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Raw shaved Brussels sprouts with dried cranberries, feta and pine nuts {vegetarian, gluten-free}

Shaved Brussels sprouts tossed with dried red cranberries, feta and pine nuts: perfect for the winter holiday table.

A couple of years ago, I wouldn't have been caught in the same room with raw Brussels sprouts, let alone encourage you to make a salad with them, but here I am. With practice and determination, I've become a Brussels sprouts believer.

Roasted or sauteéd, sprouts become soft and sweet. Raw, the sprouts keep their crunch. Mustard in the vinaigrette dressing helps to tenderize them a bit, without turning them to rubber. In the past, I've combined Brussels sprouts with bacon (always a winning combination), and with blueberries, but for the colors of the season, I love these raw shaved Brussels sprouts dotted with bright red dried cranberries. Feta adds tang, though you can omit it for a vegan side dish. This salad would be a perfect addition to any holiday table.

Green Brussels sprouts and dried red cranberries: remind you of the winter holidays?

Raw shaved Brussels sprouts with dried cranberries, feta and pine nuts

From the pantry, you'll need: dried cranberries, feta cheese, pine nuts, extra virgin olive oil, balsamic vinegar, Dijon mustard, agave nectar, kosher salt, fresh black pepper.

Serves 6-8 as a side salad.


12 oz Brussels sprouts, stem end trimmed off
1/2 cup dried cranberries
1/4 cup pine nuts
1/2 cup crumbled feta cheese
All-purpose agave-balsamic vinaigrette, or your favorite vinaigrette salad dressing


In a food processor fitted with a slicing blade, shred the Brussels sprouts. Place them into a large mixing bowl, with the dried cranberries. Toss with enough balsamic vinaigrette to moisten all of the sprouts without drowning them, and set aside.

In a small, dry frying pan, toast the pine nuts until they are just beginning to brown and give off a pleasing aroma (2 minutes or so). Remove from the heat, and set aside.

Transfer the Brussels sprouts to a serving bowl, and drizzle on additional dressing if needed. Top with feta cheese and, finally, with the toasted pine nuts.

Toss everything together right before serving at room temperature.

[Printer-friendly recipe.]

More Brussels sprouts salads, warm and chilled:
Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing, from The Perfect Pantry
Shredded kale and Brussels sprouts salad with lemon dressing, from Just a Taste
Brussels sprout and sunchoke salad, from Love and Lemons

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Add this red-and-green winter salad to your holiday table. #vegetarian #glutenfree

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I'm so glad you've become a brussels sprouts believer! And this salad looks wonderful!

Kalyn, Brussels sprouts and I have made peace! Now, if only I could learn to love cauliflower.

I admit I almost passed this by when I saw Brussels sprouts salad. I love them roasted but raw? Now that I have read this post and your recipe I'm going to give it a try with the Brussels sprouts I have in my fridge right now!

Janice, I would not steer you wrong! I do think (hope) you'll like the sprouts this way, especially if you shave them thinly in a food processor (or buy shaved sprouts at the market or at Trader Joe's).

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