Name: Shaved Brussel Sprout Salad with Arugula and Apple
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 5oz baby arugula; 1½ cups thinly shaved Brussel sprouts; 1 large apple, cut into matchsticks (I like Gala or Honeycrisp); 1/3 cup dried cranberries (or pomegranate arils); ½ cup crumbled goat cheese; ½ cup maple-candied pecans (recipe below); ¼ cup extra virgin olive oil; 2 tablespoons white balsamic vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon pure maple syrup (or honey); 1 teaspoon Dijon mustard; ¼ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; ½ cup raw pecans; 4 teaspoons pure maple syrup; 1/8 teaspoon ground cinnamon; A pinch of sea salt

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This shaved Brussel sprout salad with arugula is festive fall salad that’s perfect for holiday entertaining. Thinly shaved Brussel sprouts and peppery arugula are tossed with sweet apple, tart dried cranberries or pomegranate arils, crunchy candied pecans, and creamy goat cheese. Finished with a delicious white balsamic dressing to tie all the flavors together!

Shaved Brussel Sprout Salad with Arugula and Apple

Table of Contents

Why You’ll Love This Brussel Sprout Salad

It’s festive and perfect for the holidays. The Brussel sprouts, apples, and pomegranate make this a cozy salad to serve for fall dinner, Thanksgiving, Christmas, or holiday gatherings.

It can be made ahead of time. The Brussel sprouts are sturdy and hold up well in the fridge. This is the perfect holiday salad to make ahead of time for meal prep or entertaining. Keep the dressing stored separately and wait until just before serving to chop the apple.

It goes with any meal. You can serve this salad alongside grilled chicken, roast turkey, baked salmon, or your favorite cozy fall and winter dinner.

It’s colorful, feels elegant, but is easy to make. It’s quick to make as has a variety of textures from the crisp apple, shaved Brussel sprouts, crunchy pecans, and creamy goat cheese.

What is shaved Brussel sprout salad?

A shaved Brussel sprout salad is a raw, crunchy side dish made with thinly sliced Brussel sprouts, which look like shredded cabbage. This makes them tender and easier to eat, while keeping their satisfying crunch.

Fresh, raw Brussel sprouts have a mild flavor, unlike cooked Brussel sprouts which can taste earthy. It pairs perfectly with the sweet and tangy ingredients in this fall and winter salad.

Peppery arugula, crisp apples, tangy goat cheese, maple-candied pecans, and dried cranberries add delicious layers of flavor and texture.

Shaved Brussel sprout salad ingredients

Arugula: I like using baby arugula in this salad, which are tender and milder than the full-sized leaves. It has a fresh, peppery bite which pairs well with the mild and slightly nutty flavor of raw Brussel sprouts.

Brussel sprouts: Shaving fresh Brussel sprouts transforms this little vegetable into tender, delicate ribbons that are perfect for this salad.

They don’t need to be cooked before adding them to the salad. Just toss them with the dressing and enjoy.

Apple: I like using Gala or Honeycrisp apple for this salad because they are sweet and crisp. Other great choices include Pink Lady, Granny Smith, or Fuji.

Dried cranberries or pomegranate arils: The dried cranberries add sweetness and a little tartness to this salad. I also like to add a little pomegranate arils to this salad which adds a bright pop of flavor and crunch.

Goat cheese: Crumbled goat cheese adds a creamy and tangy flavor, which balances with the raw Brussel sprouts and peppery arugula.

Candied pecans: Candied pecans add a delicious combination of sweetness and crunch to this salad. Roughly chop them into bite-sized pieces so you’ll get a little in every forkful.

White balsamic dressing: This simple homemade vinaigrette brings the whole salad together with a bright, sweet, and tangy flavor.

The acidity from the white balsamic vinegar balances the sweetness of the apples, dried cranberries, and candied pecans.

How to make shaved Brussel sprouts for salad

Shaving Brussel sprouts for this salad is easy and there’s no need to cook them.

Trim off the tough stem end of the Brussel sprouts and carefully remove any loose or damaged outer leaves.

Knife: Place them cut side down on a cutting board and use a sharp knife to slice it as thinly as possible.

Mandoline: For thin and even slices, I recommend using a mandoline. Make sure to wear a chef’s glove to protect your fingers.

Food processor: Use the slicing disc attachment and carefully feed the trimmed sprouts through the chute.

Use your fingers to carefully pull apart any slices that got stuck together. This will give you beautiful thin, shredded-looking ribbons.

How to make this Brussel sprout and arugula salad

Make the candied pecans. Add the pecans and maple syrup to a medium skillet over medium heat.

Use a spatula to stir continuously until the nuts are well coated and there is no more liquid left in the skillet (approximately 4 to 5 minutes).

The nuts will smell toasty, and you will start to see the sugar crystalizing on the pecans.

Immediately remove from the heat and spread the nuts evenly on parchment paper. Let cool completely. Once cooled, you can roughly chop the pecans if desired.

Make the salad dressing. In a jar with a fitted lid, at the extra virgin olive oil, white balsamic vinegar, fresh lemon juice, maple syrup (or honey if using), Dijon mustard, salt, and freshly ground black pepper.

Seal the lid and give the jar a good shake until the salad dressing has emulsified. Store in the fridge until ready to use. Don’t have a jar? Add all the salad dressing ingredients to a mixing bowl and whisk until thoroughly combined.

Assemble the salad. In a large mixing bowl, add the arugula, shaved Brussel sprouts, apple, and dried cranberries (or pomegranate arils if using).

Drizzle the prepared salad dressing over everything and gently toss to combine. Sprinkle the crumbled goat cheese and candied pecans on top. Serve immediately.

If you’re making the salad ahead, you can shave the Brussels sprouts a day in advance and keep them refrigerated in an airtight container.

Why arugula works so well with Brussel sprouts

Arugula and shaved Brussel sprouts work so well together in this salad because they bring different flavors and textures. The shaved Brussel sprouts are crisp and mild, while the arugula has a peppery bite.

The combination also prevents the salad from feeling too heavy. Together, they create the perfect base for sweet apple, dried cranberries, candied pecans, and creamy goat cheese.

How to Store Leftover Brussels Sprout Salad

You can store leftover salad in an airtight container in the fridge for up to 1 day. Because arugula is a delicate green, the salad will gradually soften and get soggy once it has been dressed.

Make ahead tips: If you’re making this salad for a gathering, prepare the shaved Brussels sprouts and dressing ahead of time, then add the arugula, apple, pecans, cranberries, and goat cheese shortly before serving.

Store the candied pecans separately in an airtight container for up to 1 day in advance. This will help keep them crunchy.

Add the fresh apple just before serving because cut apples can soften and turn brown quickly.

What to Serve with Brussels Sprout Salad

More healthy salad recipes to try

Please let me know how you like this shaved Brussel sprout salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this salad as much as I do.

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Shaved Brussel Sprout Salad with Arugula and Apple