Why you’ll love this recipe
- The crisp and crunch in this shaved brussels sprout salad is addicting.
- You will love the maple balsamic vinaigrette which can be repurposed on all future salads.
- Add spinach or kale for added textures.
- This recipe uses pears, apples and pomegranate seeds but you can use your favorite fall or winter fruits.
- The best part is it just gets better as it sits!
How do you “shave” the brussels sprouts?
I think the easiest way is to remove any loose, broken or wilted leaves, cut off the ends and cut the brussels sprouts in half. Then using a sharp knife cut the brussels into shreds. Just be careful not to cut your fingers! That could really ruin a holiday gathering.
Crazy story while I’ve got you here .. my Dad and Uncle went to cut down a tree one holiday when I was little and let’s just say the chainsaw ended up where it should not have ended up and the holiday took a turn. Everyone is fine. Don’t do that while making your shaved brussels sprout salad.
What fruits are used in this dish?
To make enough for 6-8 people this shaved brussels sprout salad uses 1/2 a ripe pear, 1/2 a fuji apple and 1/2 a pomegranate. I like to put the other half of each fruit on the side for people to add is as they’d like. If you’re not worried about the nutrition facts use all the pear and apple in this dish. However, I will say using all the pomegranate seeds would be overpowering in this salad but leaving them in the skin as table decor would be cute!
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What other cheese would be good on this?
This recipe uses a cheese you probably will not expect to be used in this style salad. This shaved brussels sprout salad uses 1 oz. of crumbled queso fresco. It is light in flavor, perfect in texture and adds a lot to this dish. You could also use:
- goat cheese
- feta cheese
- Gorgonzola cheese
- shredded parmesan
What else could you use this vinaigrette on?
This vinaigrette would be terrific on pretty much any spinach or kale salad. Prep the vinaigrette during the week and add to salads with grilled chicken breast on top for protein.
Can I make it ahead of time?
Yes! Prep your vinaigrette for the shaved brussels sprout salad ahead of time. I would personally wait to prep the salad ingredients until the say of to avoid any wilted or browning of the fruit. Leave the vinaigrette in the fridge for up to two weeks! Since this is dairy free it lasts longer.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this shaved brussels sprout salad.
Brussels Sprouts: this recipe uses one pound of brussels sprouts. Weighed prior to trimming. Double to double the recipe.
Fruits: full of fresh chopped and sliced pear, fuji apple and pomegranate seeds. Alter the fruits as needed.
Queso Fresco: use 1 oz. of crumbled queso fresco. It is light in flavor, perfect in texture and adds a lot to this dish. You could also use goat cheese, feta cheese, gorgonzola cheese or shredded parmesan. To keep this dairy free omit entirely.
Dried Cranberries: you can use cranberries, raisins or omit.
Pecans: both raw and toasted pecans work great in this salad.
These are the main ingredients and substitutions for the vinaigrette. See recipe card below for full ingredients list and instructions for this shaved brussels sprout salad.
Balsamic Vinegar: any balsamic will work, do not use a balsamic reduction.
Olive Oil: both olive oil and extra virgin will work for this recipe. You can even use infused olive oil if desired.
Maple Syrup: this recipe uses a lite pancake syrup. You can use 100% pure maple syrup or even honey.
Dijon Mustard: I would not suggest skipping this. It helps get the vinaigrette nice and creamy.
Lemon Juice: a splash of lemon juice from one wedge (10ml) just enough to add some lemony tang.
How to make this Shaved Brussels Sprout Salad:
Make the vinaigrette
Add all vinaigrette ingredients to a mason jar, salad dressing container or container with a lid. Shake to combine and set aside. This can be made up to two weeks (!!) ahead of time, store in the refrigerator until ready to use.
“Shave” the brussels
Remove any loose, broken or wilted leaves, cut off the ends and cut the brussels sprouts in half. Then using a sharp knife cut into shreds. Add the brussels to a large bowl.
Chop and slice the fruits
Chop the apple and pear into bite size pieces and save a few sliced for on top. Add to the bowl with the shaved brussels sprouts.
Add the toppings
Add dried cranberries, raw or toasted pecans, crumble queso fresco and top with the vinaigrette. Mix to combine and serve.
What to serve with this recipe?
This shaved brussels sprout salad is perfect for the any holiday dinner! Serve it at Thanksgiving, Christmas, Friendsgiving, Easter, New Years Eve dinner, you name it and it works!
What is a serving size for this salad?
Nutrition facts are a estimate. As always, for the most accurate measurement per serving weigh your final dish and divide by the serving amount.
This shaved brussels sprout salad makes approximately 8 servings. The size is approximately 95 grams or 1 cup.
If you like this recipe be sure to check out some of our other easy recipes!
- Holiday Stuffing
- Greek Yogurt Mashed Potatoes
- Green Bean Casserole
- Pumpkin French Toast Casserole
- Dairy Free Egg Casserole
Shaved Brussels Sprout Salad
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- 1 lbs. fresh brussels sprouts
- 1/2 pear 4 oz.
- 1/2 fuji apple 3 oz.
- 1/2 cup pomegranate seeds
- 1 oz. queso fresco crumbled
- 1/4 cup dried cranberries 40g
- 1/4 cup chopped pecans 30g
Maple Balsamic Vinaigrette
- 1/4 cup balsamic vinegar 57g
- 1/4 cup olive oil 55g
- 2 tbsp. lite pancake syrup 30ml
- 1 tsp. dijon mustard 15ml
- lemon juice 10ml
- pinch of salt
- fresh cracked pepper
For the vinaigrette
- Add all vinaigrette ingredients to a mason jar, salad dressing container or container with a lid. Shake to combine and set aside. This can be made up to two weeks (!!) ahead of time, store in the refrigerator until ready to use.
For the salad
- Remove any loose, broken or wilted leaves, cut off the ends and cut the brussels sprouts in half. Then using a sharp knife cut into shreds. Add the brussels to a large bowl.
- Chop the apple and pear into bite size pieces and save a few sliced for on top. Add to the bowl with the shaved brussels sprouts.
- Add dried cranberries, raw or toasted pecans, crumble queso fresco and top with the vinaigrette. Mix to combine and serve.