Looking for a change from cooked Brussels sprouts? Try this raw shaved Brussels Sprout salad instead! Sweetened with apples and cranberries, it’s a perfect side dish for a fall or winter meal. Naturally gluten-free!
This Shredded or Shaved Brussels Sprout Salad with cranberries, apples and pecans is a favourite in our home during the winter months. It runs a close second to our favourite holiday wreath salad, this Pomegranate Mandarin Salad with Avocado and Feta.
With fresh produce readily available in the summer, salads are easy to create. In the winter, we have to be a little more creative.
This shredded Brussels Sprouts salad with Cranberries and Pecans has sweetness from apples and cranberries, saltiness from cheese, and crunchiness from pecans. It’s tossed with a Maple Balsamic Dressing that you will not want to miss!
It’s a fresh alternative to the traditional way of serving sprouts. It makes a beautiful but simple winter salad, full of Vitamin C!
If you haven’t tried raw shredded Brussels sprouts, here’s a perfect way to do so! Head to your farmer’s market, pick up some freshly harvested sprouts and make this raw salad. PS: don’t skip the Maple Balsamic Dressing!!
Ingredients for Shaved Brussels Sprout Salad with Cranberries and Apples
- toasted pecans
- thinly sliced or grated apples (choose a firm variety, like a sweet Fuji or tart Granny Smith)
- green onions
- dried cranberries
- strong-flavoured cheese like Pecorino or Parmigiano Reggiano
- and Brussels sprouts!
- Full recipe measurements and detailed instructions in the recipe card below.
Childhood memories of the smell of boiled or steamed Brussels sprouts prompted me to seek other ways to prepare this nutritious vegetable! I grew up believing that the only way to eat Brussels sprouts was to boil them to death until the stench filled the kitchen.
Thankfully, my mother usually only cooked Brussels sprouts for holiday dinners, so my suffering was just occasional.
Raw Shredded Brussels Sprouts are delicious!
It wasn’t until I was all grown up and began cooking for myself that I discovered there are many delicious ways to serve sprouts. Those who have never tried them raw may be surprised to see them served this way. Often the most confirmed sprout-haters become converts when trying them in a salad.
You might also like this Fresh and Crisp Kohlrabi Winter Salad. It uses raw Brussels Sprouts leaves instead of lettuce.
How do you shred or shave Brussels Sprouts?
Shredding the Brussels sprouts makes this salad almost like a slaw, but the sprouts stay fresh and crunchy. There are several ways you can shave sprouts.
- Use a mandoline slicer , but take extra care as sprouts are small and the blade is very sharp! You must use Cut Resistant Gloves if you’re going to use a mandoline slicer. They’re just too small to hold without protection.
- The slicing disc on your food processor will quickly transform these little cabbage-like veggies to a mound of feather-light fronds, although sometimes mine leave a few larger pieces that I have to slice by hand.
- Use a regular grater.
- Slice with a sharp knife, then separate the round slices into ribbons.
Optional Additions or Substitutions
- crisp cooked and crumbled nitrate-free bacon
- blue cheese instead of Parmesan or Pecorino
- walnuts instead of pecans
- raisins instead of dried cranberries
This Winter Salad is:
- and a fresh change from traditional cooked sprouts!
Toss shaved Brussels sprouts with the remaining ingredients and a maple-balsamic vinaigrette and you have an ideal salad for a fall or winter day. Perfect for a potluck party, too!
How long will this Shredded Brussels Sprout Salad last?
You can make this Brussels Salad up to 3 days in advance. Like most salads, it’s best on the day it was made, but if you cover it tightly and refrigerate it you can enjoy it for lunches the following day or two. It makes a totally satisfying side dish or healthy lunch!
Shaved Brussels Sprout Salad with Cranberries and Pecans
- 6 cups shredded Brussels sprouts shredded (see note above for how to shred)
- 2 large apples cored and grated or very thinly sliced
- 2 tsp lemon juice freshly squeezed
- 3 green onions, sliced thinly
- 3/4 cup dried cranberries unsweetened or sweetened
- 3/4 cup pecans toasted and chopped
- 3/4 cup grated Pecorino or Parmesan or other hard sharp cheese, coarsely grated
Maple Balsamic Vinaigrette
- 1 small shallot finely diced
- 1 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- sea salt and pepper to taste
- Heat oven to 400°F. Lay the pecans on a baking sheet and toast in oven for 6 - 8 minutes or until fragrant and lightly browned. Remove from oven and let cool before chopping.
- Trim the sprouts to remove any bits of rough stem or discoloured leaves.
- Shred the Brussels sprouts, using a mandoline (be careful!) or the slicing disc on a food processor, grate coarsely, or use a sharp knife to slice.
- Thinly slice or grate apple into a small bowl and toss with the lemon juice to prevent browning.
- Grate the cheese and combine all salad ingredients, arranging the apple slice in clusters if you wish.
- Whisk the vinaigrette ingredients together and toss the salad.
Looking for other winter salad ideas?
- 6 Tasty Healthy Winter Salads
- Kiwi Mandarin Spinach Salad with Creamy Avocado Dressing
- Pomegranate Mandarin Salad with Avocado and Feta
- Winter Citrus Salad with Arugula and Goat Cheese
- Honey-Dijon Broccoli Salad with Cranberries
- Watermelon Radish and Satsuma Spinach Salad
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