Thinly Shaved Brussels Sprouts are mixed together with cranberries and walnuts and then tossed in a creamy, homemade honey mustard dressing. This simple salad recipe is easy to make ahead for Thanksgiving or Christmas dinners or even meal prep for weekday lunches. You can also easily make this gluten-free and vegetarian dish vegan, too!
Shaved Brussels Sprouts Salad Recipe
But the one thing I don’t always like is waiting for them to get crispy and crunchy while they bake in the oven.
So recently I had this inkling to see what raw Brussels sprouts would taste like.
But biting into a gargantuan, uncooked sprout didn’t seem super appealing.
Instead, I decided to thinly slice the little sprouts into bite-sized pieces – just small enough so they could soak up all of the deliciousness of a homemade honey mustard dressing with fresh thyme.
And wowzers!! Little did I know how incredible raw and uncooked sprouts could be!!
This is hands-down a salad recipe that is worthy of gracing your holiday tables. (And yes – all of them! Thanksgiving, Christmas, and even Easter Sunday!)
But the best part? It’s so simple to throw together that you’ll find yourself making it for an ordinary weekday dinner or even meal prepping it for lunch.
The ingredients you’ll need for this festive salad are relatively easy to find. There are also a few substitutions you can make that I’ll outline below:
- Brussels sprouts – You’ll need a 1-pound bag of Brussels sprouts. Make sure you have one full pound, not including the stems they sometimes come on.
- Honey Mustard vinaigrette – Apple cider vinegar, oil, honey, Dijon mustard, and fresh thyme combine to make this delicious salad dressing. If you’re vegan you can always substitute the honey with pure maple syrup or even agave nectar. Dried thyme can also be used in place of fresh. Just make sure you reduce the amount by ⅓–½.
- Cranberries – Dried cranberries give this salad an added sweetness. Feel free to substitute with dried cherries or even raisins.
- Pumpkin Seeds – These roasted and salted seeds give a little crunch to the salad.
- Nuts – Toasted walnuts are coarsely chopped and added in for a nutty taste. Toasted pecans or almonds may also be used if that’s what you have on hand.
- Cheese – Grated Parmesan cheese has a nice salty bite that compliments the sweetness of the dressing. Feel free to substitute with goat cheese, a vegan Parmesan cheese, or leave it out completely if you’re dairy-free or vegan.
How to Shave Brussels Sprouts
The key to making this shaved Brussels sprouts salad out-of-this-world delicious is to cut the sprouts into thin slices.
The smaller the slice, the more tender they will get when the dressing is added on.
To shave Brussels sprouts:
- Trim the ends from the sprouts using a sharp knife.
- Turn the Brussels sprout cut-side-down and slice the individual sprout into 4-5 ¼-inch pieces.
- Repeat this process with the remaining Brussels sprouts.
Honey Mustard Vinaigrette
Much like when making a classic honey mustard dressing, we’ll be combining a bit of oil, honey, and mustard. But we’ll shake things up just a bit by using apple cider vinegar and adding in a bit of fresh thyme.
Feel free to use white wine vinegar instead of apple cider, rosemary instead of thyme, or even maple syrup instead of the honey.
Add all of the ingredients to your appliance of choice and blend until smooth, creamy, and emulsified.
You’ll know the dressing is done when it no longer separates after standing.
How to Make
Now that you’ve got the dressing made and the Brussels sprouts shaved, the rest of the recipe is super simple!
- Combine shaved Brussels sprouts, cranberries, toasted walnuts, pumpkin seeds, cheese, and salad dressing in a large bowl. (step 2 above)
- Toss ingredients until well combined.
If you’re prepping this salad ahead of time for a dinner party or holiday lunch, there are a few things you’ll want to consider:
- You can cut the Brussels sprouts up to 2 days in advance.
- The salad dressing will store well in the refrigerator for up to 4-5 days before serving.
- If toasting the nuts beforehand, leave them at room temperature so they maintain a crunchy texture.
- You can mix all of the ingredients together in a large bowl (except for the dressing!) and store in the refrigerator for up to 1-2 days. About 10-20 minutes before serving, pour in the salad dressing and toss to combine.
Storing and Serving
Sprinkle on a bit of additional Parmesan cheese and fresh thyme just before serving.
If you have leftover salad, it will keep well in the refrigerator for up to 2-3 days.
Just note, that with each day it is stored with the salad dressing, the soggier the Brussels sprouts will get.
More Holiday Salads
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Shaved Brussels Sprouts Salad
- 1 lb. Brussels sprouts
- ⅓ cup oil avocado or olive
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey or pure maple syrup
- 1 tsp. thyme fresh
- 1 ½ tsp. Dijon mustard
- ½ tsp. salt to taste
- ⅛ tsp. black pepper
- ½ cup dried cranberries
- ½ cup walnuts coarsely chopped
- ¼ cup pumpkin seeds roasted and salted
- ¼ cup Parmesan cheese grated
- Trim the ends from the sprouts using a sharp knife. Turn the Brussels sprout cut-side-down and slice the individual sprout into 4-5 ¼-inch pieces. Repeat this process with the remaining Brussels sprouts.
- Add oil, vinegar, honey, thyme, mustard, salt, and pepper to a high-speed blender or food processor. Blend for 20-30 seconds, or until smooth.
- Toast walnuts in a preheated 350°F oven for 7-8 minutes, or until lightly browned.
- Combine shaved Brussels sprouts, cranberries, toasted walnuts, pumpkin seeds, cheese, and salad dressing in a large bowl. Toss until well combined.
- Serve salad with additional Parmesan cheese and a sprinkle of fresh thyme. Enjoy!
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- If you have leftover salad, it will keep well in the refrigerator for up to 2-3 days.
- Just note, that with each day it is stored with the salad dressing, the soggier the Brussels sprouts will get.
Nutrition information is automatically calculated, so should only be used as an approximation.