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This shaved brussel sprout salad is topped with crisp apples, avocado, crunchy walnuts, sweet dates and creamy goat cheese. It’s finished with a tangy vinaigrette and is perfect for a make ahead lunch or holiday meal.
You only need 6 main ingredients to make this easy and delicious shaved brussels sprout salad. It’s inspired by the Uptown Salad at Northstar in Columbus becuase it includes all of the same ingredients, but uses brussel sprouts s the base.
The salad ingredients include a mix of sweet, savory, creamy, and crunchy, which come together in minutes for a delicious side.
It’s also impressive enough to serve as a min meal or cold lunch to take to work if you throw on some rotisserie chicken. Choose a method to quickly shave the brussels sprouts and you’re 15 minutes away from a delicious brussels sprout salad.
Looking for more fresh, hearty salad recipes? Try this La Scala Chopped Salad or Quinoa Salad with Feta next.
Ingredients You Need
Here are the simple ingredients for this shaved brussels sprouts salad recipe. Skip to the recipe card for exact measurements.
Salad Ingredients
- Brussel sprouts: wash well before using and peel any browned or broke out layers off before shredding.
- Apples: I like honeycrisp apples because they’re sweet, but use any you have on hand.
- Dates: for texture and extra sweetness. I love dates in salad, but dried cranberries work too.
- Avocado: creamy avocado adds texture, fiber, and healthy fats.
- Walnuts: for a crunch! But an other nut or even sunflower seeds work.
- Goat cheese: adds creaminess and goes so well with the dates. Use parmesan cheese or blue cheese instead.
Dressing Ingredients
- Olive oil: the base of the dressing.
- Lemon and apple cider vinegar: adds acid to balance the dressing.
- Dijon: an emulsifier to combine the oil and vinegar.
- Maple syrup: sweetness to balance the acid. You could use honey as well.
- Salt and pepper to taste.
How to Shred Brussel Sprouts
There are three really simple ways to shred brussel sprouts. It only takes a few minutes to shred them all! Make sure to wash, dry, trim, and remove any dead leaves before shredding.
- Food processor. Simply add them to the bowl of the food processor and turn on high for 10-20 seconds.
- Knife (my preferred method): thinly slice them lengthwise with a sharp knife.
- Mandolin: but be very careful to keep the guard on so you don’t hurt your fingers.
How to Make Shaved Brussels Sprout Salad
Here are the simple steps with photos to make this shaved brussel sprout salad recipe in 15 minutes. Jump to the recipe card for the full instructions.
- Make the dressing: add all of the ingredients to a jar and whisk or close the lid and shake well. Store in the fridge.
- Shred brussels sprouts: trim the ends and remove any wilted or brown leaves. Use a sharp knife to thinly slice thengthwise. Or pulse in a food processor.
- Make the salad: add the brussels to a large bowl and add the dates, avocado, apples, goat cheese, and walnuts.
- Dress and serve: pour the dressing on top and toss gently before serving.
Can You Eat Raw Brussel Sprouts?
Although you mostly see brussel sprouts being eaten cooked, they are totally safe to eat raw! Crispy brussel sprouts are a delicious side and a great way to serve whole brussel sprouts.
If you’re eating them raw I recommend shaving them or thinly slicing them like in this shaved brussel sprouts salad!
Quick Tips
- Buy pre-shredded brussels sprouts if you want to save time.
- Make the dressing in advance so it’s ready when you want to serve it.
- Shred the brussels sprouts up to 2 days in advance to prep it for a holiday.
- Add rotisserie chicken to the top to make it a full meal.
- Switch up the ingredients! Try dried cranberries, pumpkin seeds, almonds, or another type of cheese.
How to Store
Store leftover salad in an airtight container in the fridge for up to 2 days if the dressing is on it and up to 4 days if it’s undressed. Serve cold.
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Shaved Brussel Sprout Salad Recipe
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Ingredients
Shaved Brussel Sprout Salad
- 1 lb brussels sprouts washed and ends trimmed
- 5 dates chopped small
- 1 honeycrisp apple diced
- 1/3 cup chopped walnuts
- 1 avocado sliced
- 4 ounces crumbled goat cheese
Salad Dressing
- 2/3 cup extra virgin olive oil
- 2 tablespoon fresh lemon juice (about 1/2 lemon)
- 1/4 cup apple cider vinegar
- 2 Tablespoons maple syrup or honey
- 3 teaspoons dijon mustard
- Salt and pepper to taste
Instructions
- Add all of the dressing ingredients in a small glass jar with a lid and shake well or use. small bowl with a whisk.2/3 cup extra virgin olive oil, 2 tablespoon fresh lemon juice, 1/4 cup apple cider vinegar, 2 Tablespoons maple syrup, 3 teaspoons dijon mustard, Salt and pepper
- To shave the brussel sprouts, thinly slice them lengthwise with a sharp knife. You can also pulse them in the food processor or carefully shred with a mandolin.1 lb brussels sprouts
- Place the shredded brussel sprouts in a large bowl and add the dates, apples, walnuts, avocado and goat cheese. Pour the dressing on top and toss to coat. Serve right away.5 dates, 1 honeycrisp apple, 1/3 cup chopped walnuts, 1 avocado, 4 ounces crumbled goat cheese
Notes
Video
Equipment
- Sharp knife or food processor to shred the brussels sprouts
- Jar or small bowl
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has been my go-to lunch salad this spring. So light and delicious and is perfect for meal prep.
This is my favorite salad recipe on my website! So glad you like it too.