Shaved Brussels Sprouts Salad Recipe

A delicious and easy Brussels Sprout Salad loaded with texture and crunch from crisp apples, dried cranberries, sweet pecans, and freshly grated Parmesan Cheese. All tossed with a mouthwatering good honey mustard vinaigrette with a touch of citrus. I love to serve this delicious and beautiful salad with my Thanksgiving and Christmas feast.

Course side salad

Cuisine American

Keyword brussels sprouts slaw, how to cut brussels sprouts for salad, how to make brussels sprout salad, shaved brussels sprout salad, shaved brussels sprouts

Prep Time 15

Servings servings

Calories 471kcal

Author Beth Pierce

Ingredients

Honey Mustard Vinaigrette

3 ½ tablespoons extra virgin olive oil
2 tablespoons champagne vinegar or apple cider vinegar
2 teaspoons Dijon mustard
2 tablespoons honey or maple syrup[
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon fresh ground black pepper
Brussels Sprout Salad
1 honey crisp apple cored and diced
1 tablespoon lemon juice
1 ½ lbs. raw brussels sprouts shaved
⅔ cup chopped pecans
⅔ cup dried cranberries
4 slices crispy cooked bacon chopped
⅓ cup sunflower seeds or pumpkin seeds
¼ cup grated parmesan
Salt and pepper to taste

Instructions

Whisk together the olive oil, champagne vinegar, Dijon mustard, honey, onion powder, garlic powder, and black pepper.
Cut the apple and toss it with lemon juice. In a large mixing bowl, combine the shaved Brussels sprouts, apples, pecans, cranberries, cooked bacon, sunflower seeds, and Parmesan cheese. Drizzle with the vinaigrette and toss to coat.
Let the salad rest for about 20 minutes. Toss one more time and season with salt and pepper to taste.

Notes

For easy shaving, use a mandolin, food processor, or sharp knife.
Pomegranate arils make a beautiful addition or substitution for the dried cranberries, but they are only available at certain times of the year. They are usually available from October thru January.
Feel free to substitute walnuts, pistachios, or almonds for the pecans. They are equally as delicious.
Use freshly grated Parmesan Cheese. It is well worth the effort and the cost.
Experiment with different cheeses like Asiago, Romano, or even Bleu Cheese.
The dressing can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator.
You can shred the brussels sprouts up to 48 hours in advance. Store in an airtight container in the refrigerator.

Nutrition