Imagine crunching into a vibrant Shaved Brussels Sprout Salad, where the earthy sprouts mingle beautifully with the tang of apple cider vinegar and the creaminess of goat cheese. Over several tests, I discovered that letting the salad sit for a brief moment allows the flavors to deepen, creating a delicious balance that feels like a warm hug. Not to mention, it’s a great side to my Watermelon Feta Salad for that summer vibe!
About Shaved Brussels Sprout Salad
This Shaved Brussels Sprout Salad is a delightful mix of textures and flavors that works flawlessly for casual dinners or festive occasions. After countless attempts, I’ve found that using fresh ingredients truly enhances the overall dish. It’s light enough for a summer barbecue yet hearty enough to stand alongside Thanksgiving entrees.
- Quick prep, making it a breeze for busy weeknights.
- Budget-friendly ingredients that won’t break the bank.
- Great for families, as kids love the crunch and sweetness of cranberries.
- Brussels sprouts are rich in antioxidants, making this salad a healthful choice.
Key Ingredients & Their Roles
- Brussels Sprouts: main component; slice them thin for a tender bite.
- Goat Cheese: adds creaminess; feta could be a delicious substitute.
- Dried Cranberries: a pop of sweetness; try substituting with raisins in a pinch.
- Walnuts: provide crunch; pecans also work well if you’re looking for a nutty flavor.
How to Make Shaved Brussels Sprout Salad
- Chop the hard boiled eggs into tiny pieces and set them aside in a small bowl.
- To prepare the brussels sprouts, hold onto the stem and thinly slice them until near the stem, then discard the stems. Use your hands to gently break apart the layers in a large bowl.
- For the dressing, combine apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a jar. Stir with a fork, then add the olive oil and shake until everything melds together beautifully.
- Add the walnuts, cranberries, and half of the chopped eggs to the brussels sprouts and gently toss with the dressing. Allow the salad to rest for about 15 minutes to soften the sprouts and meld flavors before serving.
Pro Tips & Troubleshooting
- When shaving your brussels sprouts, a sharp knife will give you the best results for uniformity.
- A common mistake is over-salting; taste the dressing before combining everything.
- If you have seasonal fruits, feel free to swap the cranberries for fresh apples or pears.
- This recipe easily scales up or down, so doubling for gatherings is simple.
Storage & Make-Ahead Guide
This Shaved Brussels Sprout Salad can be stored in the fridge for up to 3 days. It’s best to add the dressing just before serving for maximum freshness. Upon testing, I noticed the flavors meld beautifully overnight, but the sprouts do become slightly softer.
What to Serve With Shaved Brussels Sprout Salad
This salad pairs wonderfully with grilled chicken or a slice of crusty bread. Consider serving it alongside my Easy Smoked Deviled Eggs for a light yet filling meal.
Frequently Asked Questions
- Can I make this salad ahead of time? Yes! Prepare ingredients but add the dressing right before you serve for freshness.
- What can I substitute for goat cheese? Feta or even light cream cheese can be great alternatives.
- How long does this salad last in the fridge? It lasts about 3 days, but it’s best fresh.
- Can I add protein to the salad? Absolutely! Grilled chicken or chickpeas work well for added protein.
- How do I prevent brussels sprouts from being bitter? Thinly slicing them helps reduce bitterness and enhance sweetness.
Final Thoughts
This Shaved Brussels Sprout Salad has become a staple in my kitchen, especially during gatherings. It never fails to impress with its fresh flavors and satisfying crunch. I highly encourage you to try this recipe and share your variations!
More Recipes You’ll Love
- Simple Avocado Toast with Egg – perfect for pairing with salad for a light meal
- Cranberry Feta Pinwheels – shares the cranberry flavor profile
- Crispy Honey Mustard Brussels Sprouts – another take on brussels sprouts with a sweet touch
Shaved Brussels Sprout Salad
Ingredients
Main Ingredients
- 2 hard boiled eggs peeled
- 1 lb brussels sprouts
- 1/3 cup toasted walnuts chopped
- 1/2 cup dried cranberries
- 1 oz goat cheese crumbled
Dressing
- 2 Tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 Tablespoon minced garlic
- 1/2 teaspoon sea salt more if needed
- 1/4 teaspoon freshly ground black pepper more if needed
Instructions
Preparation
- Chop the eggs into tiny pieces. Place in a small bowl and set aside.2 hard boiled eggs
- Shave the brussels sprouts by holding on to the stem end and thinly slicing crosswise until you get close to the stem. Trash the stems and add sprout slices into a large bowl. Use your hands to break up the little layers.
Make Dressing
- Make the dressing by placing apple cider vinegar, mustard, garlic, salt, and pepper in a jar and stirring with a fork to combine. Add the olive oil to the jar, cover tightly and shake the jar until everything is well combined.
Assemble Salad
- Add the toasted walnuts, cranberries and half of the chopped eggs to the brussels sprouts and drizzle with the dressing. Gently toss until combined. Let the salad sit at room temperature until the sprouts slightly soften and the flavors combine, about 15 minutes. Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed.
- Transfer to a serving dish, top with the remaining eggs and crumbled goat cheese. Serve.