Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

1 Review
From:, November 2019

This raw Brussels sprouts salad featuring shaved Brussels sprouts, toasted pecans, sweet-tart cranberries and nutty Parmesan cheese is tossed with a light and lemony vinaigrette. You can shave the Brussels sprouts using a chef's knife—or use the slicing attachment of your food processor to make it even easier. This quick and easy recipe is perfect for fall or anytime you have crisp, fresh Brussels sprouts on hand.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound Brussels sprouts, trimmed
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup chopped pecans, toasted
  • ½ cup shaved Parmesan cheese
  • ⅓ cup coarsely chopped dried cranberries


  • Prep

  • Ready In

  1. Cut Brussels sprouts in half lengthwise and thinly slice crosswise to the core; discard core. (Alternatively, shred whole, trimmed Brussels sprouts in a food processor with a slicing blade attachment.)
  2. Whisk oil, lemon juice, salt and pepper in a medium bowl. Add the shredded Brussels sprouts, pecans, Parmesan and cranberries; toss to coat.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 245 calories; 19 g fat(3 g sat); 4 g fiber; 16 g carbohydrates; 6 g protein; 50 mcg folate; 3 mg cholesterol; 9 g sugars; 5 g added sugars; 680 IU vitamin A; 67 mg vitamin C; 140 mg calcium; 1 mg iron; 350 mg sodium; 345 mg potassium
  • Nutrition Bonus: Vitamin C (112% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ fat, 1½ vegetable, ½ fruit, ½ high-fat protein

Reviews 1

November 25, 2019
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By: MeganOS
This Brussels sprouts salad has the perfect balance of sweet, tart and salty flavors. Love the addition of pecans.
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