This shaved Brussels sprouts salad offers a delightful mix of textures and flavors and is one of the most delicious Brussels sprouts recipes. If you’re not sure if you like raw Brussels sprouts, I’m telling you, you will love them in this salad. We have here crunchy brussel sprouts, flaked almonds, and apples, nutty and flavorful parmesan and pecorino cheeses, sweet and sour pomegranate seeds, and dried cranberries, all tossed with a simple tangy dressing. This delicious salad goes well with anything!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Brussels sprouts
- Apple – best is a crunchy and sweet variety such as Honeycrisp or Gala.
- Sweet and sour fruit – I couldn’t decide between pomegranate and cranberries so I used both and it was a great decision! You can use just pomegranate seeds or just dried cranberries but I really like using both in this salad.
- Nuts – I used flaked almonds but chopped walnuts or pecans would also work.
- Cheese – a must for this salad. I like a mix of parmesan and pecorino for this salad. Pecorino cheese is a hard cheese variety, similar to parmesan, but made with sheep milk, not cow milk. Thanks to that it has a very delicious and tangy, distinctive flavor. You can use just parmesan cheese for this salad but I like to use both of these cheeses for maximum flavor.
- Maple Dijon dressing with olive oil, lemon juice, and apple cider vinegar complements this salad perfectly.
How to make it
STEP 1: Make the dressing: Add all the dressing ingredients to a medium jar. Close the jar and shake well until all the ingredients are well combined. Season with salt and pepper.
(1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1/2 tablespoon Dijon mustard)
STEP 2: Toast the almonds: Spread the almonds in an even layer on a baking sheet. Bake at 350°F (180°C) for 8-9 minutes or until light golden brown. You can also toast them in a dry pan but they are more uniformly browned when baked in the oven.
(1/2 cup flaked almonds)
STEP 3: Prepare the remaining ingredients: Wash and dry Brussels sprouts. Cut off the bottoms and remove the discolored outer leaves. Cut the Brussels sprouts in half and then into very thin slices, either using a large sharp knife or with a mandoline. Cut the apple into small cubes and roughly chop the cranberries. De-seed a pomegranate: see this video tutorial: how to cut and de-seed a pomegranate. Shave the cheeses: cut them into very thin strips using a vegetable peeler or a sharp knife.
(13 ounces (380g) Brussels sprouts, 1/4 cup pomegranate arils, 1/4 cup dried cranberries, 1 medium apple, 1/4 cup shaved parmesan cheese, 1/4 cup shaved pecorino cheese)
STEP 4: Assemble: Add all the ingredients to a large bowl and pour in the dressing. Toss until well combined. Season well with salt and pepper. Add more lemon juice if necessary.
Serve right away or better: let stand for 1-2 hours for the flavors to meld together and for the Brussels sprouts to soften.
Enjoy!
Recipe FAQ’s
This salad stores very well and still tastes good the next day. I would not keep it longer than 1-2 days.
Yes, you can eat raw Brussels sprouts. They are delicious and healthy.
Yes, they are very healthy! Brussels sprouts are full of antioxidants, vitamins, minerals, and fiber. They support your immune system, blood and bone health, and more. (Source)
You can shred Brussels sprouts in a food processor fitted with a slicing attachment (you may want to do this in batches). Another option is to slice them thinly with a sharp large knife. Alternatively, you can use a mandoline.
You can prepare the dressing and store it in the fridge for up to 2 days, shake well before using. You can also prepare toasted flaked almonds ahead of time (even make a big batch) and store them in a tightly closed container for even 2 months! The salad itself is great to make ahead, it even tastes better 1-3 hours after it has been prepared. For the best flavor, don’t exceed 5-6 hours.
More delicious Brussels sprouts recipes
- Brussels Sprouts Gratin
- Smashed Brussels Sprouts
- Parmesan Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Pineapple and Pecans
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Shaved Brussels Sprouts Salad
Ingredients
for the salad:
- 13 ounces (380g) Brussels sprouts
- 1/4 cup pomegranate arils
- 1/4 cup dried cranberries
- 1/2 cup flaked almonds
- 1 medium apple such as Honeycrisp or Gala
- 1/4 cup shaved parmesan cheese
- 1/4 cup shaved pecorino cheese or parmesan
- salt and pepper to taste
for the dressing:
- 1/4 cup (60ml) olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Dijon mustard
- salt and pepper to taste
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Instructions
- Make the dressing: Add all the dressing ingredients to a medium jar. Close the jar and shake well until all the ingredients are well combined. Season with salt and pepper.1/4 cup (60ml) olive oil, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1/2 tablespoon Dijon mustard, salt and pepper
- Toast the almonds: Spread the almonds in an even layer on a baking sheet. Bake at 350°F (180°C) for 8-9 minutes or until light golden brown. You can also toast them in a dry pan but they are more uniformly browned when baked in the oven.1/2 cup flaked almonds
- Prepare the remaining ingredients: Wash and dry Brussels sprouts. Cut off the bottoms and remove the discolored outer leaves. Cut the Brussels sprouts in half and then into very thin slices, either using a large sharp knife or with a mandoline or food processor fitted with the slicing attachment. Cut the apple into small cubes and roughly chop the cranberries. De-seed a pomegranate. Shave the cheeses: cut them into very thin strips using a vegetable peeler or a sharp knife.13 ounces (380g) Brussels sprouts, 1/4 cup pomegranate arils, 1/4 cup dried cranberries, 1 medium apple, 1/4 cup shaved parmesan cheese, 1/4 cup shaved pecorino cheese
- Assemble: Add all the ingredients to a large bowl and pour in the dressing. Toss until well combined. Season well with salt and pepper. Add more lemon juice if necessary.salt and pepper
- Serve right away or better: let stand for 1-2 hours for the flavors to meld together and for the brussel sprouts to soften.
- Enjoy!
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