Shaved Brussels Sprout Salad
This shaved brussels sprout salad is made with hard boiled eggs, creamy goat cheese, dried cranberries and toasted walnuts all tossed in a tangy apple cider vinegar dressing.
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.
Notes
This shaved brussels sprout salad is made with hard boiled eggs, creamy goat cheese, dried cranberries and toasted walnuts all tossed in a tangy apple cider vinegar dressing.