This shaved Brussels sprout salad is one of those weeknight wins: bright, crisp, and fast to bring together. It feels special enough for company yet forgiving if you’re assembling it between errands. There’s texture from toasted pecans, a bite from shallot, sweet bursts of dried cranberries, and a creamy finish from crumbled goat cheese.

I keep the dressing intentionally simple — lemon, olive oil, a touch of Dijon, salt, and pepper — so the sprouts stay the star. Shaving the sprouts thinly changes everything; their raw leaves become delicate and slightly crunchy, which lets the dressing cling without turning soggy.

Your Shopping Guide

Shop for the freshest Brussels sprouts you can find. Look for small to medium heads with bright green leaves and no yellowing or wilting. Smaller sprouts tend to be sweeter and easier to shave thinly. Bring a firm apple — red or green works — and pick one that still has some crispness. It will provide the sweet-tart contrast that makes this salad sing.

If you can, buy whole pecans and toast them at home briefly in a dry skillet; they’ll taste fresher than pre-toasted nuts. For the goat cheese, a small log is easier to crumble evenly than a wedge. If your market labels a shallot as “small” or “medium,” pick one that’s firm and dry; it should give a mild onion note without overwhelming the salad.

Ingredients

1 pound (450g) Brussels sprouts, shaved or very thinly sliced — the base of the salad; shave thin for the best texture (see notes).
1 apple, red or green, cored and thinly sliced — provides sweetness and crunch; keep slices thin so they blend with the sprouts.
½ cup shallot, finely diced — adds a gentle oniony bite; dice small so it distributes evenly.
½ cup dried cranberries — chewiness and a sweet-tart pop; fold in last to keep them from clumping.
½ cup pecans, toasted — toasty crunch; toast briefly in a dry pan or oven for best flavor.
2 ounces (55g) goat cheese — creamy finishing touch; crumble over the top just before serving.
3 tablespoons lemon juice — provides bright acidity for the vinaigrette.
?? cup extra virgin olive oil — the dressing fat; start with less and adjust to taste.
1 teaspoon Dijon mustard — helps emulsify the vinaigrette and adds a subtle tang.
¼ teaspoon salt — brings out the flavors; adjust to preference.
?? teaspoon ground black pepper — freshly ground is best; adjust to taste.

Stepwise Method: Shaved Brussels Sprout Salad

Make the dressing: in a small bowl combine the lemon juice, extra virgin olive oil, Dijon mustard, salt, and ground black pepper; whisk until well combined and emulsified. Alternatively, put these ingredients in a jar, seal tightly, and shake until smooth.
In a large mixing bowl add the shaved Brussels sprouts, thinly sliced apple, finely diced shallot, dried cranberries, and toasted pecans.
Toss the salad ingredients together to distribute them evenly.
Drizzle the prepared vinaigrette over the salad (start with some of the vinaigrette and add more to taste).
Toss the salad again until the ingredients are evenly coated with the dressing.
Crumble the goat cheese over the top, give the salad a final gentle toss or leave the cheese on top, and serve immediately.

Reasons to Love Shaved Brussels Sprout Salad

This salad balances textures and flavors in a way that feels deliberate but takes very little effort. Shaved sprouts are crisp and bright, the apple and cranberries offer sweet-tart contrast, and the pecans add satisfying crunch. Goat cheese folds in creamy, tangy pockets that elevate every bite.

It plays well as a side with roasted chicken or on a holiday table, yet it’s sturdy enough to be a light main when you want something fresh. The lemon-Dijon vinaigrette is simple and adaptable; it doesn’t overpower the ingredients but ties them together. Finally, it’s quick to assemble once you have the sprouts shaved and the nuts toasted.

No-Store Runs Needed

If you’re assembling this from what’s already in the kitchen, focus on technique more than exact ingredients. If you have any crunchy nuts on hand and a small soft cheese, the core idea still works. The salad tolerates small substitutions for the nuts and cheese, and the dressing is robust enough to handle slight quantity shifts.

Use whatever apple is in the fruit bowl and check the pantry for dried fruit. If you already have lemon and oil, you can make the vinaigrette without a trip outside. The key is to shave the sprouts thin and balance acid with fat; small changes won’t break the salad.

Recommended Tools

Sharp chef’s knife — for coring and thinly slicing the apple and finely dicing the shallot.
Mandoline or food processor with slicing blade — for shaving Brussels sprouts thinly and consistently.
Large mixing bowl — plenty of room to toss without spilling.
Small bowl or jar with tight lid — to whisk or shake the vinaigrette into an emulsion.
Dry skillet or baking sheet — for toasting pecans quickly and evenly.
Microplane or sturdy fork — for crumbling goat cheese if you want finer bits.

Things That Go Wrong

Overdressing is a common misstep. Too much vinaigrette can make the salad soggy quickly. Start with a light drizzle, toss, taste, and add more only as needed. Another issue is uneven shaving: thick pieces of sprout will be tougher and can dominate the mouthfeel. Aim for consistently thin slices.

Undertoasting pecans leaves them a bit bland. Toast them briefly, watching for the aroma and a slightly darker color—nuts go from perfect to burnt quickly. Finally, if the shallot is left in large pieces it can overpower the bite; dice it small and, if raw shallot feels too sharp, soak it in cold water for a few minutes and drain before adding.

Tailor It to Your Diet

Vegetarian: This recipe is already vegetarian. To keep it fully plant-based, replace goat cheese with a small sprinkle of toasted sesame seeds or crumbled firm tofu seasoned lightly with lemon and salt.

Low-carb: Reduce or omit the dried cranberries and swap the apple for thinly sliced cucumber for a lower-sugar option while keeping crunch. The dressing is naturally low-carb as written.

Nut-free: Omit pecans and pump up the crunch with toasted seeds you have on hand (sunflower or pumpkin) or crisp garbanzo beans if you already have them prepared. Keep the dressing the same and add seeds gradually so they don’t overwhelm the balance.

What Could Go Wrong

Brussels sprouts not shaved thin enough will make the salad chewy and less enjoyable; use a mandoline or very sharp knife and take your time. If the dressing separates, whisk or shake it again—the Dijon mustard helps emulsify, but a quick re-whisk fixes a broken vinaigrette.

If the salad sits dressed for too long, the sprouts will soften and lose their snap. Toss just before serving, or if you must dress ahead, store the dressing separately and combine shortly before eating. Finally, uneven seasoning can leave bites bland; taste as you add dressing and salt sparingly until the balance is right.

Storing, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note the texture will mellow; the sprouts will soften and the cranberries and apple will absorb some dressing. If possible, store the dressing separately and add it when you’re ready to serve the leftovers.

Freezing is not recommended for this salad — fresh springs and raw apples do not thaw well. Reheating isn’t necessary; this is a fresh, cold salad best served chilled or at room temperature. If you prefer it slightly warmed, briefly heat a portion of toasted pecans in a skillet and add them on top, but avoid warming the dressed salad.

Frequently Asked Questions

Can I make this ahead? Yes, but keep the dressing separate and hold off on adding the goat cheese until just before serving. Shave the sprouts and store them cold up to a day; assemble and dress within a couple hours of serving for best texture.

How thin should I shave the Brussels sprouts? Aim for paper-thin slices or the thickness of a typical deli slaw. Thin slices soften slightly when tossed with dressing and remain pleasantly crisp.

How much dressing should I use? The recipe provides a starting point. Drizzle a little at first, toss, then add more to taste. You want enough to coat without pooling at the bottom of the bowl.

Can I swap the goat cheese? Yes. Use a creamy crumbly cheese you like or omit it for dairy-free. The salad still works well without it, though the goat cheese adds a tangy creaminess many people enjoy.

Save & Share

If you made this Shaved Brussels Sprout Salad and loved it, save the recipe for the next time you need a crisp, bright side. Share a photo, tag your friends, and note any tweaks you made — I always appreciate seeing how you adapt it at home. Enjoy.

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Shaved Brussels Sprout Salad

Brussels sprouts often get a bad rap, but when prepared…

Prep Time15

Cook Time7

Total Time22

Servings: 8 servings

Ingredients

?1 pound 450 gbrussels sproutsshaved or very thinly sliced, Note 1 & 2
?1 applered or green cored and thinly sliced
?1/2 cupshallotfinely diced
?1/2 cupdried cranberries
?1/2 cuppecanstoasted
?2 ounces 55 ggoat cheeseNote 3
?3 tablespoonslemon juice
??cupextra virgin olive oil
?1 teaspoonDijon mustard
?1/4 teaspoonsalt
??teaspoonground black pepper

Instructions

Make the dressing: in a small bowl combine the lemon juice, extra virgin olive oil, Dijon mustard, salt, and ground black pepper; whisk until well combined and emulsified. Alternatively, put these ingredients in a jar, seal tightly, and shake until smooth.
In a large mixing bowl add the shaved Brussels sprouts, thinly sliced apple, finely diced shallot, dried cranberries, and toasted pecans.
Toss the salad ingredients together to distribute them evenly.
Drizzle the prepared vinaigrette over the salad (start with some of the vinaigrette and add more to taste).
Toss the salad again until the ingredients are evenly coated with the dressing.
Crumble the goat cheese over the top, give the salad a final gentle toss or leave the cheese on top, and serve immediately.

Equipment

Food Processor
Large Bowl

Notes

Brussels sprouts can be substituted with cabbage or kale.
The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.