Parmesan Brussels Sprouts Salad

Parmesan Brussels Sprouts Salad is a crisp and fresh simple salad. Brussels sprouts pair perfectly with parmesan and honey lemon vinaigrette.

Why You’ll Love This Recipe

This shaved brussels sprouts salad is a delicious, healthy side dish. Enjoy it in fall or winter when brussels sprouts are in peak season.

You’ll love how simple it is to make with just 7 ingredients. You can even customize it to your liking by adding your favorite salad mix-ins.

Do you love brussels sprouts? Make this Cruciferous Crunch Salad with Honey Mustard Vinaigrette or these Maple Balsamic Brussels Sprouts. Like a little spice? Try these roasted Hot Honey Brussels Sprouts.

Ingredients

• Brussels Sprouts: Shaved brussels sprouts. Most grocery stores will sell them already shaved in the bagged salad section, or you can shave them yourself using a knife or food processor.
• Parmesan Cheese: Freshly grated parmesan cheese. Choose a good quality cheese for the best flavor. I love Sartori Parmesan Cheese.
• Olive Oil: Extra virgin olive oil is the base for the simple lemon vinaigrette.
• Lemon Juice: Freshly squeezed lemon juice is a must!
• Honey: For a hint of sweetness.
• Salt and Pepper: To round out the flavors.

*The full ingredient list with amounts is in the recipe card below.

How to Shave Brussels Sprouts

Shaved Brussels Sprouts are available in most grocery stores, and I love to buy them already shaved to save time! If you can’t find them, or want to shave them yourself, here are my 2 favorite ways.

Start by washing the brussels sprouts and removing any damaged or wilted outer leaves. Trim off the woody, root end of the sprouts.

• Knife: Using a sharp knife, half each brussels sprout. Place the cut side down and thinly slice, creating shreds. Place shreds in a bowl, and use your fingers to gently pull the shreds apart.
• Food Processor: Using a slicing disc in the food processor, place a handful of sprouts in and process until shredded. Repeat in batches, removing shredded sprouts in between batches.

How to Make Parmesan Brussels Sprouts Salad

1. Make the lemon vinaigrette. In a small bowl or jar, whisk or shake together the olive oil, lemon juice, and honey. Taste and season with salt and pepper, as needed. Set aside.
2. In a large bowl, toss the shaved brussels sprouts and parmesan cheese until combined. Drizzle with the lemon vinaigrette and toss until well combined. Season with salt and pepper, as needed.
3. Serve and enjoy!

Expert Tip: To store Shaved Brussels Sprouts Salad, refrigerate in an airtight container for up to 2 days. If you store the salad dressing separate, it could last up to 3 or 4 days.

Variations

• Add some fruit. Great fruit options that pair well with brussels sprouts that you can add to this salad are pomegranate seeds, diced apples, or dried cranberries.
• Top with nuts or seeds. For some added crunch, top with pine nuts, toasted almonds, walnuts, pecans, pepitas, or sunflower seeds.
• Include a protein. To add even more flavor, stir in some cooked bacon or pancetta. If you want to make it into a complete meal, top with grilled chicken, chickpeas, or your preferred type of protein.
• Add more greens. For some variety, stir in some kale, arugula, shredded lettuce, or your favorite type of greens.
• Make the dressing even more flavorful. I love to keep the salad dressing simple, however you could add in some diced shallots, minced garlic, or even some dijon mustard.
• Swap out the cheese. In place of the parmesan, you could use crumbled feta, goat cheese, or blue cheese.
• Use a different salad dressing. You could use store-bought or homemade balsamic vinaigrette or apple cider vinaigrette.

Serving Suggestions

Parmesan Brussels Sprouts Salad is great served as a side dish or light lunch. It’s even great to bring to a potluck or serve on your holiday table at Thanksgiving or Christmas. For the holidays, add some pomegranate or apple!

Serve this salad as a side for chicken, pork chops, steak, or your favorite cozy soup. For a light meal, enjoy it on its own or with some garlic bread.

You can even meal prep this salad since it lasts for a few days in the refrigerator.

Frequently Asked Questions (FAQ’s)

More Salad Recipes

• Kale Salad with Tahini Dressing
• Fall Kale Salad with Sweet Potato
• Kale Crunch Salad
• Apple Arugula Salad with Maple Vinaigrette

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