Shaved Brussel Sprout Salad Recipe
Raw and Shaved Brussels Sprouts Salad with apples, goat cheese, and hazelnuts. This make-ahead-friendly salad can be served as a holiday side dish or a light lunch.
Servings: 6 servings
Ingredients
For the dressing:
- 1/4 cup white wine vinegar
- 3 tablespoons lemon juice freshly squeezed
- 1 shallot chopped (about 1/2 cup)
- 4 tablespoons olive oil
- 2 tablespoons honey maple syrup or agave would also work
- 1 teaspoon kosher salt plus more as necessary
- ¼ teaspoon black pepper
For The Salad:
- 1 pound Brussels Sprouts trimmed and halved
- 1 apple thinly sliced
- ½ cup dried cranberries
- ½ cup hazelnuts or walnuts (lightly roasted)
- ⅔ cup goat cheese crumbled
Instructions
- To make the dressing, whisk together all the dressing ingredients in bowl.
- To shred Brussels sprouts, attach the shredding blade to your food processor. Then feed the whole sprouts through the tube, using the feed-tube pusher to push them down while the machine runs. Alternatively, use a sharp chef’s knife or a mandolin to slice them thinly, one by one.
- Place the shaved Brussels sprouts in a large salad bowl and drizzle it with the dressing. Give it a toss. Cover it with stretch film and let it sit for 30 minutes. Taste for seasoning and add more if necessary.
- Add in the slices of apples, cranberries, and hazelnuts. Gently toss.
- Top it off with crumbled goat cheese and serve.
Video
Notes
- To Make Ahead: Shred the sprouts and prepare the dressing a day in advance. Store them in separate airtight containers in the fridge. Dress the salad 30 minutes before serving. Add the remaining ingredients, toss to combine, and serve.
- To store leftovers: Cover the salad with stretch film and refrigerate. It should be good for up to 2 days.
Nutrition
Calories: 299kcal | Carbohydrates: 22g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 12mg | Sodium: 502mg | Potassium: 435mg | Fiber: 5g | Sugar: 13g | Vitamin A: 850IU | Vitamin C: 71mg | Calcium: 85mg | Iron: 2mg
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