Shaved Brussels Sprouts Salad with Pecans

Toss thinly sliced Brussels sprouts with a lemon dressing and toasted pecans.
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4
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3/4 cup pecans

1 pound Brussels sprouts, thinly sliced

5 tablespoons extra-virgin olive oil

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh chives, optional


  1. Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
  2. Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.
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