10 Minute Shaved Brussels Sprouts Salad with Cranberries and Pecans

You know that moment when you take a bite of something and instantly think, “Wow, why haven’t I been making this my whole life?” That’s exactly what happened when I first tried this shaved Brussels sprouts salad with cranberries and pecans at a friend’s potluck. I was skeptical—raw Brussels sprouts? But one forkful of those crisp, shaved sprouts with sweet-tart cranberries and buttery pecans had me hooked. Now it’s my go-to for quick lunches and holiday gatherings alike. The best part? No cooking required—just slice, toss, and let the magic happen. Trust me, even Brussels sprouts skeptics will come back for seconds.

Why You’ll Love This Shaved Brussels Sprouts Salad with Cranberries and Pecans

This salad is my secret weapon for effortless entertaining and healthy eating—here’s why it’ll become yours too:

• No-cook magic: Just slice, toss, and let the dressing work its softening magic while you prep the rest of your meal (or pour yourself a well-deserved glass of wine).
• Texture heaven: Crisp shaved sprouts, chewy cranberries, and crunchy pecans create the most satisfying bite—way more interesting than boring lettuce salads.
• Crowd-pleaser: It holds up beautifully at potlucks (no wilting!) and converts Brussels sprouts skeptics with its sweet-tart balance.
• Nutrient-packed: Packed with fiber, vitamins, and good fats, it tastes indulgent but makes you feel amazing.

Ingredients for Shaved Brussels Sprouts Salad with Cranberries and Pecans

Gather these simple ingredients—I promise each one plays a special role in creating that perfect balance of flavors and textures we love:

• 1 lb Brussels sprouts, trimmed and very thinly sliced (those outer leaves make the best crispy bits!)
• 1/2 cup dried cranberries – I like the unsweetened kind for tartness, but use what you have
• 1/2 cup pecans, roughly chopped (toast them if you’re feeling fancy—it’s worth the extra 5 minutes)
• 1/4 cup good olive oil – this is where that fancy bottle you save for special occasions comes in handy
• 2 tbsp apple cider vinegar – the tangy backbone of our dressing
• 1 tbsp honey – or maple syrup if you’re going vegan
• 1/2 tsp salt – don’t skip this! It helps soften the sprouts
• 1/4 tsp black pepper – freshly cracked makes all the difference

See? Nothing weird or hard-to-find here. I always keep these staples in my pantry for last-minute salad emergencies (yes, that’s a thing in my house).

How to Make Shaved Brussels Sprouts Salad with Cranberries and Pecans

Don’t let the fancy look fool you—this salad comes together faster than you can say “seconds please!” Here’s exactly how I make it (with all my little tricks for perfection):

Step 1: Prepare the Brussels Sprouts

First, grab your sprouts and trim off those tough ends. Now, here’s my secret: use a mandoline if you have one (careful with those fingers—I always use the guard!). It gives you those perfect, whisper-thin slices that make this salad so special. No mandoline? No problem! Just use your sharpest knife and slice as thin as possible—the outer leaves will naturally separate into pretty ribbons.

Step 2: Combine Salad Components

Toss those beautiful shaved sprouts into your biggest mixing bowl (trust me, you’ll want room to toss). Add the cranberries and pecans—I like to reserve a handful of each for sprinkling on top later. Now, here’s the key: use your hands to gently mix everything. Those sprouts are tougher than lettuce, but we still want to treat them with love to keep their texture perfect.

Step 3: Whisk the Dressing

In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper like your life depends on it! Okay, maybe not that dramatic, but whisk until it’s completely emulsified—no separated oil puddles allowed. Taste it! Want it tangier? Add a splash more vinegar. Sweeter? A drizzle more honey. This is your moment to make it yours.

Step 4: Assemble and Rest

Pour that glorious dressing over your salad and toss until every single sprout is coated. Now, here’s the hardest part: walk away for 10 minutes. I know, I know—but this lets the sprouts soften just enough while still keeping that wonderful crunch. Stir it once halfway through, then pile it high on a platter with those reserved cranberries and pecans for a picture-perfect finish.

See? I told you it was easy. Now go grab a fork—I won’t judge if you start eating it straight from the bowl!

Tips for the Best Shaved Brussels Sprouts Salad with Cranberries and Pecans

After making this salad more times than I can count (okay, probably twice a week since discovering it), I’ve picked up some game-changing tricks that take it from good to “can I have the recipe?” status:

Toast those pecans—seriously!

I know it’s an extra step, but toasting pecans for 5-7 minutes in a dry skillet transforms them from good to mind-blowing. The moment you smell that nutty aroma, you’ll understand why. Just don’t walk away—they burn faster than you’d think! Let them cool before adding to the salad so they stay super crunchy.

Play with the sweet-tart balance

This salad is all about that perfect harmony between sweet and tangy. Start with the recipe’s dressing amounts, then adjust to your taste after tossing. Too tart? Add another teaspoon of honey. Too sweet? A splash more vinegar fixes it. I sometimes add a pinch of orange zest for brightness when I’m feeling fancy.

Season in layers

Here’s my secret: sprinkle a little extra salt over the finished salad right before serving. That last hit of seasoning makes all the flavors pop. I use flaky sea salt if I have it—those little crunchy bursts are everything.

Make it ahead (but smartly)

You can prep components up to a day in advance—store dressed sprouts separately from nuts and cranberries to keep textures perfect. Toss everything together 10-15 minutes before serving. The sprouts actually get better as they sit (unlike sad, wilted greens), making this the ultimate stress-free dish for entertaining.

Variations for Your Shaved Brussels Sprouts Salad

One of my favorite things about this salad is how easily it adapts to what’s in your pantry or fridge! Swap pecans for walnuts or toasted almonds if that’s what you have—they all bring that perfect crunch. Out of cranberries? Pomegranate seeds or chopped dried apricots make fabulous stand-ins. For my vegan friends, just use maple syrup instead of honey—it adds the same caramel sweetness. Sometimes I throw in crumbled goat cheese or shaved Parmesan when I want something extra indulgent (no judgment here). The possibilities are endless!

Serving Suggestions for Shaved Brussels Sprouts Salad

This salad is like the perfect party guest—it goes with everything and always makes the meal better! Here’s how I love to serve it:

For weeknight dinners: Pair it with simple roasted chicken or seared salmon—the bright flavors cut through rich proteins beautifully. I’ll often pile it right on my dinner plate as a bed for whatever I’m serving. No extra dishes needed!

Holiday superstar: It’s become my must-have Thanksgiving side dish—the cranberries make it festive, and it holds up beautifully on a buffet table for hours. Pro tip: Serve it in a big wooden bowl with extra pecans sprinkled on top for that rustic-chic look everyone oohs and ahhs over.

Lunchbox hero: Tossed in a mason jar with some grilled shrimp or chickpeas on top, it makes the most satisfying lunch. The sprouts stay crisp even after sitting dressed—unlike sad, soggy lettuce salads by noon.

Presentation trick: I always reserve a handful of cranberries and nuts to sprinkle over the top right before serving—it makes it look fancy with zero extra work. And if you’re serving it at a gathering, leave the salad tongs in the bowl—people will keep going back for more!

Storing and Reheating Shaved Brussels Sprouts Salad

Here’s the beautiful thing about this salad—it actually gets better after sitting in the fridge overnight (unlike those sad, soggy green salads we’ve all abandoned in the back of the fridge). The sprouts soften just enough while keeping their delightful crunch, and the flavors meld together beautifully. I often make a double batch intentionally!

How to store it right

Pop any leftovers in an airtight container—I like using glass containers so I can see those pretty layers. It’ll keep happily in the fridge for up to 2 days. The nuts might lose a tiny bit of crunch by day two, so if you’re meal prepping, I recommend storing them separately and adding them fresh each time.

The no-reheat rule

This is one of those rare dishes that’s best served cold straight from the fridge—no reheating needed or recommended! The chilled temperature makes the texture even more refreshing. If it seems a bit dry after storing, just drizzle a tiny bit of fresh olive oil and give it a quick toss before serving.

Important note: As much as I love freezing things for later, this salad doesn’t freeze well—the sprouts turn mushy when thawed. But let’s be real, with how delicious it is, you probably won’t have leftovers to worry about freezing anyway!

Pro tip: If you’ve added cheese (like my occasional Parmesan or goat cheese crumbles), store those separately too and add fresh when serving to prevent any weird textures. Now go enjoy that perfectly chilled, make-ahead magic!

Nutritional Information for Shaved Brussels Sprouts Salad with Cranberries and Pecans

Here’s the beautiful thing about this salad—it makes you feel as good as it tastes! One generous serving (about 1/4 of the recipe) gives you:

• 220 calories – perfect for a satisfying yet light meal
• 15g healthy fats (mostly from olive oil and pecans) to keep you full
• 5g fiber – thanks to those mighty Brussels sprouts working hard for your digestion
• 12g natural sugars (from cranberries and honey) – way better than processed stuff
• 4g plant-based protein – not bad for a veggie dish!

Now, I’m no nutritionist (just a home cook who reads too many label), but these numbers make me feel good about eating this salad regularly. The vitamin C from the sprouts alone is worth celebrating!

Quick disclaimer: Actual nutrition can vary based on your exact ingredients—especially things like how sweet your cranberries are or which olive oil brand you use. But honestly? When something tastes this good and makes your body happy, I don’t stress over the numbers too much. It’s all about balance, right?

Pro tip: If you’re watching sodium, you can reduce the salt by half—the flavor will still shine through from all those other amazing ingredients!

FAQs About Shaved Brussels Sprouts Salad with Cranberries and Pecans

Can I use a food processor to slice the sprouts?
Absolutely! Use the slicing blade—just pulse gently to avoid mush. I still prefer hand-slicing for those delicate ribbons, but when I’m in a rush, the food processor is my lifesaver.

How do I make this salad vegan?
Easy! Swap honey for maple syrup—it gives the same caramel sweetness. All other ingredients are naturally plant-based. I’ve served this to vegan friends dozens of times with rave reviews.

Can I add cheese to this salad?
Oh yes—and I often do! Shaved Parmesan or crumbled goat cheese takes it to the next level. Add it just before serving so it doesn’t get soggy. Blue cheese lovers? Go wild—it pairs amazingly with the cranberries.

Will the sprouts soften too much if made ahead?
Nope—that’s the magic! Unlike lettuce, they hold up beautifully. They’ll soften slightly but keep their pleasant crunch even after 24 hours in the fridge. The flavors actually improve as they mingle.

Can I use fresh cranberries instead of dried?
You can, but they’ll be much tarter. If trying fresh, slice them paper-thin and macerate with a sprinkle of sugar first. Personally? I stick with dried—their chewiness is perfect against the crisp sprouts.

Share Your Shaved Brussels Sprouts Salad Creation

Now it’s your turn to make this salad your own! I’d love to see your version—did you add blue cheese? Swap in walnuts? Maybe you discovered the perfect extra ingredient I need to try? Snap a pic and tag me @[YourHandle] so I can cheer you on (and probably steal your brilliant ideas for my next batch).

Leave a star rating below if you tried it—your feedback helps other home cooks know this recipe’s worth making. And if you’ve got a game-changing tweak, shout it in the comments! Some of my best kitchen discoveries come from readers’ genius suggestions. Happy tossing, friends—I can’t wait to see what you create!

Print