Shaved Brussels Sprout Salad With Walnuts, Cranberries And Goat Cheese Recipe

I love this shaved Brussel Sprout Salad because its crisp ribbons, tangy dressing, and surprising add-ins make it a light meal or a memorable side for grilled meats.

I always say a salad should make you pause and actually want another bite. This Shaved Brussels Sprout Salad does exactly that.

Thin, crisp ribbons of Brussels sprouts snap against creamy crumbles of goat cheese so you get bright freshness and a little tang in every forkful. It’s not trying to be fancy, but it keeps throwing small surprises at you, the kind that make you keep tasting even when you said you were full.

I reach for this when I want something light but memorable, my go to Fall Salad Brussel Sprouts when dinner needs a lift.

Ingredients

• Shaved Brussels sprouts add crunch, lots of fiber and vitamin C, slightly bitter, fresh
• Toasted walnuts bring heart healthy fats, protein, a nice bitter crunch, earthy flavor
• Cranberries give sweet tart pop, extra carbs, sugar, bright color and chew
• Creamy goat cheese gives tangy richness, some protein, soft texture and salty notes
• Lemon juice adds brightness and acidity, cuts richness, gives a fresh sour lift
• Extra virgin olive oil ties it together with healthy fats and smooth mouthfeel
• Minced shallot offers subtle oniony sweetness, mild bite and savory depth
• Parsley adds herbal freshness, color, light grassy lift if you want garnish

Ingredient Quantities

• 1 lb Brussels sprouts, thinly shaved or thinly sliced
• 1/2 cup walnuts, toasted and rougly chopped
• 1/2 cup dried cranberries
• 4 oz goat cheese, crumbled
• 1 small shallot, minced
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp Dijon mustard
• 1 tbsp honey or maple syrup
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley, optional

How to Make this

1. Trim stems and loose leaves from 1 lb Brussels sprouts, then thinly shave or slice them with a mandoline or a sharp knife and pile them into a big bowl.

2. Toast 1/2 cup walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned about 3–5 minutes (or bake at 350F for 6–8 minutes), let cool then roughly chop, save a few whole pieces for garnish.

3. Mince 1 small shallot very fine and whisk it in a small bowl or jar with 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tbsp honey or maple syrup, salt and freshly ground black pepper to taste; taste and adjust.

4. Pour the dressing over the shaved sprouts and use your hands to toss and lightly massage for about 1 minute so they soften and absorb flavor, dont go crazy or theyll get mushy.

5. Stir in 1/2 cup dried cranberries and the chopped toasted walnuts, toss to combine.

6. Crumble 4 oz goat cheese over the salad and gently fold it in so you get little creamy pockets, or leave most on top for a prettier look.

7. Let the salad rest 10–15 minutes at room temp so the flavors meld and the sprouts wilt slightly, then taste and add more lemon salt or pepper if needed.

8. Sprinkle 2 tbsp chopped fresh parsley if using, scatter the reserved walnut pieces and a final crack of black pepper, serve with grilled meats or as a light meal.

Equipment Needed

1. Large mixing bowl for the shaved Brussels sprouts and tossing
2. Mandoline or a sharp chef’s knife for thinly slicing
3. Cutting board
4. Dry skillet or rimmed baking sheet to toast the walnuts
5. Small bowl or jar plus a whisk or fork for the dressing
6. Measuring spoons and a 1/2 cup measure (for walnuts, oil, etc.)
7. Spatula or salad servers for folding and serving
8. Citrus juicer or reamer and a small knife for the lemon and shallot

FAQ

Shaved Brussels Sprout Salad With Walnuts, Cranberries And Goat Cheese Recipe Substitutions and Variations

• Walnuts: swap with toasted pecans, sliced almonds, or pumpkin seeds (pepitas) for a nut free crunch; use same amount, pecans are richer, almonds are cleaner in flavor
• Dried cranberries: substitute raisins, chopped dried apricots, or fresh pomegranate seeds for a brighter pop; apricots are chewier, pomegranate gives fresher tang
• Goat cheese: use crumbled feta, ricotta salata, or shaved Parmesan; feta matches the tang and crumbly texture, Parmesan is saltier so use a bit less
• Shallot: replace with minced red onion, sliced green onion, or 1/2 tsp garlic for a sharper note; if red onion is strong soak it a few mins in lemon juice or cold water to mellow

Pro Tips

1) Toast the walnuts but dont walk away from them, they go from perfect to bitter real quick. Toss them in a single layer, watch for the smell and a light color change, then dump them on a plate to stop the carryover cooking. Save a few big pieces for the top so you still get crunchy bites.

2) Slice the Brussels super thin so they eat like a slaw, not like raw cabbage. If you don’t have a mandoline stack a few and slice carefully with a sharp knife. Pat them dry after rinsing so the dressing actually sticks, not slides off into a soggy mess.

3) Make the dressing in a jar so you can shake it and taste as you go. If the honey wont mix, warm it a few seconds in the microwave then shake, or add a splash of warm water to help it emulsify. Use your hands to lightly massage the dressed sprouts, but dont overdo it or they’ll get mushy.

4) Handle the goat cheese with care. Let it come to room temp so it makes creamy pockets instead of cold lumps, or freeze it briefly and grate for lighter ribbons if you want less rich bites. For make ahead: keep dressing and nuts separate, toss everything together right before serving so the salad keeps crunch and brightness.