I am personally a brussels sprouts fiend, but even if you’re one of those who thinks they “don’t like brussels sprouts,” this could be the dish that converts you. The sprouts are served raw and thinly shaved—they don’t even resemble the boiled, slightly mushy veg that originally gave sprouts a bad rap. This salad is crunchy, nutty, and just sweet enough with a hint of zestiness from the lemon vinaigrette—the perfect way to balance out those rich, hearty dishes we all love this time of year. If you’re looking to shake things up on your Thanksgiving menu or need a light, refreshing side for holiday gatherings, this shaved Brussels sprout salad is going to be your new go-to.
Why This Salad Deserves a Spot on Your Holiday Table
There’s something so satisfying about the texture of shaved Brussels sprouts, especially when they’re massaged with a little olive oil and tossed with toasted almonds, sweet dates, and tangy Parmesan. The result is a salad that’s as sophisticated as it is crave-worthy. Plus it’s super simple to make and can be prepped ahead, which makes it a total lifesaver during the holiday hustle.
How to Make It
Toast the almonds – Preheat the oven to 350°F. Spread almonds on a large baking sheet and toast just until they start to turn golden (about 5 minutes, but keep an eye on them because they can burn fast). Remove from the oven and let them cool.
Massage the Brussels sprouts – In a large serving bowl, add the shaved Brussels sprouts, drizzle with a little extra-virgin olive oil, and add a pinch of kosher salt. Use your hands to massage the oil and salt into the sprouts for about a minute. This helps soften the sprouts and brings out their natural sweetness.
Assemble the salad – Add the almonds, chopped dates, and grated Parmesan to the bowl. Drizzle with lemon vinaigrette, season with salt and pepper, and toss well until everything is lightly coated. Add more dressing if you like it extra zingy!
Let it sit – For the best flavor and texture, let the salad sit at room temperature for about 15 minutes, or pop it in the fridge for an hour (or even overnight) to let the flavors meld together. This also makes it perfect for make-ahead prep!
Tips for Success
Massaging the Brussels Sprouts – Don’t skip this step! Massaging the sprouts with a bit of olive oil and salt helps to break down the fibrous texture, making them tender without losing their crunch. It also boosts their flavor, so they can hold their own even next to the bolder holiday dishes.
Get the Perfect Toast on the Almonds – Toasting the almonds adds warmth and an extra layer of flavor to the salad. Keep a close eye on them in the oven—5 minutes is usually all it takes, but every oven is different, and they can go from golden to burnt in seconds.
Chop the Dates Finely – The dates add a wonderful sweetness to balance the Brussels sprouts and almonds, but you don’t want large chunks. Make sure to chop them into small, even pieces, so they’re evenly distributed throughout the salad.
Use Freshly Grated Parmesan – Freshly grated Parmesan melts slightly into the salad, giving it a creamy, nutty finish that complements the bright lemon vinaigrette. Pre-shredded just doesn’t give the same creamy effect!
Don’t Skimp on the Vinaigrette – The lemon vinaigrette is key to pulling all these flavors together. Its tanginess cuts through the richness of the Parmesan and the sweetness of the dates, giving the salad a perfectly balanced bite.
Make It Ahead and Save Time
One of the best things about this salad is that it only gets better with time. You can prep it the night before, letting the ingredients meld together in the fridge. On Thanksgiving Day, just give it a quick toss and add a little more vinaigrette if needed before serving.
This shaved Brussels sprout salad is a holiday miracle in a bowl: festive, easy, and make-ahead friendly. If you make it this season, be sure to rate, review, and tag me on Instagram so I can see!
This shaved brussels sprout salad is perfect for the Thanksgiving table. I let the sprouts marinate in the dressing to make them more tender and soak up all the flavors. It’s surprisingly addictive!
4 cups shaved brussels sprouts (either store-bought, or shaved whole brussels sprouts on a mandoline)
Preheat oven to 350. Spread out the almonds on a large baking sheet, and toast in the oven just until the almost begin to turn golden (careful, this happens fast!) Remove and allow to cool.
In a large serving bowl, add the brussels sprouts. Drizzle a little extra-virgin olive oil over the top, and a pinch of salt. Use your hands to massage the oil and salt into the sprouts for about a minute.
Add the almonds, dates, and parmesan, then drizzle with lemon vinaigrette. Season with salt and pepper, and toss well just until everything is lightly coated with dressing, adding more if needed.
Allow to sit at room temperature for 15 minutes, or place in fridge for an hour or up to overnight before serving to allow the flavors and textures to marinate. Eat!
