Shaved Brussels Sprouts Salad with Apples and Cranberries

Shaved Brussels Sprouts Salad Ingredients

You only need 10 simple ingredients for this salad and its vinaigrette, plus salt and pepper. You’ll find the full amounts in the recipe card below.

• Brussels sprouts: Choose firm, compact sprouts with tight green leaves. To save time, many grocery stores sell bags of shaved or shredded brussels sprouts.
• Apple: I use a Honeycrisp apple, but any crisp apple works. I haven’t tested it yet, but a firm, ripe pear should be a nice swap.
• Walnuts: Chopped walnuts add a rich crunch. Pecans or sliced almonds work too.
• Pumpkin seeds: Also called pepitas. Sunflower seeds work in the same amount.
• Dried cranberries: They add sweet, chewy bites. Dried cherries or golden raisins are delicious here, too.
• Olive oil: The base of the vinaigrette. Use a good-quality extra virgin olive oil for the most flavor.
• Apple cider vinegar: Gives the dressing its tang.
• Agave: Balances the vinegar with a little sweetness. I haven’t tested it, but maple syrup should work in the same amount.
• Fresh mint: Just a little minced mint makes the dressing taste so fresh.
• Orange juice: Optional, but a splash of freshly squeezed orange juice adds a sweet citrus note. Lemon juice works too.
• Salt and pepper: A pinch of each brings all the flavors together.

PRO TIP: To save a little bit of time, use store-bought pre-shredded brussels sprouts instead of slicing them yourself.

How to Make Shaved Brussels Sprouts Salad

Before you start, pull off any loose or blemished outer leaves and trim the woody stem ends from the brussels sprouts. Then shave them as thinly as you can with a sharp knife, a mandoline, or a food processor fitted with a slicing disk. Core and thinly slice the apple.

PRO TIP: If you can, make the dressing 20 to 30 minutes in advance to give the flavors time to develop and marry. You can even make it a few days before serving for even tastier results.

Toni’s Recipe Tips

• Shave them thin: The thinner the shreds, the more tender the salad. If you use a mandoline, always use the hand guard, since brussels sprouts are small.
• Taste the dressing first: Adjust the flavors to your liking before pouring it over the salad, whether you need to add more vinegar for tartness, agave for sweetness, or salt and pepper for balance.
• Marinate the salad: Once the salad is assembled, let it sit on the counter for about 15 to 20 minutes. This gives the dressing time to sink into the brussels sprouts, making them soft, tender, and flavorful.
• Keep the apple fresh: Slice the apple last and toss it with the dressing right away so it stays crisp and doesn’t brown.
• Toast the nuts: For even more flavor, toast the walnuts and pumpkin seeds in a dry skillet over medium heat for a few minutes, stirring often, until fragrant. Let them cool before adding them.

Recipe Variations and Add-Ins

• Kale: Add chopped kale for a heartier salad. Massage it with a splash of the dressing first to tenderize the leaves. Here’s my guide to kale for more tips!
• Different nuts and seeds: Swap the pumpkin seeds and walnuts for chopped almonds, pecans, sunflower seeds, hemp seeds, chestnuts, or hazelnuts. For a nut-free salad, skip the walnuts and add more seeds.
• Lemon juice: The orange juice in the vinaigrette is optional, so go ahead and replace it with freshly squeezed lemon juice if you’d like.
• More dried fruit: Chopped dates, raisins, dried cherries, or apricots add a nice sweetness.
• Vegan cheese: Top each serving with vegan parmesan or crumbled homemade tofu feta.
• Cooked quinoa: Toss ½ cup of cooked quinoa into the salad to make it a hearty meal. Here’s my complete guide to quinoa.
• Vegan bacon: Add a handful of chopped or crumbled vegan tofu bacon. It pairs so well with the sprouts!
• Balsamic dressing: Toss the salad with my simple balsamic vinaigrette instead.
• Dijon dressing: I haven’t tested it, but whisking 1 teaspoon of Dijon mustard into the vinaigrette should give it a tangy kick. It also goes nicely with a sprinkle of toasted sliced almonds and panko breadcrumbs on top.

Serving Suggestions

My favorite way to serve this salad is throughout the fall and at our family holiday dinners, but you can enjoy it year-round! Here are a few ideas:

• Vegan Thanksgiving sides: Like the best vegan stuffing and vegan mashed sweet potatoes.
• Your favorite holiday mains: Like a seitan roast, an easy lentil loaf, or pineapple glazed tofu ham.
• More brussels sprouts: Serve it with my Brussels sprout slaw with apples for two crunchy, no-cook takes on brussels sprouts.
• A simple lunch: Enjoy a big bowl on its own, or pack it with a sandwich or a bowl of soup.

Hosting this year? Here’s how to have an easy vegan Thanksgiving, with all my favorite shortcuts.

Make Ahead and Storage

• Make ahead: Assemble the salad without the apple and make the dressing 1 to 2 days ahead. Keep them in separate containers in the fridge, then add the apple and toss everything together right before serving.
• Keep it crunchy: If you are prepping ahead, add the walnuts and pumpkin seeds just before serving.
• Dressed salad: Once it’s dressed, the salad holds up well for a few hours, since brussels sprouts take much longer to wilt than lettuce.
• Fridge: Store leftovers in an airtight container in the fridge for 2 to 3 days. The sprouts will soften as they sit.

Shaved Brussels Sprouts Salad FAQs