Shaved Brussels Sprouts Salad with Apples and Hazelnuts: A Fresh, Festive Holiday Side

Last Updated on October 23, 2025 by Chef Josie

There’s something undeniably beautiful about a salad that captures the very essence of fall: crisp apples, toasted hazelnuts, tart cranberries, and tender, shaved Brussels sprouts glistening under a tangy maple-Dijon vinaigrette. This Shaved Brussels Sprouts Salad is not just another side dish; it’s a showstopper that brings freshness, crunch, and color to your Thanksgiving or Christmas table.

As a chef who lives for the warmth and aroma of the holidays, I love creating dishes that balance comfort with brightness. This one does exactly that. Inspired by a salad I first made for a cozy Thanksgiving dinner with friends, it became an instant classic. Everyone wanted seconds, even the Brussels sprouts skeptics.

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Why You’ll Love This Shaved Brussels Sprouts Salad

• Perfect for Holiday Feasts: It pairs beautifully with roasted turkey, ham, or any rich main dish.
• Vibrant and Fresh: The crisp texture and tangy dressing lighten up heavier sides like mashed potatoes or stuffing.
• Make-Ahead Friendly: The flavors deepen as it sits, making it ideal for meal prep or entertaining.
• Nutritious and Flavor-Packed: Loaded with fiber, vitamin C, and heart-healthy fats.
• Versatile and Customizable: Great with pecans, almonds, or pears instead of hazelnuts and apples.

Ingredient Breakdown

Here’s what you’ll need to make this festive salad sing:

• Brussels Sprouts: The star of the show. Shave them thin using a mandoline or sharp knife for that light, feathery texture.
• Apple: Use a crisp, sweet-tart variety like Honeycrisp or Pink Lady to balance the earthy sprouts.
• Hazelnuts: Toasted for depth and crunch; substitute with pecans or almonds if preferred.
• Dried Cranberries: Add bursts of sweetness and color that make this salad visually irresistible.
• Parmesan Cheese: Thin shavings bring a salty, savory touch that complements the sweet elements.
• Fresh Parsley: Adds a pop of green and freshness to tie everything together.
• Maple-Dijon Vinaigrette: Made from olive oil, Dijon mustard, maple syrup, lemon juice, and a hint of apple cider vinegar, the perfect balance of tangy and sweet.

Optional Add-ins: Crumbled bacon for smoky richness, pomegranate seeds for sparkle, or a handful of cooked farro for a hearty twist.

Step-by-Step Instructions

1. Prepare the Brussels Sprouts:
   Trim the stems and remove any tough outer leaves. Shave them thinly using a mandoline slicer or sharp knife. Place in a large salad bowl.
2. Toast the Hazelnuts:
   In a dry skillet over medium heat, toast the hazelnuts until golden and fragrant (about 5 minutes). Let them cool, then roughly chop.
3. Slice the Apples:
   Core and thinly slice the apple into matchsticks or small cubes to keep the texture balanced.
4. Mix the Dressing:
   In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and black pepper. Adjust to taste.
5. Assemble the Salad:
   Add the apples, hazelnuts, cranberries, parsley, and Parmesan to the bowl with the shaved sprouts. Pour the dressing over and toss gently to coat.
6. Rest and Serve:
   Let the salad sit for 10–15 minutes before serving. This softens the sprouts slightly and helps the flavors meld beautifully.

Notes and Top Tips

• Slice Evenly: Uniformly shaved sprouts ensure every bite is tender and well-dressed.
• Make Ahead: You can prepare the salad (without dressing) up to 24 hours in advance. Toss with dressing before serving.
• Add Warm Elements: Try topping with roasted sweet potatoes or butternut squash for a cozy variation.
• Go Dairy-Free: Skip the cheese or use vegan Parmesan for a dairy-free version.

Serving Suggestions and Variations

This Shaved Brussels Sprouts Salad shines on its own but also complements:

• Thanksgiving turkey or ham
• Grilled salmon or chicken for a lighter dinner
• Holiday pasta dishes for a fresh contrast

Variations:

• Add pears instead of apples for a delicate sweetness.
• Swap hazelnuts for candied pecans for extra crunch.
• Toss in crumbled blue cheese for a bold twist.

Storage and Reheating Tips

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• To Refresh: Add a drizzle of olive oil or lemon juice before serving to revive the flavors.
• Freezing: Not recommended, as the sprouts and apples lose their texture once thawed.

Conclusion

This Shaved Brussels Sprouts Salad with Apples and Hazelnuts deserves a place on your holiday table. It’s bright, refreshing, and a welcome change from the usual heavy sides. Try it once, and it might just become your new Thanksgiving or Christmas tradition.

If you make this salad, leave a comment below and rate the recipe. I’d love to know how it turned out!

FAQs

1. Can I make this salad ahead of time?
Yes, but for best texture, keep the dressing separate until about 30 minutes before serving.

2. How do I shave Brussels sprouts without a mandoline?
Use a sharp chef’s knife to slice them thinly, or pulse briefly in a food processor fitted with a slicing blade.

3. Can I make this salad vegan?
Absolutely. Just omit the Parmesan or replace it with a plant-based cheese.

4. What can I use instead of hazelnuts?
Try almonds, pecans, or walnuts; all add a lovely crunch and flavor.

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