Shaved Brussels Sprouts Salad

This Shaved Brussels Sprouts Salad features sweet apples, toasted walnuts, and nutty Parmigiano, all tossed in a simple homemade dressing. It’s the perfect side dish to elevate your favorite Fall Recipes or add a healthy element to your Thanksgiving Dinner Menu.

Course Salad, Side Dish

Cuisine American

Keyword brussels sprouts salad, Shaved Brussels Sprouts Salad

Prep Time 15

Cook Time 0

Total Time 15

Servings people

Calories 395kcal

Author Olivia Ribas

Ingredients

1.5 lb Brussels sprouts shredded
1 large red apple cored and chopped (I used Honey Crispy apple)
2 tablespoons minced shallots
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
3 tablespoons honey
Salt and black pepper to taste
½ cup walnuts toasted and chopped
¾ cup fresh Parmigiano sliced and some crumbled too

Instructions

Combine Brussels sprouts, chopped apple, and minced shallots in a large bowl.
Make the dressing by whisking together olive oil, apple cider vinegar, honey, salt, and black pepper.
Pour the dressing over the salad and toss to coat.
Add toasted walnuts, crumbled and sliced Parmigiano. Toss to combine. Enjoy!

Notes

Hone the blade of your knife for safe, precise chopping.
Quickly shave Brussels sprouts with a mandoline slicer or food processor.
Use a vegetable peeler to get picture-perfect cheese slices.
Store fresh Brussels sprouts unwashed and untrimmed in a plastic bag in the refrigerator crisper drawer.
Prepare the salad dressing in advance to allow the flavors to develop.

To Store: Place salad components in separate containers and store in the fridge for up to 4 days. If combined, transfer to a container and store in the refrigerator for 2 to 3 days.
Note: I don’t recommend freezing leftovers, as the texture will not hold up well.

Nutrition