This easy shaved Brussels sprouts salad recipe features sweet roasted beets, crunchy pecans, and creamy goat cheese, and is delicious as a healthy and vegetarian main dish or served as a side.
My love for Brussels sprouts developed a bit late in the game. Growing up, the only variety I knew was the boiled, bland, mushy type. Hardly appetizing, am I right? Fortunately, Brussels sprouts have been having a long overdue, well-deserved moment under the culinary trend sun. And now I’m happy to report I love them a multitude of ways: Charred and tossed in carbonara (do it), pan-seared with pancetta, or raw and shaved, in this refreshing salad.
While Brussels are considered one of the healthiest foods around, they have their peculiarities too. They can sometimes be a bit bitter, so pairing them with sweet roasted beets and a grainy mustard dressing sweetened with maple syrup totally fancies this salad up. Creamy crumbles of goat cheese lend a rich tanginess to the salad, while toasted pecans add a nutty crunch. It hits all the right flavor and texture notes and is super satisfying.
I love that this salad is hearty enough to stand on its own as a vegetarian main, or as a side dish. Shredded and shaved raw Brussels sprouts make this salad anything but wimpy, with staying power to sit at the potluck, or on the buffet table, and not wilt into a mushy puddle of goo. In fact, this salad is best when it has a spell to sit and marinate and soak in its mustardy dressing. I also love it on Thanksgiving because of its fall flavor components and the brightness it lends. You need something light and bright to cut through the richness of those creamy potatoes and gravy and this salad is it.
What’s in This Shaved Brussels Sprouts Salad Recipe
This Brussels sprouts salad is vegetarian but totally hearty enough to enjoy as a main dish.
Here’s what you’ll need:
- Olive oil
- Kosher salt and freshly ground black pepper
- Brussels sprouts
- Apple cider vinegar
- Grainy mustard
- Dijon mustard
- Maple syrup
- Goat Cheese
How to Make This Shaved Brussels Sprouts Salad
This salad is very simple to make, you just need to allow enough time to roast your beets (or better yet, roast them ahead of time). They’ll last in the fridge for about 5 days.
Toast your pecans. Toast the pecans on a baking sheet in a 350°F oven for 10 minutes. Remove and set aside to cool.
Can You Eat Raw Brussels Sprouts in a Salad?
Yes! And they’re fantastic. Raw Brussels sprouts have a similar taste and texture to green cabbage. Brussels sprouts are rich in antioxidants, vitamins and minerals like iron, potassium, and Vitamin C. They also have cartenoids, which help promote healthy vision, and may have cancer-fighting properties. These cruciferous veggies are also said to help regulate blood sugar and reduce inflammation.
What is the Best Way to Shave Brussels Sprouts?
There are a couple different ways to shave Brussels sprouts—in a food processor with the slicer attachment, with a mandolin, or with a good old fashioned knife. I prefer the latter because I already have my knife and cutting board for trimming the sprouts and this method works great.
To shave your Brussels sprouts: Simply halve the sprouts lengthwise, then halve again crosswise, and cut into thin ribbons.
How to Prep This Brussels Sprouts Salad Ahead
This salad is easy to make and comes together especially fast if you make a couple things in advance. Here’s how:
- Make your vinaigrette up to a week or two in advance
- Toast your pecans up to a week or to ahead (store in a tightly fitted container in the fridge)
- Roast your beets up to 3 days ahead of time
- Wash and trim your Brussels sprouts ahead of time. You can also go ahead and shave them a day or two before you make the salad.
What to Serve With This Shaved Brussels Sprouts Salad
- THE BEST Roast Turkey Breast
- Farro, Butternut Squash, Sausage and Dried Cherry Stuffing
- Cranberry Sauce
- Juicy Roast Chicken
- Mushroom Risotto
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Shaved Brussels Sprouts Salad With Roasted Beets, Pecans and Goat Cheese
- 6 medium size beets
- Extra virgin olive oil
- Kosher salt
- 24 ounces fresh Brussels sprouts
- ½ cup slow roasted pecans , roughly chopped
- ⅓ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup , or more to taste
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2-3 ounces goat cheese
- Preheat the oven to 350°F. Place the pecans on a baking sheet and toast in the oven for 10 minutes. Remove and set aside to cool.
- Increase the oven temp to 400°F F. Trim the ends of the beets and wrap in aluminum foil in groups of three, drizzle with olive oil and sprinkle with kosher salt. Seal the foil packets tightly and place on a baking sheet. Bake for 45 minutes or until beets are fork tender. Remove from the foil and allow to cool, then rub and cut the skins off of the beets. Set aside or if making ahead, refrigerate for up to 3 days.
- Use a sharp knife to cut away the end of the core of the Brussels sprouts and finely slice around the core of the cabbage heads one at a time, discarding the core. Place in a large bowl.
- Slice the beets into bite size pieces and scatter on the Brussels sprouts with the chopped pecans.
- In a small jar with a screw top lid, add the olive oil, mustards, maple syrup, kosher salt and freshly ground black pepper. Shake well and season to taste. Pour over the salad and toss well to coat. Season with more salt and pepper if desired. Allow to sit 15-30 minutes before serving for flavors to marry. When ready to serve, sprinkle with chunks of goat cheese.
More Healthy Salads to Try
- Arugula Salad with Shaved Parmesan
- Kale Salad with Cranberries, Apple and Cheddar Cheese
- Autumn Cobb Salad
- Quinoa and Kale Protein Power Salad
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