Description
Shaved Brussels Sprout Salad is a delicious fall salad packed with fresh sprouts, apples, cranberries, and crunchy seeds, tossed in a homemade vinaigrette.
Ingredients
- 1 pound brussels sprouts, cleaned and ends trimmed (or 4 cups shredded brussels sprouts)
- 1 large honeycrisp apple, chopped into small 1/2-inch pieces
- ½ cup Parmesan, shredded
- 1/2 cup dried cranberries
- 1/2 cup pepitas (pumpkin seeds) or pine nuts
For the dressing:
- ¼ cup olive oil
- juice from half a lemon (approx. 2 tablespoons)
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Cut brussels sprouts in half through the core. Place them down on a flat surface and thinly slice until all the sprouts are shredded.
- Transfer the shredded brussels sprouts to a large mixing bowl or large platter. Add apples and Parmesan. Scatter the dried cranberries and pepitas on top.
- In a small mixing bowl, whisk together the dressing ingredients until combined, including olive oil, lemon juice, vinegar, salt, and pepper.
- Pour dressing over salad and serve as is, or toss to combine.
Notes
How to store: Place leftover shredded Brussels sprout salad in an airtight container and refrigerate for up to 4 days.
Freezing: Freezing salad of any kind usually results in limp or mushy vegetables once it’s thawed, but if you want to use the leftovers as ingredients in other dishes (keep reading for some tips) you can freeze the leftover brussels sprouts in a sealed freezer bag for 3-6 months!
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American