This Shaved Brussels Sprouts Salad features sweet apples, toasted walnuts, and nutty Parmigiano, all tossed in a simple homemade dressing. It’s the perfect side dish to elevate your favorite Fall Recipes or add a light element to your Thanksgiving Dinner Menu.
Ready in just 15 minutes, this Shaved Brussels Sprouts Salad is so easy and versatile. Simply add the ingredients to a bowl, toss well, and enjoy! You can also customize this recipe to add a festive pop of color or get creative with other flavors and textures.
If you’re interested in other fresh, fall-inspired recipes, try my Parmesan Brussels Sprouts Salad, Brussels Sprouts Bacon Salad, or Pomegranate Glazed Brussels Sprouts.
Do you have extra Brussels sprouts that you need to use up? Check out my delicious Air Fryer Brussels Sprouts and Garlic Parmesan Roasted Brussels Sprouts.
Instructions to Make Shaved Brussels Sprouts Salad
Assemble the salad base:
- Before you prep the ingredients, be sure to thoroughly wash and dry the Brussels sprouts, and remove any bruised or damaged outer leaves.
- In a large mixing bowl, combine the shaved Brussels sprouts, chopped apple, and minced shallots or red onion.
Make the dressing:
- In a separate bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper.
Combine the salad base, dressing, and add-ins:
- Pour the dressing over the salad and then toss to coat evenly.
- Add the toasted walnuts and sliced and crumbled Parmigiano cheese.
- Toss once more to combine everything well.
Plate and serve:
- At this point, you can either transfer the salad to a serving dish or serve it right out of the bowl you assembled it in.
- Garnish with extra toasted walnuts and sliced Parmigiano and enjoy!
Soup and salad: I can’t think of a more comforting combo! Pair this salad with a cozy bowl of my easy butternut squash soup for the perfect fall meal.
Savory chicken: To make this salad into a quick and satisfying meal, simply add a protein, like my sliced garlic butter baked chicken breast.
Flavorful salmon: The light, fresh flavors in this recipe also pair so well with my garlic butter baked salmon or blackened salmon.
Holiday dinner: Add a fresh side dish to your Thanksgiving or Christmas table.
More Brussels Sprouts Recipes
Shaved Brussels Sprouts Salad
Ingredients
- 1.5 lb Brussels sprouts shredded
- 1 large red apple cored and chopped (I used Honey Crispy apple)
- 2 tablespoons minced shallots
- ½ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons honey
- Salt and black pepper to taste
- ½ cup walnuts toasted and chopped
- ¾ cup fresh Parmigiano sliced and some crumbled too
Instructions
- Combine Brussels sprouts, chopped apple, and minced shallots in a large bowl.
- Make the dressing by whisking together olive oil, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the salad and toss to coat.
- Add toasted walnuts, crumbled and sliced Parmigiano. Toss to combine. Enjoy!
Notes
- Hone the blade of your knife for safe, precise chopping.
- Quickly shave Brussels sprouts with a mandoline slicer or food processor.
- Use a vegetable peeler to get picture-perfect cheese slices.
- Store fresh Brussels sprouts unwashed and untrimmed in a plastic bag in the refrigerator crisper drawer.
- Prepare the salad dressing in advance to allow the flavors to develop.
- To Store: Place salad components in separate containers and store in the fridge for up to 4 days. If combined, transfer to a container and store in the refrigerator for 2 to 3 days.
- Note: I don’t recommend freezing leftovers, as the texture will not hold up well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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So yummy and healthy <3
Indeed it is 😉