Shaved Brussels Sprout Salad With Pear, Cranberries + Vegan Parmesan

Shaved Brussels Sprout Salad

This salad is definitely a winner.  Who says you can’t make friends with salad?  I love fresh salads for lunch or sides, and frankly the bigger the better.  I wanted a little bit of everything in here; crunch, sweetness, cheesiness, and something that can be prepared ahead of time and thrown together later.  I think we all typically boil or roast brussels sprouts, but have you ever had these amazing little greens raw?  They have a similar texture to shredded cabbage, but much more flavourful.  Shaved brussels, chewy dried cranberries, toasted almonds, fresh pear, and vegan parmesan cheese make this salad irresistible.  By the way, I just recently discovered vegan parm, and boy oh boy is it ever delicious and the easiest thing to put together.  It has officially made its way as a topping to almost anything I eat!

You don’t need any fancy tools to shave brussels, it’s actually very quick and easy to do with your kitchen knife.  The best part is, you can do this and store the brussels in an airtight container in the fridge for up to a week and they will stay fresh and crunchy!

How To Shave Brussels Sprouts

Times have definitely changed from when I was a kid.  My son loves his vegetables, and yes, even brussels sprouts.  I think his new favourite way to have them is raw.  Kids like crunch, right?

So, here it is.

Shaved Brussels Sprout Salad

Makes approx. 6 side dish salads

Shaved Brussels Sprout Salad
Yields 6
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  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon pure maple syrup
  3. 1 tablespoon apple cider vinegar
  4. juice of 1 lemon
  5. 1 teaspoon dijon mustard
  6. 1 teaspoon fresh herbs (I used thyme, rosemary would work great as well)
Vegan Parmesan Cheese
  1. 1 cup unsalted cashews
  2. 1/4 cup nutritional yeast
  3. 1 teaspoon sea salt
  1. 5 cups shaved brussels sprouts
  2. 1/2 cup sliced almonds, toasted
  3. 1/2 cup vegan parmesan cheese
  4. 1/2 cup dried cranberries
  5. 1 pear, washed and sliced (I used red anjou)
For the Vinaigrette
  1. Directions: Place all ingredients into a mason jar, tightly secure the lid, and shake!
For the Vegan Parmesan
  1. Directions: Place all ingredients in a food processor and process for 20 seconds. I like the texture crumbly, but you can continue processing to a fine powder if you like. Store in an airtight container in the refrigerator.
For the Salad
  1. Directions: Wash brussels sprouts and trim off ends. Slice in half from top to bottom. Thinly slice each half using a sharp knife then fluff the shreds using your fingers, separating the shreds. Place shaved brussels sprouts onto a serving dish. Top with toasted almonds, dried cranberries, sliced pear and parmesan cheese. Drizzle with vinaigrette and serve. If you want to prepare the salad ahead of time, only add the pear right before serving. Enjoy my friends!
Love and Lentils
Vegan Parmesan Cheese


Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad




  1. This is gorgeous Sophia 🙂

  2. I love shaved brussel sprout salads! Especially with pears that sounds fantastic.

  3. Beautiful and delicious salad Sophia Love brussels, and that vegan parmesan sounds great.

  4. I love this combinations of vegan parm and pears – sounded so good!

  5. that parm is amazing! definitely going to put it on EVERYTHING now.

  6. WOW! That looks gooood! I’ll be sure to try this 🙂 Thanks!

  7. lovely recipe! looks so so good! congrats! 🙂

  8. That sounds really lovely!

  9. this looks great! I’ve never had brussel sprouts raw though, and we never see these in Singapore (unless they are terribly expensive)

  10. Looks great. And really like your photos. Especially the one with you pouring the dressing. It’s always so good to personalise. Not with my hands, though!
    Even though I still prefer Brussels sprouts cooked I’d happily tuck into this salad. Maybe I’ll have to give them another try. And this time macerate them for a bit in some dressing, maybe fig.

    • Thanks so much, Johnny. 🙂
      I don’t usually take photos with me in them, but it’s nice to change things up.
      Yes, if you try this salad, mix it up well with the vinaigrette and I’m sure you will enjoy it.
      Thanks for stopping by,

  11. This looks amazing, beautiful pictures too! This will be on our recipe list for the week, thank you!

  12. Since I recently discovered that I love Brussels sprouts when they’re properly prepared, I’m gonna have to try this recipe. I still have yet to cook anything with Brussels on my own (I’ve only had them at restaurants). I love your tutorial about how to shave the sprouts – that’s helpful. Another fab post chica! Celeste 🙂

    • Sophia | Love and Lentils says:

      Welcome back, Celeste! I’m such a huge fan of these little greens. My favourite way to prepare them at home is roasting them in the oven, you will love that! And raw is a new favourite as well. 🙂

  13. Oh YUM. This salad looks simply amazing. I’ve discovered brussels sprouts as an adult, never at them growing up. And I love them. Have never tried them raw, but definitely will now! And vegan parmesan?! This is making me hungry.

    • Sophia | Love and Lentils says:

      I really didn’t eat them growing up either – not because I didn’t like them, but they just weren’t a common ingredient in our Greek household. I love them so much now! Let me know if you try out the raw salad! 🙂

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