Shaved Brussels Sprout Salad with Creamy Walnut Dressing

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Easy, festive and healthy Shaved Brussels Sprout Salad with crisp apples, salty parmesan and a creamy, tangy walnut dressing! The perfect healthy lunch or side dish for holiday gatherings.

I’m kind of really into Brussels sprouts. Fresh in a vegan caesar Brussels salad, simply sautéed in olive oil, roasted with maple syrup and balsamic… there are so many delish ways to get your sprout on. ‘Tis the season!

Also am I the only one who pronounced them “Brussel sprouts” for the first half of my life? I mean I know I’m not alone here.

How to make shaved Brussels sprout salad

This salad comes together in no-time, especially if your sprouts are pre-shaved. The creamy walnut dressing takes on a Caesar salad vibe, which I love!

Soak walnuts for dressing: Place walnuts in a bowl and cover with water.
Toast walnuts for salad: In a pan over medium heat for 5 minutes does the trick.
Combine: Place shaved sprouts, dried cherries, Parmesan, and toasted walnuts in a mixing bowl.
Make dressing: Blend drained walnuts with remaining dressing ingredients.
Assemble: Pour dressing over salad, toss to combine, and devour!

Key ingredients

Brussels sprouts: I buy pre-shaved at Trader Joe’s. You can shred them on your own from a 16oz bag and measure out 5 cups.
Apples: Sweet and crisp for amazing texture and flavor. Use whatever variety you love; Fuji is my go-to. You could also use pear.
Walnuts: A double whammy in both the salad and the creamy dressing. I like to do a little toast to make the salad extra flavorful.
Parmesan: Grated parm adds a nice tangy, salty bite. You could also try feta for a similar vibe!
Dried cherries: I’m obsessed with the sweet tart flavor, but you could also try dried cranberries.
Olive oil: A splash to smooth out our dressing.
Lemon juice: I love bright citrus for an acidic bite.
Dijon: For more tang and depth.
Garlic: flavor town! You could also use ½ tsp garlic powder.
Honey: Just a smidge to balance everything.

How to shred Brussels sprouts

After you’ve washed the, removed any bad outer layers, and sliced off the woody end, you’re ready to go.

Knife: Use a sharp chef’s knife to thinly slice sprouts.
Mandolin: If you have a mandolin, use it! Be sure to mind your fingers with smaller sprouts.
Food processor: Easily use the shredding attachment.

What makes this healthy?

As a nutrition professional, I love that Brussels are a good source of vitamin C, K, and fiber. They also contain glucosinolates, compounds that lend that funky flavor and are also known to have anti-cancer effects.

Walnuts are the only nut that has a significant source of heart healthy omega-3’s (2.5 grams of ALA per 1 ounce serving!). Toasting does NOT alter the nutrition profile of a walnut. Research suggests consuming walnuts may be associated with a lower prevalence and frequency of depression symptoms among American adults.

Can I make this vegan?

Simply omit the cheese or use your favorite non-dairy cheese. This recipe is already gluten free, hooray!

Serving ideas

How to store

Store leftovers in an air-tight container for up to 3 days. This recipe makes about 6 cups of salad, or a side-dish serving for 6 people.

You can add a squeeze of lemon to freshen it up before serving.

It’s high time for Brussels, ladies and gents!!

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Shaved Brussels Sprout Salad

Author: Alexis Joseph
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 6 cups (6 servings) 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Description

Easy, festive Shaved Brussels Sprout Salad with crisp apples, salty parmesan and a creamy, tangy walnut dressing! The perfect healthy lunch side dish for holiday gatherings. Try addding chickpeas or salmon to make it a full meal!

Ingredients

Units

Scale

For the salad:

10oz shaved Brussels sprouts* (about 5 cups, I use Trader Joe’s pre-shaved)
⅓ cup shaved or grated Parmesan (can sub feta or pecorino)
⅓ cup dried cherries (or dried cranberries)
1 medium apple, chopped (Fuji, Gala or Honeycrisp)
¼ cup walnuts, chopped and toasted

For the dressing:

¼ cup walnuts, soaked
2 tbsp extra virgin olive oil
¼ cup water
juice of 1 large lemon
2 tsp honey or maple syrup
1 garlic clove
1 tsp Dijon mustard
½ tsp each fine salt and black pepper

Instructions

Place ¼ cup walnuts for dressing in a small bowl and cover with water. Let them soak while you make the salad.
Toast walnuts for salad: place ¼ cup walnuts in a skillet and cook over medium heat, stirring often, for about 5 minutes (or until fragrant).
Place Brussels sprouts in a large mixing bowl. Add cheese, dried cherries, apple, and toasted walnuts.
Make dressing: drain walnuts and place in a blender (I use my Nutribullet) with olive oil, water, lemon juice, honey, garlic, salt and pepper.
Drizzle dressing over salad and toss well to combine. Season to taste with more salt and pepper if desired. The flavor of this salad is best after it sits for an hour or so, but you can serve immediately or refrigerate for later.