Shaved Brussels Sprout Salad With Apples & Goat Cheese is a crisp, colorful salad made with raw thinly sliced Brussels sprouts, fresh apples, creamy goat cheese, toasted nuts, dried cranberries, and a tangy-sweet maple-Dijon vinaigrette. It takes about 20–25 minutes to prepare, serves 4 as a main course or 6 as a side dish, and requires no cooking unless you choose to toast the nuts.
Every bite brings together crunchy greens, juicy apples, rich goat cheese, buttery pecans or walnuts, and a bright dressing balanced with lemon, cider vinegar, and maple syrup or honey. Letting the dressed sprouts rest for 10–15 minutes softens them just enough to create the tender, slaw-like texture that makes this salad so satisfying.
Jump to RecipeWhy You’ll Love This Recipe
This salad turns humble Brussels sprouts into something bright, fresh, and dinner-worthy. Shaving the sprouts creates thin ribbons that catch every drop of dressing, while the apples bring a juicy crunch and gentle sweetness that balances the vegetables.
The goat cheese adds a soft, creamy contrast to the crisp produce, and toasted pecans or walnuts contribute a warm, buttery flavor. Dried cranberries are optional, but their chewy texture and tart sweetness make the salad feel especially festive during the cooler months.
There is no oven or stovetop required for the salad itself, so it is an excellent choice for a busy lunch, a holiday table, or a make-ahead side dish. If you enjoy fresh Brussels sprout salads, you may also like this bright Brussels sprout salad with orange vinaigrette, which offers another citrus-forward variation.
Ingredients You’ll Need
The ingredient list is simple, but each component has a clear purpose. Choose firm, tightly packed Brussels sprouts with bright green leaves, then remove any wilted or tough outer leaves before slicing.
- Brussels sprouts: One pound provides the hearty, crisp base. Slice them as thinly and evenly as possible for the best texture.
- Apples: Honeycrisp, Fuji, Gala, or Granny Smith all work well. Honeycrisp and Fuji offer sweetness, while Granny Smith contributes a sharper, more acidic bite.
- Goat cheese: Four ounces of soft crumbled cheese create creamy pockets throughout the salad.
- Nuts: Use one-half cup of toasted pecans or walnuts, chopped roughly enough to provide noticeable crunch.
- Dried cranberries and shallot: These are optional additions, but the cranberries add chewiness and the shallot gives the salad a mild savory edge.
- Vinaigrette: Olive oil, lemon juice, apple cider vinegar, maple syrup or honey, Dijon, salt, and pepper create a dressing that is tangy, lightly sweet, and well suited to raw vegetables.
For the most attractive presentation, keep the apple pieces slightly larger than the Brussels sprout ribbons. This makes each ingredient easy to see and gives the finished bowl a varied, inviting texture.
How to Make It Step-by-Step
Step 1: Trim and shave the Brussels sprouts. Remove the stem ends and any tough outside leaves, then slice the sprouts into very thin ribbons with a sharp chef’s knife, mandoline, or food processor slicing disk. If using a knife, keep the slices as consistent as possible so the salad softens evenly.
Step 2: Prepare the apples. Cut around the cores, then slice the fruit thinly or cut it into matchsticks. If the apples need to wait while you finish the salad, toss them with a little lemon juice to reduce browning without making them overly sour.
Step 3: Whisk the vinaigrette. Add the olive oil, fresh lemon juice, apple cider vinegar, maple syrup or honey, Dijon mustard, kosher salt, and black pepper to a small bowl. Whisk until the oil and acidic ingredients come together into a smooth, lightly thickened dressing.
Step 4: Build the salad base. Place the shaved Brussels sprouts, prepared apples, finely sliced shallot, and dried cranberries in a large mixing bowl. Toss gently with clean salad servers or large spoons so the apples remain intact.
Step 5: Dress and rest the vegetables. Pour in most of the vinaigrette and toss thoroughly, making sure the dressing reaches the bottom and coats the ribbons evenly. Allow the bowl to stand for 10–15 minutes; this short rest softens the raw sprouts slightly and gives them time to absorb the flavors.
Step 6: Add the finishing ingredients. Fold in the cooled toasted nuts and crumbled goat cheese just before serving. Taste the salad and add the remaining dressing only if needed, keeping the mixture fresh rather than overly wet.
Chef’s Tips for the Best Texture
The thinness of the Brussels sprouts makes the biggest difference in this recipe. Thick slices can feel tough and fibrous, while very fine ribbons become tender and slaw-like after the resting period. A mandoline creates especially even pieces, but a sharp knife works beautifully with care.
Toast the nuts before assembling the salad whenever possible. Place them in a dry skillet over medium heat for about 5 minutes, stirring frequently, or toast them in a 350°F oven for 6–8 minutes. Watch closely because nuts can go from fragrant to burnt quickly, then cool them completely so they remain crisp.
Keep the goat cheese cold until you are ready to crumble it. Adding it at the very end preserves distinct creamy pieces instead of allowing the cheese to dissolve into the vinaigrette. The same rule applies to the nuts, which can lose their crunch if mixed in too early.
- Use a large bowl so the dressing can be distributed without crushing the apples.
- Start with most, but not all, of the vinaigrette and adjust after the resting time.
- Choose maple syrup for a mellow woodsy sweetness or honey for a rounder floral note.
- Add a little orange zest or juice if you want a sweeter seasonal variation.
Serving Ideas and Seasonal Pairings
This salad is substantial enough for a light main course, especially when served with crusty bread or a simple bowl of soup. As a side dish, it pairs well with roasted chicken, baked salmon, pork, or a holiday roast because the crisp vegetables and acidic dressing refresh richer foods.
For a larger seasonal spread, serve it beside a warm potato dish such as this warm German-style potato salad. The contrast between the tender potatoes and chilled, crunchy Brussels sprouts makes the meal feel varied without requiring complicated side dishes.
If you are planning a party menu, small savory bites such as these bacon Parmesan cheese puffs are a delicious companion. Their buttery, cheesy richness is balanced by the salad’s lemony vinaigrette and crisp apples.
Storage and Make-Ahead Advice
The Brussels sprouts, apples, shallot, and cranberries can be prepared several hours ahead and refrigerated in a covered container. Keep the dressing in a separate jar and shake it well before tossing so the salad stays crisp until serving.
If you dress the salad in advance, allow the full 10–15 minute resting period for the flavors to mingle, but avoid letting it sit for many hours. The sprouts will continue to soften, and the nuts and goat cheese will lose some of their appealing texture if they are added too early.
For leftovers, refrigerate the dressed salad in an airtight container and enjoy it soon for the best crunch. Store extra goat cheese and nuts separately whenever possible, adding them to each portion just before eating.
Easy Variations to Try
This formula is flexible while keeping its signature balance of crisp vegetables, fruit, creamy cheese, crunch, and tangy sweetness. Parmesan can replace the goat cheese for a firmer, saltier finish, while pomegranate seeds make a colorful alternative to dried cranberries.
Cooked bacon or pancetta can stand in for some of the nuts when you want a smoky, savory note. Sunflower seeds are a good nut-free option, and a lemon-Dijon dressing without cider vinegar can be used when you prefer a cleaner citrus flavor.
For a more festive version, add a small amount of orange zest or orange juice to the vinaigrette. If you are serving dessert afterward, a creamy fruit-based treat such as this fluffy pineapple salad keeps the meal bright and refreshing.
Shaved Brussels Sprout Salad With Apples & Goat Cheese
Ingredients
Method
- Trim the Brussels sprouts, remove tough outer leaves, and shave them very thinly with a sharp knife, mandoline, or food processor slicing disk.
- Core the apples and slice them thinly or cut them into matchsticks. Toss them with a little lemon juice if preparing them in advance.
- Whisk the olive oil, lemon juice, apple cider vinegar, maple syrup or honey, Dijon mustard, kosher salt, and black pepper until emulsified.
- Combine the shaved Brussels sprouts, apples, shallot, and dried cranberries in a large bowl.
- Pour in most of the dressing and toss thoroughly. Let the salad stand for 10–15 minutes so the sprouts soften slightly and absorb the vinaigrette.
- Fold in the toasted nuts and goat cheese just before serving, then add the remaining dressing as needed.
Notes
Final Thoughts
Shaved Brussels Sprout Salad With Apples & Goat Cheese is the kind of recipe that looks impressive while remaining quick and practical. Thinly sliced sprouts, crisp apples, creamy goat cheese, toasted nuts, and a maple-Dijon dressing create a satisfying mix of textures and flavors in every forkful.
Give the dressed vegetables 10–15 minutes to soften, then add the goat cheese and nuts right before serving for the freshest finish. Once you make it, keep the basic formula in your rotation and adjust the fruit, cheese, or crunchy topping to suit the season.
For a sweet finish after this crisp salad, consider serving red velvet brownies with cream cheese drizzle. The rich dessert makes a lovely contrast to the salad’s fresh, tangy flavors.