This shaved Brussels Sprout Salad recipe is so festive, tasty, and nourishing! Easy to make ahead, this hearty winter salad is perfect for weekday lunches, fall gatherings or the holiday table. Vegan. Video.
This shaved Brussels Sprout Salad with hazelnuts and dates is crunchy, flavorful, and full of nutrients. The texture holds up well, even after several days in the fridge! I love raw Brussels sprouts, especially when thinly shaved, and these days, you can easily find them in the grocery store- pre-cut and packaged, which makes this recipe even more speedy!
Brussels Sprouts Salad Video
Looking for more Brussels Sprout salad recipes? Try this Lemony Brussel Sprout Salad with Tahini Dressing and Mexican Brussel Sprout Salad with Cilantro and Lime!
Why you will LOVE Brussels Sprout Salad
- Delicious Combination of Flavors: Brussels Sprout Salad offers a unique and delicious combination of flavors. The nuttiness of roasted hazelnuts pairs perfectly with the sweetness of dates. It’s a delightful surprise for your taste buds.
- Healthy and Nutritious: If you’re looking for a healthy salad option, Brussels Sprout Salad is the way to go. Packed with nutrients, vitamins, and fiber, it provides a nourishing meal that will leave you feeling satisfied and energized.
- Make Ahead and Perfect for Gatherings: Planning a fall gathering or holiday event? No worries! You can make this salad ahead of time and still enjoy its fresh flavors. It’s a convenient option for busy hosts.
BRUSSELS Sprout Salad Ingredients
Ingredient Notes
- Brussels Sprouts: Fresh and crisp Brussels sprouts are the star ingredient of this salad. We shave them using a sharp knife, a mandolin, or a food processor. Nowadays, you can also find pre-shaved Brussels sprouts in the lettuce section of many grocery stores.
- Hazelnuts: Toasted hazelnuts add a delightful crunch and earthy flavor to the salad. You can easily toast them in a 350F oven for 10-15 minutes. Once cooled, chop or crush them to your desired size. Feel free to substitute with almonds, pecans, or walnuts.
- Dates: Soft seedless dates provide a natural sweetness that complements the other flavors in the salad. Make sure to slice them before adding to the dish. Feel free to use craisins, raisins or currants instead!
- Onion: For a touch of savory flavor, add a small amount of onion to the salad. Slice or dice the onion very small, or use a mandolin and shave thin pieces. If raw onions don’t sit well with you, you can soak them in salted water before adding them to the salad.
- Orange Zest: The dressing for the salad can be garnished with a little orange zest to add a bright and citrusy note. Simply whisk the dressing in a small bowl and top it with the zest.
- Dressing: The salad dressing can be made by whisking together your choice of ingredients such as olive oil, lemon juice, Dijon mustard, salt, and pepper. Feel free to customize it according to your taste preferences.
- Optional Additions: Feel free to add more ingredients such as feta cheese, pomegranate seeds, turkey slices, dried cranberries, bacon or coconut bacon, toasted pumpkin seeds or sunflower seeds.
How to make Shaved Brussels Sprouts Salad
Step One: Rinse the raw Brussels sprouts, trim off the end if needed and finely slice, starting at the top, and discarding the hard bottoms. Or use your mandolin or food processor to shred the Brussels Sprouts.
Step Two: At the same time, toast the hazelnuts on a sheet pan in a 325F oven for 10-15 minutes.
Step Three: Slice dates, pitting if needed.
TIP: When crushing nuts, put them in a ziplock bag, remove as much air as possible, and roll over them with a rolling pin. If they won’t roll easily, give a few initial whacks to break them up first. It’s kind of fun. Or you can chop them.
Step Four: Make sure to slice or dice the onion very small. Alternatively, use a mandolin.
Step Five: Whisk the dressing in a small bowl. Then toss the salad all together, garnishing with a little orange zest.
The Shaved Brussels Sprout Salad will keep up to 4 days in the fridge.
Serving Suggestions
Serve the salad in a big bowl as a tasty side dish or plate it individually when preparing for a special gathering.
Common Questions
High in Vitamins and Minerals: Brussels sprouts are rich in vitamins and minerals that support overall health. They are an excellent source of vitamin K, which is essential for blood clotting and bone health. They also provide a significant amount of vitamin C, an antioxidant that boosts the immune system and supports collagen production. Additionally, Brussels sprouts contain folate, vitamin A, potassium, and manganese.
Rich in Fiber: Brussels sprouts are a great source of dietary fiber. Fiber is essential for maintaining healthy digestion. May aid in weight management. Fiber also supports heart health by helping to lower cholesterol levels.
Absolutely! If you want to save time and effort, you can use pre-shredded Brussels sprouts. Many grocery stores offer pre-shredded Brussels sprouts in the lettuce section. Alternatively, you can use a food processor to shred whole Brussels sprouts. Both methods will work perfectly fine and result in a delicious salad.
Yes, Brussels Sprout Salad can be made ahead of time. Prepare the salad as instructed, but hold off on adding the dressing and the toasted hazelnuts until you are ready to serve. Store the dressed salad in an airtight container in the refrigerator for up to 24 hours. When you are ready to serve, toss the salad with the dressing and nuts.
More brussels sprout recipes
- Sautéed Brussels Sprouts
- Brussel Sprout Hash w/ Soft Poached Eggs and Aleppo Chili Pepper
- Lemony Brussel Sprout Salad with Tahini Dressing
Enjoy the salad and let us know what you think in the comments below!
xoxo
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Brussels Sprout Salad Recipe
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 6
- Category: salad
- Method: Tossed
- Cuisine: American
- Diet: Vegan
Description
This shaved Brussels Sprout Salad recipe is so fresh, tasty and nourishing! Easy to make ahead, this hearty winter salad is perfect for weekday lunches, fall gatherings or the holiday table.
Ingredients
- 1 lb Brussels sprouts (about 4 cups, shredded, packed)
- 1 cup hazelnuts, roasted
- 3/4 cup chopped dates
- 1/4 cup finely diced red onion (see notes)
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/8 cup real Maple syrup or honey
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper- plus more to taste
- Orange zest of one orange
- black pepper to taste
Instructions
- With a sharp knife, finely slice brussel sprouts, beginning at the top, and work down towards ends, discarding hard ends and place in a bowl. Alternately, shred, using the grater attachment of a food processor.
- Slice dates (pitting if needed), and add to a large bowl along with chopped hazelnuts and red onion.
- Whisk together the oil, vinegar, maple syrup, salt, cayenne, and pepper in a small bowl. Mix together with the salad.
- Mix in orange zest saving a little for the top as garnish. Enjoy!
Notes
To tame the bite of raw onions soak them in salted water for a bit, then add them to the salad.
Store leftovers in the fridge in an airtight container.
To roast the hazelnuts, place on a sheet pan and toast in a 350 oven until golden and fragrant, 10-15 minutes.
When crushing nuts, put them in a ziplock bag, remove as much air as possible, and roll over them with a rolling pin. If they won’t roll easily, give a few initial whacks to break them up first.
Nutrition
- Serving Size: ¾ cup
- Calories: 285
- Sugar: 27.8 g
- Sodium: 117.7 mg
- Fat: 15.5 g
- Saturated Fat: 1.8 g
- Carbohydrates: 37.7 g
- Fiber: 6.1 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Ooooooh! Loved this recipe! Hubby also loved this and said this would be a good dish for a pot luck. He must’ve really liked it because he’s never said that before. Ha! It is a little bit of work chopping the brussels sprouts but really easy to put together. I love all of your recipes!
Haha…nice to hear this Debbie! Glad you gave it a go.
Textures, flavours and colours – all of it just delicious!
Great to hear you enjoyed!