Perfect Shaved Brussels Sprouts Salad with Cranberries in 4 Simple Steps

Trust me, this isn’t your average salad – my shaved Brussels sprouts salad with cranberries and pecans is the perfect balance of crisp, sweet, and nutty goodness. The moment that first crunchy bite hits your tongue with the tangy dressing and pops of dried cranberries, you’ll understand why this dish disappears at every potluck I bring it to. What started as a last-minute Thanksgiving side has become my go-to for any gathering where I want something fresh yet hearty enough to wow a crowd. The best part? No soggy lettuce – just layers of texture and flavor that get even better as it sits.

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

This salad checks all the boxes for me, and here’s why it’ll become your new favorite too:

• No cooking required – just slice, toss, and let the flavors mingle while you finish prepping the rest of your meal
• That addictive crunch – the thinly shaved sprouts stay crisp for hours, unlike wimpy lettuce salads
• Sweet-tangy magic – the honey-apple cider dressing perfectly balances the earthy sprouts and tart cranberries
• Healthy but hearty – packed with fiber and nutrients, yet satisfying enough to stand alone as a meal
• Crowd-pleaser approved – even Brussels sprouts skeptics come back for seconds of this version

Ingredients for Shaved Brussels Sprouts Salad with Cranberries and Pecans

Here’s everything you’ll need to make this vibrant salad sing – and trust me, each ingredient plays a special role in creating that perfect bite:

• 1 lb Brussels sprouts, trimmed and very thinly sliced (those tight layers need to relax!)
• 1/2 cup dried cranberries – I like the unsweetened kind for balance
• 1/2 cup pecans, toasted until fragrant and roughly chopped (don’t skip the toasting – it’s a game changer)
• 1/4 cup good olive oil – this is where you want that fruity, fresh flavor
• 2 tbsp apple cider vinegar – just enough tang to wake up all the flavors
• 1 tbsp honey – helps mellow out the sprouts’ bitterness
• 1/2 tsp salt – brings everything into harmony
• 1/4 tsp black pepper – a little kick never hurt anybody

Pro tip: Measure everything before you start – this salad comes together so fast you’ll want everything within arm’s reach!

How to Make Shaved Brussels Sprouts Salad with Cranberries and Pecans

Alright, let’s turn these simple ingredients into something magical! Follow these steps, and you’ll have the crunchiest, most flavorful Brussels sprouts salad that’ll make you wonder why you ever bothered with boring greens.

Step 1: Prepare the Brussels Sprouts

First, grab those little green guys and trim off the woody ends. Here’s my trick – slice them in half lengthwise if they’re large, then lay them flat on your cutting board for stability. Now, the fun part: shaving them paper-thin. I use my trusty chef’s knife (careful of those fingers!), but a mandoline works wonders if you’ve got one – just use the guard unless you want purple fingers like I did that one Thanksgiving. The goal is delicate ribbons that’ll soak up all that delicious dressing.

Step 2: Toast the Pecans

While you’re slicing, toss those pecans in a dry skillet over medium heat. Keep them moving like you’re shaking maracas – about 3-4 minutes until you catch that warm, buttery aroma. The moment you start hearing them sing (little crackling sounds), they’re done! Transfer them immediately to a plate – they’ll keep cooking otherwise and turn from toasty perfect to burnt tragedy.

Step 3: Whisk the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, and honey like you’re making tiny waves. The honey might resist at first – just keep at it until everything’s friends. Taste it! Want more tang? Add a splash more vinegar. Too sharp? Another drizzle of honey. This is your moment to make it yours.

Step 4: Combine and Rest

Toss the shaved sprouts, cranberries, and toasted pecans in your biggest bowl – give them room to dance. Pour that dressing over everything and massage it in with clean hands (my secret for maximum flavor penetration). Now, here’s the hardest part: walk away for 10 minutes. I know, I know, but this lets the sprouts soften just enough while keeping their fabulous crunch. Trust me, the wait makes all the difference!

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

After making this salad more times than I can count (seriously, my family won’t let me stop!), here are my can’t-miss secrets:

Ingredient Substitutions for Shaved Brussels Sprouts Salad

Don’t stress if you’re missing an ingredient – this salad is super flexible! Swap pecans for walnuts or almonds (toast them too, of course). Out of cranberries? Try pomegranate seeds or dried cherries. Maple syrup works beautifully instead of honey. And if you’re feeling fancy, a splash of orange juice in the dressing adds lovely brightness.

Serving Suggestions for Shaved Brussels Sprouts Salad

This salad shines in so many ways! I love it piled high next to roasted chicken or turkey, but it’s equally amazing as a light lunch topped with grilled shrimp. During the holidays, it brings festive color to the table between the mashed potatoes and stuffing. My personal favorite? Packing leftovers (if there are any!) in my lunchbox with some crusty bread – the flavors just keep getting better.

Storing Shaved Brussels Sprouts Salad with Cranberries and Pecans

Here’s the beautiful thing – this salad actually gets better after a night in the fridge! Store it airtight for up to 2 days (if it lasts that long). The dressing might separate a bit – just give it a good stir before serving. The pecans will soften slightly, but that toasted flavor just soaks deeper into every bite.

FAQs About Shaved Brussels Sprouts Salad

Can I make this salad ahead of time? Absolutely! In fact, I often prep it a few hours before serving – the Brussels sprouts hold up beautifully. Just wait to add the pecans until right before serving if you want them extra crunchy.

What’s the easiest way to slice Brussels sprouts thinly? My go-to is a sharp chef’s knife, but a mandoline slicer (use the guard!) or food processor with the slicing blade makes quick work of it. Just watch those fingertips – I’ve learned that lesson the hard way!

Can I use pre-shredded Brussels sprouts? You can, but fresh is best! Pre-shredded sprouts tend to dry out and lose that perfect crisp-tender texture we love in this salad.

How long does leftover salad keep? About 2 days in the fridge – the flavors actually deepen, though the pecans will soften. If you know you’ll have leftovers, consider storing some pecans separately to sprinkle on when serving.

Can I add protein to make it a meal? Oh yes! Grilled chicken, crispy bacon, or even some crumbled goat cheese turn this into a satisfying lunch. My husband loves it with seared salmon on top.

Nutritional Information for Shaved Brussels Sprouts Salad

Here’s the scoop on what you’re getting in each vibrant serving (nutrition will vary slightly based on your exact ingredients):

• Calories: 280
• Fat: 18g (mostly the good-for-you kind from olive oil and pecans)
• Carbs: 25g
• Fiber: 6g (that’s nearly a quarter of your daily needs!)
• Protein: 4g

Not too shabby for a salad that tastes this indulgent, right? The Brussels sprouts and cranberries pack serious vitamin C, while those pecans bring healthy fats to keep you satisfied.

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