I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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This Shaved Brussels Sprouts Salad with Pecorino and Hazelnuts is crisp, fresh, and full of flavor. It’s the perfect balance of bright lemon, savory cheese, and toasted nuttiness. It’s quick to make, beautiful to plate, and an easy upgrade to any fall or holiday table.
There’s something about a great salad that simply makes any meal better, and this Shaved Brussels Sprouts Salad with Pecorino, Hazelnuts & Lemon-Garlic Dressing does just that! The finely shaved Brussels create a light, crisp base that feels both refreshing and satisfying all at once, while the toasted hazelnuts and salty Pecorino add depth and richness.
The real magic, though, is in the lemon-garlic dressing. It’s zesty and brings all of the delicious flavors together with a bright and fresh finish. Whether you serve it as part of a holiday spread or alongside roasted chicken on a weeknight, this salad has that effortless sophistication your guests will remember.
INGREDIENTS
SALAD
1 1/2 pounds Brussels sprouts, trimmed and thinly sliced or shaved using a mandoline or food processor
1/2 cup toasted hazelnuts, roughly chopped
3/4 cup Pecorino Romano, finely shaved (or Parmesan, if preferred)
2 tablespoons extra virgin olive oil (flavored EVOO recommendations : Lemon or Tuscan Herb)
1/2 teaspoon sea salt, or to taste
freshly cracked black pepper, to taste
LEMON-GARLIC DRESSING
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or simply smashed
1 teaspoon honey (or maple syrup for a deeper note)
1/4 teaspoon sea salt
EQUIPMENT
Mandoline Slicer or Food Processor
Small Skillet
Mixing Bowl or Jar
Whisk or Fork for Dressing
STEP-BY-STEP INSTRUCTIONS
Prepare the Brussels Sprouts : Trim and shave Brussels sprouts very thinly using a mandoline or food processor. Transfer to a large mixing bowl and gently fluff with your hands to separate the layers.
Toast the Hazelnuts : Heat a small skillet over medium heat. Add hazelnuts and toast for 3 – 5 minutes, shaking the pan occasionally, until fragrant and golden. Transfer to a cutting board and roughly chop.
Make the Dressing : In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon, garlic, honey, and salt until emulsified. Taste and adjust acidity or sweetness as needed.
Assemble the Salad : Drizzle half of the dressing over the shaved Brussels sprouts. Massage lightly with your hands for 1 – 2 minutes to soften the leaves. Add the remaining dressing, hazelnuts, and half the Pecorino; toss again.
Finish & Serve : Transfer to a serving platter and top with the remaining Pecorino, a few cracks of black pepper, and a drizzle of olive oil. Serve chilled or at room temperature.
MAKE-AHEAD & STORAGE TIPS
Shaved Brussels sprouts can be prepped up to 24 hours ahead and stored in an airtight container in the fridge.
The dressing can be made 2 – 3 days in advance and stored in a jar. Combine and toss just before serving for best texture.
Leftovers keep well in the fridge for up to 2 days, making it a perfect next-day lunch. Just be sure not to toss in any dressing if you don’t plan on enjoying all of it!
FREQUENTLY ASKED QUESTIONS
Can I substitute another nut for hazelnuts?
Yes. Toasted almonds, walnuts, or pistachios work beautifully and add their own unique flavor.
Can I make this dairy-free?
Absolutely. Omit the Pecorino or use a dairy-free alternative.
What’s the best way to shave Brussels sprouts?
A mandoline gives the thinnest, most even slices, but a food processor with a slicing attachment is the quickest option if you’re prepping a large batch.
How far in advance can I make this salad?
You can prep all components ahead of time, but for the freshest texture, toss the salad with dressing just before serving.
HOSTING TIPS
Serve this salad on a wide, shallow platter so the layers of Brussels, Pecorino, and hazelnuts are visible.
This pairs beautifully with roasted meats, fish, or even a cozy pasta dish.
For a festive touch, finish with a sprinkle of lemon zest and a few extra shavings of Pecorino tableside.
Crisp, bright, and full of flavor, this Shaved Brussels Sprouts Salad combines nutty Pecorino, toasted hazelnuts, and a zesty lemon-garlic dressing for a simple yet elegant side dish.
Ingredients
Scale
SALAD
1 1/2 pounds Brussels sprouts, trimmed and thinly sliced or shaved using a mandoline or food processor
1/2 cup toasted hazelnuts, roughly chopped
3/4 cup Pecorino Romano, finely shaved (or Parmesan, if preferred)
2 tablespoons extra virgin olive oil (flavored EVOO recommendations : Lemon or Tuscan Herb)
1/2 teaspoon sea salt, or to taste
freshly cracked black pepper, to taste
LEMON-GARLIC DRESSING
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or simply smashed
1 teaspoon honey (or maple syrup for a deeper note)
1/4 teaspoon sea salt
Instructions
Prepare the Brussels Sprouts : Trim and shave Brussels sprouts very thinly using a mandoline or food processor. Transfer to a large mixing bowl and gently fluff with your hands to separate the layers.
Toast the Hazelnuts : Heat a small skillet over medium heat. Add hazelnuts and toast for 3 – 5 minutes, shaking the pan occasionally, until fragrant and golden. Transfer to a cutting board and roughly chop.
Make the Dressing : In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon, garlic, honey, and salt until emulsified. Taste and adjust acidity or sweetness as needed.
Assemble the Salad : Drizzle half of the dressing over the shaved Brussels sprouts. Massage lightly with your hands for 1 – 2 minutes to soften the leaves. Add the remaining dressing, hazelnuts, and half the Pecorino; toss again.
Finish & Serve : Transfer to a serving platter and top with the remaining Pecorino, a few cracks of black pepper, and a drizzle of olive oil. Serve chilled or at room temperature.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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