This Shredded Brussels Sprouts & Arugula Salad is a fresh, crisp, and tangy combination perfect for fall or any season. Tossed with crunchy toasted pecans, creamy goat cheese, and sweet dried cherries or cranberries, it’s all tied together with a flavorful honey-mustard “Sunshine” dressing. Ideal as a hearty side dish or a light main, it also works beautifully for holiday meals, weekday lunches, or potluck gatherings.

Full Recipe: 

Ingredients

• 1 lb Brussels sprouts

• 5 to 6 oz baby arugula

• 1¼ cups pecan halves or pieces

• ½ cup dried cherries or cranberries, chopped

• 4 oz goat cheese, crumbled

• ⅔ batch of Sunshine Salad Dressing (or your favorite vinaigrette)

Directions

1. Prep the Brussels Sprouts: Trim off the ends and discard any discolored leaves. Shred by hand with a sharp knife or use a food processor with a slicing disk. Roughly chop shredded sprouts afterward.

2. Toast Pecans: In a skillet over medium heat, toast pecans for 4–6 minutes, stirring frequently until fragrant. Chop them if using halves.

3. Combine the Base: In a large serving bowl, mix the shredded Brussels sprouts and arugula.

4. Assemble the Salad: Add chopped pecans, dried cherries, and crumbled goat cheese.

5. Dress and Serve: Drizzle about two-thirds of the Sunshine Dressing over the salad and toss gently to combine. Add more dressing to taste if needed.

Make-Ahead Tip: Store salad and dressing separately if prepping ahead—this keeps the arugula from wilting. Dressed salad keeps for about 2 days; undressed can last up to 5 days refrigerated.

Nutrients (Per serving – estimated for 6 servings)

• Calories: ~300–350

• Protein: ~8g

• Fat: ~22g

• Carbohydrates: ~18g

• Fiber: ~5g

• Sugar: ~10g

A Salad That’s Anything but an Afterthought

Many salads are served as a side or afterthought, but this one holds its own as a light main course or a standout side. The robust texture of Brussels sprouts makes this salad feel substantial, especially when finely shredded into delicate ribbons that still retain their crunch. Combined with arugula, which adds freshness and a subtle peppery kick, this base lays a flavorful foundation. The added components—creamy goat cheese, sweet dried fruit, and toasted nuts—bring layers of flavor and richness that make each bite exciting and satisfying. It’s hearty enough to be lunch-worthy, elegant enough for a holiday table, and quick enough to make on a weeknight.

Brussels Sprouts: A Powerhouse Ingredient

Brussels sprouts are the unsung hero of the salad world. Often roasted or steamed, their potential as a raw salad green is underestimated. When finely shredded, they lose their bitterness and take on a light, crisp texture that’s both refreshing and filling. Nutritionally, they’re a powerhouse, rich in vitamins C and K, fiber, and antioxidants. They add bulk and crunch to this salad, making it far more satisfying than your average leafy bowl. The prep is easy with a food processor, mandoline, or even a sharp knife, and the payoff is a texture that rivals coleslaw but with a more refined flavor.

The Bold, Peppery Brightness of Arugula

Arugula, often referred to as rocket, adds a distinctive sharpness to this salad. Its tender leaves provide a contrast to the sturdier Brussels sprouts and bring a burst of fresh, green flavor. Arugula’s naturally spicy notes balance the sweetness of the dried cherries and honey-mustard dressing, cutting through the richness of the goat cheese and pecans. It’s also packed with nutrients, including calcium, potassium, and folate. As a cool-season green, it’s a great addition during the fall and winter months, though it’s available year-round and always ready to add a vibrant edge to your salads.

Pecans and Goat Cheese for Texture and Creaminess

Toasted pecans bring crunch, depth, and a slightly sweet, buttery flavor to this dish. Toasting enhances their aroma and intensifies their flavor, turning them into a rich, nutty accent that complements the greens beautifully. Meanwhile, goat cheese lends creaminess and tang—a soft contrast to the crunchy sprouts and nuts. It also elevates the salad’s richness and makes it feel more indulgent. The combination of these two ingredients adds both texture and dimension, turning a simple vegetable mix into something decadent and satisfying.

Dried Cherries or Cranberries for a Touch of Sweetness

The inclusion of dried cherries or cranberries adds a delightful sweetness and a chewy contrast that keeps the salad dynamic. Their tart, fruity punch cuts through the creaminess of the goat cheese and the savory notes of the dressing. Not only do they add visual appeal with their ruby-red hue, but they also provide a burst of flavor that brings the whole salad to life. Using unsweetened or naturally sweetened options keeps the carb count lower, making this an excellent option for those watching their sugar intake while still enjoying a balanced dish.

The Sunshine Dressing That Pulls It All Together

Sunshine Dressing is the secret weapon of this salad—bright, tangy, slightly sweet, and incredibly versatile. Usually made with Dijon mustard, olive oil, lemon juice, honey, and a touch of garlic or shallot, it perfectly marries the earthy, peppery, and creamy components of the dish. It enhances the natural flavors without overwhelming them and gives the salad a clean, zesty finish. The dressing can be made ahead and stored in the fridge, and it complements a variety of other salads and grilled vegetables, making it a staple worth keeping on hand.

Perfect for Any Occasion

This salad is truly a year-round favorite. In the fall, it pairs beautifully with roasted squash or a Thanksgiving turkey. In the spring and summer, it’s refreshing enough to be served alongside grilled meats or seafood. As a light vegetarian main, it offers protein from nuts and cheese, and when served with a piece of crusty bread or a side of soup, it becomes a complete meal. Its versatility and elegance also make it a welcome addition to holiday gatherings, potlucks, or even packed lunches. It travels well, especially if you keep the dressing separate until just before serving.

Make-Ahead Friendly and Meal Prep Ready

One of the best aspects of this salad is how well it holds up for meal prep. Unlike tender greens that wilt quickly, shredded Brussels sprouts stay crisp even after dressing. If you’re planning to serve it later, simply store the dressing separately and toss just before eating. The undressed salad base keeps in the refrigerator for up to five days, and even after dressing, it remains appealing for up to two days. This makes it ideal for prepping ahead for weekday lunches or assembling in advance for a party or dinner gathering.

Healthy, Delicious, and Beautiful on the Plate

This salad isn’t just delicious—it’s also incredibly good for you. High in fiber, antioxidants, vitamins, and healthy fats, it supports overall wellness while feeling like an indulgent dish. The combination of plant-based ingredients with high-flavor components like goat cheese and toasted nuts ensures that you never feel like you’re sacrificing taste for nutrition. It’s a salad that can stand alone as a meal or play a supporting role in a larger spread, always looking and tasting like something special.

Conclusion

Shredded Brussels Sprouts & Arugula Salad is a vibrant, nutrient-rich dish that redefines what a salad can be. It’s crunchy, creamy, sweet, tangy, and endlessly satisfying, with a balance of textures and flavors that keep you coming back for more. Ideal for both everyday meals and festive occasions, it’s a refreshing take on seasonal produce that feels as good as it tastes. Whether you’re making it for a dinner party, packing it for lunch, or simply trying to eat more greens in a flavorful way, this salad is a reliable favorite that delivers on every front—taste, nutrition, and simplicity.