Shaved Brussels Sprouts Salad with Orange Vinaigrette is a fresh, crunchy salad made with thinly sliced raw Brussels sprouts, juicy navel oranges, dried cranberries, toasted nuts, red onion, and an easy sweet-tart dressing. It takes about 20 minutes to prep, 5 to 8 minutes to toast the nuts, and 15 to 30 minutes to rest before serving, making 4 to 6 servings.
Every bite brings together crisp Brussels sprouts, bright citrus, chewy cranberries, savory cheese, and buttery toasted pecans or almonds. The orange vinaigrette adds fresh juice, zest, honey, mustard, vinegar, and olive oil for a balanced dressing that makes this salad perfect for lunch, a holiday table, or a make-ahead side dish.
Jump to RecipeWhy You’ll Love This Recipe
This salad is a delicious way to enjoy Brussels sprouts without roasting or boiling them. Thin slicing turns the firm vegetables into delicate ribbons that are sturdy enough to hold dressing but tender enough to eat raw.
The flavor contrast is what makes this bowl so memorable. Sweet orange and cranberries balance the earthy sprouts, while red onion provides a sharp accent, toasted nuts bring richness, and optional feta or Parmesan adds a salty finish.
It is also a practical recipe for busy meals. The salad can rest while you finish the rest of dinner, and its sturdy ingredients make it more reliable than delicate lettuce salads when placed on a buffet.
If you enjoy colorful salads with a mix of creamy, crunchy, sweet, and savory elements, you may also like this corn salad inspiration for another lively side dish.
Ingredients You’ll Need
Start with 1 pound of trimmed Brussels sprouts. Look for compact, bright green sprouts with firm leaves, since fresh vegetables are easier to slice into crisp ribbons and have a cleaner flavor.
- Oranges: Two medium navel oranges provide both the juice for the vinaigrette and juicy pieces for the salad.
- Dried cranberries: Their chewy texture and gentle sweetness make a lovely contrast to the crisp sprouts.
- Nuts: Use pecans for a buttery bite or sliced almonds for a lighter, delicate crunch.
- Red onion: A quarter of a small onion adds color and a pleasantly sharp flavor when sliced very thinly.
- Cheese: Crumbled feta or shaved Parmesan is optional, but either choice adds savory depth.
- Vinaigrette: Orange juice, vinegar, honey or maple syrup, Dijon, orange zest, salt, pepper, and olive oil create the sweet-tart dressing.
Champagne vinegar gives the dressing a gentle, refined acidity, while apple cider vinegar contributes a fruitier tang. Either works well, so choose according to what you already have in the pantry.
For another salad with a comforting, substantial feel, browse this classic chicken salad idea when planning a luncheon menu.
How to Make It Step-by-Step
Step 1: Trim the Brussels sprouts by pulling away any loose or discolored outer leaves and slicing off the stem ends. Use a sharp chef’s knife to shave each sprout into thin strips, or use a mandoline with care; the thinner the slices, the more quickly the dressing can soften them.
Step 2: Warm a dry skillet over medium-low heat and add the pecans or sliced almonds. Toast for 5 to 8 minutes, stirring frequently, until the nuts smell fragrant and show a little golden color, then move them to a plate immediately to cool.
Step 3: Prepare the oranges while the nuts cool. Finely grate 1 teaspoon of zest from one orange, then cut the peel and white pith away from both oranges and separate the segments or cut the fruit into small pieces.
Step 4: Make the vinaigrette in a small bowl or jar. Combine the fresh orange juice, vinegar, honey or maple syrup, Dijon mustard, orange zest, 1/2 teaspoon kosher salt, and black pepper, then slowly whisk in the olive oil until the dressing is well combined.
Step 5: Place the shaved Brussels sprouts in a large serving bowl and add the orange pieces, cranberries, thinly sliced red onion, and cooled toasted nuts. Sprinkle in 1/4 teaspoon kosher salt so the vegetable mixture is seasoned before the dressing is added.
Step 6: Pour the orange vinaigrette over the salad and toss from the bottom of the bowl upward, making sure the dressing reaches all the Brussels sprout ribbons. Add the optional feta or Parmesan, reserving a little for the top if you want a polished presentation.
Step 7: Let the salad rest for 15 to 30 minutes at room temperature or in the refrigerator. Toss again just before serving, taste, and finish with the reserved nuts and cheese.
Chef Tips for the Best Texture
Use a very sharp knife or a properly guarded mandoline for consistent slices. Unevenly cut Brussels sprouts can leave large, tough pieces alongside delicate ribbons, while thin, even cuts create a more pleasant bite.
Do not skip toasting the nuts. Five to 8 minutes in a dry skillet releases their aroma and gives them a crisp, warm flavor that raw nuts cannot provide, but stay nearby and stir often.
Resting time matters. The vinaigrette lightly tenderizes the sprouts and helps the flavors mingle without turning the vegetables limp, so aim for at least 15 minutes whenever possible.
Add the cheese after the main toss if you want visible pieces throughout the bowl. Feta offers a creamy, salty contrast, while shaved Parmesan brings a nutty flavor and elegant flakes.
For a meal with more variety, serve this beside a creamy cottage cheese salad. The cool, creamy texture pairs nicely with the citrusy crunch of the Brussels sprouts.
Serving Suggestions
Serve this salad as a side for roasted chicken, baked salmon, pork tenderloin, or a simple grain dish. Its fresh orange flavor works especially well with savory main courses that benefit from a crisp, acidic companion.
For a holiday spread, transfer the salad to a shallow platter and arrange a few orange pieces, cranberries, toasted nuts, and cheese across the top. The green, orange, red, and cream colors make it look festive without complicated decoration.
It also makes a satisfying light lunch. Add a piece of crusty bread, a cup of soup, or a protein-rich side, and keep extra vinaigrette nearby for anyone who prefers a more generously dressed salad.
If you are assembling a full lunch menu, pair it with this crunchy Parmesan chicken salad for a second salad option with hearty texture.
Storage and Make-Ahead Advice
This salad is best served after its 15 to 30 minute resting period, when the sprouts have softened slightly but remain crunchy. It can be prepared earlier in the day, covered, and chilled until mealtime.
For the freshest presentation, toast the nuts ahead and store them separately until serving. You can also prepare the vinaigrette in advance, shake or whisk it again, and dress the salad shortly before guests arrive.
Store leftovers in a covered container in the refrigerator and enjoy them within 1 to 2 days. The Brussels sprouts will become softer over time, and the nuts may lose some crispness, but the citrus flavor will remain bright.
Keep the fruit, dressing, and shaved sprouts separate if you need to prepare the components well ahead. Combine them shortly before serving, then add the nuts and cheese at the end for the best contrast.
For a sweeter, festive finish to your menu, consider serving a small bowl of pistachio salad alongside the savory dishes.
Shaved Brussels Sprouts Salad with Orange Vinaigrette
Ingredients
Method
- Trim the Brussels sprouts by removing any dry outer leaves and cutting away the stem ends. Shave them very thinly with a sharp knife, mandoline, or food processor slicing attachment, then place the ribbons in a large bowl.
- Toast the pecans or sliced almonds in a dry skillet over medium-low heat for 5 to 8 minutes, stirring often, until fragrant and lightly golden. Transfer the nuts to a plate so they stop cooking, then let them cool.
- Zest one orange until you have 1 teaspoon of finely grated zest. Cut away the peel and pith from both oranges, then separate the fruit into segments or cut it into bite-size pieces.
- Whisk the orange juice, vinegar, honey or maple syrup, Dijon mustard, orange zest, salt, and black pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette looks smooth and lightly blended.
- Add the oranges, dried cranberries, red onion, toasted nuts, and optional feta or Parmesan to the Brussels sprouts. Sprinkle with 1/4 teaspoon kosher salt, pour over the vinaigrette, and toss thoroughly.
- Let the dressed salad rest for 15 to 30 minutes before serving. Toss once more, taste for seasoning, and add the final cheese or a few extra toasted nuts on top if desired.
Notes
Final Thoughts
Shaved Brussels Sprouts Salad with Orange Vinaigrette brings freshness, crunch, color, and satisfying flavor to the table with very little cooking. The combination of raw Brussels sprouts, juicy orange, cranberries, toasted nuts, onion, and optional cheese gives every forkful something different to enjoy.
Remember the simple keys: slice the sprouts thinly, toast the nuts for 5 to 8 minutes, whisk the vinaigrette until smooth, and let the dressed salad rest for 15 to 30 minutes. Serve it as a bright side dish or a light lunch, and expect this colorful salad to disappear quickly.
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