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+ servings

Shaved Brussels Sprouts Salad

brussels sprouts in all their glory!
Course Dinner, Side Dish
Cuisine Australian
Keyword brussels sprouts, burrata cheese, shaved brussels sprout salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 680kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • mixing bowl
  • BBQ or grill pan/oven
  • frying pan
  • weighing/measuring utensils


  • 500 g brussel sprouts
  • 75 g walnuts
  • 50 g dried cranberries
  • 4 tbsp lemon juice
  • 150 ml olive oil
  • 1 burrata
  • 1 tsp wholegrain mustard
  • 2 chicken breasts
  • Salt


  • Add 50ml water and 2 tbsp sugar to a frying pan and once simmering add the walnuts, coat in the sugar syrup and then pour onto a lined baking tray to cool
  • Oil and season the chicken breasts and cook on the BBQ @ 180c or in a grill pan/oven for approx. 15 minutes or until internal temp is 74c
  • Cut the root from the brussel sprouts and remove any dirty outer layers. Starting at the top of the sprout slice the sprouts finely into circular pieces
  • Mix the lemon, mustard & olive oil together with a pinch of salt
  • Toss the sliced sprouts, cranberries & walnuts together with ½ of the dressing, taste it and adjust accordingly.
  • Add the burrata and sliced grilled chicken



  • you can prepare the sprouts in the morning/afternoon for dinner time as long as they are stored in an airtight container in the fridge
  • candied walnuts will keep for up to 2 weeks in an airtight container so why not make a double batch!
  • you can substitute chicken thighs, whole chicken or even serve the salad full vegetarian


Calories: 680kcal | Carbohydrates: 25g | Protein: 31g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 178mg | Potassium: 1010mg | Fiber: 7g | Sugar: 12g | Vitamin A: 984IU | Vitamin C: 114mg | Calcium: 81mg | Iron: 3mg