Shaved Brussels Sprouts Salad with Pecans, Smoked Gouda + Figs

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shaved brussels sprouts salad

Roasting Brussels sprouts is only one way to enjoy them. Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shaved Brussels sprouts salad comes together in a snap and is a delight during the holidays or winter.

shaved brussels sprouts salad

Tips for Shaved Brussels Sprouts

The Brussels sprouts can be sliced with a knife or the slicing disk of a food processor. Either way, slice them as thinly as possible. Shred the Gouda on the large holes of a box grater.

Softening Sprouts for Salad

Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply.

Flavor Cues

To flavor the shaved Brussels sprouts salad, we chose a simple lemon vinaigrette, rounded out with shallot and mustard. Sweet figs, crunchy nuts, and creamy cheese are the finishing touches.

Either variety of Sun-Maid or Orchard Choice Figs would work. Mission Figs bring a jammy deep sweetness that pair deliciously with the creamy cheese. Golden Figs offer a delicately sweet, tangy flavor.

Smoked gouda cheese has a fudge-like consistency and nutty, smoky flavor. If you can’t find it, you could substitute in smoked mozzarella or riff a bit and swap in shredded manchego.

Shaved Brussels Sprouts Salad with Pecans, Smoked Gouda + Figs

Skip roasting Brussels sprouts; try a shaved Brussels sprouts salad. This one is ready in minutes and tossed with figs, pecans, and gouda.
shaved brussels sprouts salad
Servings 8


  • 1/4 cup lemon juice
  • 2 TBSP Dijon mustard
  • 1 garlic clove , minced
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 LB Brussels sprouts , trimmed, halved, and sliced very thin
  • 4 ounces smoked Gouda cheese , shredded (1 cup)
  • 1/2 cup chopped toasted pecans
  • 1 cup chopped Orchard Choice or Sun-Maid Figs


  • Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in a large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
  • Fold in Gouda, pecans, and figs. Season with salt and pepper to taste. Serve.


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