100% plant-based salad, omit both the bacon and the cheese. 

Serve As A Hearty Lunch Or A Side 

To meet my daily protein goal and turn this salad into a filling, well-rounded lunch option, I add cooked sliced chicken breast. Roasted turkey breast, grilled salmon, or leftover sheet pan pork tenderloin also pair well with the sweet, savory, and citrusy flavors.

This recipe is also one of my favorite veggie side dishes for fall dinners, holiday meals, and gatherings. The combination of colorful ingredients, crisp texture, and bright citrus flavor makes it especially fitting for special occasions. It’s the perfect addition to any spread and complements heavier dishes, like this classic stuffing recipe, sweet potato casserole, and whole turkey, nicely.

Storing Leftovers

Once it’s assembled, I store any leftover dressed Brussels sprouts salad in an airtight container in the refrigerator for up to 3 days. Unlike salads made with spinach, lettuce, or delicate leafy greens, the shaved Brussels sprouts stay hearty and don’t wilt, even after being tossed with the vinaigrette. For that reason, this is a great salad for enjoying leftovers and making ahead for meal prep.

Recipe Changelog

• August 2026: We previously published a version of this salad. It didn’t contain apple, used red onion in place of shallots, called for goat cheese instead of Parmesan, and it contained dried cherries and more bacon. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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