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 light element to your Thanksgiving Dinner Menu.
Servings: 6 people
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
Serving: 1/6 | Calories: 395kcal | Carbohydrates: 26g | Protein: 10g | Fat: 29g | Cholesterol: 12mg | Sodium: 416mg | Potassium: 560mg | Fiber: 6g | Sugar: 16g