shaved brussel sprout salad - overhead shot of Brussels sprout salad with a serving plated and a small bowl filled with dates — Makes: *5 Servings*
Per Serving: *27g Protein | 455 Cal*

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There’s just something about a shaved Brussels sprout salad that screams “it’s fall!” If you’ve been to a restaurant anytime in the past 10 years or so, you know that Brussels sprouts have been having a real (extended) moment. But if you’re only eating them when they’ve been halved and roasted or steamed, you’re really missing out. Shaving Brussels sprouts turns them into the perfect tender veggie to enjoy raw in a salad, roasted (yes, you can still roast them!), or quickly sautéed with aromatics and lemon.

I’ve packed a ton of protein into this delicious fall salad, along with a bounty of fall flavors and ingredients for a hearty, healthy meal that’s oh-so-satisfying. Whether you’re looking to switch up your meal prep game as the seasons change, you need a great weeknight dinner, or you’re prepping for a weekend dinner party, this is the kind of salad you’re going to want to make on repeat.

Why You’ll Love This Shaved Brussels Sprout Salad

Packed with protein: Each serving of this salad is packed with 27g of protein from the chicken breast and goat cheese (or feta cheese!).
So many fall flavors: Between the sweet apple, nutty pecans, sweet and chewy dates, and savory roasted Brussels sprouts, the salad is bursting with the autumnal flavors you love.
Great for meal prep: Because this salad makes five good servings and uses hearty Brussels sprouts as a base, it’ll hold up well in the fridge for a few days.
A well-balanced, nutritious meal: This salad is a great mix of protein, healthy fats, fiber, and complex carbohydrates to keep you feeling your best (and help you hit your macro goals).

shaved brussel sprout salad - close-up shot

Ingredients

Salad Base

2 bags (20 oz) shaved Brussels sprouts
1 apple (Honeycrisp or Pink Lady), thinly sliced
5 Medjool dates, minced
1/4 cup pecans, toasted and roughly chopped
12 oz cooked chicken breast, sliced or shredded

Additions for Balance

1/4 cup fresh mint, torn
1/2 cup goat cheese or feta

Maple Dijon Vinaigrette

4 tablespoons (1/4 cup) olive oil
2 tablespoons apple cider vinegar
2 tablespoons water
1 ½ tablespoons maple syrup
1 teaspoon Dijon mustard
Salt & black pepper to taste

Instructions

Preheat the oven and prep the pan: Turn on the oven and set it to preheat to 425 degrees F. Line a sheet pan with parchment paper and set it aside.
Prep and roast the Brussels sprouts: Evenly distribute the shredded sprouts on the prepped sheet pan. Spray everything lightly with avocado oil spray, season with salt and pepper, and place in the oven to roast for about 7-10 minutes, tossing halfway through, or until the sprouts are tender and golden brown.
Prep the rest of the salad: Make sure your honeycrisp apple is sliced, dates are minced, pecans are toasted and chopped, and the chicken is shredded or diced.
Make the vinaigrette: Measure the apple cider vinegar, water, maple syrup, and mustard into a small mixing bowl. Slowly drizzle in the extra virgin olive oil, whisking constantly. Season to taste with salt and black pepper.
Build the salad: Place the roasted Brussels sprouts in a large salad bowl. Add the apple, dates, pecans, chicken, cheese, and mint. Drizzle a small amount of dressing over the top of the salad.
Serve the salad: Toss the salad until coated with dressing, adding more if needed, and serve. Store leftovers in an airtight container in the fridge. Enjoy!

Nutrition Information (Per Serving - Makes 5 Servings)

Calories: 455
Protein: 27g
Carbohydrates: 35g
Fat: 23g

shaved brussel sprout salad - closer shot of a serving of salad

Swaps & Substitutions

Try a different protein: Instead of the chicken, try making this recipe with shredded turkey, salmon, tofu, lentils, chickpeas, or anything else you like. You could also add a little crispy bacon.
Swap up the cheese: Although goat cheese and feta cheese would both be great in this salad, try using some shaved parmesan cheese or pecorino romano, sliced or diced fontina or asiago, or even blue cheese crumbles for a flavorful twist.
Add extra toppings: If you'd like, you can add bacon, red onion, extra herbs, green onions, or pomegranate seeds for even more flavor (and a nice crunch).
Mix up the nuts: Nix the pecans and instead try walnuts, cashews, almonds, pine nuts, pumpkin seeds, or even sunflower seeds.
Skip the dates: Not a fan of dates (or just don’t have any on hand)? No problem! You can use dried cranberries (look for unsweetened or those sweetened with fruit juice) or fresh or dried figs instead.
Riff on the dressing recipe: Try making this vinaigrette with honey or even a bit of seasonal jam or agave instead of the maple syrup, or use balsamic vinegar, champagne vinegar, or red wine vinegar in place of the apple cider vin.

shaved brussel sprout salad - overhead shot of bowl of salad as well as a serving of salad on a separate plate

FAQs

You sure can! Because of the hearty base, this salad should keep well in the fridge for up to 3-4 days. For best results (so you don't end up with a soggy salad), keep the dressing stored in a separate airtight container until you’re ready to eat, then add the dressing and toss well to coat.
No! You don’t have to roast the shaved Brussels sprouts if you’d prefer to eat them raw. If you’re trying to save a bit of time (or just want to switch things up), make the salad with raw shaved sprouts for a crisper, slaw-style salad. It’ll still be completely delicious!
It sure is. This shaved Brussels sprout salad is a great mix of protein, fiber, healthy fats, and complex carbs, so it’s the perfect choice for a healthy lunch, grab-and-go meal, or light dinner. It’s super delicious and wellness goal-friendly.
It’s super simple to make this salad dairy-free. All you’ll need to do is leave out the cheese entirely or use a dairy-free alternative like an almond-based cheese.
If you don't buy pre-shredded Brussels sprouts, you can quickly and easily shred them at home in a few different ways. You can use a sharp knife and shred them by hand, though that will take the longest. You can also use a food processor fitted with a slicing attachment to quickly shred raw Brussels sprouts. Finally, if you have a mandoline slicer, you can also use that. Just make sure you're using a guard or safety glove to keep your hands safe.

This shaved Brussels sprout salad with apples and chicken is the perfect blend of super cozy fall flavors and nutrition. Whether you’re meal prepping, looking for an easy side dish for a larger meal, or need an easy weeknight meal that’s both healthy and satisfying, this wholesome salad recipe is just what you’re looking for.