Fresh shaved Brussels sprouts meet roasted walnuts, sweet grapes, and tangy goat cheese in this bright tasting salad. Toss with a lemony Dijon dressing — this dish is just right for weekday lunches to holiday dinners.

Shaved Brussles sprouts in a salad bowl with sliced grapes and crumbled goat cheese on top.

There’s something about the way the flavors and textures play together here — nutty, sweet, and tangy with a little crunch in every bite. It’s simple, beautiful, and one of those salads people want the recipe for before they’ve even finished their plate.

Ingredient notes

Brussels sprouts on a pie plate with ingredients for a salad, including fresh lemons, honey, mustard, walnuts, olive oil and grapes.
  • Brussels sprouts: Shop for whole Brussels sprouts, and choose plump, green sprouts (avoid ones with wilted, yellow leaves).
  • 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.
  • 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.
  • Soft cheese: Young goat cheese or feta cheese are my favorite types to use in this salad. A soft mild blue cheese will also be great.

How to prep Brussels sprouts for a salad

  • Salad dressing in a jar surrounded by lemon halves, a dish of honey and bowl of grapes.
    Shake the salad dressing ingredients in a jar, or whisk in a bowl until blended.
  • A mandoline shaving fresh Brussels sprouts on a cutting board.
    To make thin slices of Brussels sprouts, you can either shave them using a mandoline slicer, or shred them in a food processor using the large slicing disc.
  • Thinly sliced fresh Brussels Sprouts in a bowl, with dishes containing grapes, walnuts, parsley and cheese.
    Put the shaved Brussels sprouts in a large bowl.
  • Shaved Brussels sprouts salad in a serving bowl, with serving spoons.
    Add the grapes, cheese, walnuts, parsley and toss with the dressing.
Shaved Brussels sprouts salad in a serving bowl, 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 pounds (450 g) Brussels sprouts, trimmed and shredded in a food processor or mandoline. See process photo above.
  • 4 ounces (110 g) seedless grapes, red, green or a combination, cut in half if large
  • ½ cup (110 g) soft goat cheese or feta cheese, crumbled
  • ⅓ cup fresh Italian parsley leaves, coarsely chopped
  • ¼ cup (40 g) chopped toasted walnuts, almonds or pecans

Instructions
 

Make the dressing

  1. Put all the ingredients for the dressing in a lidded jar. Screw the lid on and shake well, until the dressing looks blended. Dressing can be refrigerated up to 5 days ahead.

Assemble the salad

  1. Put the Brussels sprouts, grapes, half of the cheese, parsley, walnuts and parsley 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. Crumble the remaining 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.
  • You can make the dressing up to 5 days ahead. Store it in the refrigerator.
  • 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.
  • The recipe serves 4-6 as a side dish or salad, and can easily be doubled for a larger crowd.

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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