Emmy Squared Brussel Sprout Salad Recipe: Shaved Sprouts With Nutty Parmesan Crunch

This shaved brussels sprout salad elevates a humble vegetable into something extraordinary. Thinly sliced sprouts create delicate ribbons that absorb flavors beautifully, while toasted nuts and parmesan add satisfying crunch and depth.

The secret lies in the balance of textures and flavors. Shaving the sprouts raw keeps them crisp and fresh, while a bright lemon dressing cuts through the richness of the cheese and nuts. It’s a perfect harmony of earthy, tangy, and savory notes.

What you’ll love is how quickly this comes together—just 10 minutes of prep transforms simple ingredients into a restaurant-worthy dish. The salad stays fresh for days, making it ideal for meal prep or entertaining.

Serve it as a side or light main. Here’s how to make it.

Ingredients for Emmy Squared Brussel Sprout Salad

Shaved sprouts, crunchy nuts, and tangy dressing come together fast for this vibrant dish.

The brussels sprouts are the star here. Look for bright green, firm heads—avoid anything yellowing or loose. Trader Joe’s or Whole Foods usually have great options. For the pecans, raw is best so you can toast them to your preferred level. The Parmesan needs to be real Parmigiano-Reggiano (the good stuff, not the pre-shredded kind)—it makes a noticeable difference in flavor and texture.

No pecans? Walnuts or almonds work just as well. Short on lemon juice? A splash of apple cider vinegar adds similar brightness. Skip the honey? Maple syrup or a pinch of sugar balances the dressing. If you can’t find shallots, a small red onion (soaked in cold water for 10 minutes to mellow) does the trick. The Dijon mustard is flexible too—regular yellow mustard in a pinch.

This salad stays crisp for 3-4 days in the fridge if you keep the dressing separate. Toast extra pecans and store them at room temp for 1 week. The Parmesan wedge keeps for months wrapped in parchment and foil. Prep the sprouts a day ahead—they soften slightly but still taste fresh.

Step-by-Step Instructions for Shaved Brussels Sprout Salad

This method turns raw sprouts into something special with minimal effort and maximum crunch.

Step 1: Prep the Brussels Sprouts and Shallot

First, trim the 1.5 lb Brussels Sprouts by removing the tough outer leaves and slicing off the stem end. Then, using a sharp knife or mandoline, thinly shave them into ribbons. You’ll end up with feathery strips that are perfect for absorbing the dressing.

Finely dice the 1 whole Shallot—this adds a mild, sweet bite that pairs beautifully with the sprouts. Place both in a large bowl and set aside. The raw sprouts will soften slightly as they sit, but keep that satisfying crunch we’re after.

Step 2: Toast the Pecans and Grate the Parmesan

Heat a dry skillet over medium heat and add the 0.75 cup Pecans. Toast for 3-4 minutes, stirring frequently, until they’re golden brown and fragrant. Watch closely—they burn quickly. Remove from heat and let cool completely.

While the pecans cool, freshly grate the 0.5 cup Parmesan Cheese from a block. Pre-grated cheese won’t melt as smoothly or taste as vibrant, so this step matters. The combination of toasted pecans and sharp Parmesan creates that signature nutty crunch the salad is known for.

Step 3: Whisk Together the Dressing

In a small bowl, combine the 0.25 cup Extra-Virgin Olive Oil, 3 tbsp Fresh Lemon Juice, 1 tbsp Dijon Mustard, 1 tbsp Honey, minced 2 cloves Garlic Cloves, 0.5 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Red Pepper Flakes. Whisk vigorously until fully emulsified.

The dressing should be thick enough to coat the back of a spoon. Taste and adjust seasoning if needed—you might want a touch more honey for sweetness or lemon for acidity. This blend of tangy, sweet, and spicy complements the earthy sprouts perfectly.

Step 4: Toss and Finish the Salad

Pour the dressing over the shaved Brussels sprouts and diced shallot. Toss thoroughly to ensure every ribbon is evenly coated. Let it sit for 5-10 minutes—this brief marinate time softens the sprouts just enough without losing their texture.

Add the cooled toasted pecans and grated Parmesan. Give it one final toss, then transfer to a serving bowl. The cheese will stick to the sprouts in delightful little clumps, while the pecans add that essential crunch. Serve immediately for the freshest flavor and texture.

Best Sauces and Condiments for This Dish

Citrus Dressing Boost

A squeeze of fresh orange juice (about 2 tbsp) mixed into the existing lemon dressing adds a sweeter citrus note that brightens the earthy sprouts. I love how it balances the nutty crunch of the pecans and parmesan. 🍊

Creamy Tahini Drizzle

Whisk 2 tbsp tahini with 1 tbsp warm water and 1 tsp honey until smooth. Drizzle this over the finished salad for a rich, nutty depth that complements the toasted pecans beautifully.

Balsamic Glaze Finish

A light drizzle of aged balsamic glaze (about 1 tbsp) just before serving adds a sweet-tart complexity. Look for Colavita or Roland brands at your grocery store.

Spicy Sriracha Mayo

Mix 2 tbsp mayo with 1 tsp sriracha and a pinch of smoked paprika. This creamy-spicy sauce creates a perfect contrast to the crisp sprouts and sharp parmesan. 🔥

Herb-Infused Oil

For an elegant touch, drizzle with 1-2 tbsp of basil or rosemary-infused olive oil. You can make your own by heating ¼ cup olive oil with fresh herbs for 5 minutes on low heat.

Pomegranate Molasses

A Middle Eastern twist: drizzle 1 tsp pomegranate molasses over each serving. Its tart-sweet intensity pairs wonderfully with the nutty flavors and adds a gorgeous glossy finish.

Frequently Asked Questions