Shaved Brussel Sprout Salad with Lemon Miso Dressing

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This Shaved Brussel Sprout Salad is crisp, bold, and exactly the kind of fresh salad I crave in late fall and winter. Thinly shaved Brussels sprouts, toasted walnuts, dried cranberries, parmesan cheese, and a sharp lemon miso dressing that pulls everything together. It’s simple, fresh, crunchy, and easy to make ahead- perfect salad for both weeknight dinners and as part of your Thanksgiving table.

Why You’ll Love This Recipe

This salad takes Brussel sprouts at their peak and turns them into something fresh, crunchy, and crave worthy. The sprouts stay crisp, the dressing is bright and savory, the walnuts add crunch, and the cranberries give you that sweet-tart hit that keeps each bite interesting. Its bold without being heavy, festive without being fussy, and sturdy enough to prep it ahead of time.

Ingredient Notes

Brussels Sprouts: Cut them as thin as possible- a mandoline helps a lot here

Walnuts: Toasted for better flavor and texture

Dried Cranberries: Add sweetness and chew to balance the dish

Parmesan: Use freshly grated so it mixes in smoothly (you can leave this out to keep the dish vegan and dairy-free)

Lemon Juice: Adds acidity to the dressing

White Miso: Adds depth and umami to the dressing

Olive Oil: Use a extra-virgin olive oil since the dressing is so simple

Tips for Making This Recipe

Use a mandoline- to slice the sprouts as thinly as you can

Toast the walnuts- don’t skip! Toasting the nuts makes such a difference

Let the dressed salad sit- let it sit for 20-30 minutes before serving to let the flavors meld and absorb

Make ahead- You can shave the Brussels sprouts, toast the walnuts, and make the dressing in advance. The shaved Brussel sprouts can be stored in an airtight container in the fridge for up to 3 days in advance. Keep the toasted walnuts in an airtight container at room temperature for 5 days. Mix up the dressing in a jar, cover, and store in the fridge for up to 3 days. When you’re ready to serve, toss everything together along with the cranberries and cheese.

Equipment Needed

Mandoline Slicer

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Print Pin Recipe

5 from 1 vote

Shaved Brussel Sprout Salad with Lemon Miso Dressing

Thinly shaved Brussels sprouts, toasted walnuts, dried cranberries, parmesan cheese, and a sharp lemon miso dressing that pulls everything together.

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten-Free, Vegetarian

Servings: 4

Author: Sammy

Ingredients

• 1 lb brussels sprouts ends trimmed and discarded
• 1 c dried cranberries
• 1 c toasted walnuts
• ½ c grated parmesan cheese
• 1 tbsp white miso
• juice of ½ lemon
• ½ c extra virgin olive oil
• salt and pepper to taste

Instructions

• Thinly slice the brussel sprouts using a mandoline or a very sharp knife. Add the shaved brussel sprouts to a large salad bowl along with the cranberries, walnuts and parmesan cheese.
• In a small jar, add the miso, lemon juice, and olive oil. Shake well to combine. Pour the dressing over the salad. Toss to mix. Taste and season with salt and pepper as desired.
• Serve immediately, or if you have time, let sit for about 20 minutes to let the flavors meld. See note for directions of how to prep ingredients in advance.

Notes

To make in advance:  The shaved Brussel sprouts can be stored in an airtight container in the fridge for up to 3 days in advance. Keep the toasted walnuts in an airtight container at room temperature for 5 days. Mix up the dressing in a jar, cover, and store in the fridge for up to 3 days. When you’re ready to serve, toss everything together along with the cranberries and cheese.