• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Vegetarian Recipes

Parmesan Brussels Sprouts Salad with Pistachios

Published: Nov 1, 2022 by Samantha Ferraro · This post may contain affiliate links · 8 Comments

Jump to Recipe

This parmesan brussels sprouts salad has been made for years and continues to be a favorite recipe, especially during the holidays! Shaved brussels sprouts are tossed with nutty pistachios and loads of grated Parmesan cheese and dressed with the most delicious balsamic dijon vinaigrette. This will be everyone's favorite winter salad!

Shaved brussels sprouts salad with grated parmesan on top and chopped pistachios.

If you are looking for a crunchy and flavorful side dish or salad to serve for with these Delicious Thanksgiving Recipes or any fall dinner, you will love these salads, Kale Salad with Cranberries, Apples and Feta and Arugula Pear Salad with Parmesan Vinaigrette. I've been making these salads for nearly 10 years and they are always fan favorites!

The salad is full of textures and flavors including thinly sliced brussels sprouts that become incredibly tender yet are able to hold their structure with the lemon Dijon vinaigrette. The simple balsamic vinaigrette has both sweet and savory flavors, thanks to the Dijon mustard and touch of honey.

And a final dusting of grated parmesan cheese gives the entire brussels sprouts salad a lovely savory layer that works so well with the other ingredients.

Why You'll Love this Recipe

  • Lots of flavors and texture going on! Salty, crunchy, hearty and slightly sweet.
  • Perfect salad to make ahead! Shaved brussels sprouts hold up really well with dressing, so you can make this salad ahead of time, no problem!
  • This is such a delicious seasonal salad or side dish to make alongside your other favorite Thanksgiving recipes.

Ingredients

Pictured ingredients to make shaved brussels sprouts salad with parmesan.
  • Shaved Brussels Sprouts: Most stores have shaved or shredded brussels sprouts, which makes this salad come together so quickly. But to shave them yourself, vut the brussels in half, then slice to get thin shreds.
  • Pistachios: Unsalted, chopped pistachios give the salad a bit of creaminess and crunch.
  • Grated Parmesan Cheese: A good amount of grated parmesan cheese is tossed with the brussels sprouts and pistachios and compliments the other flavors as well.
  • Olive Oil: This is the base of the vinaigrette. Use a good quality extra virgin olive oil, such as this Italian olive oil, which is a favorite.
  • Balsamic Vinegar: A small amount is added to the vinaigrette for a slightly sweet and acidic layer of flavor.
  • Dijon Mustard: This gives the vinaigrette a lovely savoriness and helps emulsify and thicken the dressing.
  • Lemon Juice: Fresh is best is what they always say, and a touch of fresh lemon juice makes all the difference and wakes up the savory flavors.
  • Honey: A small amount of honey is added to the vinaigrette to balance all of the savory and tangy flavors.

How to Make Parmesan Brussels Sprouts Salad

To shave brussels sprouts, but them in half and slice to make thin shreds.
Add shredded brussels sprouts to a large salad bowl.
Add choppped pistachios to the parmesan brussels sprouts salad.
Add grated parmesan cheese to the shaved brussels sprouts along with the grated parmesan cheese.
Pour the vinaigrette over the shredded brussels sprouts salad.
Toss the shredded brussels sprouts salad with the pistachios, parmesan and dressing.
  1. Add shaved brussels sprouts to a bowl, along with the chopped pistachios and grated parmesan cheese.
  2. Make the vinaigrette and whisk the olive oil, balsamic vinegar, Dijon mustard, honey and a bit of lemon juice together until emulsified and well combined.
  3. Pour the dressing over the salad and give everything a good mix and serve.

Tips, Suggestions and Substitutions

  • If cows milk cheese doesn't work for you, substitute the parmesan cheese with pecorino, which is a sheeps milk cheese.
  • Instead of using pistachios, substitute with toasted pine nuts or toasted almonds.
  • Other additions you can add are dried cranberries or dried cherries and roasted butternut squash.
How to shave brussels sprouts for a salad?

If using whole brussels sprouts, cut the root end off, then cut the brussels sprout in half and slice through, creating thin shreds.

Can I cut and shave brussels sprouts ahead of time?

Yes, cut and shave brussels sprouts then store in a resealable plastic bag with a sheet of paper towel in the bag, to soak up any moisture and keep the brussels sprouts fresh.

Can I make the brussels sprouts salad ahead of time?

Yes, the salad works very well made ahead. You can either assemble the salad ingredients together and toss the dressing before serving or dress the salad up to 3 hours in advance.

More Seasonal Side Dishes

  • Roasted Brussels Sprouts with Lemon Zest
  • A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.
    Savory Bread Pudding with Leeks, Mushrooms and Gruyere
  • re whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.
    Roasted Carrots with Pomegranate and Pears
  • Acorn squash is drizzled with tahini and topped with chopped parsley and pomegranate seeds.
    Maple Roasted Acorn Squash with Pomegranate and Tahini
Brussels Sprout Salad with Pistachios and Pecorino makes for an elegant holiday side dish. The lemon Dijon vinaigrette gently wilts the sprouts and a coating of salty Pecorino cheese is added, rounding out all of the delicious savory flavors.

Parmesan Brussels Sprouts Salad with Pistachios

Samantha Ferraro

LittleFerraroKitchen.com

Shaved parmesan brussels sprouts salad is an elegant holiday side dish. Shaved brussels are tossed with pistachios and dressed in a balsamic vinaigrette.
5 from 9 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 411 kcal

Ingredients
 
 

Balsamic Vinaigrette

  • ½ cup olive oil
  • 2 Tb balsamic vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 lemon juiced and zest
  • Salt and pepper to taste

Brussels Sprouts Salad

  • 4 cups shaved brussels sprouts
  • ½ cup chopped pistachios + more for garnish
  • ¼ cup Parmesan cheese + more for garnish

Instructions
 

  • For the vinaigrette, whisk the olive oil, balsamic vinaigrette, dijon mustard, honey and lemon zest and juice together until emulsified and well combined.
  • To shave brussel sprouts, cut the stem off and cut them in half, discarding any tough outer leaves. Use a sharp knife and thinly slice the brussel sprouts into thin shavings.
  • Add the shaved brussels sprouts to a bowl, along with the pistachios and grated parmesan cheese.
  • Drizzle enough vinaigrette over the salad and give everything a good mix. Place salad into a large serving bowl and garnish with additional parmesan and pistachios.

Video

Notes

Salad yields about 3-4 servings as a side dish and 2 servings as a main. 
You can dress the salad and make ahead up to 3 hours in advance. 
If salad is not dressed with the vinaigrette, you can make ahead up to 1 day in advance and dress the salad before serving.
You may have a little more dressing than needed for the recipe, start with enough to coat everything then add more as needed. 

Nutrition

Calories: 411kcalCarbohydrates: 18gProtein: 9gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 4mgSodium: 154mgPotassium: 555mgFiber: 6gSugar: 7gVitamin A: 760IUVitamin C: 90mgCalcium: 139mgIron: 2mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Hearty & Flavorful Vegetarian Recipes

  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto
  • This easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
    Homemade Vegetable Stock (From Scraps)
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes
  • Tomatoes provencal with herbes de provence and parmesan cheese.
    Matzo Stuffed Tomatoes Provencal

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. Reina says

    April 27, 2023 at 9:10 am

    5 stars
    Fabulous recipe and oh, so simple. I added red pepper flakes to the salad and Mike’s hot honey and garlic powder to the salad dressing for a kick.
    Apples would be yummy, too.

    Reply
    • Samantha Ferraro says

      April 27, 2023 at 10:41 am

      Reina, That sounds wonderful. We use Mike's on Fried chicken and now were gonna try it on the Brussels. Love the spicy anytime. Thank you. Samantha.

      Reply
  2. cavoletto says

    December 15, 2014 at 5:40 pm

    5 stars
    Sounds lovely and looks lovely too!! I love raw sprouts salads, never tried it with pistachios though! I should!! 🙂

    Reply
    • Samantha says

      December 15, 2014 at 10:59 pm

      Thank you!! Let me know when you do!

      Reply
  3. DessertForTwo says

    November 20, 2014 at 12:00 pm

    5 stars
    Wow! What a salad! it sounds great! I'm off to vote 😉

    Reply
    • Samantha says

      November 23, 2014 at 8:15 am

      Thanks so much Christina!!

      Reply
  4. Karla @ Foodologie says

    November 19, 2014 at 6:39 pm

    5 stars
    This looks wonderful! I've never tried brussels sprouts raw!

    Reply
    • Samantha says

      November 20, 2014 at 9:17 am

      Do it!!!

      Reply
5 from 9 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.