Shaved Brussels Sprout Salad

Make this Shaved Brussels Sprout Salad for Christmas in just 25 minutes using seasonal ingredients such as shaved Brussels sprouts, apple, pomegranate seeds, pecans, pepitas, cranberries, and feta cheese, tossed with a tangy citrus salad dressing. It makes a complete side to pair with this honey-baked ham, slow cooker ham, or smoked turkey legs. 

We will celebrate Christmas next month!

There are so many things to do and a list of presents to buy that can make most of us feel overwhelmed. 

To make things a little easier, I always plan ahead to make a great main dish and only a few side dishes that don't take long to put together.

One of my favorites is this Brussels sprout salad with citrus vinaigrette.

There is no cooking involved and is ready in just 25 minutes.

All that you have to do is to shave the Brussels sprouts, toss them with our citrus salad dressing, and top them with the rest of the fresh ingredients.

Voilà!

An easy, healthy, and super yummy side dish, with contrasting textures and flavors, is ready to feed up to 10 people.

Cool, right?

Shaved Brussels Sprout Salad Recipe

This easy salad recipe calls for seasonal ingredients.

You don't have to find out how to cook Brussels sprouts to make this salad.

Just shave it using a food processor, mandoline, or a sharp Chef's knife. Then toss them with a citrus vinaigrette.

Next, slice the apple and toss it with lemon juice to avoid browning or oxidation, and finally top them with the other seasonal ingredients.

As you can see, it is quick to put together and requires no cooking.

This Christmas side dish is rich in fiber, antioxidants, vitamins, and protein. 

Ingredients and Substitutions

To make this brussels sprout salad, you'll need:

For the Brussels sprout salad:

• 1 ½ pounds brussels sprouts
• 1 large Honeycrisp apple, washed and pat dried (or Asian pear)
• 1 tablespoon of lemon juice
• ⅓ cup pepitas (green pumpkin seeds)
• ¾ cup pecan halves, roasted or honey-glazed (or another nut of choice such as these glazed cashew nuts)
• ¾ cup dried cranberries (or dried currants, raisins, or dried cherries)
• 1 pomegranate, seeded
• 2 oz feta cheese, crumbled (or crumbled goat cheese)

For the citrus salad dressing:

2 tablespoons orange juice, plus zest of ½ orange

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

½ teaspoon maple syrup (or honey)

A pinch of table salt

A dash of fresh ground black pepper

½ cup olive oil 

How to make Brussels sprout salad

1. Start by making the salad dressing: Zest ½ orange using a zester. Place it into a mason jar and add the orange juice, lemon juice, mustard, maple syrup, salt, and pepper.
2. Lastly, add the olive oil, close the jar tightly, and shake well until creamy and emulsified.
3. Store in the fridge for up to 1 week; bring to room temperature before serving or dressing the salad. Please, don’t forget to shake it well before dressing your salad!
4. Prepare the shaved Brussels sprout salad: Clean and shave Brussels sprouts: Rinse them well, cut off a small piece of the stem end, and then remove any discolored leaves.
5. Slice them on a mandoline slicer or with a sharp Chef’s knife as thinly as possible. You can also shred them in the food processor!
6. Place shaved Brussels sprouts in a bowl of cold water, rinse and then drain well (NOTE: You can use a colander to drain them and then pat them dry with a paper towel or use a salad spinner). Transfer it to a large salad bowl!
7. Toss the shaved sprouts with just enough dressing (do not add it all; otherwise your salad will be soggy).
8. Slice the apple and toss with lemon juice to prevent browning/oxidation.
9. Then toss MOST of the apple slices, pumpkin seeds, pecans, cranberries, and pomegranate seeds with the dressed shaved sprouts.
10. Nicely distribute the remaining of each ingredients on top and evenly sprinkle the crumbled feta. Enjoy!

How To Shave Brussels Sprouts (3 Different Ways)

Here are 3 ways to shave Brussels sprouts:

• Mandoline: Follow the manufacturer's instructions on how to use the mandoline. Basically, choose the thickness for slicing your Brussels sprouts and carefully shave or slice them thinly. It will take some time but nothing can beat the thin, uniform slices.
• Sharp Chef's knife: Just slice them as thinly as you can. This is my least favorite way because it is not possible to get them as thin and as evenly sliced as I want and also takes longer.
• Food processor: Use the food processor attachment that looks like a grating disc (or “slicing disc”) and shred the Brussels sprouts.

Can you Eat Raw Brussels Sprouts?

Yes! In fact, raw Brussels sprouts remind me of cabbage. They have a nice crunch and you can dress them hours before serving without getting soggy or mushy.

How far in advance can I shred or shave Brussels sprouts?

This winter salad is great for meal prep! You can shred or shave your Brussels sprouts and toss them with the vinaigrette a day ahead of serving the salad.

The dressing will soften the sprouts, and the lemon juice will prevent the apple from turning brown. Leftovers will keep well for a couple of days in the fridge. 

Expert Tips

• Although it is more common to saute, braise, or roast Brussels sprouts, raw brussels sprouts are safe to eat, and shaving them makes them easy to chew. They are packed with fiber and nutrients!
• I prefer Honeycrisp apples for this salad because they are juicy, crisp, and have a refreshing sweetness similar to fresh apple cider, but feel free to use your favorite!
• Simple roasted pecans are my go-to nuts for this salad recipe but you can use glazed pecans for added sweetness or another nut of choice.
• Make sure to use pure maple syrup (or honey) but never pancake syrup.
• You can shave the brussels sprouts up to 1 day in advance. Keep them in a Ziploc bag or an airtight container in the fridge until ready to assemble the salad.
• You can also make the dressing up to 4-7 days in advance and keep it in the fridge until ready to use. However, make sure to whisk or shake it well before dressing the salad.
• Some store shaved Brussels sprouts in an airtight container, for up to 1-2 weeks but the longer they sit, the higher the possibility to become brown, moldy, soft, or sour.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

The dressing can be stored in a mason jar in the fridge for up to 4-7 days. Let come to room temp and shake it before using it!

Other Brussels sprout recipes

• Instant Pot Brussels Sprouts
• Air Fryer Brussels Sprouts
• Pan Fried Brussels Sprouts with Balsamic Glaze

Other Salad recipes

• Butternut squash salad
• Antipasto salad
• Beet goat cheese salad

 PIN & ENJOY!