My Shaved Sprout Salad with Honey Mustard Dressing makes a great Thanksgiving or Christmas side dish, sweet, tangy and full of flavour!

Blue bowl with shaved sprouts topped with cranberries, walnuts and parmesan

Have you ever tried shaved sprouts? They’re delicious! Especially if you’re someone who isn’t keen on whole sprouts.

The third speedy recipe in my series of four sprout side dishes (check out the first one – 3 cheese sprout gratin and honey balsamic sprouts with almonds).

Blue bSquare image of a bowl with shaved sprouts topped with cranberries, walnuts and parmesan in a honey mustard dressing

Shaved sprouts lightly sauteed in butter and garlic, topped with a honey mustard dressing, plus tart cranberries, walnuts and parmesan!

I could eat this as a meal in itself!

Serving Suggestions

Make your Christmas Dinner a special one:

Want to save this recipe to your email?
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Shaved Sprout Salad with Honey Mustard Dressing

Shaved Sprout Salad with Honey Mustard Dressing – topped with cranberries, walnuts and parmesan.
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 4 Servings
Course: Sides
Cuisine: American, British


  • 500 g (17.5 oz) sprouts
  • 2 tbsp unsalted butter
  • 2 cloves garlic peeled and minced

Honey Mustard Dressing:

  • 4 tbsp olive oil
  • 2 tsp white wine vinegar
  • 3 tbsp honey
  • 2 tsp Dijon mustard
  • pinch salt and pepper


  • 35 g (1.2 oz) dried cranberries
  • 30 g (1 oz) roughly chopped walnuts
  • 3 tbsp parmesan cheese grated


  • Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Slice the sprouts very thinly.
    500 g (17.5 oz) sprouts
  • Place a medium frying pan/skillet over a medium-high heat. Add the butter and melt. Add the garlic and stir through for 30 seconds, then add the shaved sprouts. Fry the sprouts, tossing through the garlic butter to coat, for 1-2 minutes, until the sprouts a warmed through, but still vibrantly green. Transfer to a serving bowl.
    2 tbsp unsalted butter, 2 cloves garlic
  • Mix together the dressing ingredients in a small bowl and pour half over the sprouts. Toss together to coat, then sprinkle the cranberries, walnuts, and parmesan cheese on top.
    4 tbsp olive oil, 2 tsp white wine vinegar, 3 tbsp honey, 2 tsp Dijon mustard, pinch salt and pepper, 35 g (1.2 oz) dried cranberries, 30 g (1 oz) roughly chopped walnuts, 3 tbsp parmesan cheese
  • Serve with the extra honey mustard dressing.



Nutritional Information is per serving.


Calories: 371kcal | Carbohydrates: 33g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 519mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1150IU | Vitamin C: 106.8mg | Calcium: 107mg | Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.