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.
Serve it with Panera autumn squash soup or blackened salmon.
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.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Shaved Brussel Sprout Salad Recipe
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Ingredients
Shaved Brussel Sprout Salad
- 1 lb brussels sprouts washed and ends trimmed
- 8 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.8 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.
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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.