Simple and delicious, this Parmesan Brussels Sprouts Salad is a crisp green side that pairs beautifully with a variety of meals. Fresh Brussels sprouts are thinly chopped and tossed with Parmesan and a bright citrus dressing. It takes just minutes to assemble and uses everyday pantry ingredients.
Have you ever been midway through cooking a main and realized you need a quick vegetable side? This salad is an ideal last-minute solution. It’s fast, fresh, and requires no cooking—just a good rinse of the Brussels sprouts and a few minutes of prep.
Made in about 10 minutes, this salad relies on simple steps: chop the Brussels sprouts, grate or shave Parmesan, mince a shallot and garlic, squeeze a lemon, and whisk the dressing together. Mix everything in a bowl, toss, and serve.
You can save even more time by buying pre-shredded or pre-shaved Brussels sprouts. This recipe is kid-friendly too: have the younger cooks measure and stir while you handle any chopping. It’s perfect for quick weeknight dinners, meal prep, or serving at holiday gatherings.
The salad is easy to customize. For a festive touch, sprinkle pomegranate seeds for color and a burst of sweetness, or add pumpkin or sunflower seeds for extra crunch and seasonal flair. Toasted nuts such as almonds, walnuts, or pine nuts also work well.
How to Make this Parmesan Brussels Sprouts Salad
Combine the Brussels Sprouts and Parmesan
- In a large bowl, add the chopped Brussels sprouts and the Parmesan. Mix well so the cheese is evenly distributed.
Make the Dressing and Dress the Salad
- Combine all dressing ingredients in a jar or small bowl and whisk or shake until emulsified.
- Drizzle the dressing over the salad and toss until everything is coated.
- Finish with shaved Parmesan slices or additional grated Parmesan before serving.
Tips and Notes
- If you prefer not to chop Brussels sprouts by hand, buy bagged shaved Brussels sprouts or use a food processor or mandoline for fast, even slicing.
- Since the recipe relies on a few key ingredients, choose a high-quality Parmigiano-Reggiano for rich, nutty flavor.
- Trim any bruised or discolored outer leaves from the sprouts by cutting off the stem and peeling away loose leaves.
- Store unwashed, untrimmed Brussels sprouts in a plastic bag in the crisper drawer of the refrigerator to keep them fresh until ready to use.
- Always use fresh lemon juice for the dressing rather than bottled juice to avoid bitterness and to get a brighter, fresher flavor.
How to Make Ahead this Parmesan Brussels Sprouts Salad
For meal prep, store the salad base (Brussels sprouts and Parmesan) separately from the dressing. Keep both components chilled in the refrigerator and combine them just before serving to prevent sogginess. Stored separately, the sprouts and dressing will keep about four days; once dressed, the salad stays best for two to three days.
Parmesan Brussels Sprouts Salad
Ingredients
FOR THE SALAD
- 1 lb Brussels sprouts trimmed, halved, and chopped
- 1 cup coarsely grated or chopped Parmesan
FOR THE DRESSING
- 1/4 cup fresh lemon juice from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped shallots
- 1 small clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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In a large bowl, add the chopped Brussels sprouts and Parmesan. Mix to combine.
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Combine all dressing ingredients in a jar, close the lid, and shake well, or whisk in a bowl until emulsified.
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Drizzle the dressing over the salad and toss to coat evenly.
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Top with additional shaved Parmesan before serving.
Notes
- Add almonds, pine nuts, walnuts, or sunflower seeds for extra crunch.
- You can swap lemon juice for orange juice for a sweeter citrus note.
- To save time, buy bagged shaved Brussels sprouts.
- Storage: Keep the Brussels sprouts and dressing stored separately in the refrigerator for up to 4 days. Once combined, the dressed salad will keep 2–3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.