13 Shaved Brussels Sprout Salad Recipes

Shaved thin, Brussels sprouts turn sweet, crunchy, and salad-perfect. These thirteen salads pair them with apples, cranberries, bacon, Parmesan, and bright dressings for the ultimate fall crunch.

Below you’ll find 13 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Shaved Brussels Apple Salad

The quintessential fall salad: crisp sprouts, apple, and cranberries.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 Honeycrisp apple, julienned
• 1/3 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup shaved Parmesan
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions

1. Shave the Brussels sprouts thinly with a mandoline or sharp knife.
2. Whisk the olive oil, vinegar, and Dijon.
3. Toss the sprouts and apple with the dressing.
4. Rest 15 minutes to soften.
5. Toss in the cranberries and almonds.
6. Top with shaved Parmesan.

2. Bacon Blue Cheese Brussels Salad

Smoky bacon and tangy blue cheese over crunchy sprouts.

Ingredients

• 1 lb Brussels sprouts, shaved
• 6 slices bacon, cooked and crumbled
• 1/2 cup crumbled blue cheese
• 1/4 cup dried cherries
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the olive oil, balsamic, and honey.
3. Toss the sprouts with the dressing; rest 15 minutes.
4. Add the bacon and dried cherries.
5. Top with blue cheese.
6. Serve immediately.

3. Brussels Kale Pear Salad

Double greens with sweet pear and creamy goat cheese.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 cup shredded kale
• 1 pear, sliced
• 1/3 cup candied pecans
• 1/4 cup goat cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp maple syrup

Instructions

1. Shave the Brussels sprouts; chop the kale.
2. Massage the kale with a pinch of salt for 1 minute.
3. Whisk the olive oil, lemon juice, and maple syrup.
4. Toss the greens and pear with the dressing.
5. Rest 15 minutes.
6. Top with pecans and goat cheese.

4. Quinoa Pomegranate Brussels Salad

Protein-packed with jewel-like pomegranate and citrus dressing.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 cup cooked quinoa
• 1/2 cup pomegranate seeds
• 1/3 cup pistachios
• 1/4 cup feta
• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tsp orange zest

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the olive oil, orange juice, and zest.
3. Toss the sprouts and quinoa with the dressing.
4. Rest 15 minutes.
5. Fold in the pomegranate seeds.
6. Top with pistachios and feta.

5. Brussels Sprout Caesar Salad

The classic Caesar, reimagined with crunchy shaved sprouts.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1/2 cup Caesar dressing
• 1/3 cup grated Parmesan
• 1 cup croutons
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• 2 anchovy fillets, minced (optional)

Instructions

1. Shave the Brussels sprouts thinly.
2. Toss with the Caesar dressing and lemon juice.
3. Rest 15 minutes to soften.
4. Add the croutons and toss.
5. Top with Parmesan and black pepper.
6. Serve chilled.

6. Asian Sesame Brussels Slaw

Crisp sesame-ginger slaw with sweet mandarin oranges.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 cup mandarin orange segments
• 1/4 cup sliced almonds
• 2 green onions, sliced
• 3 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tsp soy sauce

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the olive oil, rice vinegar, and soy sauce.
3. Toss the sprouts with the dressing.
4. Add the mandarin segments and green onions.
5. Rest 10 minutes.
6. Top with sliced almonds.

7. Harvest Brussels Butternut Salad

Roasted squash and cranberries make this pure autumn.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 cup roasted butternut squash
• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup goat cheese
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup

Instructions

1. Roast the squash at 425°F for 20 minutes.
2. Shave the Brussels sprouts thinly.
3. Whisk the olive oil, vinegar, and maple syrup.
4. Toss the sprouts with the dressing; rest 15 minutes.
5. Add the warm squash and cranberries.
6. Top with pumpkin seeds and goat cheese.

8. Fig Walnut Brussels Salad

Sweet figs and earthy walnuts with pungent blue cheese.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1/2 cup dried figs, chopped
• 1/3 cup walnuts, toasted
• 1/4 cup blue cheese
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp honey

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the olive oil, sherry vinegar, and honey.
3. Toss the sprouts with the dressing; rest 15 minutes.
4. Add the figs and walnuts.
5. Top with blue cheese.
6. Serve at room temperature.

9. Thai Peanut Brussels Salad

Creamy peanut dressing over crunchy sprout slaw.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 cup shredded red cabbage
• 1 carrot, julienned
• 1/4 cup peanuts
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the peanut butter, soy sauce, and lime juice with warm water to thin.
3. Toss the sprouts, cabbage, and carrot with the dressing.
4. Rest 10 minutes.
5. Top with peanuts.
6. Serve chilled.

10. Pancetta Parmesan Brussels Salad

Salty pancetta and nutty Parmesan, Italian-style.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 cup diced pancetta, crisped
• 1/2 cup shaved Parmesan
• 1/4 cup pine nuts, toasted
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon

Instructions

1. Crisp the pancetta in a skillet; drain.
2. Shave the Brussels sprouts thinly.
3. Whisk the olive oil, lemon juice, and Dijon.
4. Toss the sprouts with the dressing; rest 15 minutes.
5. Add the pancetta and pine nuts.
6. Top with shaved Parmesan.

11. Cheddar Apple Brussels Salad

Kid-friendly cheddar cubes and apple in a honey-mustard dressing.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 apple, diced
• 1/2 cup sharp cheddar, cubed
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey mustard

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the olive oil, vinegar, and honey mustard.
3. Toss the sprouts and apple with the dressing.
4. Rest 15 minutes.
5. Add the cheddar and cranberries.
6. Toss and serve.

12. Citrus Avocado Brussels Salad

Bright grapefruit and creamy avocado lighten the sprouts.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1 cup grapefruit segments
• 1 avocado, diced
• 1/4 cup pistachios
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the olive oil, vinegar, and honey.
3. Toss the sprouts with the dressing; rest 15 minutes.
4. Add the grapefruit and avocado gently.
5. Top with pistachios.
6. Serve immediately.

13. Farro Cherry Brussels Salad

Chewy farro and tart cherries with Spanish flair.

Ingredients

• 1 lb Brussels sprouts, shaved
• 1/2 cup cooked farro
• 1/3 cup dried cherries
• 1/4 cup hazelnuts, toasted
• 1/4 cup manchego, shaved
• 3 tbsp olive oil
• 2 tbsp sherry vinegar

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the olive oil and sherry vinegar.
3. Toss the sprouts and farro with the dressing.
4. Rest 15 minutes.
5. Add the cherries and hazelnuts.
6. Top with shaved manchego.