Shaved Brussels sprouts meet toasted walnuts, sweet red grapes, and tangy goat cheese, all tossed in a lemony shallot-Dijon dressing. The thinly sliced sprouts hold their shape and crunch even after they’ve been dressed, which makes this the salad I reach for when I need something that can sit out for a few hours — a holiday buffet, a potluck, whatever.

A vibrant bowl of brussels sprouts salad featuring shaved Brussels sprouts, sweet grapes, crumbled cheese, and chopped nuts sits on a light table, surrounded by fresh lemon, dressing, and extra ingredients in the background.

There’s something about the way the flavors and textures play together — nutty, sweet, and tangy, with a real textural element in every bite. It’s the kind of salad people ask for the recipe before they’ve finished their plate.

Salty, sweet and nutty ingredients that make this salad

A flat lay of Brussels sprouts, grapes, walnuts, chopped shallots, parsley, feta, Dijon mustard, honey, olive oil, a whisk, half a lemon, salt, and pepper on a white surface—all the vibrant ingredients arranged and ready Brussels sprouts salad preparation.
  • Brussels sprouts: Buy whole sprouts, not the pre-shredded bags — I find that they become dried out and often smelly. Look for tight, plump, deep green heads; yellowing or wilted outer leaves mean they’ve been sitting too long.
  • Walnuts: Be sure to nibble a walnut or two before tossing into the salad (they tend to get rancid if not stored properly). I always toast nuts to bring out their flavorful oils before adding them to salads — it’s a small detail that is one hundred percent worth it.
  • Grapes: I recommend using red grapes because their color contrasts so nicely with the green Brussels sprouts. You can substitute green grapes, or use 1/3 cup dried cranberries or dried cherries.

How to prep Brussels sprouts for a salad

  • Salad dressing in a glass jar, surrounded by halved lemons and a small dish of honey
    Shake the salad dressing ingredients in a jar, or whisk in a bowl until blended.
  • A mandoline slicing fresh Brussels sprouts into thin shreds on a wood cutting board.
    To make thin slices of Brussels sprouts without doing it by hand, shave them using a mandoline slicer, or shred them in a food processor using the large slicing disc.
  • A bowl of thinly shredded Brussels sprouts next to small dishes of grapes, walnuts, parsley, and goat cheese
    Shredded fine, the sprouts saturate with the dressing and become tender to eat — this is the texture you’re after.
  • A serving bowl of shaved Brussels sprouts salad with grapes, walnuts, and crumbled goat cheese, plated with serving spoons.
    Toss everything together right before serving, or up more than 15 minutes ahead — the sprouts hold their bite even after they’ve been dressed.
A serving bowl of shaved Brussels sprouts salad with grapes, walnuts, and crumbled goat cheese, plated with serving spoons.
4.85 from 13 ratings

Shaved Brussels Sprouts Salad with Grapes and Goat Cheese

Karen Tedesco
Shaved Brussels sprouts, roasted walnuts, sweet grapes and goat cheese in a lemony shallot-Dijon dressing. This nourishing and crunchy side dish is easy to make and looks so pretty on the table! The salad is perfect to make ahead of time for special occasions or for lunch salads during the week.
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Yield: 4 servings
Prep Time: 25 minutes
Total Time: 25 minutes

Ingredients
 

Salad dressing

  • ¼ cup (60 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon finely chopped shallot or red onion
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 tablespoon (15 g) Dijon mustard
  • 1 tablespoon (15 ml) white wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Salad

  • 1 pound (450 g) shredded or thinly sliced Brussels sprouts, (see how to photos above)
  • 4 ounces halved red and or green seedless grapes
  • ⅓ cup chopped parsley
  • ¼ cup chopped toasted walnuts, almonds or pecans
  • ½ cup crumbled goat cheese or feta cheese

Instructions
 

Make the dressing

  1. Put ¼ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon finely chopped shallot or red onion, 1 tablespoon honey or maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper in a lidded jar. Screw the lid on and shake well, until the dressing looks blended. The dressing can be refrigerated up to 5 days ahead.

Assemble the salad

  1. Add 1 pound shredded or thinly sliced Brussels sprouts, 4 ounces halved red and or green seedless grapes, ⅓ cup chopped parsley, and ¼ cup chopped toasted walnuts, almonds or pecans in a large serving bowl or platter. Pour the dressing over the salad and toss to coat evenly. Taste the salad for seasoning, adding more salt or lemon juice to taste.
  2. Sprinkle ½ cup crumbled goat cheese or feta cheese over the top of the salad and serve.

Notes

  • To toast nuts, spread them on a small tray or baking sheet. Put them in a 350 degree oven for 10 minutes, or until they begin to turn golden. Cool before chopping.
  • If you have time, toss the salad with the dressing 15 minutes before serving so that the shredded Brussels sprouts can fully absorb the flavors.
  • This sturdy salad keeps beautifully after it’s dressed. Keep it refrigerated 2-3 days.
  • Shaved or shredded Brussels sprouts can prepared 1-2 days ahead (before adding the dressing). Store them in an airtight container or plastic ziptop bag in the refrigerator.

Nutrition per serving

Calories: 332kcal Carbohydrates: 21g Protein: 11g Fat: 25g Sodium: 469mg Fiber: 6g Sugar: 11g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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