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Shaved brussels sprout salad in a white bowl.

Shaved Brussels Sprout Salad

This shaved brussels sprout salad is easy to make and the perfect side dish for all of your Fall festivities. With fresh arugula and a simple lemon dijon dressing, this gluten free salad is perfect for a crowd.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Claire Cary



  • 1 pound brussels sprouts
  • 2 cups arugula
  • 1/2 cup sliced almonds (or other chopped nut)
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 1/3 cup thinly sliced red onion
  • Optional: 1/4 cup feta or vegan feta


  • 1/3 cup olive oil
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice (about 1 lemon)
  • 1 tsp minced garlic (about 2 cloves)
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper


  • Chop the ends off of the brussels sprouts and add to a food processor. If you have a slicing blade, you can use that, I just used the regular S blade and it worked just fine.
  • Pulse until finely shredded.
  • Add to a bowl with all remaining ingredients. I like to use a mandolin for the onion to get it very thinly sliced.
  • Add all dressing ingredients to a jar or bowl and shake or whisk together. Pour the dressing over the salad.
  • Toss to combine. Let the salad sit for about 20 minutes before serving so the brussels soften and absorb lots of flavor from the dressing.


If you don't have a food processor, you can use a mandolin to shred the brussels sprouts or slice thinly by hand. 


Serving: 1bowl | Calories: 374kcal | Carbohydrates: 21g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Fiber: 9g | Sugar: 12g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: brussels sprout salad, fall salad, shaved brussels sprout salad