Shredded Brussels sprouts salad with pine nuts and pecorino is super-savory and satisfying. Quick, easy, make-ahead friendly recipe.
Why we love this recipe
This salad can be so many things to so many people:
- It acts like a good old side dish at dinner if you want it to
- Since Brussels sprouts are nice and sturdy, it’s also the type of salad you can dress ahead and bring with you for lunch
- Or if a quick and easy one-bowl dinner is more up your alley, add some chickpeas, shrimp, or chicken before you dig in
I first published this recipe here in January, 2017, during inauguration week. Back then I started with this:
One thing that hasn’t changed in the past week: I’m grateful for cooking and the joy and meditative space it provides. The hum of the food processor as it shreds Brussels sprouts with admirable efficiency. The tick-tick-boom of a gas burner igniting. The embracing smell of pine nuts toasting in a small, dry pan. The umami-bomb first bite of a salad like this. For me, that first bite is an all-encompassing moment, an immersive experience. Thank goodness for that.
I've since updated the post for clarity and made a few tweaks to the recipe.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Choose firm, unblemished Brussels sprouts that are tightly closed
- You can use a good-quality pecorino or parmesan cheese — whichever you prefer
- I use good old capers in brine. Drain them, but no need to rinse.
- Here's how to make my absolute favorite creamy lemon vinaigrette, a.k.a. magic blender dressing
How to make it
Here's an overview of what you'll do to make a beautiful bowl of shredded Brussels sprouts salad with pine nuts and pecorino. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Shred the sprouts in a food processor fitted with the slicing disk, or with a mandoline slicer or chef's knife. Place into a large bowl.
- Toast the pine nuts in a dry pan.
- Add the pine nuts, pecorino, capers, pepper, and dressing to the bowl.
- Toss well and serve. That's it!
Expert tips and FAQs
Absolutely no worries. You can shred the sprouts with a chef's knife or a mandoline slicer. Just leave a little extra time, and watch your fingers.
You sure can. Stored in an airtight container in the fridge, this salad stays at its peak for 24 hours, and leftovers are still delicious for a week.
More favorite winter salads
- Shaved fennel with lemon caper vinaigrette
- Winter greens with goat cheese and olive croutons
- Salade Lyonnaise
- Zuni Café's shredded radicchio
More favorite Brussels sprouts recipes
- 1 pound (454 grams) Brussels sprouts, trimmed
- ½ cup (60 grams) pine nuts
- ½ cup (40 grams) grated pecorino romano or parmesan cheese
- 2 tablespoons capers, drained
- ¼ teaspoon freshly ground black pepper
- ½ cup lemony blender dressing
- Fit a standard 12-cup food processor with the slicing disk.
- Feed Brussels sprouts through the feed tube to slice.
- Place sliced sprouts into a salad bowl.
- Place pine nuts in a small, dry pan over medium heat. Cook for a few minutes, tossing once or twice, until fragrant and lightly browned.
- Add to salad bowl along with cheese, capers, pepper, and dressing.
- Toss well and serve.
- If you don't have a food processor, you can slice the sprouts carefully with a mandoline slicer or a chef's knife.
- To turn this recipe into a main course, you can add some chickpeas or white beans, shrimp, or shredded chicken.
- Stored in an airtight container in the fridge, this salad stays at its peak for 24 hours, and leftovers are still delicious for a week.
Amount Per Serving: Calories: 86Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 227mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g