Emmy Squared Brussel Sprout Salad Recipe: Shaved and Toasted Nutty Crunch

This shaved brussels sprout salad transforms a humble vegetable into a dish with texture and depth. Thinly sliced sprouts meet toasted nuts for a satisfying crunch in every bite.

The secret lies in the toasting process, which brings out the natural nuttiness of the nuts and adds warmth to the dish. A light dressing ties everything together without overwhelming the fresh flavors.

You’ll get a salad that’s crisp, nutty, and perfectly balanced—ideal for a light lunch or a side dish. The shaved sprouts soften just enough to be tender while keeping their bite.

Serve it fresh for the best texture, or prepare it ahead for flavors to meld. This is a dish that elevates any meal.

Ingredients for Emmy Squared Brussel Sprout Salad

Shaved sprouts, toasted nuts, and a tangy dressing make this salad irresistibly fresh and crunchy.

Brussels sprouts are the star here. Look for bright green, firm heads—avoid any with yellowing leaves or soft spots. Most stores sell them loose, but pre-packaged works too. The nuts need toasting to bring out their flavor: Trader Joe’s has great pre-sliced almonds and pecans if you’re short on time. For the Parmesan, grab a wedge and grate it fresh (the pre-grated kind doesn’t melt the same).

No almonds or pecans? Walnuts or hazelnuts work great—just toast them first. Skip the honey? Maple syrup or agave keeps it vegetarian (or vegan if you swap the cheese). Dijon too strong? Yellow mustard at half the amount is milder. The red onion can be swapped for shallots if you want a sweeter bite. Fresh lemon juice is best, but bottled works in a pinch (don’t tell anyone I said that).

This keeps surprisingly well. Store in an airtight container for up to 3 days in the fridge. The sprouts will soften a bit, but the flavors meld nicely. Toast the nuts fresh each time if you can—keeps the crunch. Doubling the recipe? Go for it, but toast the nuts in batches so they brown evenly.

Step-by-Step Instructions for Shaved and Toasted Nutty Brussels Sprout Salad

Here’s how I build this salad for maximum crunch and balanced flavor every time.

Step 1: Prep and Toast the Nuts

In a dry skillet over medium heat, add the 0.75 cup Almonds and 0.5 cup Pecans. Stir frequently for 3-5 minutes until they turn golden brown and smell fragrant. Watch closely—nuts burn fast once they start browning.

Immediately transfer the toasted nuts to a plate to cool. This stops the cooking process and keeps them from over-browning. The 0.75 cup Almonds should be golden with a rich, nutty aroma, and the 0.5 cup Pecans should look slightly darker but not blackened.

Step 2: Shave the Brussels Sprouts and Slice the Onion

Using a sharp knife or mandoline, thinly shave the 1.5 lb Brussels Sprouts into fine strips. I like to trim the stem end first, then slice each sprout in half before shaving. This creates even, ribbon-like pieces that absorb the dressing beautifully.

Thinly slice the 0.25 cup Red Onion into half-moons. For a milder onion flavor, you can soak the slices in cold water for 10 minutes to take the edge off, then drain well before adding to the salad.

Step 3: Whisk Together the Dressing

In a small bowl, combine the 0.33 cup Extra-Virgin Olive Oil, 3 tbsp Lemon Juice, 1 tbsp Dijon Mustard, 2 tbsp Honey, 1 tbsp Apple Cider Vinegar, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Whisk vigorously until the mixture emulsifies and looks slightly thickened.

The Dijon Mustard acts as the emulsifier here, binding the oil and acid together. Taste and adjust seasoning if needed—you want a balance of sweet, tangy, and savory to complement the nuts and Parmesan.

Step 4: Assemble and Toss the Salad

In a large bowl, combine the shaved Brussels Sprouts, sliced Red Onion, and cooled toasted Almonds and Pecans. Drizzle the dressing over the top, starting with about three-quarters of it. Toss gently with tongs to coat evenly.

Add the 0.5 cup Parmesan Cheese and toss again. The Parmesan Cheese should be freshly grated for the best texture—it clings better to the shaved sprouts than pre-shredded. If the salad seems dry, add the remaining dressing and toss once more.

Let the salad sit for 5-10 minutes before serving to allow the flavors to meld. This brief rest softens the sprouts slightly and lets the dressing penetrate every bite.

Dietary Considerations for emmy squared brussel sprout salad

Vegetarian Friendly

This dish is naturally vegetarian, with Brussels sprouts, nuts, and Parmesan creating a satisfying, meat-free meal. The 1.5 lb shaved Brussels sprouts provide hearty texture, while 0.75 cup almonds and 0.5 cup pecans add protein and crunch. 💪

Vegan Adaptation

To make this vegan, simply swap the 0.5 cup Parmesan for nutritional yeast or a plant-based alternative like Violife. Also replace the 2 tbsp honey with maple syrup or agave—the dressing will still balance sweet and tangy perfectly.

Gluten-Free Safe

All ingredients in this salad are naturally gluten-free, including the Dijon mustard and dressing components. Just ensure your Dijon is certified gluten-free if you have celiac concerns. The 1 tbsp apple cider vinegar and 3 tbsp lemon juice add brightness without any risk.

Nut Allergy Options

For nut-free versions, replace almonds and pecans with sunflower seeds or pepitas. Toast 0.75 cup seeds the same way for crunch. The 0.33 cup olive oil dressing keeps everything cohesive. 🌱

Low-Carb Friendly

With only 1.5 lb Brussels sprouts and nuts, this salad is naturally low in carbs. The 2 tbsp honey adds minimal sugars, and you can reduce it to 1 tbsp or use a sugar-free substitute if watching carbs closely.

Dairy-Free Note

Skip the 0.5 cup Parmesan entirely or use a dairy-free hard cheese. The toasted nuts and tangy dressing still deliver plenty of flavor. I often make it this way for dairy-sensitive friends.

Frequently Asked Questions