Above view of shaved brussels sprout salad

Shaved Brussels Sprout Salad

Toss shaved brussels sprouts and farro in a simple vinaigrette for a delicious fall salad

Recipe By: Madeline
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Servings: 6 servings 1x


  • 1 cup dry farro
  • 16oz brussels sprouts
  • 1/2 cup shaved parmesan cheese
  • 1/3 cup pumpkin seeds
  • Juice from 1 lemon
  • 2 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp dijon mustard
  • 1/2 tsp fresh cracked black pepper
  • 1/2 cup extra virgin olive oil


  1. Cook farro according to package instructions. Set aside and let cool.
  2. Shred brussels sprouts into thin shavings. You can do this with sharp knife, food processor, or you can buy them preshredded.
  3. Prepare dressing by blending together lemon juice, vinegar, maple syrup, dijon mustard,  and fresh cracked black pepper. Then, with the blender running, slowly blend in the olive oil.
  4. Toss cooked and cooled farro with the shaved brussels sprouts, parmesan cheese and pumpkin seeds. Toss the whole thing in the vinaigrette and serve.


  • I like to make this salad a day before serving to allow the flavors to combine in the fridge
  • Serve with extra parmesan cheese and fresh cracked black pepper
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.