Shaved Brussels Sprout Salad
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This shaved brussels sprout salad is made with hard boiled eggs, creamy goat cheese, dried cranberries and walnuts all tossed in a tangy dressing.
Love Brussels sprouts? You have to try my roasted Brussels sprouts, and this kale and Brussels sprout salad.
I’m back with another winning vegetarian salad for you and this time it’s a shaved brussels sprout salad.
This one is unique in that there are no salad greens involved, just crunchy, raw Brussels sprouts, chopped hard boiled eggs, creamy goat cheese, a few dried cranberries for a little sweetness, walnuts and a tangy ACV dressing. It’s definitely a winner!
Table of Contents
Why You’ll Love This Salad
- Crunchy and flavorful – Every bite is packed with flavor thanks to the tangy dressing and offers a satisfying crunch from the sprouts and walnuts.
- Easy to make – This salad comes together in about 20 minutes from start to finish!
- Versatile – It makes for a great vegetarian side dish for dinner or you could double the recipe and bring it to a cookout or potluck. I’ve also made it as a side salad for Thanksgiving before!
Ingredients Needed
- hardboiled eggs – these add a tender bite and protein to this salad! Follow my full guide for how to make hard boiled eggs.
- brussels sprouts – the star of the show! We’re taking whole sprouts and slicing them thinly for the perfect slaw-like base.
- toasted walnuts – adds healthy fats, protein and a nice crunch!
- dried cranberries – they bring a sweet and tart chewiness to the mix. I recommend grabbing fruit-sweetened dried cranberries like these Made in Nature organic dried cranberries to keep the sugar content down.
- goat cheese – adds a creamy texture and tangy taste that are sublime.
- apple cider vinegar dressing – the perfect tangy dressing for this salad made with apple cider vinegar, extra virgin olive oil, dijon mustard, fresh garlic, sea salt and black pepper.
Substitutions & Notes
- Add bacon: If you want some more flavor and a bit more crunch toss in some cooked bacon. For a vegan option, try this tempeh bacon.
- Brussels sprouts: Brussels are the star ingredient in this recipe, but green cabbage would be the closest substitute.
- Nuts: Almonds, pine nuts, or pecans would be a great substitute instead of the walnuts. For a nut-free option use pepitas (aka pumpkin seeds) or sunflower seeds.
- Dried cranberries: Feel free to use a different dried fruit like raisins, dried cherries or dates instead of the dried cranberries.
- Cheese: Feta cheese or shredded parmesan cheese would be good substitutes for the goat cheese. You can also omit the cheese or use a dairy-free option if needed.
- Dressing: I prefer the apple cider vinegar dressing, but if you want you can swap it with another dressing of choice. Some ideas: red wine vinaigrette, balsamic vinaigrette, white balsamic vinaigrette or lemon vinaigrette.
- Eggs: For a vegan version, leave out the eggs or add a can of chickpeas or white beans for a plant-based protein boost.
How to Make
Just follow these four simple steps, and you’ll have a delicious salad ready to impress!
Step 1: Dice your hard boiled eggs into tiny pieces to sprinkle throughout the salad.
Step 2: Hold your brussels sprouts by the stem and use a sharp knife to slice them thinly to create a tender, slaw-like consistency.
Step 3: Combine the dressing ingredients in a small bowl or mason jar and whisk (or shake) up until combined and emulsified into a dressing.
Step 4: In a large mixing bowl mix all ingredients, add dressing and toss to coat. Give the salad some time to sit, allowing the sprouts to soften and the flavors to marry beautifully.
Brittany’s Tip
Massage the sprouts: If you have the time, massage the shaved brussels sprouts with a little dressing to tenderize them before adding the remaining ingredients.
What to Serve With Brussels Sprout Salad
This brussels sprout salad recipe is a great side for potlucks and holidays, but it also makes for a wonderful side salad with dinner or a light lunch option. Here are some ideas on what to serve with this salad:
- With protein: Serve it alongside your favorite protein for dinner or lunch. My top choices would be this apple cider vinegar chicken, balsamic salmon, maple balsamic tempeh or crispy baked tofu.
- As a side for the holidays: This brussels sprout salad is a favorite for Thanksgiving diner. Here’s what I would serve it alongside: lentil loaf, roasted carrots, healthy green bean casserole, healthy sweet potato casserole and easy pecan pie.
How to Store Leftovers
Brussels sprouts are hearty so the salad can certainly last 2-3 days in the fridge, but the sprouts do soak up a lot of the dressing so it can get a bit dry after a couple days. I recommend making and serving it the same day, if at all possible. Isaac and I ate it ourselves over a couple days and didn’t mind the lack of dressing — the flavor is still there!
Frequently Asked Questions
Shaved Brussels sprout salad is perfect for prepping ahead. Simply shave the sprouts and store in an airtight container in the fridge for 2-3 days, cook and chop the eggs, toast and cool the walnuts, and whisk together the dressing, storing each component separately. When you’re ready to serve, toss the sprouts with the dressing, let it sit for a few minutes, then add the walnuts, cranberries, and eggs. Finish with a sprinkle of goat cheese for that creamy, tangy touch, and you’ll have a fresh, vibrant salad ready to go!
Absolutely! Pre-shredded Brussels sprouts are a great time-saver—just make sure they’re fresh and not too dry for the best texture.
More Brussels Sprout Recipes
- Shredded Kale and Brussels Sprout Salad
- ACV Roasted Brussels Sprouts
- Sheet Pan Chicken and Veggies
- Date Sweetened Balsamic Glazed Brussels Sprouts
- Balsamic Roasted Brussels Sprouts
More Salad Recipes to Try
Be sure to check out all my side dish recipes as well as my full collection of salad recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Shaved Brussels Sprout Salad
Ingredients
- 2 hard boiled eggs, peeled
- 1 lb brussels sprouts
- ⅓ cup walnuts, chopped
- ½ cup dried cranberries
- 1-2 oz goat cheese, crumbled
ACV Dressing
- 2 Tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 Tablespoon minced garlic
- ½ teaspoon sea salt, more if needed
- ¼ teaspoon freshly ground black pepper, more if needed
Instructions
- Chop the eggs into tiny pieces. Place in a small bowl and set aside.
- Shave the brussels sprouts by holding on to the stem end and thinly slicing crosswise until you get close to the stem. Trash the stems and add sprout slices into a large bowl. Use your hands to break up the little layers.
- Make the dressing by placing apple cider vinegar, mustard, garlic, salt and pepper in a jar and stirring with a fork to combine. Add the olive oil to the jar, cover tightly and shake the jar until everything is well combined. (You could also do this in a blender or in a bowl.)
- Add the walnuts, cranberries and half of the chopped eggs to the brussels sprouts and drizzle with the dressing. Gently toss until combined. Let the salad sit at room temperature until the sprouts slightly soften and the flavors combine, about 15 minutes. Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed.
- Transfer to a serving dish, top with the remaining eggs and crumbled goat cheese. Serve.
Notes
- Recipe adapted from this Shaved Brussels Sprout Salad.
- Storage: Leftovers can be stored in the fridge for 2-3 days. If you plan on having leftovers, I recommend storing the salad and dressing separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Could you use feta cheese in this recipe?
Absolutely! Enjoy!
this will definately be on my xmas menu.also the dog treats will be under tree for my grandoggy.you are the best
Yay!! I hope you enjoy and they are a hit for everyone!
I don’t know why I never thought to add cranberries, brussel sprouts, and egg together but it’s amazing. The dressing is the perfect addition and my family loved it. Will definitely be making this again!
Yay!! I’m so glad you enjoyed this salad, Britt! Thanks for trying it and again for coming back to leave a comment + star rating. It’s super helpful to other readers, so I appreciate it. <3
Really good. Better than you would expect from reading the ingredients.
Hey Louise! I am so glad that you gave this recipe a try and that you enjoyed it! Thank you so much for taking the time to leave a comment and star rating. Your feedback is extremely helpful to the EBF community and I so appreciate it!
Just made this for a Lenten lunch. There’s a glitch preventing me from giving it 5 stars. But it was oAMAZING!
Yay! So glad liked it, Maryellen. I’ll have to see why you weren’t able to give it 5 stars.
I have made this salad countless times. It’s always a go-to for potlucks and gatherings. Everyone always raves about it. Thank you for this recipe!
Yay!! I’m so glad you like this salad, Lauren. You’ve reminded me that I need to make it again!
We made this recipe for dinner last night. I loved the combination of the ingredients with the tango the dressing. My hubby adores Brussels Sprouts and was thrilled to find a new dish for them. 5 stars!
Hooray! I’m so happy that you all enjoyed it, Susan! 🙂
I have been on a Brussels sprouts tear lately and have pinned this recipe to make and share with some of my clients who are just as obsessed with this vegetable as I am. 🙂
This recipe looks fabulous, but more importantly I love the new look!!! 🙂 I’m so happy for you!
Love the new layout! It looks beautiful xo just like this recipe 🙂 As usual, of course!
Pretty new blog layout! We are obsessed with brussels!
PS- Can this rain please stop?!
Emma
can’t wait to make this salad babe! i think the hard boiled egg is genius
Ok where have I been that I’ve never even thought about eating raw brussel sprouts? Must try this!
This sounds awesome with the eggs! I make a brussel sprout and kale salad with an apple cider (love love love it) and Dijon dressing. I’ll definitely have to try your version next time!!
Looks perfect for spring! I’m definitely grabbing a bag of the shaved brussel sprouts from TJs next time I go. Thank you!
Well considering we’ve eaten eggs for dinner the last two nights I think it’s about time I eat some veggies. Thankfully I have all of these ingredients on hand! Thanks for preventing me from getting scurvy lol
This looks amazing! I love anything with brussels sprouts in it. Thank you so much for sharing! I will definitely be making this.
Love the addition of the eggs!!!
This looks so good! I’ve never used brussels sprouts raw before! Yum, will definitely have to give this a try!
I didn’t start eating Brussels sprouts until this past year because I didn’t know what to eat them with and now I love them! I’ve never had them in a salad before but this looks delicious!
Yum this looks delicious!
This looks delicious, Brittany! I haven’t been very creative with Brussels sprouts (I usually just roast them) so I love this idea!
I love them roasted too! 🙂