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Shaved Brussels Sprouts Salad with Manchego, Apples & Toasted Walnuts

Shaved Brussels Sprouts SaladI have made this Shaved Brussels Sprouts Salad every week for the last 2 months and I thought it was about time to share! Especially because it will be a great salad to make for this weekend.  PS how is Memorial Day weekend already??  It started because I have found brussels sprouts (and all of the other ingredients in this salad) easy to find weekly, but I also just really love the versatility of this salad.  

Ways we have enjoyed this Shaved Brussels Sprouts Salad!

*I have made it many nights as a side salad for Chris and I for pizza night 

Shaved Brussels Sprouts Salad Side Dish - Photo

*We have also enjoyed it as an easy salad to make on grill night (goes with grilled steak, pork or chicken) 

*Great to take on a picnic or the beach this weekend because it doesn’t get soggy!

*When we are hosting again this is an easy side to make or bring for a hot summer gathering

*Lastly this salad lasts for 3-4 days in the refrigerator so it is a great make ahead lunch option.  It is delicious with leftover grilled chicken on top! Most weeks I make this as a side for dinner one night and then get a leftover lunch from it!  I eat it right out of the same bowl!

Hope you have some brussels lying around and can make this! Ingredients and adaptations are below!  Check out more salad recipes here.

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

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Prep Time: 10 minutes
Servings:4 side-dish portions
Course:Brunch, lunch, Salad, Side Dish
Keyword:Easy Recipe, Gluten Free, One Bowl, picnic friendly, Quick Recipes, Salad


  • 12 ounces shaved Brussels sprouts see instructions below if you don’t ave shaved ones
  • 2 tbsp olive oil
  • 1/2 lemon squeezed or 1 tbsp apple cider /red vinegar
  • 1/2 tsp salt
  • 1/4 cup shredded manchego or a sharp cheddar or pecorino
  • 1/4 cup toasted walnuts almonds or any nut will work here
  • 1/3 cup chopped apple I put the apple in as a hint of sweetness to balance the flavors if you happen to not have an apple you can skip or add in some raisins


  • If you don’t have shaved Brussels sprouts - use your slicing blade on your food processor to shave
  • Place Brussel Sprouts in a medium bowl and toss with olive oil, salt and lemon (I use my hands and massage them a little like kale)
  • Add apple and manchego and mix together
  • Let sit for 20 minutes to soften brussels leaves
  • Toss with toasted walnuts before you eat (you can make this ahead of time the walnuts just get a little softer if you let them sit)
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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