This post may contain affiliate links. Please read our disclosure policy.
The simplest way to describe my Shaved Brussels Sprouts Salad is to say the flavors are non-stop. OK, let me explain.
This salad packs an earthy, crunchy, sweetness from the freshly shaved Brussels sprouts, honey crisp apples, red onions, toasted pecans, and delicately crisp prosciutto.
But c’mon, the flavors don’t stop there. The lemony freshness of the honey-Dijon dressing balances out the slightly bitter Brussels sprouts and the sweetness of the apples and dried cranberries to make this salad a flavorful, nutritious addition to your holiday meal.
And you can’t forget the shaved parmesan cheese. It is the perfect finishing touch to the non-stop flavors of this must-eat salad.
You can trace the main attraction in this salad back to the 13th century, so why did it take us so long to fall in love with Brussels sprouts? These small, round-ish, green buds that resemble miniature cabbage are full of fiber, vitamins and antioxidants and have a crunchy, earthy flavor when eaten raw, and a sweet, smokey flavor when cooked.
From being featured on cooking shows to being showcased on restaurant menus, cooked Brussels Sprouts have joined the ranks of potatoes and glazed carrots. I have no doubt this holiday season this fresh Shaved Brussels Sprouts Salad will be the star of your holiday table!
Reasons Why You Will Love This Salad:
- It’s a wonderful, healthy edition to higher calorie side dishes that are served during the holidays.
- Prep is so easy, and you can make it in advance. (Keep dressing onside!)
- It’s full of fresh ingredients.
- The Brussels sprouts make salad fun again!
- The dressing is so good you’ll want to drink it!
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Brussels Sprouts: I’ll go into more detail below on best ways on how to shred the Brussels! This shaved cruciferous veg adds great texture to this yummy, flavor packed salad.
- Honey crisp apple: I just love this apple the best. You can use you favorite, crisp, tart apple! (Pink lady, Granny smith, Fuji)
- Red onion: it’s all about the taste and color of the red onion in this salad. Their pleasing purple color really stands out looping around the shaved Brussels.
- Dried cranberries: love the pop of sweetness dried cranberries offer. You could also use golden raisins or dried cherries.
- Prosciutto: the prosciutto gets baked until crispy and it adds a crunchy, salty, perfection that really makes this salad special.
- Parmesan cheese: large shreds! Fresh from the block! Heck.Yes!
- Pecans: I love how the pecans make this salad feel festive for the holiday season but also pine nuts or sun flower seeds are great options!
- The dressing: THEE dressing. Filled with champagne vinegar, lemon, honey, Dijon mustard, shallots, olive oil, salt and pepper. It’s an amazing combination of flavors that compliments the salad.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Bake the prosciutto until crispy.
- Make the salad dressing.
- Shred the Brussels sprouts. My favorite way to do this is in the food processor (more details below)
- Build the salad: add all ingredients to a large bowl.
- Just before serving, add the dressing on top and toss to combine. NOM!
Tips & Variations
- If you have nut allergies, substitute pine nuts, pumpkin seeds, or sunflower seeds for the pecans.
- Save time on Thanksgiving, and prep the dressing the day before and store in an air tight container in the refrigerator.
- To make this more of a complete meal, just add one cup of cubed or shredded chicken or left-over turkey to the salad.
- Keep the salad dressing on the side until you serve it to prevent it from becoming soggy.
- Slicing your own Brussels will give you the freshest flavor. Plus sometimes the store-bought shaved Brussels have large pieces, doing it yourself results in perfectly thin slices.
How to Shave Brussels Sprouts
- My favorite way: if you have a food processor, it comes in handy for this! Use the slicing blade attachment, add the trimmed Brussels sprouts into the feed tube and push it down and through using the feed tube plunger/pusher. (see video for guidance)
- Mandolin: I tried this method, and it made really nice thin slices but it was much more time consuming in my opinion. And a little risky, be sure to protect your hands!
- With a knife: Use your favorite, sharp chef’s knife to slice them nice and thin!
More Brussels Sprouts Recipes
Looking for even more ways to enjoy brussels sprouts? Check out my Brussels Sprouts au Gratin (great for the holidays!), Honey Balsamic Brussels Sprouts (a reader favorite!), and Roasted Vegetable Medley (with a delicious cider glaze).
How long can I store this salad?
If you keep the dressing on the side, you can store the salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the Brussels will loose some of their crunch the longer they stay in the refrigerator.
Can I substitute bacon for the prosciutto?
Yes you can. Just keep in mind that the flavor will change since the prosciutto is slightly sweet and salty and the bacon has more of a smokey flavor.
Can I cook the shaved Brussels sprouts first, then add to the salad?
I haven’t personally tried this recipe that way, but I bet it would be yummy. Maybe just a few minutes in a skillet with a little olive oil would do the trick. If you try it out, let me know in the comments below what you think of it!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
For the salad
- 1 lb. Brussels sprouts, washed and trimmed
- 1 large honey crisp apple, diced small
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- 4 oz. Parmesan cheese, large shreds
- 3 oz. prosciutto
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Cook the prosciutto: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and lay the prosciutto in an even layer. Bake for about 10 minutes or until crispy. Let them cool then break into pieces. Set aside.3 oz. prosciutto
- Make the dressing: add all ingredients to a jar and shake until emulsified or whisk vigorously in a bowl. Season to taste with salt and pepper. Set aside.6 Tbsp. olive oil, 1/4 cup lemon juice, 2 Tbsp. honey, 1 Tbsp. lemon zest, 1 Tbsp. shallot, finely minced, 1 Tbsp. champagne vinegar, 2 cloves garlic, pressed, 1 Tbsp. Dijon mustard, 1/2 tsp. salt, or to taste, 1/8 tsp. black pepper, or to taste, pinch chili flakes (optional)
- Shave the Brussels: trim the stem off, remove any loose leaves and then use the slicing blade attachment on the food processor, a mandolin or just a sharp knife to get them nice and thin. My preferred method is the food processor. With the slicing blade on, add the Brussels sprouts into the feed tube and push it down and through using the feed tube plunger/pusher. (see video for guidance)1 lb. Brussels sprouts, washed and trimmed
- Build the salad: Place the Brussels in a large bowl and add the chopped apple, red onion, dried cranberries, pecans, Parmesan cheese and prosciutto.1 large honey crisp apple, diced small, 1/2 red onion, thinly sliced, 1/2 cup dried cranberries, 1/2 cup toasted pecans, 4 oz. Parmesan cheese, large shreds
- Just before serving, add the dressing on top and toss to combine. Enjoy!
- If you plan to have leftovers, store the salad in the fridge with dressing onside for up to 3 days.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.