Shaved Brussels Sprout Salad with Lemon Vinaigrette

In our family, the concept of “salad” on Thanksgiving is a bit controversial. Some (looking at you Nana) will say that salad is a waste of a dish and it’s all about the decadence. The rest of us feel like a good salad can mix things up and give us a little break from the decadence, which ultimately allows us to enjoy those dishes even more. When choosing a salad for our Thanksgiving Menu, we knew that we wanted it to be crunchy and citrusy to really contrast the hearty dishes like stuffing and mashed potatoes. We know that shaving brussels sprouts can be a pain, but we usually do this the day before and speed things up by using a mandolin or a food processor. Getting the sprouts shaved really thin helps break them down so that they are a bit easier to eat raw. We have kept this salad intentionally simple; just a few ingredients to brighten up an otherwise very decadent dinner menu.

Shaved Brussels Sprout Salad with Lemon Vinaigrette

  • Servings: 8=10
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A zesty, crunchy salad to brighten up any menu.


  • 2 lbs whole Brussels sprouts, stem removed and shaved as thin as possible
  • 1 pomegranate, seeds removed
  • 3/4 cup toasted and chopped pecans
  • 3 lemons, zest and juice
  • 3 tbs honey
  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • 1/2 cup olive oil
  • salt and pepper to taste


  1. Put the shaved sprouts into a colander and rinse really well with water, tossing to remove any excess dirt. Set aside to let drain.
  2. Make the dressing by whisking the lemons, honey, garlic, and mustard together in a small bowl. Add the olive oil in a steady stream and whisk thoroughly to combine. Season to taste with salt and pepper.
  3. Assemble the salad by combining the Brussels sprouts, pomegranate, pecans, and dressing in serving bowl. Toss to combine. The salad can sit for up to two hours before serving if you want to prepare it in advance.

Brussels Sprouts Chopped Salad

We hope everyone is getting off to a successful start with their New Year’s resolutions! For those of you trying to keep things healthy this month, we bring you this Brussels Sprout Chop Salad. We have a few rules when we are trying to keep up with clean eating: 1) the food has to be filling and 2) the food has to be super tasty. If we accomplish those two rules with our recipes, eating healthy doesn’t feel like a chore. This salad is super filling even without a traditional protein. We love it for a lunch entree during the work week or as a side salad at night for dinner. 

Brussels Sprouts Chopped Salad
Makes: 2 entree salads (4 side salads) 
Prep Time: 15 minutes    Total Time: 15 minutes 


  • 5 cups shaved brussels sprouts (approx 1 lb)
  • 2 large honeycrisp apples 
  • juice of 1/2 lemon 
  • 2/3 cup pine nuts 
  • 1/2 cup dried cranberries 
  • 1/2 cup Parmesan cheese, grated 

For Dressing: 

  • 1/2 cup olive oil 
  • 1/3 cup apple cider vinegar 
  • 1 clove garlic, minced 
  • 1 tbs Dijon mustard 
  • 1 tbs honey (or 2 tbs if you prefer a sweeter dressing) 
  • salt and pepper to taste 


  1. Make the dressing. Use a whisk and a small bowl to combine all of the dressing ingredients. Season to taste with salt and pepper. Set aside and let the flavors blend together. 
  2. Use your hands to comb through the brussels sprouts, breaking up any large pieces and giving the sprouts a shredded confetti texture. Put them in a large bowl. 
  3. Dice the apples and sprinkle them with the lemon juice. Add the apples to the bowl. 
  4. Add the remaining salad ingredients- pine nuts, cranberries, and parmesan- to the Brussels sprouts bowl. Toss with the dressing and serve chilled or room temperature.