Name: Shaved Brussels Sprouts Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts (shaved or thinly sliced); 1 red apple (cored and thinly sliced); 1/2 cup sliced almonds; 1/2 cup cranberries; 1/4 cup red onion (diced); 2 ounces goat cheese; 1/3 cup olive oil; 2 large lemons (juiced, approximately 1/3 cup juice); 1 teaspoon Dijon mustard; 1/2 teaspoon honey (or maple syrup); 1-2 garlic cloves (minced); Salt and pepper (to taste)

If you’ve ever been curious about how to make a fresh, zesty, and downright addictive salad with a veggie that sometimes gets a bad rap, then you’re in for a treat with this Shaved Brussels Sprouts Salad Recipe. This salad is crisp, tangy, and loaded with textures and flavors that’ll have you coming back for seconds—and maybe thirds! I promise, it’s one of those recipes that looks gourmet but comes together in a snap, perfect for busy weeknights or impressive potlucks.

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Why You’ll Love This Recipe

Quick & Easy: You’ll have this vibrant salad ready in just 15 minutes – perfect when time is tight but you want something fresh.
Fresh & Flavorful: The tangy lemon dressing balances perfectly with the sweetness of apples and cranberries, creating layers of flavor.
Crunch & Creaminess: Crispy shaved Brussels sprouts combined with crunchy almonds and creamy goat cheese means every bite is delightful.
Versatile: It’s a great side or light meal, and you can easily tweak ingredients to suit your tastes or pantry.

A white bowl filled with a mixed salad showing several layers and colors: the bottom layer contains finely shredded green Brussels sprouts, topped with thin slices of red-skinned apple spread evenly. Scattered throughout the salad are small pieces of chopped light purple onion, along with dried dark red cranberries and sliced light brown almonds. Small dots of white cheese are mixed in, adding texture contrast. Two wooden spoons rest inside the bowl, partially covered by the salad, with the grain pattern of the wood clearly visible. The bowl sits on a white marbled surface, and the top edge of a white plate with silver forks is slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Shaved Brussels Sprouts Salad Recipe is in the balance of simple, fresh ingredients that play off each other beautifully. Grab the freshest Brussels sprouts you can find, and don’t be shy about choosing a tart apple variety to keep the flavors bright and lively.

Brussels sprouts: Look for firm, small to medium-sized sprouts which shave easily and taste less bitter.
Red apple: I love using a crisp, slightly tart apple like Fuji or Honeycrisp for a refreshing contrast.
Sliced almonds: These add a lovely crunch—toast them lightly if you want an extra nutty flavor.
Cranberries: Dried cranberries provide chewiness and a subtle sweetness that pairs wonderfully with lemon juice.
Red onion: Keep it finely diced to spread its sharp flavor evenly without overpowering the salad.
Goat cheese: Creamy and tangy, it melts just a little into the salad, which I absolutely adore.
Olive oil: Use a good quality extra virgin olive oil to bring richness and smoothness to the dressing.
Lemon juice: Freshly squeezed is a must here—it brightens and lifts the entire dish.
Dijon mustard: Adds a gentle kick and helps emulsify the dressing.
Honey or maple syrup: Just a touch for sweetness to balance the tang and bitterness.
Garlic cloves: Minced finely so it melds into the dressing without overpowering.
Salt and pepper: To taste — don’t be shy with seasoning as it really brings the flavors alive.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this salad is like a blank canvas—you can easily switch things up based on what you have on hand or your mood. Don’t hesitate to get creative and make it your own!

Add Crunch: I’ve swapped sliced almonds for chopped pecans or walnuts when I’m craving a deeper nutty flavor; both work beautifully.
Protein Boost: Sometimes, I toss in grilled chicken or chickpeas to turn it into a hearty meal.
Fruit Swap: Fresh pomegranate seeds or dried cherries are fantastic alternatives to cranberries, adding just the right pop of sweetness.
Vegan Version: Just leave out the goat cheese or swap with a vegan cheese for a plant-based delight.

How to Make Shaved Brussels Sprouts Salad Recipe

Step 1: Whisk together the dressing

This step is really where the salad’s flavor comes together. In a small bowl, combine olive oil, freshly squeezed lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Whisk vigorously until the dressing is smooth and emulsified. I usually make this first so it can rest while I prep the salad—this really lets the flavors meld.

Step 2: Prepare the salad ingredients

Shave your Brussels sprouts thinly—using a mandoline or a sharp knife works best. You want super-thin strands that almost feel like coleslaw. Core and thinly slice the red apple, dice the red onion, and gather your sliced almonds, cranberries, and goat cheese. Toss all the salad ingredients into a large bowl.

Step 3: Toss and serve immediately

Drizzle your lemon vinaigrette over the salad and toss everything gently but thoroughly until it’s all evenly coated. I love how the dressing slightly softens the shaved Brussels sprouts, making them easy to eat while keeping that satisfying crunch. Serve right away for the best texture and flavor.

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Pro Tips for Making Shaved Brussels Sprouts Salad Recipe

Use a sharp knife or mandoline: Shaving Brussels sprouts thinly is key; thicker pieces can be bitter and hard to chew.
Toast your almonds: I discovered that lightly toasting nuts brings out their flavor and adds warmth to the salad’s texture.
Let the dressing rest: Making the dressing first and letting it sit for 5 minutes helps the garlic mellow and the flavors marry beautifully.
Toss last minute: To keep the salad crisp, dress and toss just before serving to avoid sogginess.

How to Serve Shaved Brussels Sprouts Salad Recipe

A white plate holds a small salad arranged with thin, light green shredded brussels sprouts scattered as the base layer, mixed with darker green leaves and small pieces of red onion. On top, there are thin, slightly curved slices of light brownish apple with red edges, together with small yellow-green halved brussels sprouts. Dark red dried cranberries are spread throughout the salad along with small white bits of cheese and light brown slivered almonds. A silver fork with a detailed handle sits on the right side of the plate. Above the plate is a large white bowl filled with the same salad, and a wooden spoon with grainy texture partly inside the salad. The whole setting is on a white marbled surface and there is a white cloth napkin folded on the right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some extra goat cheese on top and a handful of additional toasted almonds right before serving for that irresistible finishing touch. Sometimes, a few fresh herbs like chopped parsley or mint brighten the whole dish even more.

Side Dishes

This salad pairs beautifully with roasted chicken or salmon for a wholesome meal. For something lighter, serve it alongside warm crusty bread or a quinoa pilaf. My family often enjoys it as a refreshing contrast to richer mains like pork roast.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass jars layered with goat cheese and nuts on top—it looks so pretty and your guests feel like they’re getting something extra special. You can also add edible flowers or a drizzle of balsamic glaze for a fun twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad and dressing separately—this keeps the Brussels sprouts from wilting overnight. Keep them in airtight containers in the fridge and toss just before serving the next day for nearly fresh flavor.

Freezing

I don’t recommend freezing this salad because the texture of shaved Brussels sprouts and fresh apples changes dramatically. You’ll lose that fresh crunch which is the main appeal here.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t usually necessary. If you do want to warm it slightly, just let it sit at room temperature for about 15 minutes after tossing with dressing.

FAQs

Can I use frozen Brussels sprouts for this salad?

Frozen Brussels sprouts aren’t ideal here since they tend to get mushy when thawed, and this salad really shines with that fresh, crisp texture you get from raw shaved sprouts.
How long does shaved Brussels sprouts salad keep in the fridge?

When stored properly with the dressing separate, the salad stays fresh for up to 2 days. Once dressed, aim to eat it within 12 hours for the best texture.
Can I prepare the salad in advance?

You can prep the ingredients early—shave the sprouts, slice the apples, and make the dressing—but toss everything together just before serving to keep it fresh and crisp.
What can I use instead of goat cheese?

Feta cheese is a great substitute if you don’t have goat cheese. For a vegan option, try a nut-based cheese or simply leave it out for a lighter salad.

Final Thoughts

This Shaved Brussels Sprouts Salad Recipe has become one of my all-time favorites because it’s approachable, packed with flavor, and so dang satisfying—without any heaviness. Whenever I make it, friends always ask for the recipe, which tells me I’m not the only one obsessed! I truly think you’ll love making and sharing this salad as much as I do. Give it a try and see how a few simple ingredients can create something incredibly fresh and delicious.