I'm a big fan of Brussels sprouts, and if you think you dislike them, this salad might change your mind. Served raw and thinly sliced, they avoid the mushy texture often associated with this vegetable. This salad combines crunch, nuttiness, and a sweet zest from the lemon vinaigrette, creating a perfect companion to rich holiday dishes. Whether you're refreshing your Thanksgiving menu or searching for a light side for festive meals, this shaved Brussels sprout salad will become a favorite.

Why You Should Serve This Salad This Holiday Season

The texture of shaved Brussels sprouts is incredibly satisfying, especially when gently massaged with olive oil and mixed with toasted almonds, sweet dates, and zesty Parmesan. The outcome is a salad that's not only delicious but also sophisticated. It's easy to prepare and can be made in advance, making it a lifesaver during the busy holiday season.

shaved brussels sprouts salad with lemon vinaigrette

Steps to Prepare

  1. Toast the almonds – Preheat your oven to 350°F. Spread the almonds on a baking sheet and toast them until they just start to become golden (about 5 minutes; watch closely to prevent burning). Remove and allow to cool.
  2. Massage the Brussels sprouts – In a large bowl, combine the shaved Brussels sprouts with a drizzle of extra-virgin olive oil and a pinch of kosher salt. Use your hands to massage the mixture for about a minute. This process softens the sprouts and enhances their natural sweetness.
  3. Combine the salad – Mix in the almonds, chopped dates, and grated Parmesan. Drizzle with the lemon vinaigrette, season with salt and pepper, and toss until everything is well-coated. Add more dressing if you prefer a bolder flavor!
  4. Rest the salad – For optimal flavor and texture, let the salad sit at room temperature for about 15 minutes, or chill it in the fridge for an hour (or longer) to allow the flavors to meld. This makes it ideal for advance preparation!
shaved brussels sprouts salad with lemon vinaigrette

Success Tips

  • Be Sure to Massage the Brussels Sprouts – This step is crucial! Massaging with olive oil and salt breaks down the fibrous texture, making them tender yet crunchy while enhancing their flavor, allowing them to stand strong alongside richer holiday dishes.
  • Perfectly Toast the Almonds – Toasting adds warmth and flavor. Keep an eye on them; 5 minutes is often enough, but every oven is different, and they can quickly go from golden to burnt.
  • Finely Chop the Dates – Dates provide a lovely sweetness to balance the sprouts and almonds, but ensure they're chopped into small, even pieces for even distribution throughout the salad.
  • Opt for Freshly Grated Parmesan – Freshly grated cheese melts slightly into the salad, delivering a creamy, nutty finish that pairs beautifully with the bright lemon vinaigrette. Pre-shredded options lack this creamy quality!
  • Don't Hold Back on the Vinaigrette – The lemon vinaigrette is essential for uniting the flavors. Its tanginess balances the richness of the Parmesan and sweetness of the dates, creating a perfectly harmonious dish.
shaved brussels sprouts salad with lemon vinaigrette

Make Ahead for Convenience

This salad is great for preparing in advance. You can make it the night before and let the flavors meld together in the fridge. On the day of serving, just give it a quick toss and add extra vinaigrette if necessary.

This shaved Brussels sprout salad is a festive delight: simple, delicious, and perfect for prep-ahead. If you try it this season, be sure to rate and share your thoughts with us!

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Description

This shaved Brussels sprout salad is an ideal addition to your Thanksgiving feast. I let the sprouts sit in the dressing to enhance their tenderness and soak up all the flavors. It's surprisingly addictive!

Ingredients

  • 4 cups shaved Brussels sprouts (store-bought or shaved using a mandoline)
  • 1/3 cup sliced almonds
  • 1/3 cup chopped dates, pitted
  • 1/2 cup grated Parmesan
  • Lemon vinaigrette to taste
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast until they begin to turn golden (this happens quickly, so watch carefully!). Remove from the oven and let cool.
  2. In a large bowl, add the Brussels sprouts. Drizzle with a bit of extra-virgin olive oil and sprinkle with a pinch of salt. Massage the oil and salt into the sprouts for about a minute.
  3. Add the almonds, dates, and Parmesan, then drizzle with lemon vinaigrette. Season with salt and pepper, and toss gently until everything is lightly coated with dressing, adding more if desired.
  4. Let the salad rest at room temperature for 15 minutes, or refrigerate for an hour or up to overnight before serving to allow the flavors to marinate. Enjoy!
  • Prep Time: 15

Keywords: shaved Brussels sprout salad