Shaved Brussels Sprout Salad Recipe

It’s always a win when a dish that’s both incredibly healthy and utterly delicious lands on our family table. This Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette has become just that – a vibrant, flavorful, and surprisingly addictive salad that even Brussels sprout skeptics in my household have wholeheartedly embraced. The first time I made it, I was looking for a way to incorporate more greens into our meals without sacrificing taste. Let’s be honest, Brussels sprouts can sometimes get a bad rap, but when prepared right, they are nutritional powerhouses that can be transformed into culinary delights. This recipe, with its bright, tangy dressing and satisfying crunch, has completely changed our perception of Brussels sprouts. Gone are the days of overcooked, bitter sprouts; this salad celebrates their natural sweetness and nutty flavor, enhanced by the zesty vinaigrette and textural contrasts. From weeknight dinners to potlucks and holiday gatherings, this salad has consistently garnered rave reviews. It’s a dish that’s both elegant enough for special occasions and simple enough for a quick lunch. Trust me, if you’re looking for a salad that’s anything but boring, and that will convert even the staunchest Brussels sprout naysayers, this is it.

Ingredients

To create this delightful Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette, you’ll need a selection of fresh, high-quality ingredients. The beauty of this recipe lies in the harmonious blend of textures and flavors, so choosing the best ingredients will truly elevate the final dish. Let’s delve into each component:

For the Shaved Brussels Sprout Salad:

• 1 pound Brussels Sprouts: The star of the show! Look for firm, bright green Brussels sprouts. Smaller sprouts tend to be sweeter and more tender. For the best texture in this salad, we will be shaving them thinly. You can either use a sharp knife, a mandoline for speed and uniformity (use caution!), or a food processor with a slicing disk. Pre-shredded Brussels sprouts can be used for convenience, but freshly shaved sprouts will offer a superior texture and fresher flavor.
• ½ cup Toasted Nuts (such as almonds, pecans, or walnuts): Nuts add a crucial element of crunch and nutty flavor that complements the Brussels sprouts perfectly. Almonds provide a subtle sweetness, pecans offer a buttery richness, and walnuts bring a slightly earthy note. You can use a single type of nut or a mix for added complexity. Toasting the nuts is a key step as it intensifies their flavor and enhances their crispness. To toast nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant and lightly golden. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned. Watch them closely as they can burn quickly.
• ½ cup Dried Cranberries or Cherries: Dried fruit provides a chewy texture and a burst of sweetness that balances the slight bitterness of the Brussels sprouts and the tanginess of the vinaigrette. Cranberries offer a tart-sweet flavor that is classic in fall and winter salads, while dried cherries bring a richer, deeper sweetness. You can also experiment with other dried fruits like chopped dates, raisins, or apricots for different flavor profiles. For extra plumpness, you can rehydrate the dried fruit by soaking them in warm water for 10-15 minutes and then draining them well before adding to the salad.
• ½ cup Grated or Shaved Hard Cheese (such as Parmesan, Pecorino Romano, or Asiago): Hard cheeses add a savory, salty, and umami-rich dimension to the salad. Parmesan provides a nutty, slightly granular texture and a sharp, salty flavor. Pecorino Romano is even saltier and sharper, with a more pronounced sheep’s milk flavor. Asiago offers a slightly milder, nutty, and slightly tangy taste. Freshly grated or shaved cheese is always preferred for the best flavor and texture. Pre-grated cheese often contains cellulose to prevent clumping, which can affect the melting and texture. For a vegetarian option, you can use a vegetarian hard cheese alternative, or omit the cheese altogether.

For the Honey Lemon Dijon Vinaigrette:

• ¼ cup Olive Oil (Extra Virgin Olive Oil recommended): Olive oil forms the base of the vinaigrette and contributes richness and healthy fats. Extra Virgin Olive Oil (EVOO) is recommended for its superior flavor and health benefits. EVOO is made from pure, cold-pressed olives and has a more pronounced fruity and peppery flavor compared to regular olive oil. If you prefer a milder flavor, you can use light olive oil or avocado oil.
• 3 tablespoons Fresh Lemon Juice: Freshly squeezed lemon juice is essential for the bright, tangy, and citrusy flavor of the vinaigrette. Bottled lemon juice can be used in a pinch, but fresh juice will provide a much more vibrant and nuanced flavor. One medium lemon typically yields about 2-3 tablespoons of juice.
• 2 tablespoons Honey: Honey adds a touch of natural sweetness that balances the acidity of the lemon juice and the sharpness of the Dijon mustard. It also contributes to the vinaigrette’s emulsification, helping it to bind together. You can use your favorite type of honey – wildflower, clover, or orange blossom honey will all work beautifully. For a vegan option, you can substitute maple syrup or agave nectar, although honey will provide a slightly richer flavor.
• 1 tablespoon Dijon Mustard: Dijon mustard provides a tangy, sharp, and slightly spicy flavor that adds depth and complexity to the vinaigrette. It also acts as an emulsifier, helping to bind the oil and lemon juice together and create a creamy texture. Use a good quality Dijon mustard for the best flavor.
• 1 clove Garlic, minced (or ½ teaspoon Garlic Powder for a milder flavor): Garlic adds a pungent and savory note to the vinaigrette. Freshly minced garlic will provide the most intense flavor. For a milder garlic flavor, you can use garlic powder or even roasted garlic. If using fresh garlic, mince it finely to ensure it disperses evenly throughout the vinaigrette.
• Salt and Freshly Ground Black Pepper to taste: Salt and pepper are crucial for seasoning and enhancing all the flavors in the vinaigrette. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferred over pre-ground pepper as it has a more robust and aromatic flavor. Start with a pinch of salt and pepper and adjust to taste as needed.

By using these fresh, high-quality ingredients, you’ll be well on your way to creating a truly exceptional Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette.

Instructions

Creating this Shaved Brussels Sprout Salad is surprisingly simple and quick, especially with a few helpful tips. Follow these step-by-step instructions to bring this vibrant dish to life:

Step 1: Prepare the Brussels Sprouts

• Wash and Trim: Begin by thoroughly washing the Brussels sprouts under cold running water. Trim off the tough ends of the sprouts and remove any outer leaves that are wilted or discolored.
• Shave the Brussels Sprouts: This is the most crucial step for achieving the desired texture. There are several methods you can use:
  • Using a Knife: This method requires a bit more time and patience but is perfectly achievable. Slice each Brussels sprout in half lengthwise, and then place the flat side down on your cutting board. Thinly slice across the sprouts, creating fine shreds.
  • Using a Mandoline: A mandoline is the fastest and most efficient way to shave Brussels sprouts uniformly. Use the slicing blade and the handguard for safety. Run the Brussels sprouts across the blade, applying gentle pressure, to create thin shavings. Be extremely cautious when using a mandoline as the blades are very sharp.
  • Using a Food Processor: A food processor with a slicing disk is another quick and easy option. Attach the slicing disk to your food processor. Feed the Brussels sprouts through the feed tube, using the pusher, to create shaved sprouts.
• Place Shaved Sprouts in a Large Bowl: Once shaved, transfer the Brussels sprouts to a large bowl, ready to be combined with the other salad ingredients and the vinaigrette.

Step 2: Toast the Nuts (While Preparing Sprouts)

• Preheat Oven (Optional): Preheat your oven to 350°F (175°C) if you choose to toast the nuts in the oven.
• Toast in Oven: Spread the nuts in a single layer on a baking sheet. Bake for 5-10 minutes, or until fragrant and lightly golden brown. Keep a close eye on them as nuts can burn quickly.
• Toast in Skillet (Alternative): Alternatively, you can toast the nuts in a dry skillet over medium heat. Place the nuts in the skillet and cook, stirring frequently, for 3-5 minutes, or until fragrant and lightly browned.
• Cool and Chop (If Desired): Once toasted, remove the nuts from the oven or skillet and let them cool slightly. If you prefer smaller pieces, you can roughly chop the nuts after they have cooled.

Step 3: Make the Honey Lemon Dijon Vinaigrette

• Combine Vinaigrette Ingredients: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic (or garlic powder), salt, and freshly ground black pepper.
• Whisk or Shake Vigorously: Whisk the ingredients together vigorously until they are well combined and emulsified, meaning the dressing becomes slightly thickened and the oil and lemon juice are no longer separated. If using a jar, seal the lid tightly and shake vigorously.
• Taste and Adjust Seasoning: Taste the vinaigrette and adjust the seasoning as needed. You may want to add more lemon juice for extra tanginess, honey for more sweetness, salt and pepper to enhance the flavors, or Dijon mustard for more sharpness.

Step 4: Assemble the Salad

• Add Salad Ingredients to Bowl: To the bowl of shaved Brussels sprouts, add the toasted nuts, dried cranberries or cherries, and grated or shaved hard cheese.
• Pour Vinaigrette Over Salad: Pour the Honey Lemon Dijon Vinaigrette over the salad ingredients.
• Toss Gently to Combine: Gently toss all the ingredients together until the Brussels sprouts and other components are evenly coated with the vinaigrette. Be careful not to over-toss, especially if you want to maintain the crispness of the sprouts.

Step 5: Serve and Enjoy!

• Serve Immediately or Chill: This salad can be served immediately for a crisper texture, or you can chill it in the refrigerator for about 30 minutes to an hour to allow the flavors to meld and the Brussels sprouts to soften slightly. If chilling for longer, you may want to add the nuts and dried fruit just before serving to maintain their texture.
• Garnish (Optional): You can garnish the salad with extra grated cheese, a sprinkle of toasted nuts, or a few fresh herbs like parsley or thyme for added visual appeal.

Following these simple instructions will lead you to a delicious and vibrant Shaved Brussels Sprout Salad that’s perfect for any occasion. Enjoy the fresh flavors and satisfying textures!

Nutrition Facts

This Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette is not only delicious but also packed with nutrients. Here’s a general overview of the nutrition information per serving. Please note that these are estimates and can vary based on specific ingredients and serving sizes.

Servings: Approximately 6 servings

Serving Size: About 1 ½ cups

Approximate Nutrition Facts Per Serving:

• Calories: 250-350 calories (depending on the amount of cheese, nuts, and oil used)
• Total Fat: 18-25 grams
  • Saturated Fat: 3-5 grams
  • Monounsaturated Fat: 10-15 grams
  • Polyunsaturated Fat: 3-5 grams
• Cholesterol: 10-20 mg (primarily from cheese)
• Sodium: 200-300 mg (depending on cheese and salt added)
• Total Carbohydrates: 15-25 grams
  • Dietary Fiber: 5-7 grams
  • Sugars: 8-12 grams (primarily from honey and dried fruit)
• Protein: 5-8 grams

Key Nutritional Highlights:

• Excellent Source of Fiber: Brussels sprouts are a fantastic source of dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes feelings of fullness.
• Rich in Vitamins and Minerals: Brussels sprouts are loaded with Vitamin K, Vitamin C, Vitamin A, and folate. They also provide minerals like potassium and manganese.
• Healthy Fats: Olive oil and nuts provide healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health and overall well-being.
• Antioxidant-Rich: Brussels sprouts, cranberries, and olive oil are rich in antioxidants, which help protect your body against cell damage.
• Relatively Low in Calories: For a flavorful and satisfying salad, it’s relatively moderate in calories, making it a great choice for those watching their calorie intake.

Important Note: These nutritional values are estimates. For precise nutritional information, you can use a nutrition calculator app or website and input the exact ingredients and quantities you use in the recipe. This salad is a healthy and delicious way to incorporate more vegetables and healthy fats into your diet.

Preparation Time

The beauty of this Shaved Brussels Sprout Salad is that it’s both impressive and surprisingly quick to prepare. Here’s a breakdown of the estimated preparation and total time:

Prep Time: Approximately 20-25 minutes

• Washing and Trimming Brussels Sprouts: 5 minutes
• Shaving Brussels Sprouts: 5-10 minutes (depending on method – knife, mandoline, or food processor)
• Toasting Nuts: 5-10 minutes (oven or skillet)
• Making Vinaigrette: 5 minutes
• Assembling Salad: 5 minutes

Total Time: Approximately 20-25 minutes

Quick Tips to Speed Up Prep:

• Use a Food Processor or Mandoline: These tools significantly speed up the process of shaving Brussels sprouts compared to using a knife.
• Toast Nuts While Prepping Other Ingredients: Start toasting the nuts while you are washing and shaving the Brussels sprouts to multitask and save time.
• Make Vinaigrette in Advance: The vinaigrette can be made up to a few days ahead of time and stored in the refrigerator. This will save you time on the day you plan to serve the salad.
• Use Pre-shredded Brussels Sprouts (with caution): While fresh is always best, in a pinch, you could use pre-shredded Brussels sprouts to cut down on prep time. However, be aware that they may not be as crisp or flavorful as freshly shaved sprouts.

This salad is perfect for weeknight meals when you want something healthy and delicious without spending hours in the kitchen. Its quick preparation time makes it a go-to recipe for busy individuals and families.

How to Serve

This Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette is incredibly versatile and can be served in various ways, making it suitable for different occasions and meals. Here are some serving suggestions:

As a Side Dish:

• Alongside Main Courses: This salad pairs beautifully with a wide array of main courses.
  • Roasted Chicken or Turkey: The bright, tangy flavors of the salad cut through the richness of roasted poultry.
  • Grilled Salmon or Fish: The salad’s acidity complements the richness of fish and seafood.
  • Pork Tenderloin or Chops: The salad provides a refreshing contrast to savory pork dishes.
  • Steaks or Grilled Meats: It’s a lighter and healthier side option to balance heavier meat dishes.
  • Vegetarian Mains: Serve it alongside vegetarian entrees like lentil loaf, stuffed bell peppers, or a hearty quiche.

As a Light Lunch or Starter:

• Standalone Salad: Enjoy a generous portion of this salad as a satisfying and healthy lunch.
• With Protein Additions: To make it a more substantial meal, add grilled chicken, chickpeas, or hard-boiled eggs for extra protein.
• Before a Main Course: Serve a smaller portion as a vibrant and palate-cleansing starter before a heavier meal.

For Special Occasions and Gatherings:

• Potlucks and Picnics: This salad travels well and holds up nicely, making it perfect for potlucks, picnics, and outdoor gatherings.
• Holiday Meals: It’s a wonderful addition to holiday feasts like Thanksgiving, Christmas, or Easter, providing a fresh and healthy counterpoint to richer holiday fare.
• Buffet Tables: The salad’s vibrant colors and appealing flavors make it a standout dish on buffet tables.

Serving Temperature:

• Chilled: Serving it chilled is classic and refreshing, especially in warmer weather. Chilling allows the flavors to meld a bit and the sprouts to soften slightly while still retaining some crispness.
• Room Temperature: You can also serve it at room temperature, particularly if you prefer a slightly softer texture for the Brussels sprouts.
• Slightly Warm (Optional Variation): For a winter variation, you can lightly sauté the shaved Brussels sprouts for a few minutes before assembling the salad to slightly warm them and soften their texture, offering a cozy and comforting version.

Garnishing Ideas:

• Extra Cheese: Sprinkle extra grated Parmesan, Pecorino, or Asiago cheese on top for a richer flavor.
• Toasted Nuts: Add a few more toasted nuts for extra crunch and visual appeal.
• Fresh Herbs: Garnish with fresh parsley, thyme, or chives for a pop of color and fresh herbal notes.
• Lemon Zest: A sprinkle of lemon zest adds extra citrusy aroma and flavor.

No matter how you choose to serve it, this Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette is sure to be a crowd-pleaser, adding a burst of flavor and freshness to any meal.

Additional Tips

To ensure your Shaved Brussels Sprout Salad is a resounding success, here are five additional tips to keep in mind:

1. Don’t Overdress the Salad: Start by adding about ¾ of the vinaigrette to the salad and toss gently. Taste it and add more dressing if needed. It’s always easier to add more dressing than to take it away. Overdressing can make the salad soggy and mask the natural flavors of the ingredients. You want the salad to be lightly coated, not swimming in dressing.
2. Massage the Brussels Sprouts (Optional for Softer Texture): If you prefer a slightly softer texture for your shaved Brussels sprouts, you can gently massage them with a tablespoon or two of olive oil or lemon juice for a few minutes before adding the rest of the ingredients and vinaigrette. This helps to break down the cell structure of the sprouts and tenderize them slightly. However, for a crisper salad, skip this step.
3. Customize the Cheese and Nuts: Feel free to experiment with different types of cheese and nuts to personalize the salad to your taste. Consider using crumbled feta or goat cheese for a tangier flavor, or try toasted pine nuts or hazelnuts for a different nutty profile. You can also adjust the amount of cheese and nuts to your preference or dietary needs.
4. Make it Ahead of Time (Partially): You can prepare components of this salad in advance to save time. Shave the Brussels sprouts and store them in an airtight container in the refrigerator for up to a day. Toast the nuts and store them in an airtight container at room temperature. Make the vinaigrette and store it in a jar in the refrigerator. Assemble the salad just before serving for the best texture. If you are making the salad completely ahead of time, add the nuts and dried fruit just before serving to prevent them from becoming soggy.
5. Add Extra Crunch and Flavor Boosters: To enhance the crunch and flavor even further, consider adding other crunchy elements like toasted breadcrumbs, sunflower seeds, or pumpkin seeds. For extra flavor, you could also include a sprinkle of red pepper flakes for a touch of heat, or fresh herbs like dill or mint for a different flavor dimension. Thinly sliced red onion or shallots can also add a pungent bite.

By keeping these tips in mind, you’ll be able to create a Shaved Brussels Sprout Salad that is perfectly balanced in flavor, texture, and presentation every time.

FAQ Section

Here are some frequently asked questions about making and enjoying Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette:

Q1: Can I make this salad ahead of time?

A: Yes, you can prepare components of this salad ahead of time. Shave the Brussels sprouts and store them in an airtight container in the refrigerator for up to a day. Toast the nuts and store them separately at room temperature. Make the vinaigrette and store it in a jar in the refrigerator for up to 3-4 days. Assemble the salad just before serving for the best texture. If you need to make the entire salad in advance, it will still be delicious, but the Brussels sprouts will soften slightly, and the nuts and dried fruit may lose some of their crispness. In this case, add the nuts and dried fruit just before serving for better texture.

Q2: What are good substitutions for nuts if I have allergies or don’t like them?

A: If you have nut allergies or simply don’t prefer nuts, there are several great alternatives you can use to add crunch and flavor to the salad:

• Seeds: Toasted sunflower seeds, pumpkin seeds (pepitas), or sesame seeds are excellent substitutes for nuts, providing a similar crunch and nutty flavor profile.
• Toasted Breadcrumbs: Panko breadcrumbs or regular breadcrumbs, toasted in a skillet with a bit of olive oil, can add a satisfying crispy texture.
• Crispy Chickpeas: Roasted or air-fried chickpeas seasoned with spices can offer both crunch and added protein.
• Crispy Quinoa or Buckwheat: Toasted quinoa or buckwheat groats can provide a unique textural element and nutty flavor.

Q3: Can I make this salad vegan?

A: Yes, it’s easy to make this salad vegan! The primary non-vegan element is the cheese. To make it vegan:

• Omit the Cheese: Simply leave out the Parmesan, Pecorino, or Asiago cheese. The salad will still be flavorful and delicious without it.
• Vegan Cheese Alternatives: If you want to retain a cheesy element, you can use a good quality vegan Parmesan-style cheese alternative. There are many plant-based hard cheeses available that can be grated or shaved.
• Honey Substitution (for strict vegans): While honey is often considered plant-based by many, strict vegans may avoid it. You can easily substitute the honey in the vinaigrette with maple syrup or agave nectar. Maple syrup will provide a slightly different flavor profile, but it works wonderfully.

Q4: How long will this salad last in the refrigerator?

A: This salad is best enjoyed within 1-2 days of being made. The Brussels sprouts will soften over time as they sit in the vinaigrette, but the salad will still be safe to eat for about 2-3 days when stored properly in an airtight container in the refrigerator. The flavor may even deepen slightly over the first day. However, for the best texture and crispness, it’s recommended to consume it sooner rather than later. If you know you’ll have leftovers, consider dressing only the portion you plan to eat immediately and keep the undressed salad and vinaigrette separate for longer storage.

Q5: Can I roast the Brussels sprouts instead of shaving them for a different variation?

A: Yes, roasting the Brussels sprouts is a fantastic variation that will give the salad a warmer, more caramelized flavor profile. To roast the Brussels sprouts:

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Prepare Brussels Sprouts: Trim and halve or quarter the Brussels sprouts (depending on their size).
• Toss with Olive Oil and Seasoning: Toss the halved or quartered Brussels sprouts with olive oil, salt, and pepper. You can also add other seasonings like garlic powder, onion powder, or red pepper flakes.
• Roast: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-30 minutes, or until tender and slightly browned, tossing halfway through.
• Cool Slightly and Assemble: Let the roasted Brussels sprouts cool slightly before adding them to the salad with the other ingredients and vinaigrette.

Roasted Brussels sprouts will provide a different texture and flavor compared to shaved raw sprouts, offering a delicious warm salad option, especially during colder months.

Enjoy making and experimenting with this versatile and delicious Shaved Brussels Sprout Salad!

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