Looking for the ultimate shaved brussel sprout salad? Ours features crisp sprouts paired with warm roasted squash, crunchy walnuts, and sweet cranberries, all tied together with a tangy maple-lime vinaigrette. Perfectly balanced and hearty, it’s a dish that works as a side or a light meal—and it only gets better the next day.
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Update 2025-01: This post has been updated with additional tips, improved recipe instructions, and new nutrient highlights to ensure the best experience for our readers. Thank you for your feedback!
Jump to:
- 😍Why You'll Love This Salad
- 🌱 Nutrient Highlight: Brussle Sprouts
- 🥗Ingredient and Flavor Notes
- 🔁 Substitutions
- 👩🏽🍳Step-By-Step Instructions: Marinated Brussel Sprout Salad
- 💡Pro Tips
- ⏲️ Meal-Prep or Make-Ahead Tips
- 🍴Recipe Variations
- 🥡How to Store Shaved Brussel Sprout Salad
- 🥣Recipe Pairing & More
- 📖 Recipe
- 📝Information Source:
✋🏼E aí, pessoal! Hey there, friends!
Today, we’re diving into my Hearty Shaved Brussels Sprout Salad with Roasted Squash Medley. It’s everything you want in a salad: crunchy shaved Brussels sprouts, warm caramelized squash, toasted walnuts, and sweet dried cranberries—all tied together with a tangy honey-lime vinaigrette.
This recipe goes beyond your typical salad by balancing textures and flavors perfectly. It’s meal prep-friendly, stores well, and makes a fantastic to-go lunch. Whether you enjoy it as a hearty side dish, holiday meal, or turn it into a complete meal by adding crispy chickpeas, leftover chicken, or your favorite protein, this salad is as versatile as it is delicious.
It also pairs wonderfully with our Slow Cooker Beef Brisket for a cozy dinner. Looking for a twist? Try adding crisp apple slices or swapping the dressing for our Basil Balsamic Vinaigrette for a fresh change.
😍Why You'll Love This Salad
- Not Your Typical Salad: With warm roasted squash, crunchy walnuts, and sweet cranberries, our shaved brussel sprout salad has a perfect balance of flavors and textures that feels hearty and satisfying.
- Easy and Practical: Using simple, everyday ingredients, this recipe comes together quickly and holds up well in the fridge, making it ideal for meal prep or entertaining.
- Low-Carb: Low in carbs but high in fiber, making it filling and satisfying without spiking your blood sugar levels.
- Adaptable: The roasted squash makes it cozy for cooler months or holiday gatherings, but it’s versatile enough to swap in apples or other fresh ingredients for warmer weather.
🌱 Nutrient Highlight: Brussle Sprouts
Brussels sprouts aren’t just tasty—they’re packed with health benefits that make this salad a win for your taste buds and your body:
- Blood Sugar Control: The fiber in Brussels sprouts and squash helps stabilize blood sugar levels, making this recipe a great option for low-carb diets or managing diabetes(1).
- Nutrient Powerhouse: Loaded with vitamin C, vitamin K, folate, and antioxidants, Brussels sprouts support immune health, bone strength, and brain development for growing kids and adults alike (2).
- Weight Management: Their high fiber content helps keep you feeling full longer, making this salad satisfying and perfect for weight-conscious eaters.
- Brain Health Boost: Brussels sprouts’ antioxidants and walnuts’ omega-3s work together to support cognitive health and reduce inflammation. delicious (3).
🥗Ingredient and Flavor Notes
Our shaved brussel sprout salad is packed with bold, seasonal flavors that come together to create a hearty salad that's perfect for a light meal or standout side dish. Here’s a closer look at the simple ingredients we’re using:
Salad Ingredients:
- Brussels Sprouts: I look for medium-sized raw Brussels sprouts because they’re easier to thinly sliced. Brussels sprouts are a great base for a hearty salad, especially this one with roasted veggies and a thick salad dressing. They hold up well and stay crispy and crunchy.
- Butternut Squash: Pairing roasted squash with Brussels sprouts works so well. The contrast of crispy bitter sprouts with the tender sweet squash creates a nice balance. Plus, it adds a vibrant color, making this a perfect hearty fall salad option.
- Walnuts: We will roast the walnuts with the rest of the veggies to enhance their nutty flavor. They will also add a bit more crunch and a dose of healthy fats.
- Dried Cranberries: Cranberries add a sweet-tart flavor and chewy texture and pair well with the squash and walnuts.
- Olive Oil (Extra Virgin): A must-have for roasting, adding richness and helping tie all the flavors together.
- Chinese 5 Spice: This spice blend brings a unique, aromatic depth to the roasted squash. It’s slightly sweet and a little savory—a perfect twist!
- Salt: Just a small amount enhances all the flavors without overpowering the dish.
Salad Dressing Ingredients:
- Olive Oil (Extra Virgin): This is the base of our dressing, giving it body and a smooth texture.
- White Vinegar: Adds a sharper acidity that balances the sweetness of the maple syrup, creating a vinaigrette with a well-rounded flavor.
- Lime Juice: Fresh and zesty, lime juice brightens the salad and adds a citrusy tang.
- Honey or Maple Syrup: A touch of sweetness rounds out the acidity of the lime juice.
- Mustard: Adds a bit of tang and creaminess while helping to emulsify the dressing.
- Garlic Powder: Adds depth and a subtle savory note without overpowering the other flavors.
- Salt: A pinch ties it all together.
You can find the exact quantities in the recipe card below.
⚠️ Celiac Alert: Double-check that your dried cranberries, mustard, and Chinese 5 Spice are labeled gluten-free. Cross-contamination is common in these products, so look for certified options if needed.
🔁 Substitutions
If you're looking to adapt this delicious shaved brussels sprout salad to suit different dietary needs or ingredient availability, here are some alternatives that have worked for us:
- Brussels Sprouts Substitution: If Brussels sprouts aren't available, you can substitute them with shredded kale or thinly sliced green cabbage.
- Butternut Squash Substitution: Sweet potatoes make a great alternative to butternut squash. Peel and cube them just as you would the squash, and roast until tender.
- Walnut Substitution: For a nut-free option, roasted pumpkin seeds (pepitas) or sunflower seeds add a great crunch and still give you that nutty flavor while being allergy-friendly.
- Dressing Substitution: If you want to try a different dressing, our Tahini Caesar or Balsamic Vinaigrette will complement this salad well.
👩🏽🍳Step-By-Step Instructions: Marinated Brussel Sprout Salad
Step 1: Prep the Brussels Sprouts
Wash the raw sprouts under cold water, then pat them dry with a clean kitchen towel. Trim the ends and remove any damaged outer leaves. Carefully slice them into thin slices of Brussels sprouts using a mandoline slicer. If you don’t have a mandoline, a sharp knife will work—just slice as thinly as possible to keep the salad light and crunchy.
Step 2: Roast the Squash & Walnuts
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them with olive oil. On one sheet, spread the cubed butternut squash evenly. Drizzle with olive oil and sprinkle with Chinese 5 Spice and a pinch of salt. Toss gently to coat, then spread the cubes out in a single layer for even roasting.
On the second baking sheet, spread the walnuts in a single layer. Toast them alongside the squash, but watch closely—they only need 5-7 minutes to turn golden and aromatic. Remove the walnuts once toasted and let the squash roast for 25-30 minutes, flipping halfway
Step 3: Make The Salad Dressing
In a small bowl, whisk together olive oil, lime juice, white vinegar, maple syrup, mustard, garlic powder, and salt until smooth and well combined. Taste the dressing and adjust for sweetness or acidity if needed.
Tip: If you like a thicker tangy dressing, add an extra teaspoon of mustard or slightly reduce the oil.
Step 4: Assemble and Serve
In a large bowl, combine the shredded sprouts, roasted squash (cooled slightly), toasted walnuts, and dried cranberries. Pour the salad dressing over the top and toss gently to coat everything evenly. ransfer the salad to a serving bowl for a pretty presentation. For the best flavor, let the salad sit for 10-15 minutes to allow the dressing to meld with the raw brussels sprouts.
💡Pro Tips
- Slice evenly for the best texture: When prepping the raw brussels sprouts, use a mandoline slicer for even, thin slices. This ensures the sprouts stay light and crunchy in the salad. If slicing by hand, take your time and aim for uniform slices to avoid large, tough pieces.
- Rest the dressing with the sprouts: After tossing the shredded sprouts with the salad dressing, let the salad sit for 10-15 minutes before serving.
- Roast the squash properly: Make sure the butternut squash cubes are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, which can leave them mushy instead of golden and caramelized.
- Keep an eye on the walnuts: Toasting walnuts in the oven is quick, and they can go from golden to burnt in seconds. Set a timer for 5 minutes and check them often to prevent overcooking.
⏲️ Meal-Prep or Make-Ahead Tips
Our shaved brussels sprouts salad is a fantastic recipe to prep ahead! If you’re planning to eat it within two days, the entire salad can be assembled and stored together in an airtight container in the fridge. In fact, it tastes even better the next day as the flavors meld and the sprouts soften slightly.
If you’re prepping further in advance, keep the components separate. Store the roasted squash, walnuts, and cranberries together, and keep the shaved Brussels sprouts and dressing in their own containers. This will ensure everything stays fresh and crisp. When ready to serve, simply toss everything together and enjoy!
Pack for lunch or parties: Portion the assembled salad into individual containers or a serving bowl for an easy grab-and-go lunch or a shareable dish for gatherings. Keep the dressing separate until right before eating to avoid fogginess.
🍴Recipe Variations
To keep things exciting, here are a couple of variations to this shaved brussels sprout salad recipe:
Apple Addition: Incorporate thin slices of Honeycrisp apple for a sweet and crisp element that pairs well with the savory components! Its a perfect refreshing salad.
Crispy Chickpeas: Add roasted crispy chickpeas for extra protein and a satisfying crunch, making the salad more filling.
🥡How to Store Shaved Brussel Sprout Salad
To maintain the freshness and flavor of your shaved Brussel sprouts salad, it's best to store the assembled salad in an airtight container in the refrigerator for short-term storage. This allows the flavors to meld, and the sprouts soften slightly, enhancing the overall taste.
For storage beyond two days, keep the components separate. Store the roasted squash and walnuts together, and the shaved sprouts and dressing in their own containers. This prevents any one element from becoming too soft or soggy.
As a busy mom of three and a longtime food blogger, I've navigated the challenges of catering to a mixed-diet household. Being gluten and dairy-free for years hasn't diminished my love for flavorful and textured dishes. This salad is a testament to that passion, and I hope it brings joy to your table as well.
Absolutely! Pre-shredded Brussels sprouts can save time and make this recipe even more convenient. Just ensure they're fresh and free from any moisture that could affect the salad's texture.
To maintain a crisp texture, store the dressing separately and toss it with the salad just before serving. If you've already mixed the dressing in, consuming the salad within a day or two will ensure it stays fresh and crunchy.
Yes, raw Brussels sprouts are safe to eat and offer a delightful crunch (Source). Shaving them thinly helps break down their fibrous texture, making them more palatable and easier to digest.
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🥣Recipe Pairing & More
We love enjoying our easy brussels sprout salad with our slow cooked beef brisket! the shaved brussle sprout also goes well inside our beef brisket sandwhich as well :0). Also be sure to check out our other delicious salads!
👋🏼Até logo, amigos! Keep savoring every bit of this hearty salad recipe and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Hearty Shaved Brussel Sprout Salad with Squash Medley
Ingredients
- 20 brussel sprouts medium size (about lb brussels sprouts)
- 1 small butternut squash peeled and cubed
- 2 cups walnuts toasted
- 2 cups dried cranberries
- 2 tablespoon olive oil extra virgin
- 2 teaspoon Chinese 5 spice
- ½ teaspoon salt
Salad dressing
- ½ cup olive oil extra virgin
- ¼ cup white vinegar
- ¼ cup fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Prep the sprouts: Wash the brussels sprouts and pat them dry. Using a mandoline slicer or a sharp knife, shave them into thin slices.
- Preheat and Prep: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or grease them lightly.
- Roast Squash: On one sheet, spread the butternut squash in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with Chinese 5 spice and salt, and toss to coat. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Roast Walnuts: When the squash is almost finished roasting, spread the walnuts in a single layer oj the second baking sheet. Roast for 5-7 minutes or until lightly toasted
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, white vinegar, honey, mustard, garlic powder, and salt until smooth. Taste and adjust seasoning as needed.
- Assemble the salad: In a large bowl, combine the shaved brussels sprouts, roasted squash, toasted walnuts, and dried cranberries. Pour the dressing over the top and toss gently to coat.
- Serve: Transfer the salad to a serving bowl and serve immediately, or let it sit for 10-15 minutes to allow the flavors to meld.
Notes
Nutrition
📝Information Source:
- Hoelscher, D. M., Springer, A. E., Ranjit, N., Perry, C. L., Evans, A. E., Stigler, M., & Kelder, S. H. (2010). Reductions in child obesity among disadvantaged school children with community involvement: the Travis County CATCH Trial. Obesity, 18(S1), S36-S44.
- Venn, B., Thies, F., & O'Neil, C. (2012). Whole Grains, Legumes, and Health. Journal of Nutrition and Metabolism, 2012, 903767.
- Chauhan, A., & Chauhan, V. (2020). Beneficial Effects of Walnuts on Cognition and Brain Health. Nutrients, 12(2), 550.
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