This Shaved Brussels Sprouts Salad with cranberries and goat cheese is fresh, crisp, and tangy with a hint of sweetness. This is a wonderful fall and winter salad, special enough for a holiday dinner, but easy enough for a regular weeknight side salad.
We’ve been loving this Shaved Brussels Sprouts Salad lately – we served it on Thanksgiving and it will definitely be a great side dish on our Christmas dinner table next to the Prime Rib. Studded with dried cranberries, candied pecans and creamy goats cheese, this winter salad is as pretty as it is delicious!
How do you shave a Brussels sprout?
Shaved Brussels sprouts are just very thinly sliced Brussels sprouts. You can do this three ways – with a knife, with a mandoline, or with a food processor. First start by washing the Brussels sprouts and remove any damaged or discolored leaves. Trim the stem end of the Brussels sprout and discard, then thinly shave using one of the following methods:
- Use a sharp knife to thinly slice the Brussels sprouts.
- Use a mandoline to thinly slice the Brussels sprouts.
- Use the slicing attachment on your food processor to thinly slice the Brussels sprouts.
Can you eat raw brussels sprouts?
Yes, you can. Brussels sprouts have a taste and texture similar to cabbage. They are very crunchy and hold up very well in a salad.
If you prefer cooked Brussels sprouts, try my Roasted Brussels Sprouts .
Can Shaved Brussels Sprouts Salad be made ahead of time?
I recommend putting the whole salad together the day it is served, however parts of this Shaved Brussels Sprouts Salad can be made ahead of time.
Brussels sprouts can be shredded up to two days ahead of time. Store in a ziptop bag in the fridge until ready to use.
The dressing can also be made two days ahead of time, store in an airtight container in the fridge and whisk well before using.
Want more salad recipes? Try my Autumn Harvest Salad or Citrus Kale Salad.
- 1.5 lbs brussels sprouts
- 4 ounces goat cheese
- ½ cup cranberries
- ½ cup candied pecans
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- ¼ tsp kosher salt
- 1 small garlic clove finely minced
- Whisk together ingredients for dressing, set aside.
- Wash Brussels sprouts, remove any damaged or discolored leaves and trim off ends. Use a sharp knife to slice the brussels sprouts very thinly, or you can use a mandolin to do this if you prefer. You can also use a slicer attachment on a food processor if you have one.
- Add brussels sprouts to a large bowl, toss with dressing. Scatter cranberries, pecans and goat cheese on top and serve.
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