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Shaved Brussels Sprout Salad1
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Shaved Brussels Sprout Salad

This Shaved Brussels Sprout Salad is a fresh, flavorful dish combining thinly sliced Brussels sprouts with crisp apple, toasted pecans, dried cranberries, and creamy goat cheese, tossed in a simple tangy dressing. It’s quick to prepare and perfect as a light meal or side dish.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Light Meal, Salad, Side Dish
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1 pound Brussels sprouts shaved or very thinly sliced (Note 1 & 2)
  • 1 unit apple red or green, cored and thinly sliced
  • ½ cup shallot finely diced
  • ½ cup dried cranberries
  • ½ cup pecans toasted
  • 2 ounces goat cheese (Note 3)

For the dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • to taste salt and freshly ground black pepper

Instructions

  • Start by washing your Brussels sprouts thoroughly. Remove any damaged outer leaves. Using a sharp knife, mandoline, or food processor with a slicing attachment, shave the Brussels sprouts into very thin slices. Place the shaved Brussels sprouts in a large mixing bowl.
  • Core and thinly slice your apple. You can leave the skin on for added color and texture. Add the apple slices to the bowl with the Brussels sprouts. Next, finely dice the shallot and add it in as well.
  • Heat a dry skillet over medium heat and add the pecans. Toast them for about 3-5 minutes, stirring frequently, until fragrant and slightly browned. Be careful not to burn them. Once toasted, remove from heat and let cool slightly before adding to the salad.
  • In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
  • Pour the dressing over the Brussels sprouts, apples, and shallots. Toss well to combine so everything is evenly coated. Add the dried cranberries, toasted pecans, and crumbled goat cheese last, folding gently to maintain the texture.
  • Serve the salad immediately for the best texture and freshness. If preparing ahead, keep the dressing separate and toss just before serving.

Equipment

  • Sharp Knife
  • Mandoline
  • Food Processor with Slicing Attachment
  • Large Mixing Bowl
  • Dry Skillet
  • Small Bowl or Jar

Notes

Use a mandoline or sharp knife for thin, even slices. Choose crisp apples like Honeycrisp or Granny Smith. Toast pecans carefully to avoid burning. Substitute goat cheese with feta or a halal-certified soft cheese if desired. Store leftovers in the refrigerator up to 2 days; keep dressing and toppings separate for best freshness.