Easy Shaved Brussels Sprout Salad
This bright and crunchy salad combines shaved Brussels sprouts with toasted nuts and a creamy dressing, making it a perfect healthy indulgence for any occasion.
Ingredients
Salad Ingredients
- 1 pound Brussels sprouts, trimmed and very thinly shaved (about 6–8 cups) Firm, small sprouts shave best.
- 1/3 cup toasted walnuts or pecans, roughly chopped Toast them lightly to bring out the oils.
- 1/3 cup dried cranberries or cherries Adds a sweet, festive pop.
- 1/4 cup grated Parmesan or Pecorino Romano For savory richness; omit for vegan.
- 1 small apple, thinly sliced (optional) Adds bright crunch and a hint of sweetness.
Dressing
- 3 tablespoons extra-virgin olive oil Use good quality for flavor.
- 2 tablespoons plain Greek yogurt or sour cream Greek yogurt makes it lighter; sour cream makes it richer.
- 1 tablespoon Dijon mustard Anchors the dressing.
- 1 tablespoon lemon juice (fresh) Brightens everything.
- 1 teaspoon honey or maple syrup Balances the acidity.
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Toast the nuts: Heat a small skillet over medium heat. Add the walnuts or pecans and toast, stirring, for 3–5 minutes until fragrant and lightly browned.
- Remove from heat and set aside.
- Shave the Brussels sprouts: Remove any yellowed leaves and trim the stems. Using a sharp knife or mandoline, thinly slice the sprouts lengthwise and place them in a large bowl.
- Make the dressing: In a small bowl, whisk together olive oil, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper. Taste and adjust to your liking.
Assembly
- Pour the dressing over the shaved sprouts and toss gently with tongs.
- Add the toasted nuts, dried cranberries, sliced apple, and grated cheese. Toss once more until everything is evenly coated.
- Let the salad sit for 5–10 minutes to soften slightly and allow flavors to marry.
- Give it a final toss, adjust seasoning, and serve.
Notes
For a vegan version, use dairy-free yogurt and omit the cheese. Store leftovers in an airtight container in the fridge for up to 3 days.