Shaved Brussels Sprouts Salad
This Shaved Brussels Sprouts Salad is fresh, crunchy, and full of sweet-savory flavor and texture. It's a great make ahead salad and the perfect light side dish to add to your fall, winter, or holiday spread.
Servings 6 servings
Ingredients
For the Salad
- 4 cups shaved Brussels sprouts
- 1 small Honeycrisp apple thinly sliced or julienned
- ½ cup pine nuts toasted
- ⅓ cup dried cranberries
- ⅓ cup grated Pecorino cheese
- ¼ cup chopped fresh chives
For the Lemon Dijon Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated or minced
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Add the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper to a small bowl or jar. Whisk or shake until the dressing is smooth and well combined.
- Place the shaved Brussels sprouts in a large serving bowl. Pour about half of the dressing over the Brussels sprouts and toss to coat.
- Using clean hands, gently massage the Brussels sprouts for 1–2 minutes to help soften them and work in the dressing. Let them sit for about 10 minutes.
- Add the sliced Honeycrisp apple, dried cranberries, toasted pine nuts, Pecorino cheese, and chopped chives to the bowl.
- Pour the remaining dressing over the salad and toss until everything is evenly coated.
- Taste and season with additional salt and freshly ground black pepper as needed. Top with extra Pecorino and toasted pine nuts, if desired, and serve.
Notes
Storage:
- Store leftover salad that's already been dressed in an airtight container in the fridge for 1-2 days. The quicker it's eaten, the fresher it'll be. If you have leftover salad ingredients and leftover dressing, store the components separately in airtight containers and combine when you're ready to serve again.
- You can prep and shave the sprouts and the salad ingredients, as well as the dressing, up to a day ahead; toss everything together with the dressing right before serving for the best texture.
- Massage the shaved sprouts with olive oil and salt. Do this with a little bit of oil and good pinch of salt for a few minutes before adding in the other ingredients to help soften their raw bite.
- Dress the salad at least 15-20 minutes before serving. This will help allow the sprouts time to soften slightly and absorb the vinaigrette.
- Keep the dressing separate for meal prep. If making this ahead of time, keep the dressing separate and toss with the salad just before eating to keep everything crisp.
- Toast nuts just before serving. For the best crunch and flavor.
- You can shave the Brussels sprouts yourself rather than buying them pre-shaved. Use the blade on the food processor or carefully use a mandoline with a guard.