Bright, savory, and shockingly good—this salad proves Brussels sprouts were never meant to be boring.
There was a time I wouldn’t have touched a Brussels sprout unless it had been slow-roasted with bacon and drowned in butter. But let me tell you—this Brussels sprout salad changed my mind about this vegetable, completely! The zippy dressing on this salad and the bittersweet cranberries bring just the right flavors to turn Brussels sprouts into something amazing.
This Brussels sprout salad is just the kind of salad that makes you forget you’re eating something healthy. In fact, the first time I served this up to friends, they didn’t even realize it was Brussels sprouts. They just kept going back for more.
What makes this salad so good is how everything works together. You’ve got the earthy bite of those shaved sprouts, the salty nuttiness of pecorino cheese, the tang of lemon, and the sweet little pops of cranberry—all tied together with a mustardy vinaigrette that brings a subtle kick. It’s light, flavorful, and holds its texture beautifully.
When I’m cooking for clients who want a veggie side that feels elevated but still fits a keto or low-carb lifestyle, this is one of my go-tos. It’s easy to prep ahead, is a colorful, elegant side at table, and offers something a little different from the usual green salad or roasted vegetable mix. And it’s on the table in 15 minutes flat.
Great keto add-ins to take your Brussels sprout salad to the next level
This Brussels sprouts salad is already full of flavor, but with a few smart add-ins, you can make it even more satisfying. Try tossing in chopped toasted pecans or slivered almonds for extra crunch and richness—they pair perfectly with the tangy dressing and nutty pecorino. Crumbled bacon or pancetta adds a savory, smoky bite that instantly deepens the flavor and makes the salad feel more like a main dish. For cheese lovers, a few bits of creamy goat cheese or even crumbled blue cheese bring a sharp, tangy contrast to the sweet cranberries. Want a little extra bite? Stir in a spoonful of prepared horseradish or a dash of red pepper flakes to give the mustard-lemon dressing more heat. You could even add chopped pickled red onions or keto-friendly candied jalapeños for a sweet-and-spicy twist. These bold, simple upgrades let you turn a side salad into something craveable, hearty, and fully keto.
How do I store leftovers?
Because Brussels sprouts are sturdy by nature, this salad holds up better than most once it’s been dressed. Although this salad won’t freeze well with that oil and lemon juice combo in there, you can refrigerate leftovers for a maximum of 3 days in the refrigerator. Simply transfer leftovers to an airtight container or wrap your salad bowl firmly with plastic wrap.
Similar recipes to try
For another recipe that makes Brussels sprouts taste absolutely swoon-worthy, try this Keto Brussels Sprout Salad with Hot Bacon Dressing. It takes shredded sprouts and dresses them up with a warm, smoky bacon vinaigrette that soaks into every bite—tangy, and rich in all the right ways. If you’re craving something creamy, crunchy, bacony, and cheesy, try this amazing Keto Broccoli Salad that has an amazing sweet-and-tangy dressing that’s just plain addictive. Or switch things up entirely with a Healthy Chopped Salad.
Shaved Brussels Sprout Salad
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon whole-grain mustard
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- 1/4 cup cranberries
- 1/4 cup pecorino cheese grated
Instructions
- Use a sharp knife or a mandoline to thinly shave the Brussels sprouts, then use your fingers to break them up.
- In a bowl, mix together the mustard, olive oil, lemon juice, and salt and pepper.
- Add the Brussels sprouts, cranberries, and pecorino cheese into the bowl with the dressing and toss until everything is well coated. Serve and enjoy.
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