Shaved Brussels Sprout Salad: Full of Flavor, Variety

Julia Mueller | The Roasted Root Updated

This shaved brussel sprout salad makes for an ideal summer snack or side dish. It should fit perfectly into any vegetarian diet.

Shaved Brussels Sprouts Salad Photo

As the weather warms up, there’s the imminent transition from soup to salad.

We crave light refreshing food that won’t make us sweat bullets. Heavy comforting chilies, creamy bisques and chunky vegetable soups go to the wayside to make room for crisp, refreshing salads.

Have you ever tried a shaved Brussels sprouts salad? It may seem odd to make a salad out of raw Brussels sprouts, but this is a great way of changing up your green salads and adding variety to your diet. 

Brussels Sprouts Picture

I promise it doesn’t take much time at all. All you do is remove the stems of the Brussels sprouts and then thinly slice them. You then separate any parts that are stuck together and this results in thin shavings which make the salad unique and fun.

The apple and blueberries give the salad sweet tang, while the avocado adds creaminess, the nuts add texture and the homemade dressing provides refreshing zest. Putting all the ingredients together results in a healthful, easy salad with all sorts of flavors and textures!

Unlike most green salads, this salad makes great leftovers! I brought the rest of the salad to work the next day in this Ball mason jar:

Mason Jar with Brussels Sprouts Salad

For other salad options, consider this Greek Quinoa Salad Recipe!

Brussels Sprout Salad Recipe

    4 Servings


  • 3 tablespoons Walnut Oil
  • 1 tablespoon Lemon Zest
  • 3 tablespoons Lemon Juice
  • 2 tablespoons Apple Cider Vinegar
  • 2 teaspoons Stone Ground Mustard
  • 1/4 teaspoon Salt
  • 5 cups Brussels Sprouts, shaved
  • 1 large Fuji Apple, cored and chopped
  • 1/2 cup Red Onion
  • 1/2 cup Blueberries
  • 1 Avocado, diced
  • 3/4 cup Walnuts
  • tablespoon Feta Cheese, for serving


  1. Preheat the oven to 400°F.
  2. Spread walnuts on a cookie sheet and bake until they have some color to them and are fragrant, about 5 to 8 minutes. Allow walnuts to cool enough to chop.
  3. In a large salad bowl or mixing bowl, whisk together the walnut oil, lemon juice, lemon zest, cider vinegar, mustard and salt until smooth.
  4. Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.
  5. Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white part – this part you can either discard or chop finely.
  6. Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts)
  7. Add shaved Brussels sprouts to the bowl with the dressing and toss together until Brussels are completely coated.
  8. Add the remaining ingredients and toss together.

Serve as a side salad for a delicious and healthy meal!


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Julia Mueller

About Julia

Julia is known for her healthy, balanced approach to all kinds of recipes, vegetarian and meat alike, on her blog, The Roasted Root. She shares her commitment to delectable vegetarian dishes as a Vegetarian fanatic, proving that you can make the whole family happy without the need for meat.