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    Home » Side Dishes » Vegetables

    Published: Nov 7, 2022 by Anna · This post may contain affiliate links.

    Shaved Brussels Sprouts Salad with Citrus Vinaigrette

    Jump to Recipe Jump to Video Print Recipe

    This crunchy and colorful Shaved Brussels Sprouts Salad recipe tastes best when made ahead of time, a wonderful, time-saving side dish for weeknight dinners or special holiday meals. Generously dressed with a tangy citrus vinaigrette, it's the perfect combination of sweet and savory in every bite.

    Gray bowl filled with brussels sprouts salad with a gray striped napkin.

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    Not a brussels sprouts fan? This Shaved Brussels Sprouts Salad will change your mind.

    A bright citrus vinaigrette softens the bite and mellows the flavor of the hearty shredded sprouts. Toss it together with crunchy pistachios, creamy avocado, tart dried cranberries and salty feta cheese, and you have a salad that even brussels sprouts skeptics eagerly devour.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • FAQs
    • Expert tips for making Shaved Brussels Sprouts Salad
    • More easy side dishes
    • Recipe
    Shaved brussels sprouts salad with craisins, feta cheese, avocado and pistachios in glass bowl.

    Why you'll love this recipe

    ➤ It's a make ahead salad. Brussels sprouts won't wilt or get soggy when dressed hours in advance like most leafy green salads. Plus the extended time in the vinaigrette mellows the sprouts' strong flavor (much like kale) and ties all the ingredients together.

    ➤ It uses simple ingredients that are easy to find at any grocery store.

    ➤ This versatile recipe is fancy enough for company but quick enough for a weeknight meal.

    Ingredients

    One trip to the store is all you need to get all the ingredients needed for this salad.

    Ingredients for brussels sprouts salad including brussels sprouts, oil, feta cheese and pistachios.

    A few ingredient notes:

    Brussels Sprouts: You can buy whole raw sprouts and shred them yourself (see tips below) or you can buy a bag of sprouts already shredded at many stores.

    Maple syrup: Save the imitation pancake syrups for breakfast and use 100% real maple syrup for best flavor. Honey can also be used if you don't have pure maple syrup.

    Olive oil: My go-to oil for homemade vinaigrettes is extra virgin olive oil, but feel free to use a different neutral tasting oil (such as vegetable or avocado oil) if you prefer.

    Instructions

    Make the citrus vinaigrette up to 3 days ahead of time and store it in the fridge.

    Small glass bowl filled with vinaigrette ingredients.

    Add juices, shallot, mustard, syrup and olive oil to a bowl.

    Small glass bowl with prepared citrus vinaigrette.

    Whisk together until dressing is emulsified. Season to taste with salt and pepper.

    Make the salad up to 12 hours ahead of time.

    White bowl with shredded brussels sprouts, pistachios, craisins and feta cheese.

    Add shredded sprouts, craisins, pistachios and feta cheese to a bowl. Pour ¾ of vinaigrette over salad, reserving remainder for later. Toss to coat. Cover and refrigerate for at least 8 hours.

    Shredded brussels sprouts salad with avocado in white bowl.

    Right before serving, add avocado and remaining vinaigrette and toss to combine. Serve immediately.

    FAQs

    Can you eat raw brussels sprouts in a salad?

    It can be hard to imagine eating raw brussels sprouts since they have a strong and sometimes bitter taste. Even though you'd never add raw sprouts to a veggie tray, they work beautifully in this salad. The sliced sprouts mellow in both flavor and texture after being tossed with the orange and lemon vinaigrette for a balanced bite with just the right amount of crunch.

    How do you shave (shred) brussels sprouts?

    The easiest way to get shaved sprouts is to buy a bag of pre-shredded sprouts from the grocery store. You can also buy whole sprouts, trim the bottoms and either use a chef's knife, a mandoline or a food processor to thinly slice them.

    How long are shaved brussels sprouts good for?

    Shaved sprouts should last for about a week if stored in an airtight container in the fridge. Toss them if they start to turn brown or soft.

    Large gray bowl filled with shaved brussels sprouts salad with a small glass jar of citrus vinaigrette.

    Expert tips for making Shaved Brussels Sprouts Salad

    ✔︎ Make the vinaigrette up to three days ahead of time and store covered in the fridge.

    ✔︎ For best flavor and texture, make the salad at least 8 and up to 12 hours ahead of time (without the avocado). The sprouts are hearty enough to retain some of their crunch but will mellow the longer they sit. Toss in the avocado just before serving to prevent it from browning.

    ✔︎ This recipe is flexible. Substitute dried cherries for craisins or pine nuts in place of pistachios. Or use goat cheese or even grated Parmesan cheese instead of feta.

    ✔︎ Leftovers can be stored in an airtight container in the fridge for 1-2 days. The avocado will brown but it will still taste great!

    More easy side dishes

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      Easy Roasted Beet Salad with Goat Cheese, Arugula and Pistachios
    • Black platter filled with antipasto salad.
      Easy Antipasto Salad
    • Glass bowl filled with quinoa salad and two spoons.
      Mediterranean Quinoa Salad
    • cheesy potatoes in white dish.
      Potato & Mushroom Gratin

    Want more inspo? Check out all of our salads and side dishes in our archives!

    
    
    Did you make this recipe? We'd love to hear your thoughts! 
    
    Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers! 
    
    
    

    Recipe

    Shaved Brussels Sprouts Salad with Citrus Vinaigrette

    Garnish With Lemon
    Packed with flavor, this crunchy & colorful Shaved Brussels Sprouts Salad is made hours ahead of time making it the perfect side dish for the holidays (or just a weeknight meal).
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Refrigeration time 8 hours hrs
    Total Time 8 hours hrs 20 minutes mins
    Course Side Dishes
    Cuisine American
    Servings 6 servings
    Calories 299 kcal
    Prevent your screen from going dark

    Equipment

    • Chef's Knife
    • Cutting Boards
    • Citrus Juicer

    Ingredients
      

    Citrus Vinaigrette:

    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh orange juice
    • 1 tablespoon minced shallot
    • 1 ½ teaspoons dijon mustard
    • 1 ½ teaspoons maple syrup
    • ¼ cup extra virgin olive oil
    • Salt and pepper to taste

    Salad:

    • 12 ounces shaved brussels sprouts
    • ½ cup craisins
    • ½ cup roasted pistachios
    • ⅔ cup crumbled feta cheese
    • 1 large avocado, diced

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    Instructions
     

    For the Vinaigrette:

    • Combine juices, shallots, mustard, and maple syrup in a small bowl. Slowly pour in olive oil and whisk until dressing is emulsified. Season to taste with salt and pepper.
      2 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, 1 tablespoon minced shallot, 1 ½ teaspoons dijon mustard, 1 ½ teaspoons maple syrup, ¼ cup extra virgin olive oil, Salt and pepper to taste

    For the Salad:

    • Place brussels sprouts, craisins, pistachios and feta cheese in a large bowl. Pour ¾ of vinaigrette over salad and toss to coat. Cover and refrigerate for at least 8 hours.
      12 ounces shaved brussels sprouts, ½ cup craisins, ½ cup roasted pistachios, ⅔ cup crumbled feta cheese
    • When ready to serve, pour in remaining vinaigrette and add avocado. Toss to combine.
      1 large avocado,

    Notes

    This salad is made ahead of time to give the sprouts time to mellow in the tangy vinaigrette. 
    • Make the vinaigrette up to 3 days in advance. Refrigerate until ready to use. 
    • Make the salad at least 8 and up to 12 hours before serving. Add the avocado just before you're ready to eat to prevent it from browning. 
    Variations: Substitute dried cherries for craisins or pine nuts in place of pistachios. You can also use goat cheese or even grated Parmesan cheese instead of feta.
    Leftovers store well in the fridge for up to two days. The avocado will brown but it will still taste great. 

    VIDEO

    Nutrition

    Serving: 1gCalories: 299kcalCarbohydrates: 22gProtein: 7gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 15mgSodium: 221mgPotassium: 526mgFiber: 6gSugar: 11gVitamin A: 596IUVitamin C: 56mgCalcium: 126mgIron: 2mg

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
    « Demerara Syrup
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    About Anna

    Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!

    Reader Interactions

    Comments

    1. Lydia says

      November 23, 2014 at 4:55 pm

      I'm loving Brussels sprouts. So thanks for your recipe for the cold salad. Happy Thanksgiving.
      Lydia in Idaho

      Reply
      • Anna says

        November 24, 2014 at 8:21 am

        Happy Thanksgiving to you, too, Lydia!

        Reply
    2. amy murphy says

      November 03, 2014 at 5:22 pm

      loooooove this post! yummy - thanks so much!!

      Reply
      • Anna says

        November 03, 2014 at 9:11 pm

        It has your name written all over it, Amy! 😉

        Reply
    3. Thalia @ butter and brioche says

      November 02, 2014 at 3:14 pm

      I love shaved brussels sprout salads! Definitely going to be making your recipe.. loving the sound of that citrus vinaigrette especially.

      Reply
      • Anna says

        November 03, 2014 at 7:26 am

        The citrus is just the right pop of flavor for those sprouts, Thalia. One of my new faves!

        Reply
    4. marla says

      November 02, 2014 at 10:21 am

      Love these sprouts!

      Reply
      • Anna says

        November 02, 2014 at 1:20 pm

        Thanks, Marla!

        Reply
    5. Sherry says

      November 01, 2014 at 2:40 pm

      I'm one of those that LOVE brussel sprouts so will be making this. Thank you. Can I also ask you what plugin you use for your recipes? They look phenomenal. The best I've seen...

      Reply
      • Anna says

        November 02, 2014 at 7:57 am

        Thanks, Sherry! We use Easy Recipe Plus for our recipes.

        Reply
    4.86 from 7 votes (7 ratings without comment)

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