Shaved Brussels Sprouts, Fennel and Mandarin Salad with Lemon Vinaigrette

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It’s bright, crisp, packed with seasonal ingredients and make-ahead friendly.
shaved brussels sprouts, fennel and mandarin salad with lemon vinaigrette
Ren Fuller/Downshiftology: Healthy Meal Prep

Salad is the last thing we crave in the dead of winter…unless it’s the equivalent of sunshine in a bowl, like this shaved Brussels sprouts, fennel and mandarin salad from Lisa Bryan’s Downshiftology: Healthy Meal Prep. It’s bright, crisp and flavorful, with a lemon vinaigrette that’s impossibly easy to make. (Plus, you can totally make it ahead.)

“I love this salad for two reasons,” she writes. “First, shaved Brussels sprouts are a great way to bulk up a salad with healthy greens that won’t wilt. And second, both Brussels sprouts and mandarin oranges are seasonal winter ingredients.”

“This salad is great for a light, restorative lunch,” she recommends, “but if you want to turn it into a full meal, just add some shredded roasted chicken or even flaked cod.”

Downshiftology: Healthy Meal Prep Copyright © 2022 by Lisa Bryan, LLC. Photographs copyright © 2022 by Ren Fuller. Published by Clarkson Potter, an imprint of Random House.


Lemon Vinaigrette

⅓ cup (80ml) extra-virgin olive oil

¼ cup (60ml) fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

1 garlic clove, minced

½ teaspoon kosher salt

Freshly ground black pepper


1 pound (454g) Brussels sprouts, ends trimmed and shaved or thinly sliced

6 mandarin oranges, peeled and segmented

2 scallions (white and green parts), thinly sliced

¾ cup (63g) sliced almonds

1 medium fennel bulb—fronds removed, cored and very thinly sliced

¼ cup (22g) grated pecorino Romano cheese


1. Make the Dressing: In a small bowl, whisk together vigorously the oil, lemon juice, mustard, honey, garlic, salt and pepper until blended and emulsified.

2. Make the Salad: In a large mixing bowl, combine the shaved Brussels sprouts, mandarin oranges, green onions, sliced almonds, fennel and pecorino Romano cheese. Drizzle the dressing on top and toss the salad to combine.

Storage: Store in an airtight container in the fridge for 3 to 4 days.

Helpful Tip: You can use a knife or a mandoline to shave the Brussels sprouts. The mandoline is quick and easy, but please do use a cut-proof glove—those suckers are sharp!

Nutrition Facts
  • 295 calories

  • 21g fat

  • 23g carbs

  • 8g protein

  • 12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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