Brussel sprout salad recipe
This Shaved Brussels Sprout Salad Recipe offers a refreshing twist on traditional leafy greens, showcasing Brussels sprouts in a deliciously crisp, raw form. Paired with a tangy vinaigrette, crunchy walnuts, tart dried cranberries, and creamy goat cheese, this salad is a perfect balance of flavors and textures. If you’re seeking a unique yet simple salad that’s vibrant and full of personality, this is a must-try.
Each ingredient in this dish brings its own flair. The Brussels sprouts, when thinly shaved, take on a mild, nutty flavor that’s quite different from their roasted or steamed versions. They’re complemented by the sweet chewiness of dried cranberries and the rich crunch of toasted walnuts. The creamy goat cheese adds a layer of indulgence, especially if you go for the honey-infused version, adding a hint of natural sweetness that pairs beautifully with the other ingredients.
Ideal for any occasion, this salad is as versatile as it is delicious. It’s perfect for potlucks, family gatherings, or even a light, satisfying lunch. Whether you’re a Brussels sprout fan or just looking to try something new, this recipe will surprise and delight with each bite.
Key Ingredients for Shaved Brussels Sprout Salad
- Brussels sprouts – Thinly shaved to create a refreshing, crisp base with a delicate, nutty flavor.
- Walnuts – Toasted to bring out a rich, nutty aroma and provide satisfying crunch.
- Dried cranberries – Adds a pop of sweet-tart flavor that contrasts beautifully with the earthiness of the sprouts.
- Red onion – Sliced thin for a mild bite that adds color and depth.
- Goat cheese with honey – Creamy and tangy with a hint of sweetness; plain goat cheese with a drizzle of honey works well too.
- White balsamic vinegar – Offers a mild acidity that enhances the flavors without overpowering.
- Dijon mustard – Adds a slight sharpness to the vinaigrette, balancing the sweetness and tang.
Quick Steps to Make This Shaved Brussels Sprout Salad
- Whisk together olive oil, white balsamic vinegar, Dijon mustard, granulated sugar, salt, and black pepper to make the vinaigrette. Set aside for the flavors to meld.
- Toast the walnuts in a dry skillet over low heat until they turn golden brown and release a nutty aroma. Let them cool completely.
- Prepare the Brussels sprouts by rinsing, drying, and removing any damaged outer leaves. Shave them thinly with a mandoline or sharp knife, discarding the tough ends.
- Once the walnuts are cool, chop them coarsely and add them to a large mixing bowl along with the shaved Brussels sprouts, dried cranberries, and thinly sliced red onion.
- Whisk the vinaigrette again to ensure it’s well combined, then pour it over the Brussels sprout mixture. Toss gently to coat everything evenly.
- Transfer the salad to a serving platter, sprinkle with crumbled goat cheese, and drizzle honey over the top if using plain goat cheese for an extra touch of sweetness.
Tips for the Perfect Shaved Brussels Sprout Salad
- Shaving Brussels sprouts – A mandoline makes this step quick and easy, but a sharp knife will work too if you prefer. Thin shavings create a better texture for this salad.
- Toast the walnuts carefully – They can burn quickly, so keep an eye on them and remove from heat as soon as they’re fragrant and golden brown.
- Serve immediately – This salad is best enjoyed right after dressing to keep the sprouts crisp and the flavors fresh.
Tasty Variations
For a heartier version, try adding some cooked quinoa or farro to the mix for extra fiber and protein. Thinly sliced apple or pear also makes a wonderful addition, bringing another layer of sweetness and crunch. If you’re not a fan of goat cheese, feta or blue cheese can be used for a similarly creamy and tangy effect.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, but keep the vinaigrette separate if you plan to enjoy the salad over the next day or two. Brussels sprouts hold up well, but for the best texture, it’s recommended to only dress what you plan to eat immediately. The salad will keep for up to two days, although the walnuts might soften slightly.
This Shaved Brussels Sprout Salad Recipe is a refreshing, healthy choice that’s full of flavor and flair. Simple yet sophisticated, it’s bound to become a new favorite!
Brussel Sprout Salad Recipe
Ingredients
Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon granulated sugar
- Pinch of salt
- 4 –5 grinds freshly cracked black pepper
Salad
- 1 pound Brussels sprouts
- 1 cup walnuts
- 1 cup dried cranberries
- 1/2 cup red onion thinly sliced
- 2 ounces goat cheese with honey or plain goat cheese, crumbled
- Honey optional (see note above)
Instructions
- Prepare the vinaigrette by whisking together olive oil, white balsamic vinegar, Dijon mustard, granulated sugar, salt, and black pepper in a small bowl. Set aside.
- In a dry skillet, toast the walnuts over low heat until they turn golden brown and emit a nutty aroma. Set aside to cool completely.
- Rinse and drain the Brussels sprouts, leaving the stems intact but removing any bruised or damaged outer leaves. Dry them thoroughly by patting with a paper towel.
- Using a mandoline or sharp knife, shave each Brussels sprout thinly by holding onto the stem end and slicing carefully. Discard the tough stem ends. You should have around 5–6 cups of shaved Brussels sprouts. Transfer to a large mixing bowl.
- Once cooled, coarsely chop the walnuts and add them to the mixing bowl with the shaved Brussels sprouts, dried cranberries, and sliced red onion. Gently toss to combine.
- Just before serving, whisk the vinaigrette again and pour it over the Brussels sprout mixture. Toss gently to coat all ingredients evenly with the dressing.
- Arrange the salad on a serving platter and sprinkle with crumbled goat cheese. If using plain goat cheese, drizzle honey over the top for a touch of sweetness as desired.