Shaved Brussels Sprouts Salad

Brussels sprouts are loaded with healthy nutrients so they’re a great addition to your holiday table. Not to mention, they’re a fall favorite and they taste delicious with toasted nuts and dried cranberries.

YIELDS:10 – 12 serving(s)
PREP TIME:20 mins
TOTAL TIME:35 mins

  • 2 lb.

    Brussels sprouts

  • 1/2 c.

    olive oil

  • 1/4 c.lemon juice
  • 2 tbsp.

    Dijon mustard

  • 1 tbsp.honey
  • 2 tsp.

    kosher salt, divided

  • 1 tsp.

    ground black pepper, divided

  • 1 c.

    dried, sweetened cranberries

  • 1 c.

    grated sharp white cheddar cheese

  • 1/2 c.

    toasted, sliced almonds

  • 1/4 c.

    chopped parsley leaves


    1. 1Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.)
    2. 2Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves.
    3. 3Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Seal and shake well to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper and mix well to combine. Let rest for 15 minutes.

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