Looking for a change from cooked Brussels sprouts? Try this raw shaved or shredded Brussels Sprout salad instead! Sweetened with apples and cranberries and tossed with a maple-balsamic vinaigrette, it's a perfect salad for a fall or winter meal. Naturally gluten-free!
This Shredded or Shaved Brussels Sprout Salad with cranberries, apples and pecans is a favorite in my home during the winter months. It runs a close second to my favorite holiday wreath salad, this Pomegranate Mandarin Salad with Avocado and Feta.
It makes a delicious salad for holiday gatherings.
With fresh produce readily available in the summer, salads are easy to create. In the winter, we have to be a little more creative, finding the best ways to use fruits and veggies that are available in the winter months. You'll find lots of healthy ideas in this collection of 15 Best Winter Salad Recipes.
You might also like this Fresh and Crisp Kohlrabi Winter Salad. It uses raw Brussels Sprout leaves instead of lettuce.
❤️ Why this recipe works
- Deliciously balanced flavors: This shredded Brussels Sprout Salad with Cranberries and Pecans has a perfect combination of flavors: sweetness from apples and cranberries, saltiness from the cheese, and crunchiness from pecans.
- Amazing dressing: It's tossed with a Maple Balsamic Dressing that you will not want to miss!
- A fresh alternative to the traditional way of serving sprouts. It's sweet, salty, crunchy, healthy, and a fresh change from traditionally cooked sprouts.
- Nutritious: It makes a beautiful but simple winter salad, full of Vitamin C!
- Easy to prepare ahead of time: You can make this salad up to 3 days in advance of your dinner parties or holiday dinners.
- Lunch or dinner: A perfect side dish for any meal or a standalone option for a light and healthy lunch.
You'll find the full printable recipe with quantities and detailed instructions in the recipe card below.
To make this shredded Brussels sprout salad recipe you will need:
- toasted pecans, or other nuts or seeds
- thinly sliced or grated tart or sweet apples (choose a firm variety, like a sweet Fuji or tart Granny Smith)
- green onions, thinly sliced for extra flavor
- dried cranberries for that sweet and salty contrast
- strong-flavoured cheese like Pecorino or Parmigiano Reggiano
- and Brussels sprouts!
- maple syrup, olive oil, a shallot, and balsamic vinegar for Maple-Balsamic Dressing
- You'll start by whisking the maple-balsamic vinaigrette ingredients together. You can simply shake or whisk it in a Mason jar. Set this aside to allow the flavors to blend while you prepare the rest of the salad.
- Toast the pecans in the oven, then chop them.
- Next, trim the sprouts and shred them as described below.
- Slice the apples, grate the cheese, then assemble the salad either in a bowl or a large platter.
- Toss the shredded sprouts with the remaining ingredients and maple-balsamic vinaigrette and you have an ideal salad for a fall or winter day.
- Perfect for holiday meals, too!
👍🏼Tip: How to shred raw Brussels sprouts
Shredding Brussels sprouts makes this salad almost like a slaw, but the sprouts stay fresh and crunchy. There are several ways you can shave sprouts. You can choose the best way for you!
- 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.
🔁 Possible additions or substitutions
Feel free to substitute any of the following in your salad!
- bacon: crisp-cooked and crumbled nitrate-free bacon
- blue cheese or gorgonzola cheese instead of Parmesan cheese or Pecorino Romano
- walnuts instead of pecans, or even pine nuts, pumpkin seeds or sunflower seeds
- raisins or pomegranates instead of dried cranberries
Storing Brussels sprout salad
You can make this salad up to 3 days in advance. Like most salads, it's best on the day it was made, but if you store it in an airtight container and refrigerate it you can enjoy it for lunches the following day or two.
It makes a totally satisfying side dish or healthy lunch!
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 Brussels sprout salad recipe.
PS: don't skip the Maple Balsamic Dressing!
🗒 More winter salad recipes
This post was originally published in 2019. It has been updated with extra information.
Shaved Brussels Sprout Salad with Cranberries and Pecans
- 6 cups Brussels sprouts, shredded (see note above for how to shred)
- 2 large apples, cored and grated or very thinly sliced
- 2 teaspoon lemon juice, freshly squeezed
- 3 green onions, sliced thinly
- ¾ cup dried cranberries, unsweetened or sweetened
- ¾ cup pecans, toasted and chopped
- ¾ cup grated Pecorino or Parmesan, or other hard sharp cheese, coarsely grated
Maple Balsamic Vinaigrette
- 1 small shallot, finely diced
- 1 tablespoon balsamic vinegar
- 2 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup olive oil extra virgin
- sea salt and peppe,r 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.