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Shaved Brussels Sprout Salad with Pecorino and Pistachios

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  • Author: Samantha Ferraro
  • Yield: 1 large salad or 2 side salads 1x


A simple, raw brussels sprout dish tossed in a vinaigrette and topped with earthy pistachios and sharp pecorino cheese.




  • 1/2 cup olive oil
  • 3 Tb balsamic vinegar
  • 1/2 tsp honey
  • 1 tsp Dijon mustard
  • 1 lemon, juiced and zest
  • Salt and pepper, to taste


  • 2 cups shaved brussels sprouts
  • 1/2 cup chopped pistachios, toasted
  • 1/4 cup Pecorino cheese, grated


  1. First make the dressing. Combine all vinaigrette ingredients in a mason jar and shake vigorously to combine. Or you can whisk everything together in a bowl. Set aside.
  2. To shave brussels sprouts, cut the stem off and cut them in half, discarding any tough outer leaves. . Use a sharp knife and thinly slice the brussels sprouts into thin shavings.
  3. Add 3-4 tablespoons of vinaigrette, 3/4 of the pistachios (saving some for garnish) and most of the shaved cheese (saving some for garnish). Toss everything together gently and allow to sit for a few minutes so dressing can absorb. (You can also let it sit for a few hours if you’re not worried about wilting).
  4. Plate salad in wide bowl and garnish with more Pecorino cheese and pistachios.
  • Category: Side
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