Shaved Brussels Sprouts Salad

This shaved brussels sprouts salad is filled with crunchy nuts and seeds, shaved cheese, and sweet apple slices. It’s delicious on its own, or served with your favorite main course!

Brussels Sprouts Salad

I love brussels sprouts in all shapes and forms, but using them as a base for a salad may just be one of my favorite ways. The salad stays crisp, and has the most delicious crunchy texture.

I like to buy the pre-shaved brussels sprouts for this recipe to make the prep work simpler and quicker. If you’re starting with whole brussels sprouts, you can simply pulse them in a food processor to chop them, or thinly slice them using a sharp knife.

There are so many good toppings in this salad, like cannellini beans, seeds, nuts, and sliced apples. It’s sweet, savory, and can stay fresh and crunchy for up to 4 days in the fridge.

Shaved brussels sprouts salad

This delicious salad is filled with some of my favorite ingredients, and comes together in under 20 minutes. Here’s what you’ll need:

• brussels sprouts
• cannellini beans
• shaved parmesan
• thinly sliced apple slices. I love using honeycrisp for this recipe
• mixed seeds, like pumpkin and sunflower seeds
• walnuts
• dried cranberries

The maple dijon dressing adds the perfect sweetness to the salad, and is one of my go-to salad dressings.

This salad will stay fresh in the fridge for a few days, and won’t lose its crunch! It’s the absolute best make-ahead salad to keep around for a quick and delicious lunch.

Other salad recipes you’ll love:

White Bean and Orzo Kale Salad

Wild Rice Salad with Green Goddess Tahini

Blood Orange Kale Salad with Fennel and Avocado

Fall Harvest Kale Salad with Roasted Brussels Sprouts

Shaved Brussels Sprouts Salad

5 from 3 votes

Course: Salads

Servings

4

servings

Prep time

10

minutes

Cooking time

0

minutes

Total time

10

minutes

Ingredients

• 4 cups shaved brussels sprouts, I like to buy the pre-shaved bags, 10-12 oz

• 1 can cannellini beans, drained and rinsed (15 oz)

• 1 apple, thinly sliced- I love honeycrisp apple

• 1/2 cup shaved parmesan cheese, plus more to top

• 1/3 cup seeds, I used a mixed variety of pumpkin and sunflower

• 1/4 cup dried cranberries

• 1/4 cup chopped walnuts

• Maple Dijon Dressing

• 1/4 cup olive oil

• 1/4 cup lemon juice

• 1 tbsp dijon mustard

• 2 cloves garlic, crushed

• 1 tsp maple syrup

• Salt & pepper

Directions

• Add the shaved brussels sprouts to a large bowl. If you’re starting with whole brussels sprouts, pulse them a couple of times in a food processor or blender to chop them up, or thinly slice them using a sharp knife.
• Whisk together the dressing ingredients until smooth, then toss the brussels sprouts in the dressing until evenly coated.
• Top the salad with the sliced apples, nuts, seeds, cranberries, beans and cheese and mix together.
• Serve alone or with your favorite main course. Leftovers will stay fresh in the fridge for up to 4 days.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!