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With a perfect balance of crisp shredded brussels sprouts, crunchy walnuts, chewy cranberries, creamy goats cheese and a delightfully tangy-sweet honey balsamic dressing, this Shaved Brussels Sprouts Salad is easily one of my favorite cool-weather meals. Best of all, it’s easy enough for a weeknight and elegant enough for your holiday table!

This post was originally published in December 2015. I made updates to the post below to include more information about shaving brussels sprouts and making this salad at home.

Featuring nutty roasted-n-shaved brussels sprouts tossed with chewy dried cranberries, crunchy walnuts, and piquant shallots, then topped with decadent baked goat cheese rounds, and drizzled with a lick-the-plate-clean honey balsamic dressing, this tasty little number is sure to win over even the most stringent anti-veggie-ers out there.

This brussels sprouts salad is easy and perfect for your weeknight meal rotation, yet elegant enough for your holiday table. All around it is a salad that I know your family will love. Until next time, friends, Cheers- to shreddin’ it up and chowin’ it down! (<– Lame, I know. I warned you I was tired!)

About this recipe for shaved brussels sprouts salad 

Roasted brussels sprouts on their own are bomb-dot-com, but when you shred them prior to caramelizing them, use them as the greens in a salad, and top-lock-n-drop it with deliciousness, they become something so much more. They form a salad dreams are made of.

This shaved brussels sprouts salad has all the texture and flavor bases covered — it’s savory, smoky, salty, garlicky, crunchy and nutty with pops of sweet cranberry deliciousness.

And that’s all before you add the baked goat cheese rounds. The baked goat cheese adds a rich, creamy, cheesy decadence to this salad that will make your culinary heart sing. All it requires is a bit of marinating in olive oil, a quick dredge in panko and a speedy trip to the oven, so there is no reason it should be skipped!

However, every salad needs a dressing (duh) and the accompanying honey-balsamic vinaigrette is scruuuuuuumptious! It adds a touch of tangy, sweet, smooth flavor and balances the fully loaded brussels sprouts salad out perfectly.

Why you’ll love this salad recipe!

Is your mouth watering yet? Good. Mine too. Aside from being over-the-top tasty, this shaved brussels sprouts salad recipe is also:

  • Made With Only 11 Simple Ingredients – I’d bet you have at least half of what you need on hand already!
  • Quick & Easy – You only need 15 minutes of active prep time to toss this shaved brussel sprout salad together. How’s that for simplicity?
  • Elegant & Approachable – The baked goat cheese rounds add a certain Chez Panisse level of je ne sais quois that’ll get your guests talking. They don’t have to know how simple it was to make, though!
  • Hearty & Nourishing – This brussel sprout shaved salad is loaded with veggie goodness and heart-healthy fats for a side that is both filling and nutritious. 

Ingredients for shaved brussel sprout salad

As promised, you only need a handful of ingredients to make this shredded brussels sprouts salad. Here’s what to grab:

Salad ingredients

  • Raw Brussels Sprouts – Look for firm, bright green specimens that are heavy for their size. As with cabbages, feel free to trim off any shabby looking outer leaves before you slice and shred them.
  • Shallot – These smallish alliums are like onions-lite — they’re definitely related, but not nearly as pungent. 
    • Substitutions: Feel free to swap in red, yellow, or sweet onions if needed. You can remove some of the “bite” by soaking the cut onions in cool water for about 10 minutes, then draining and patting them dry before adding to the salad.
  • Walnuts – For a boost of nutty, tannic flavor and added crunch.
    • Substitutions: Pecans make a fabulous substitute in case that’s what you have on hand (after making my baked maple pecan donuts, perhaps?). You’re also welcome to use almonds, or swap in sunflower seeds or pepitas (pumpkin seeds) if nuts are a no-no, or omit them entirely if you need. 
  • Dried Cranberries – Ahhh, Craisins. How I love thee. You’re sweet and tangy, chewy and addictive. You’re basically fruit candy, and for that, you’ll always have my undying support.
    • Substitutions: If you’re not a cranberry person (gasp!), feel free to swap in chopped dates, raisins, dried currants, or sultanas instead. Alternatively, go the fresh route and swap in pomegranate arils instead.

For the cheese

  • Log Goat Cheese – Also known as chevre, this fresh and creamy goat cheese adds brightness and sophistication to the shredded brussel sprout salad. If you’re short on time, you can always just crumble the goat cheese into the salad instead.
    • Substitution: While they’re a bit squeakier and less creamy than goat’s cheese, feta cheese, grilled halloumi, or bread cheese could all be swapped in. You’re also welcome to use your favorite plant-based goat cheese substitute.
  • Extra Virgin Olive Oil – While you’re welcome to use your regular cooking oil for both marinating the cheese and making the honey balsamic dressing, this is one of those occasions where your good, cold-pressed finishing oil would do nicely.
  • Panko Bread Crumbs – For coating the goat cheese with a crispy, golden exterior. These Japanese-style bread crumbs are way crunchier than regular bread crumbs, making them my preferred option. 
    • Substitutions: Feel free to use gluten-free panko if needed. You’re also welcome to use homemade breadcrumbs if you prefer. If grains are out of the question, try using crushed potato chips instead.

Dressing ingredients

  • Garlic – Fresh is best tasting, but you can swap in jarred minced garlic or garlic paste in a pinch. 
  • Balsamic Vinegar – Balsamic vinegar ranges widely in terms of quality. If you can afford it, traditional balsamic vinegar with a wax cap is going to be your best bet. If not, look for brands that list “grape must” as the first ingredient. Beware of cheap imitators that are simply sweetened and colored versions of regular vinegar.
  • Honey – For a hit of floral sweetness to balance out the sulfurous flavor of the shredded brussel sprouts.
    • Substitutions: Maple syrup, agave nectar, date syrup, or brown rice syrup can all be used in place of honey.
  • Dijon Mustard – For slight tang and gorgeous emulsion.
    • Substitutions: Spicy brown mustard or deli mustard can also be used.
  • Kosher Salt & Freshly Ground Black Pepper – For seasoning.

Optional variations & dietary adaptations

As much as I love this chopped brussel sprouts salad just the way its written, there’s plenty of room for you to make it your own. Here are a few variations worth considering:

  • Vegan – Swap in your favorite plant-based goat cheese substitute and use any of the honey substitutions listed above.
  • Gluten-Free – Use gluten-free panko or breadcrumbs.
  • Nut-Free – Swap in sunflower seeds or pepitas for walnuts, or omit them altogether.
  • Raw – If you’re more in the mood for a raw salad, you’re welcome to skip roasting the shaved brussel sprout mix before dressing it.
  • Meaty – Crispy bacon is always a popular addition in my house; however, prosciutto and ham taste great here too!
  • Add other vegetables and toppings: Consider adding other roasted vegetables, such as sweet potatoes or butternut squash, to add more flavor and texture to the salad. 

How to make shaved brussels sprout salad

This recipe for shredded brussels sprouts salad contains three separate parts – roasting the shredded brussel sprouts, whisking the dressing, and making the goat cheese rounds. However, each component is super straightforward and easy to execute. Here’s how it’s done:

  1. Marinate the Goats Cheese: Cut a log of goat cheese into four equal rounds. Then, place each round of cheese into a small dish filled with olive oil. Place the cheese in the fridge and let marinate for at least one hour, or up to 2 days.
  2. Mix the Dressing: To a small jar or mixing bowl, add the ingredients for the dressing. Then, shake or whisk to combine. Set aside in the fridge until ready to use.
  3. Roast the Shaved Brussels Sprouts: Line a large baking sheet with aluminum foil and add the shredded brussels and sliced shallots. Drizzle with oil and then season with salt and pepper. Transfer to the oven and bake for 10-12 minutes, tossing the brussel sprouts halfway through baking. Remove from the oven and transfer to a large mixing bowl. Set aside.
  4. Meanwhile, Bread the Goat Cheese: Working with one round of cheese at a time, remove it from the oil and roll the goat cheese around in toasted breadcrumbs to coat. Transfer the panko coated cheese to a parchment-lined baking sheet. Repeat with remaining goats cheese rounds.
  5. Then, Bake the Goat Cheese: Place the goat cheese into the oven and bake until just soft to the touch, about 6-8 minutes. Remove from oven and set aside.
  6. Assemble Salad: To the bowl with the brussels sprouts, add the cranberries, walnuts, and half of the dressing. Toss well to coat and combine.
  7. Serve: Portion the shaved brussel sprout salad onto plates and top with a round of baked goat cheese. Serve with remaining dressing on the side and enjoy!

Expert tips for the best shaved brussels salad

  • Use fresh Brussels sprouts: Choose fresh, firm Brussels sprouts that are tightly packed with leaves. Avoid sprouts that are yellowed or have loose leaves.
  • Shave the Brussels sprouts thinly: For perfectly shaved brussels sprouts, use a mandoline, a food processor fitted with the slicing blade, a julienne peeler, or a sharp knife. This will help them cook more evenly and create a tender texture.
  • Save time: Save on prep and clean up by using a container of pre-shredded brussels sprouts from the grocery store.
  • Roasting tip: Spread the shaved Brussels sprouts out in a single layer on a baking sheet and drizzle with olive oil. Roast in a preheated oven at 400°F for 15-20 minutes, stirring occasionally, until they are tender and slightly caramelized.
  • Serve the salad at room temperature: Allow the roasted vegetables to cool slightly before assembling the salad. Serve at room temperature for the best flavor and texture.
  • Work ahead: The dressing can be made up to a week in advance.

FAQs: shaved brussels sprouts

Are roasted brussels sprouts good for you?

Darn tootin’! Roasted (or raw) cruciferous veggies like brussels sprouts are loaded with nutrients and antioxidants. In fact, they’ve even been linked to a decreased incidence of certain cancers, so feel free to load up!

Can you eat raw shaved brussels sprouts?

Sure thing! I like to roast mine in this salad for an added layer of flavor, but you’re welcome to leave them raw if you prefer.

Can you buy shaved brussels sprouts?

Yep, but you’ll pay for the extra processing if you do. If you value convenience above cost, go right ahead! Otherwise, bust out your food processor to make short work of it.

Serving brussel sprouts salad shaved

This brussel sprout chopped salad can be served as a side dish or as a main course salad. Here are some serving suggestions:

  1. As a side dish: Serve the salad alongside roasted meats like turkey breast (I actually call it my Thanksgiving brussel sprout salad), this chicken with pomegranate sauce, or any beef or grilled fish recipes.  However, it can tastes great with hearty soups and stews.
  2. As a main course: To make the salad more substantial, you can add some protein such as grilled chicken, roasted chickpeas, or tofu. You can also serve it with a crusty bread on the side.
  3. Next to an entree: Of course, this shredded brussels salad also makes the perfect side dish to your favorite fall dinners, like this fig chicken, sweet and spicy sriracha salmon, and slow cooked steak.
  4. Family-style: Serve the salad in a large bowl and allow everyone to help themselves. This is a great option for a casual dinner party or potluck.
  5. Individually plated: If you are serving the salad for a more formal occasion, you can plate the salad individually. 

No matter how you choose to serve it, my chopped brussel sprout salad is a flavorful and healthy dish that is sure to be a hit with your family and friends.

Storing shredded brussel sprout salad

  • You can make this roasted shaved brussel salad up to 24 hours ahead of time. Store it in an airtight container in the refrigerator. Just make sure to let it come to room temperature before serving and add the dressing and baked goat cheese rounds.
  • You can make the honey balsamic vinaigrette up to a week (or more) in advance and keep it in the fridge.
  • Any leftovers of the baked goat cheese rounds can be stored separately in a lidded container. To reheat, pop them in the oven at 300F until warmed through and crispy.

Alright, friends! Thanks for reading. No sprout about it, y’all are just the bee’s knees. I’m feeling pretty ‘goaty’ so I think I’ll ‘cheese’ out now. See you next week!

Cheyanne

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How to make brussel sprout salad shaved👇

Overhead photo of a shaved brussels sprouts salad with cranberries, walnuts and baked goat cheese.

Shaved Brussel Sprouts Salad

4.92 from 12 votes
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Shaved brussel sprout salad featuring roasted shredded brussels sprouts tossed with cranberries, walnuts, and shallots, and topped with crispy baked goat cheese rounds. Finished with a smooth, tangy honey balsamic dressing, this brussels sprout salad is easy enough for weeknight dinners, yet elegant enough for entertaining!

Equipment

  • 1 Shallow Baking Dish (for marinating goat cheese)
  • 1 Jar or Small Bowl (for the salad dressing)
  • 1 skillet (for toasting panko)
  • 1 Sheet Pan (baking sheet) (for roasting brussels and baking goat cheese rounds)

Ingredients 

Shaved Brussels Salad

  • 1 Pound Brussels Sprouts – trimmed, outer leaves removed, cut in half & thinly sliced (SEE NOTES)
  • 1 large Shallot – cut in half and thinly sliced
  • 2/3 Cup Walnuts – chopped & toasted
  • ¾ Cup Dried Cranberries

Baked Goat Cheese

Dressing

Instructions

  • Marinate the Goat Cheese: Cut the goat cheese log into 4 equal rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds into a shallow baking dish and add olive oil. Transfer to the refrigerator and allow to marinate for at least 1 hour, up to 2 days, gently flipping goat cheese over periodically.
  • Prepare the Vinaigrette: In a small jar add all vinaigrette ingredients except the olive oil. Cover and shake to combine. Add the olive oil, cover and shake again to combine. Place jar in the refrigerator for at least 30 minutes, up to 3 weeks, to allow the flavors to marry.
  • Toast the Breadcrumbs: Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add the panko and toast, stirring often, until golden brown and evenly toasted, about 5 minutes. Remove the panko from heat and transfer to a plate.
  • Preheat oven to 400 degrees. Line a small sheet pan with parchment paper and set aside.
    Prepare the Goat Cheese: One disk at a time, remove the goat cheese rounds from the olive oil and place on top of the toasted panko, pressing to adhere. Flip rounds over and onto their sides to completely coat rounds with toasted panko. Transfer to prepared baking sheet. Repeat until all four rounds of goat cheese are coated. Set aside.
  • Roast the Shaved Brussels: Line a large sheet pan with aluminum foil for easy clean up. Add the brussels and shallots. Drizzle with 2 tablespoons of olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to combine and spread into an even layer. Roast in oven 10-12 minutes, or until brussels are tender and golden brown, tossing halfway through cook time. Remove from oven and set aside.
  • Bake the Goat Cheese: Place goat cheese in oven and bake until soft to touch when gently pressed with fingertip, about 6-8 minutes. Remove from oven and set aside.
  • Assemble Salad: In a large bowl, toss together the roasted brussels with the cranberries and walnuts. Drizzle in half of the dressing and toss to combine. Transfer to 4 serving plates and top each with a baked goat cheese round.
  • Serve: Serve shaved brussel sprout salad immediately with the remaining dressing on the side. Enjoy!

Notes

  • Inactive time of 1 hour+
  • To Shred Brussels Sprouts: You can shred the brussels sprouts using a sharp Chef's knife; however, a food processor fitted with the slicing blade is the fastest and easiest method. A mandolin works too if you are careful! 
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 654kcal    Carbohydrates: 53g    Protein: 13g    Fat: 46g    Saturated Fat: 9g    Cholesterol: 13mg    Sodium: 512mg    Potassium: 568mg    Fiber: 7g    Sugar: 33g    Vitamin A: 1150IU    Vitamin C: 96.9mg    Calcium: 124mg    Iron: 3.5mg

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Roasted Brussels Sprouts Salad with Goat Cheese, Cranberries & Walnuts1