Easy Shaved Brussels Sprout Salad
A quick, healthy salad featuring crisp shaved Brussels sprouts, toasted nuts, and a bright vinaigrette, perfect for both weeknight dinners and festive gatherings.
Ingredients
Main Ingredients
- 1 pound Brussels sprouts, trimmed and thinly shaved Small or medium-sized work best for tenderness.
- 1/3 cup toasted almonds or pecans, roughly chopped Toasted for a deep, warm flavor.
- 1/3 cup dried cranberries or cherries For a sweet-tart counterpoint.
- 1 small apple, thinly sliced or julienned (optional) Adds crisp sweetness; swap pear in winter.
- 1/4 cup shaved Parmesan or pecorino For salty, savory richness; use nutritional yeast for a vegan option.
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil For silkiness and shine.
- 2 tablespoons apple cider vinegar or lemon juice Brightens the whole dish.
- 1 tablespoon Dijon mustard Binds the vinaigrette and adds depth.
- 1 tablespoon honey or maple syrup Balances acidity; maple keeps it vegan.
- 1 small garlic clove, grated Fresh garlic for depth; omit for a milder profile.
Seasoning and Optional Ingredients
- Salt and freshly ground black pepper to taste
- 2 tablespoons Greek yogurt or sour cream (optional) For a creamier dressing.
Instructions
Preparation
- Toast the nuts: Heat a small skillet over medium heat, add the nuts, and toast for 3–4 minutes, shaking the pan occasionally until fragrant and golden.
- Shave the sprouts: Using a sharp knife or mandoline, thinly shave the trimmed Brussels sprouts, then place them in a large mixing bowl.
- Make the dressing: In a jar or small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), Dijon, honey (or maple), grated garlic, salt, and pepper. If a creamier consistency is desired, whisk in Greek yogurt or sour cream.
Assembly
- Pour the dressing over the shaved sprouts and toss thoroughly. Let the salad sit for 3–5 minutes.
- Fold in toasted nuts, dried cranberries, and apple slices. Sprinkle shaved Parmesan on top and give one last gentle toss. Taste and adjust salt and pepper.
Serving
- Transfer to a bowl and garnish with extra toasted nuts or cheese shavings.
Notes
For a vegan option, use maple syrup and nutritional yeast instead of honey and cheese. The salad is best enjoyed fresh; keep the dressing separate if making ahead.