Skip to Content

Brussels Sprout Salad Recipe

Shaved Brussels Sprouts Salad Photo

As the weather warms up, there’s the imminent transition from soup to salad.

We crave light refreshing food that won’t make us sweat bullets. Heavy comforting chilies, creamy bisques and chunky vegetable soups go to the wayside to make room for crisp, refreshing salads.

Have you ever tried a shaved Brussels sprouts salad? It may seem odd to make a salad out of raw Brussels sprouts, but this is a great way of changing up your green salads and adding variety to your diet. 

Brussels Sprouts Picture

I promise it doesn’t take much time at all. All you do is remove the stems of the Brussels sprouts and then thinly slice them. You then separate any parts that are stuck together and this results in thin shavings which make the salad unique and fun.

The apple and blueberries give the salad sweet tang, while the avocado adds creaminess, the nuts add texture and the homemade dressing provides refreshing zest. Putting all the ingredients together results in a healthful, easy salad with all sorts of flavors and textures!

Unlike most green salads, this salad makes great leftovers! I brought the rest of the salad to work the next day in this Ball mason jar:

Mason Jar with Brussels Sprouts Salad

For other salad options, consider this Greek Quinoa Salad Recipe!

Shaved Brussels Sprouts Salad Photo

Brussels Sprout Salad Recipe

Julia Mueller
This Brussel Sprout Salad Recipe is fresh and flavorful for spring, while fitting in perfectly to any vegetarian diet.
No ratings yet
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 1 serving
Calories 392.75 kcal


  • 3 Walnut Oil
  • 1 Lemon Zest
  • 3 Lemon Juice
  • 2 Apple Cider Vinegar
  • 2 Stone Ground Mustard
  • 0.25 Salt
  • 5 Brussels Sprouts shaved
  • 1 Fuji Apple cored and chopped
  • 0.5 Red Onion
  • 0.5 Blueberries
  • 1 Avocado diced
  • 0.75 Walnuts
  • Feta Cheese for serving


  • Preheat the oven to 400°F.
  • Spread walnuts on a cookie sheet and bake until they have some color to them and are fragrant, about 5 to 8 minutes. Allow walnuts to cool enough to chop.
  • In a large salad bowl or mixing bowl, whisk together the walnut oil, lemon juice, lemon zest, cider vinegar, mustard and salt until smooth.
  • Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.
  • Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white part – this part you can either discard or chop finely.
  • Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts)
  • Add shaved Brussels sprouts to the bowl with the dressing and toss together until Brussels are completely coated.
  • Add the remaining ingredients and toss together.


Calories: 392.75kcalCarbohydrates: 27.38gProtein: 6.56gFat: 29.19gSaturated Fat: 2.88gSodium: 177.31mgFiber: 10.31gSugar: 9.81g
Keyword Brussels Sprouts, Easy, Healthy, Salads, Side Dishes, Vegetables, Vegetarian
Tried this recipe?Let us know how it was!
Recipe Rating