Shaved Brussels Sprouts Salad with Basil Vinaigrette

This shaved Brussels sprouts salad is fresh, crunchy, and packed with flavor. Tender ribbons of raw Brussels sprouts are tossed with toasted pecans and a vibrant basil vinaigrette, then finished with creamy avocado, crisp pear, and shavings of Parmigiano Reggiano if desired. Naturally gluten-free and full of fiber, healthy fats, and colorful plant foods, it’s an easy salad that works beautifully as a light lunch, simple dinner, or flavorful side dish.

A Nourishing and Satisfying Salad

Brussels sprouts have come a long way from the overcooked vegetables many of us grew up with. When shaved thinly and served raw, they become crisp, tender, and surprisingly mild, making them an excellent base for hearty salads.

This recipe was inspired by a salad I enjoyed at a restaurant and immediately wanted to recreate at home. It’s one of those meals that feels both nourishing and satisfying without requiring much effort, especially if you buy pre-shaved Brussels sprouts. If not, a food processor fitted with a slicing blade makes quick work of them, or you can simply slice them thinly with a sharp knife or a mandolin.

The basil vinaigrette brings freshness and plenty of flavor, while toasted pecans add sweetness and crunch. The original salad that inspired me was made with toasted blanched almonds, so that’s another option.

I love finishing the salad with creamy avocado and crisp pear for contrast, and a few shavings of Parmigiano Reggiano if I’m in the mood for more calories and protein. Each ingredient complements the earthy sweetness of the Brussels sprouts, creating a salad that’s balanced, colorful, and substantial enough to enjoy as a meal.

Whether you’re looking for an easy weekday lunch, a healthy side dish, or a delicious way to eat more cruciferous vegetables, this salad comes together in minutes and keeps well for several hours, making it perfect for meal prep too.

Ingredient Notes

• Brussels sprouts: Buying them already shaved makes this recipe incredibly quick, but you can also slice whole Brussels sprouts very thinly with a sharp knife, a mandolin (my favorite) or use the slicing blade of a food processor.
• Pecans: Toasting the pecans deepens their flavor and adds extra crunch. Keep a close eye on them — they can go from perfectly toasted to burnt in just a minute or two.
• Basil vinaigrette: Fresh basil, extra virgin olive oil, garlic, shallot, and red wine vinegar create a bright, herbaceous dressing that also works beautifully on tomatoes, grilled vegetables, or chicken.
• Optional toppings: Avocado adds creaminess, pear contributes sweetness and freshness, and Parmigiano Reggiano brings a savory, umami finish. The salad is delicious with or without them.

For a warm salad, try this Warm Brussels Sprouts and Millet Salad.

Enjoy!

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