Shaved Brussels Sprout and Kale Salad with Dried Cranberries

The earthy flavor of the raw brussels sprouts, combined with the tart-sweet of dried cranberries, makes this the ideal fall salad.

This November, we’re going to show you how you can achieve great taste with fall's favorite tart fruit: cranberries. This content was created in partnership with Food52.

If you haven’t been shaving your brussels sprouts, you’re doing your fall sides a disservice.  This salad, earthy from raw, shredded sprouts and punchy from tart-sweet dried cranberries, makes a great holiday side and weekday lunch alike. Here’s how to make it without breaking a sweat:

Trim the brussels sprouts and shave them on a mandoline, then slice the kale into thin ribbons. Then hone your knife skills: Dice the celery, and roughly chop the dried cranberries and walnuts. 


Fresher Brussels sprouts

Keep Brussels sprouts at peak freshness by using the humidity-controlled crisper drawer in our refrigerator.

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Combine everything in a big bowl with the cheese and a little salt and pepper to taste. Our favorite part about this recipe? You make the dressing right in the bowl: Pour in the olive oil, squeeze a bit of lemon, and gently fold the salad together. Then taste test before you serve.

Shaved Brussels Sprout and Kale Salad with Dried Cranberries




1/4 pound Brussels sprouts, trimmed and shaved on a mandoline

1 cup lacinato kale in thin ribbons

1 celery rib, trimmed and finely diced (1/8-inch dice)

1/4 cup dried cranberries, roughly chopped

1/3 cup walnuts, finely chopped

1/4 cup finely grated Pecorino Romano cheese

Salt and coarsely ground black pepper

2 tablespoons olive oil

Half a lemon, to taste


In a large mixing bowl, combine the brussels sprouts, kale, celery, cranberries, walnuts, and cheese. Season with salt and pepper. Pour in the olive oil. Squeeze on about 1 tablespoon lemon juice. Gently fold the salad together, over and over, until it is fully blended. Taste and adjust seasoning.

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