Shaved Brussel Sprout Salad

Thinly shaved Brussels sprouts pair well with the licorice bite of fennel, sweet pear and toasted nuts to make this a versatile fall side dish.

Shaved Brussel Sprout Salad

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Total Time: 20 minutes
Servings: 4


  • 1 bag of prewashed organic spinach
  • 1 fennel bulb
  • 1 bunch of kale, thinly sliced
  • 1 head of romaine, thinly sliced
  • ½ pound Brussel sprouts
  • 1 Bosc pear, peeled, cored and cubed
  • ¼ cup slivered almonds, toasted
  • One jar of your favorite vinaigrette dressing

Optional garnish:

  • ½ cup pomegranate seeds (you can also substitute dried cranberries)


  • With a mandoline on the thinnest setting, or with a very sharp knife, shave the Brussel sprouts into 1/8 inch slices. Cut off the top fronds of the fennel and remove the hard outer layer from the bulb.
  • Using the mandoline or sharp knife, thinly slice the fennel bulb into 1/8 inch slices. Add the shaved Brussel sprouts and fennel to a large salad bowl. Add the spinach, romaine, pomegranate seeds and pear. Toss with some of the dressing.
  • Let sit for about 15 minutes before serving.
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