Shaved Brussels Sprout Salad is bright, crunchy and full of contrasting flavors and textures. Thinly sliced Brussels sprouts are tossed with diced apple, dried apricots, dried cranberries, sunflower seeds and crumbled goat cheese, then finished with a simple balsamic vinaigrette. Candied walnuts add a sweet, toasty crunch that elevates the whole salad. It’s an excellent side for roasted meats or a satisfying light main when served with a protein.
Serve this salad alongside roasted pork, grilled chicken or turkey, or enjoy it as a stand‑alone lunch. It keeps well, so it’s convenient for meal prep and packed lunches.
Loaded Salad Lovers
This recipe is for people who love a loaded salad: bold flavors, crisp textures and a balance of sweet, salty and tangy components. The raw, shaved Brussels sprouts bring a pleasant peppery crunch; apples add juicy sweetness; dried apricots and cranberries add chew and bright fruit notes; sunflower seeds add subtle nuttiness, and candied walnuts provide a sweet, caramelized contrast. Toss everything with a good balsamic vinaigrette and scatter crumbled goat cheese on top for creamy, tangy finish.
Ingredients
Below is a clear, concise ingredient list organized by component. Quantities are written for approximately six side-dish servings.
For the candied walnuts
- 1 cup raw walnuts
- 1 tablespoon maple syrup
- Pinch of sea salt
For the salad
- 1/2 lb shaved Brussels sprouts (about one pre-shredded bag or 3–4 cups thinly sliced)
- 1 teaspoon olive oil
- Pinch of salt
- 1/2 cup dried apricots, chopped
- 1/2 cup dried cranberries (or raisins)
- 1 medium apple, chopped (Honeycrisp or any crisp variety works well)
- 1/4 cup shelled sunflower seeds
- 3 tablespoons minced chives
- 3 tablespoons balsamic vinaigrette (homemade or store-bought)
- 2 ounces crumbled goat cheese (optional)
Servings
This recipe yields about 6 side-dish servings. If you plan to eat it as a main course, it will serve 2–3 people. Adjust ingredient amounts up or down to suit your party size.
How to Store
Store the salad in an airtight container in the refrigerator for up to 2–3 days. If possible, keep dressing separate until just before serving to preserve maximum crunch. If already dressed, the salad will still hold up well and makes an excellent make‑ahead option.
Instructions
- Preheat the oven to 400°F (200°C).
- Make the candied walnuts: spread the walnuts on a baking sheet, drizzle with maple syrup, sprinkle with a pinch of salt and stir to coat. Roast for about 10 minutes, stirring halfway through, until glossy and fragrant. Remove from the oven and let cool completely; they will crisp as they cool.
- While the walnuts bake, place the shaved Brussels sprouts in a large mixing bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Use your hands to massage the sprouts for 2–3 minutes—this softens their texture and brings out natural sweetness.
- Add chopped apple, minced chives, dried apricots, dried cranberries, sunflower seeds and the cooled candied walnuts to the bowl with the Brussels sprouts.
- Pour the balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed.
- Sprinkle crumbled goat cheese on top if using, then refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at cool room temperature.
Tips and Variations
- Shredded vs. shaved: pre-shredded Brussels sprouts from the grocery store are convenient, but you can also thinly slice fresh sprouts on a mandoline or with a sharp knife. A food processor with a slicing blade works well for larger batches.
- Nut options: substitute pecans or almonds for the walnuts. For a lighter version, skip the candied step and toast the nuts plain with a pinch of salt.
- Fruit swaps: use pears instead of apple, or swap dried apricots for chopped dried figs or dates for a deeper sweetness.
- Dairy-free: omit goat cheese or replace it with a crumbly vegan cheese alternative.
- Make-ahead: prepare all components separately and combine just before serving to preserve crunch. Dressed salad will keep for a couple of days but will soften over time.
Nutrition (approximate)
Per serving (approximate): Calories: 296 kcal; Carbohydrates: 29 g; Protein: 8 g; Fat: 18 g; Fiber: 6 g; Sugar: 20 g. Nutrition information is automatically calculated and should be used only as an approximation.
More Salad Ideas
If you enjoy this shaved Brussels sprout salad, try experimenting with other hearty greens and grains: roasted Brussels sprouts with quinoa, balsamic-simmered sprouts on the grill, or polenta bowls topped with roasted sprouts. Use similar flavor ideas—sweet dried fruit, tangy cheese, and crunchy nuts—to create balanced, satisfying salads.