Shaved Brussels Sprouts Salad with Feta & Dried Cranberries (2024)

My favorite way to eat these miniature cabbages is shaved into a salad! There’s no cooking required and this crisp salad is just as good leftover because the sprouts don’t get soggy like lettuce.

Brussels Sprouts are a nutritious and delicious way to incorporate more greens into your diet. They’re packed with fiber, vitamins, and minerals, making them an excellent healthy and low carb addition to any meal. They may not have the best reputation, but if prepared properly they are super tasty! They’re probably my favorite vegetable.

The Brussels sprouts give this delicious salad a super crunchy texture, while the dried cranberries add a touch of sweetness. The toasted pine nuts and feta cheese add a nutty flavor that complements the olive oil and lemon dressing.The combination of ingredients creates a delicious and satisfying salad that you’ll want to make again and again!

Want to easily make this into a complete meal? Add rotisserie chicken!

This is one of my favorite quick lunches but can also be served for dinner with just about any protein including chicken, steak, bbq, or fish. The best thing about this salad is that it’s made with a clean-eating homemade dressing including ingredients I always have on hand: olive oil and lemon juice. If you want to sweeten it up add a dash of honey or maple syrup!

A good salad has a variety of textures and balanced flavors: crunchy, creamy, sweet and salty. The combination of all of these is key to making the perfect salad.

• Toasted Nuts: Use your favorite toasted nuts for this salad including pine nuts, slivered almonds, pecans, walnuts, sunflower seeds or even pumpkin seeds.
• Cheese: The cheese is a must because it adds the creamy saltiness. I like feta for this particular salad but choose your favorite! Shredded parmesan, goat cheese, blue cheese or white cheddar.
• Something Sweet: For this salad, the dried cranberries add a touch of sweetness but you could also include raisins, strawberries, diced apples, candied pecans, or add a little bit of sweetener into your salad dressing like honey or maple syrup.
• Something Crunchy: The Brussels sprouts and nuts provide all the crunch you need, but you could also toss in some shredded carrots, kale, chopped broccoli, or any leafy lettuce.
• Protein: To make this salad a complete meal try adding rotisserie or grilled chicken. Bacon or boiled eggs are a yummy choice, too!
• What else pairs well with this salad? Avocado, pomegranate seeds, brown rice, sweet potato, beets, etc.

This amazing salad is wonderful served for just about any occasion, but I especially like it for family gatherings and potlucks. The Brussels sprouts don’t get soggy, so it remains fresh and crisp for a lot longer than a traditional salad, even if it’s sitting on the counter for hours.

1. Clean and rinse the Brussels sprouts and then cut off the stems.Peel away any brown or damaged outer leaves and discard them.
2. Cut the Brussels sprouts in half: Hold each Brussels sprout by the stem end and slice it in half from top to bottom.
3. With the cut side facing down, thinly slice the Brussels sprouts using a sharp knife. Alternatively, you can use a mandoline or food processor with a slicing attachment to shave them into thin, even slices.
4. Use your fingers to separate the shavings and remove any large or tough pieces that remain intact.