Brussels Sprouts Dill Salad

salad of brussels sprouts and dill
Brussels Sprouts Salad. Photo © Molly Watson
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
123 Calories
10g Fat
8g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 123
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 11%
Protein 3g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Inspired by a restaurant salad, this shaved Brussels sprouts salad is a bit off the common path. Dill is usually associated with spring and early summer cookery, so seeing it matched with such a classically autumnal vegetable is unusual. It comes together nicely; a bowlful of sweet tender dill brightening up the sharp crunch of shaved Brussels sprouts, all topped with crunchy bits of finely chopped roasted almonds. It's even more intriguing when salty aged pecorino cheese is added to the mix.

Either or both almonds and the cheese work, but nothing quite beats the added crunch of nuts on top of this fresh creation, while the cheese adds a good hit of umami. If using just almonds, make sure they are salted, since that salty element is absolutely key to bringing this salad to its fullest self.


  • 1 pound Brussels sprouts
  • 1 shallot
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons fresh dill (minced)
  • 20 roasted salted almonds
  • Optional: 1 ounce aged pecorino cheese

Steps to Make It

  1. Gather the ingredients.

  2. Trim off the stem ends from the Brussels sprouts. Remove the darker external leaves (discard them or save for a veggie sauté). 

  3. Use a kitchen mandoline (or a sharp knife and a steady hand) to cut the Brussels sprouts lengthwise as thinly as possible. Set aside.

  4. Peel and mince the shallot, and put it in a large bowl.

  5. Stir in the oil, vinegar, and sugar.

  6. Add the shaved Brussels sprouts and the dill. Toss to combine and evenly coat everything with the dressing.

  7. Finely chop the almonds and finely grate the cheese (if using).

  8. Sprinkle the almond and cheese over top as a garnish. Serve and enjoy!


  • If you prefer, leave the salad in a large serving bowl and top it with the garnishes.
  • While this salad is definitely at its best right after being made, the leftovers are nothing to sneeze at. Keep covered and chilled for up to 2 days for an equally delicious treat.

Recipe Variation

  • Replace the sugar with agave nectar if you prefer.