This Easy Shaved Brussels Sprout Salad with Cranberries is a burst of flavor in every bite! It has everything…salty, sweet, crunchy, and tangy, which makes it the perfect salad for any meal. The recipe includes step-by-step photos and lots of tips.
Easy Shaved Brussels Sprout Salad with Cranberries Recipe
I love salads that provide plenty of nutrition while making your taste buds extremely happy. And this Easy Shaved Brussels Sprout Salad with Cranberries fits the bill.
This salad has everything… salty, sweet, crunchy, tangy, and it’s very satisfying.
The crispy textures and vibrant colors make it an exciting side dish to any meal. Plus, it holds up well, so you can make it in advance.
This Easy Shaved Brussels Sprout Salad with Cranberries is beautiful and tastes every bit as pretty.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Brussels sprouts: Look for bright green heads that are firm. The leaves should be tightly packed. Avoid Brussels sprouts with yellowing leaves or black spots. If possible, buy Brussels sprouts on the stalk; they have the most flavor.
- Chickpeas: I like to add chickpeas for an extra boost of protein. You can substitute for any other bean of your preference. Make sure to rinse and drain them before adding them to the salad.
- Dried cranberries: Swap the dried cranberries for raisins or pomegranate seeds.
- Whole cashew: If you don’t have cashew, swap them with pecans, walnuts, or almonds. If you’re allergic to nuts, omit them.
- Oil-packed sun-dried tomatoes:
- Gorgonzola or blue cheese: Shredded or shaved parmesan cheese could also work.
- Avocado: For a delicious touch of creaminess!
- Salt and black pepper: To season! I prefer kosher or sea salt for the best flavor.
How To Slice/Shave Brussels Sprouts
Before you shave the Brussels sprouts, you need to trim them. Cut off the stems, just where the leaves start to grow, then remove the dark green outer or discolored leaves until the tender, light green leaves are exposed.
They’re very 2 simple ways to shred brussels sprouts:
- Food Processor: Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.
- Sharp Knife: use a sharp knife and carefully slice the brussels sprouts as thin as possible.
Some people use a mandoline to shave Brussels sprouts, but I DO NOT recommend this method as it is very dangerous and not worth the risk of cutting yourself, in my opinion.
Once sliced, place sprouts in a large bowl and rinse with cold water. Drain well – I like to use my salad spinner.
Use immediately or place in a zipper bag and store for up to one week.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Shave the Brussels Sprouts
Cut off the stems, just where the leaves start to grow, then remove the dark green outer or discolored leaves until the tender, light green leaves are exposed.
Shave the brussels sprouts.
Step 2 – Assemble the Salad
Place the shredded brussels sprouts in a large salad bowl. Add the chickpeas, cranberries, cashew, and sun-dried tomatoes.
Step 3 – Dress & Serve
Make the vinaigrette/dressing. Drizzle the salad with the dressing and toss well. Top the salad with crumbled Gorgonzola cheese and sliced avocado. Season with salt and pepper and serve.
My Favorite Vinaigrettes for This Salad
A sweet and savory vinaigrette is the best option for a Brussels Sprout salad, in my opinion.
This time I used my Green Onion Vinaigrette, which is delicious, but a Maple Vinaigrette, Easy Homemade Eggless Ranch Dressing, or Buttermilk Salad Dressing could also be a great option.
Recipe Tips
You can shred the brussels sprouts up to 2 days in advance. Keep them in a Ziploc bag or container in the fridge until ready to assemble the salad.
Toast the cashews. If time allows it, toast the cashews to bring out a nuttier, crispier texture. Toast cashews in a dry skillet over medium-high heat for 3 minutes or until they smell nutty. You can do this one day in advance.
Double or triple this recipe for a large crowd.
You can also make the dressing up days in advance. Keep in the fridge until ready to use. Whisk well before dressing the salad.
Variations You Can Apply to This Recipe
- Fresh Fruit: you can add sliced apples, pears, oranges, or clementine wedges.
- Nuts: I like to use cashews, but chopped pecans, walnuts, or almonds would be good too.
- Seeds: You can also add roasted pumpkin seeds, pepitas, or sunflower seeds.
- Cheese: If gorgonzola cheese and blue cheese are too strong for your taste, you can use shaved or shredded Parmesan or Manchego, crumbed feta, or queso fresco.
- Bacon: You can cook and crumble the 4 – 6 slices of bacon and add it to the salad just before serving.
Storing Instructions
Store leftovers in an airtight container in refrigerate for up to 3 days.
Frequently Asked Questions
Yes! You can use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.
Brussel Sprouts Brussels sprouts can last up to a week in the refrigerator. However, they’re at their best when used within two to three days, since their taste gets stronger and less sweet with time.
I recommend using a food processor with a slicing attachment. If a food processor is not an option, use a sharp knife and carefully slice the brussels sprouts as thin as possible.
More Salad Recipes You’ll Love!
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
- Falafel Salad Bowls with Mustard Hummus
- Watercress Salad with Raspberry Vinaigrette
- Roasted Tomato Caprese Salad
- Copycat Chick fil A Superfood Salad
- Couscous Tabbouleh Salad
- Potato and Beet Salad
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Recipe Card 📖
Easy Shaved Brussels Sprout Salad with Cranberries
Equipment
Ingredients
- 1 lb (450 g) Brussels sprouts
- 1 can (15.5 oz | 439 g) chickpeas, drain and rinse
- 1 cup dried cranberries
- 1 cup whole cashew
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- ½ cup Gorgonzola or blue cheese, crumbled
- 1 avocado, sliced
- Salt and black pepper to taste
- Green Onion dressing, Maple vinaigrette, or any dressing of your choice
Instructions
Prepare the Brussels Sprouts:
- Cut off the stems just where the leaves start to grow, then remove the dark green outer or discolored leaves until the tender, light green leaves are exposed.
Shave the Brussels Sprouts:
- Shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a sharp knife if you don't have a food processor.
- Place the shredded brussels sprouts in a large salad bowl.
Assemble the Salad:
- Add the chickpeas, cranberries, cashew, and sun-dried tomatoes over the shaved Brussels sprouts. Drizzle the salad with the dressing and toss well. Note: I like to use Green Onion Vinaigrette or Maple Vinaigrette.
- Top the salad with crumbled Gorgonzola cheese and sliced avocado. Season with salt and pepper and serve.
- Fresh Fruit: you can add sliced apples, pears, oranges, or clementine wedges.
- Nuts: I like to use cashews, but chopped pecans, walnuts, or almonds would be good too.
- Seeds: You can also add roasted pumpkin seeds, pepitas, or sunflower seeds.
- Cheese: If gorgonzola cheese and blue cheese are too strong for your taste, you can use shaved or shredded Parmesan or Manchego, crumbled feta, or queso fresco.
- Bacon: You can cook and crumble the 4 – 6 slices of bacon and add it to the salad just before serving.
- You can shred the brussels sprouts up to 2 days in advance. Keep them in a Ziploc bag or container in the fridge until ready to assemble the salad.
- Toast the cashews. If time allows it, toast the cashews to bring out a nuttier, crispier texture. Toast cashews in a dry skillet over medium-high heat for 3 minutes or until they smell nutty. You can do this one day in advance.
- Double or triple this recipe for a large crowd.
- You can also make the dressing up days in advance. Keep in the fridge until ready to use. Whisk well before dressing the salad.
Nutrition
This recipe was originally published on January 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
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