Easy Make-Ahead Shaved Brussels Sprouts Salad with Apple & Parmesan

When the menu is full of rich mains, creamy sides, and oven chaos, this shaved Brussels sprouts salad quietly saves the day. It’s fresh but cozy, familiar yet elevated, and — best of all — it can be made ahead without wilting or drama.

This is the kind of easy, healthy holiday salad that feels intentional without asking too much of you. Perfect for Christmas, winter gatherings, or any busy day when you want something that tastes thoughtful but fits into real life.

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Recipe

Servings: 6–8

Calories per serving: ~190

Total time: 25 minutes

• Active time: 15 minutes

• Inactive (marinating): 10 minutes minimum, up to overnight

Easy Make-Ahead Shaved Brussels Sprouts Salad with Apple & Parmesan

Ingredients

• 1½ pounds Brussels sprouts, very thinly shaved

• 1–2 crisp apples (Honeycrisp or Fuji), thinly sliced into delicate wedges

• ¾ cup shaved Parmesan cheese

• ½ cup toasted pecans or walnuts, roughly chopped

• Optional: ⅓ cup dried cranberries

For the dressing

• ⅓ cup extra-virgin olive oil

• 3 tablespoons fresh lemon juice or apple cider vinegar

• 1½ teaspoons Dijon mustard

• ½ teaspoon kosher salt, plus more to taste

• Freshly ground black pepper

Instructions

1. Prepare the Brussels sprouts

   1. Trim the ends and remove any tough outer leaves. Using a mandoline or a sharp knife, shave the Brussels sprouts as thinly as possible and place them in a large bowl.

2. Make the dressing

   1. In a small jar or bowl, combine the olive oil, lemon juice (or vinegar), Dijon mustard, salt, and black pepper. Shake or whisk until emulsified.

3. Dress and soften

   1. Pour the dressing over the shaved Brussels sprouts and toss thoroughly until evenly coated. Let sit for at least 10 minutes to soften and mellow the flavor.

4. Add the mix-ins

   1. Just before serving, gently fold in the apple slices, toasted nuts, and dried cranberries if using.

5. Finish with Parmesan

   1. Top with shaved Parmesan, taste, and adjust seasoning if needed. Serve immediately.

Nutritional Value (Per Serving, Approximate)

• Calories: 190

• Protein: 6 g

• Fat: 14 g

• Carbohydrates: 14 g

• Fiber: 4 g

Key micronutrients & benefits:

• Vitamin C & Vitamin K (Brussels sprouts): Support immune health and bone strength

• Calcium (Parmesan): Important for bone health

• Healthy fats (olive oil, nuts): Support heart health and nutrient absorption

• Antioxidants (apples, Brussels sprouts): Help reduce inflammation

This salad is naturally vegetarian and can be adapted for gluten-free or nut-free diets with simple swaps.

Storage & Make-Ahead Instructions

• Make ahead: The dressed Brussels sprouts can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.

• Add later: Keep apples, nuts, and Parmesan separate and add just before serving for the best texture.

• Leftovers: Store fully assembled salad for up to 2 days in the fridge. Flavor remains excellent, though apples may soften slightly.

Jump to photos of process

My favorites (if you want to support me)

Glass Loaf Pan with Lids	9x13 Inch Cake Baking And Brownie Pan	Lodge 6 Quart Enameled Cast Iron Dutch Oven
Biscuit Cutter Set (3 Pieces/Set)	Good Grips Large Adjustable Handheld Mandoline Slicer	Hasense Mixing Bowls, Large Ceramic Salad Bowls

Photos of process

Prep the Brussels Sprouts

Store in bag until ready to use

Prep dressing

Prep dressing

Toss dressing with Brussels Sprouts

Cut apples and store with lemon juice

Roast nuts and prep the cranberries

Toss it all together before serving

Enjoy <3

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Prompt

Here's how I used ChatGPT to create this "Easy Make-Ahead Shaved Brussels Sprouts Salad with Apple & Parmesan" recipe:

I needed a festive salad for Christmas:

Christmas table festive salad ideas? Something not too hard but unique.

ChatGPT gave me some ideas:

Ooo I like this assignment 🎄🥗Here are festive-but-not-fussy salad ideas that feel special on a Christmas table without turning into a 3-hour project. All of these look gorgeous and actually get eaten.

1. Roasted Beet, Orange & Whipped Feta Salad

Why it works: red + white + green = instant Christmas.

• Roasted beets (can do ahead)

• Orange segments (blood oranges if you’re feeling fancy)

• Whipped feta (feta + a bit of cream or Greek yogurt)

• Toasted pistachios or walnuts

• Fresh dill or mint

• Drizzle: olive oil + orange juice + splash of balsamic

✨ Shortcut: use store-bought cooked beets.

2. Shaved Brussels Sprouts with Apple & Parmesan

Why it works: crunchy, bright, not heavy.

• Thinly shaved raw Brussels sprouts

• Crisp apple slices (Honeycrisp = elite)

• Parmesan shavings

• Toasted pecans

• Dried cranberries (optional but festive)

Dressing: olive oil, lemon, Dijon, salt, pepper👉 This one can sit a bit without wilting—great for hosting.

3. Warm Delicata Squash & Pomegranate Salad

Why it works: cozy + jewel-toned.

• Roasted delicata squash rings

• Baby arugula

• Pomegranate seeds

• Goat cheese or feta

• Pumpkin seeds

Dressing: maple + Dijon + apple cider vinegar + olive oil🔥 Serve warm squash over greens right before serving.

4. Pear, Blue Cheese & Candied Walnut Salad

Why it works: classic flavors, holiday energy.

• Mixed greens

• Ripe pears (thin wedges)

• Blue cheese or gorgonzola

• Candied walnuts (or just toasted)

Dressing: olive oil + white balsamic or champagne vinegar💡 Add a few rosemary leaves to the nuts while toasting for subtle Christmas vibes.

5. Fennel, Citrus & Olive Salad (Light + Elegant)

Why it works: cuts through heavy mains beautifully.

• Very thin sliced fennel

• Orange & grapefruit segments

• Castelvetrano olives

• Parsley

Dressing: olive oil, lemon, flaky saltThis one looks restaurant-level with minimal effort.

If you want ONE crowd-pleaser…

Go with #2 (Brussels + apple) or #3 (squash + pomegranate). They hit that sweet spot of festive, familiar, and “ooh that’s good.”

If you tell me:

• meat-heavy vs dairy-free table

• kid-friendly vs adult crowd

• Israeli / Mediterranean lean vs classic American

…I’ll zero in on the perfect one for your table 👀✨

I was curious about the fennel:

The fennel one sounds interesting. I need to do a lot of cooking tomorrow, which one is easy and unique?

ChatGPT described it:

Then the fennel–citrus–olive salad is your winner 🏆It’s easy, unique, light, and make-ahead friendly—exactly what you want when you’re already juggling a million things.

Here’s why it’s the best choice for a busy cooking day:

• No cooking at all

• Uses a short ingredient list

• Feels “fancy/restaurant” even though it’s basically slicing + tossing

• Balances heavy Christmas mains beautifully

• Most people don’t make fennel salads → instant uniqueness

The Easiest Version (5-minute assembly tomorrow)

What you can prep ahead (today or early tomorrow)

• Slice fennel (very thin; mandoline if you have one)

• Segment citrus (or just peel and slice into rounds)

• Pit olives

Store everything separately in airtight containers.

Right before serving (literally 2 minutes)

• Toss fennel with:

  • Good olive oil

  • Fresh lemon juice

  • Salt + black pepper

• Gently fold in citrus + olives

• Finish with parsley or fennel fronds

That’s it. No whisking, no roasting, no timing stress.

Make it feel extra festive (optional, still easy)

Pick one add-on, not all:

• A tiny drizzle of honey if your citrus isn’t sweet

• A pinch of crushed pink peppercorns

• A few shards of Parmesan shaved on top

• A splash of orange blossom water (like, drops, not a pour)

Pro hosting tip

Serve it on a wide shallow platter, not a bowl.Let the citrus slices peek through the fennel—it looks intentional and elegant with zero extra work.

If you want, tell me what your main dish is and I’ll sanity-check that this salad is the right contrast (or tweak it slightly so it plays perfectly with the rest of the table).

It sounded gross to me:

Nah let's go with something else I am a little worried it is too unique

ChatGPT gave me a Brussel Sprouts recipe:

Fair. Trust your gut — Christmas is not the day to test people’s emotional readiness for fennel 😅Let’s do safe-but-special instead.

The best pivot: Shaved Brussels Sprouts, Apple & Parmesan

This one hits the sweet spot of:

• familiar flavors

• great texture

• still feels intentional and festive

• zero last-minute stress

It’s “oh this is good” unique, not “what am I eating?” unique.

Busy-Day Friendly Brussels Salad (Crowd-Approved)

Why this is the easiest win

• No cooking (unless you toast nuts)

• Can be fully prepped hours ahead

• Doesn’t wilt

• Kids usually tolerate it shockingly well

Ingredients

• Brussels sprouts, thinly shaved

• Crisp apple (Honeycrisp / Fuji)

• Parmesan, shaved (not grated)

• Toasted pecans or walnuts

• Optional: a handful of dried cranberries (festive but not required)

Simple Dressing (shake in a jar)

• Olive oil

• Lemon juice or apple cider vinegar

• Dijon mustard

• Salt + pepper

How to make it

1. Toss Brussels with dressing first and let sit 10–15 min (this softens them).

2. Fold in apples + nuts.

3. Finish with Parmesan right before serving.

Make it Christmas-y without scaring anyone

• Add one of these:

  • tiny drizzle of honey

  • pinch of lemon zest

  • a few thyme leaves

That’s it. Don’t over-style it.

Runner-up if you want warmer/cozier vibes

Roasted squash + arugula + pomegranate + fetaStill very approachable, just one extra step (roasting).

Blunt take (since you like honesty):

• Fennel salad = lovely, but polarizing

• Brussels + apple = statistically safer and still feels elevated

• Christmas tables need contrast, not controversy

If you tell me how many people you’re feeding and whether there are kids at the table, I can size it perfectly so you don’t end up with sad leftovers or a scramble.

I never imagined eating raw Brussel Sprouts:

Raw brussel sprouts?

ChatGPT assured me that it is good:

Yep — raw, but hear me out for half a second 😄

When Brussels are shaved very thin and dressed first, they’re:

• crunchy, not cabbage-y

• mild, slightly sweet

• nothing like overcooked Brussels trauma

This isn’t “raw vegetable platter energy.” It eats more like a slaw.

Why raw works here (and roasted doesn’t)

• Roasted Brussels get soft + heavy (and you already have heavy mains)

• Raw shaved Brussels hold up and don’t turn sad

• You can make it hours ahead with zero risk

The key so people don’t side-eye it

1. Slice thin (mandoline > knife)

2. Dress them firstLet them sit 10–15 minutes before adding anything else→ this breaks them down and tames the bite

If you skip that step, then yes — it’s too raw.

If you still feel weird about it (totally valid)

Do a hybrid:

• Quickly sauté or roast half the Brussels

• Mix with half raw shaved ones

• Same dressing, apples, parm

It gives warmth + crunch and feels very “intentional,” not experimental.

Honest Christmas-table verdict

This salad has been on holiday tables for years now. It’s mainstream enough that no one will be confused, but interesting enough that people ask for the recipe.

If you want, I can also give you a fully roasted Brussels version that still feels festive and easy — just say the word.

I wanted the least work the day of so I asked:

Can I make a day ahead?

ChatGPT said most def:

Yes — this is one of the rare salads you can make a day ahead 👍Just do it in the right order and it’ll be perfect.

Make-Ahead Plan (Day Before)

✅ What to do the day before

1. Shave the Brussels sprouts

2. Make the dressing

3. Toss Brussels with dressing(olive oil + lemon/vinegar + Dijon + salt & pepper)

Put that in an airtight container and refrigerate.They’ll actually get better, not worse — softer, milder, more flavorful.

⏸️ What to wait on

Add these right before serving:

• Apples (so they don’t brown)

• Nuts (so they stay crunchy)

• Parmesan (so it doesn’t melt or clump)

Day-Of (2 minutes)

• Fold in apples + nuts

• Taste → adjust salt/acid

• Finish with Parmesan

Done. No stress.

Extra insurance tip

If it looks a little tight after chilling, add:

• 1–2 tsp olive oil or

• a squeeze of lemon

Bottom line

This is a host’s salad:

• day-ahead friendly

• sturdy

• familiar flavors

• zero drama at the table

You picked wisely 😌

I asked for make ahead instructions:

Write the recipe with make ahead instructions 

ChatGPT provided the recipe:

Got it. Here’s a clean, reliable, holiday-appropriate recipe with clear make-ahead instructions — no fluff, no weirdness, no surprises.

Shaved Brussels Sprouts, Apple & Parmesan Salad

Festive • Make-Ahead Friendly • Crowd-Approved

Serves

6–8 as a holiday side

Ingredients

• 1½ lb Brussels sprouts, very thinly shaved

• 1–2 crisp apples (Honeycrisp or Fuji), thinly sliced

• ¾ cup shaved Parmesan (use a vegetable peeler)

• ½ cup toasted pecans or walnuts, roughly chopped

• Optional: ⅓ cup dried cranberries (purely optional, still festive without)

Dressing

• ⅓ cup extra-virgin olive oil

• 3 Tbsp fresh lemon juice or apple cider vinegar

• 1½ tsp Dijon mustard

• ½ tsp kosher salt (start here, adjust later)

• Fresh black pepper, to taste

Instructions

Day Before (Recommended)

1. Shave the Brussels sproutsUse a mandoline or sharp knife. Thin is key.

2. Make the dressingShake everything together in a jar.

3. Dress the Brussels sproutsToss shaved Brussels with all of the dressing until evenly coated.

4. StoreCover and refrigerate overnight.(This step softens the Brussels and removes bitterness.)

Day Of (5 minutes before serving)

1. Remove salad from fridge and give it a toss.If it looks dry, add 1–2 tsp olive oil or a small squeeze of lemon.

2. Fold in:

   • Apple slices

   • Toasted nuts

   • Optional cranberries

3. Finish with shaved Parmesan on top.

4. Taste and adjust salt/acid if needed.

Serve immediately.

Why This Works

• The Brussels don’t wilt

• Flavor improves overnight

• Apples stay fresh because they’re added last

• Familiar ingredients, elevated result

Serving Ideas

• Perfect alongside roast chicken, brisket, turkey, or short ribs

• Also great next to creamy or cheesy mains to cut richness

• Serve on a wide platter for maximum visual payoff

Nutrition (Approx. per serving, 1/8 of recipe)

• Calories: ~190

• Protein: ~6 g

• Fat: ~14 g

• Carbohydrates: ~14 g

• Fiber: ~4 g

• Notable nutrients: Vitamin C, Vitamin K, calcium (from Parmesan), antioxidants from Brussels

If you want, I can:

• scale this exactly to your guest count

• make it nut-free

• or tweak it slightly to match your main dish

But honestly? As written, this is a very safe Christmas win.

I then started worrying about the apple:

What should the apple slices look like?

ChatGPT explained:

Great question — this actually matters more than people think.

Ideal apple slices for this salad 🍎

You want thin, elegant, and flexible, not chunky.

Do this:

• Cut the apple into quarters

• Remove the core

• Slice each quarter into very thin wedgesThink: almost translucent, about ⅛ inch (3 mm)

They should:

• bend slightly when you pick them up

• mix easily with the Brussels

• not feel like “random apple chunks” in a salad

What not to do

• ❌ Big cubes (too aggressive)

• ❌ Matchsticks/julienne (feel pokey)

• ❌ Paper-thin chips (disappear and brown fast)

Visual cue (no tools needed)

If you can:

• see light through the slice

• but it still holds its shape

You nailed it.

One tiny pro move (optional)

After slicing, toss apples with:

• ½ tsp lemon juiceJust enough to prevent browning — not enough to taste.

Bottom line

Thin wedges = elegantThick chunks = picnic salad energy

You’re building a Christmas-table salad, not a lunchbox situation 😉

Again, wanted to know what I can prep ahead of time:

So if I slice them 2 hours ahead of time, how can I keep them from Browning? Water with lemon juice?

ChatGPT gave me the final details:

Yes — water with lemon juice works, but there’s an even better way that keeps the apples crisp and not waterlogged.

Best Method (Recommended)

Lemon Toss + Airtight Container

1. Slice the apples.

2. Toss gently with ½–1 tsp fresh lemon juice per apple.

3. Store in an airtight container in the fridge.

That’s it.

✔ Prevents browning✔ Keeps texture crisp✔ No diluted apple flavor

If You Need to Hold Them Longer or You’re Nervous

Lemon Water Method (Backup)

• Cold water + 1 Tbsp lemon juice per cup of water

• Submerge slices 10–15 minutes only

• Drain very well and pat dry before storing

⚠️ Don’t leave them soaking longer — they’ll go limp.

What NOT to do

• ❌ Plain water (does nothing long-term)

• ❌ Heavy lemon (you’ll taste it)

• ❌ Salt water (yes it works, no it’s not worth the risk here)

Hosting Reality Check

For 2 hours ahead, the lemon toss + airtight container is perfect.No browning, no sogginess, no stress.

You’re doing this exactly right 👍

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