Shaved Brussels Sprouts Salad
With sweet apples, toasted pecans, salty parmesan and a tangy honey-lemon dressing, this Brussels Sprouts Salad is crunchy, fresh, and full of flavor.
Servings: 6
Equipment
- Food Processor (makes shaving brussel sprouts easy!)
Ingredients
For the Dressing
- ¼ cup fresh lemon juice ~2 medium lemons
- ⅓ cup extra virgin olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt + more to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder
For the Salad
- 1 pound fresh Brussels sprouts or 16 ounces shaved Brussels sprouts
- ½ cup dried cranberries
- ⅓ cup shaved parmesan cheese from a wedge
- 1 large firm sweet apple like Gala, Honeycrisp, or Fuji
- ¼ cup chopped toasted pecans
Instructions
- Add ¼ cup fresh lemon juice, ⅓ cup extra virgin olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon onion powder to a small jar or small mixing bowl. If using a jar, cover and shake well to incorporate. Otherwise, whisk well.
- Rinse and pat dry 1 pound fresh Brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Use a food processor fitted with a slicing disk to thinly shave the brussels sprouts Alternatively, you can use a mandoline or thinly slice by hand.
- Add the shaved brussels sprouts to a large mixing bowl, add ½ cup of the prepared dressing and toss well to coat. Cover and chill for at least 30 minutes, or up to 24 hours.
- Add the cranberries, diced apple, shaved parmesan, and almonds and toss again. Taste and add additional salt and pepper as needed.
- Serve immediately with the remaining dressing on the side.
Video
Notes
Pecans: Omit altogether or replace them with chopped walnuts, candied nuts, pepitas, or sunflower seeds.
Dairy-Free: Omit the parmesan cheese and add an additional pinch of salt to replace the salty undertones the parmesan adds.
Leftover Salad: Store in an airtight container and enjoy within 24 hours. It won't be as pretty or crunchy, but still tasty!
Leftover Dressing: If you happen to have leftover dressing, store it in an airtight container in the refrigerator for up to 7 days. It is delicious on just about any salad.
Keep in mind the nutritional values are based on using all of the salad dressing, when it is more likely you will use only half.
Nutrition
Calories: 228kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 226mg | Potassium: 368mg | Fiber: 5g | Sugar: 15g | Vitamin A: 592IU | Vitamin C: 71mg | Calcium: 42mg | Iron: 1mg
