Zesty Shaved Brussels Sprouts Salad Recipe That Converts Skeptics

Crisp and green Brussels sprouts take center stage in this vibrant salad that promises to delight your taste buds.

Thinly sliced sprouts create a delicate base for a medley of exciting flavors and textures.

The shaved Brussels sprouts salad offers a refreshing twist on traditional vegetable dishes.

Each bite delivers a perfect balance of crunch and zesty seasonings.

Packed with nutrients and bursting with freshness, this salad transforms simple ingredients into a culinary masterpiece.

Colorful, light, and incredibly satisfying, it’s a dish that will elevate any meal from ordinary to extraordinary.

Prepare to fall in love with a salad that breaks all the rules and challenges your veggie expectations.

FAQs

• What are Brussels sprouts, and how do I shave them?

Brussels sprouts are small, cabbage-like vegetables. To shave them, use a sharp knife or mandoline to slice them thinly, creating delicate ribbons that are easy to eat and absorb dressing.

• Can I make this salad ahead of time?

Yes, you can prepare the components in advance. Toast pecans, make dressing, and shave Brussels sprouts up to a day before. Combine ingredients just before serving to keep the salad crisp.

• Is this salad healthy?

Absolutely! Brussels sprouts are packed with vitamins K and C, fiber, and antioxidants. The pecans provide healthy fats, and the salad is low in calories but high in nutrition.

Shaved Brussels Sprouts Salad – Fresh Appeal

• Whip up this vibrant salad with minimal kitchen skills, using straightforward techniques like toasting pecans and whisking dressing.
• Packed with brussels sprouts, pomegranate seeds, and feta, this salad delivers a delicious punch of vitamins, minerals, and antioxidants.
• Combine sweet honey, tangy vinegar, crunchy pecans, and creamy feta for a dynamic taste experience that keeps every bite interesting.
• Perfect for potlucks, holiday gatherings, or a stunning side dish that appeals to health-conscious foodies and vegetable lovers alike.

Ingredients for Brussels Sprouts Salad

• Brussels Sprouts: Fresh green vegetables shaved into thin, delicate ribbons for a light and crisp salad texture.
• Apple: Crisp fruit that adds sweetness and crunch to the salad.

• Pecans, Feta Cheese: Toasted pecans provide a rich, nutty flavor while feta cheese offers a tangy and creamy element.

• Olive Oil, Red Wine Vinegar, Honey, Dijon Mustard, Salt, Pepper: A balanced blend of ingredients creating a zesty and smooth dressing that enhances the salad's overall flavor.
• Pomegranate Seeds: Bright, jewel-like seeds that introduce a burst of sweet-tart freshness and additional color to the dish.

Kitchen Gear for Brussels Sprouts Salad

• Baking sheet: For toasting pecans evenly in the oven.
• Large mixing bowl: To combine and toss salad ingredients.
• Small bowl or jar: Perfect for whisking or shaking dressing ingredients.
• Whisk or jar lid: Essential for blending dressing smoothly.
• Sharp knife: Helpful for chopping pecans and apple.
• Cutting board: To safely prepare ingredients.
• Measuring spoons and cups: For accurate ingredient proportions.

Steps to Assemble Brussels Sprouts Salad

Step 1: Toast Nutty Pecans

Warm up your oven to 350°F.

Spread pecans across a baking sheet in a single layer.

Roast them for about 5-7 minutes until they release a rich, toasty aroma.

Once done, let them cool completely, then roughly chop into smaller pieces.

Step 2: Whip Up Zesty Dressing

Grab a small mixing bowl or mason jar.

• Olive oil
• Red wine vinegar
• Honey
• Dijon mustard
• Salt
• Black pepper

Whisk or shake everything vigorously until the ingredients blend into a smooth, tangy mixture.

Step 3: Create Vibrant Salad Base

• Thinly shaved brussels sprouts
• Chopped toasted pecans
• Crumbled feta cheese
• Diced crisp apple

Pour the prepared dressing over the ingredients.

Toss gently to ensure every morsel gets coated with the delicious dressing.

Sprinkle pomegranate seeds on top and fold them in delicately.

Step 4: Chill and Enhance Flavors

Cover the salad and refrigerate for about an hour.

This resting time allows the flavors to mingle and develop a more complex taste profile.

Serve cold and enjoy the refreshing, crunchy textures.

Tips for Crisp and Tasty Salad

• Use a sharp knife or mandoline to shave brussels sprouts thinly for the best texture and even dressing coverage.
• Swap feta with goat cheese or blue cheese for different flavor profiles that complement the salad's tangy and sweet notes.
• Lightly toast pecans just until fragrant to prevent burning and maximize their rich, buttery flavor.
• Shave brussels sprouts and make dressing a day in advance to save time and let flavors develop intensely.
• Adjust honey and vinegar ratio to control sweetness and tanginess according to personal taste preferences.

Ways to Dress Up Brussels Sprouts Salad

• Kale Swap: Replace brussels sprouts with thinly sliced kale for a nutrient-packed green alternative that maintains the salad's crisp texture.
• Vegan Version: Substitute feta cheese with crumbled plant-based cheese or toasted nutritional yeast, and use maple syrup instead of honey to create a fully vegan-friendly dish.
• Nut-Free Option: Swap pecans with sunflower seeds or pumpkin seeds for those with nut allergies, keeping the same crunchy element and toasted flavor profile.
• Mediterranean Spin: Replace apple with roasted red peppers and add kalamata olives for a Greek-inspired variation that brings bold, tangy notes to the original recipe.

Serving Suggestions for Salad Bowls

• Festive Feast Companion: Pair this salad with roasted turkey or grilled chicken for a complete holiday meal that feels both elegant and comforting.
• Gourmet Appetizer Twist: Serve small portions as a sophisticated starter before a main course, using fancy salad plates to elevate the dining experience.
• Lunch Power Bowl Upgrade: Transform the salad into a hearty lunch by adding grilled salmon or quinoa, creating a protein-packed meal that's nutritious and delicious.
• Wine Pairing Delight: Complement the salad's tangy and sweet notes with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio for a perfect flavor harmony.

How to Keep Brussels Sprouts Salad Fresh

• Store leftover salad in an airtight container in the refrigerator for up to 2-3 days. Keep dressing separate to prevent brussels sprouts from becoming soggy.
• Not recommended due to the fresh ingredients' texture. Pomegranate seeds, apples, and brussels sprouts will lose crispness and become mushy when thawed.
• Before serving, let salad sit at room temperature for 10-15 minutes. Gently toss and add fresh pecans or a splash of dressing to refresh the flavors and texture.
• Transform salad into a warm side dish by quickly sautéing in a skillet with a bit of olive oil until slightly wilted, then top with additional feta cheese.

Shaved Brussels Sprouts Salad Recipe

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4.5 from 22 reviews

• Total Time: 27 minutes
• Yield: 6 1x

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Description

Delightful shaved brussels sprouts salad brings crisp textures and bold Mediterranean flavors to your table. Tangy lemon vinaigrette and toasted almonds elevate this simple yet sophisticated dish you’ll crave again and again.

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Ingredients

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Salad Ingredients:

• 1 pound (454 grams) shaved brussels sprouts
• 1 cup (150 grams) chopped Honey Crisp apple
• 1/2 cup (60 grams) pecans
• 1 cup (113 grams) crumbled feta cheese
• 1/2 cup (80 grams) pomegranate seeds

Dressing Ingredients:

• 3/4 cup (180 milliliters) olive oil
• 1/4 cup (60 milliliters) red wine vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper

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Instructions

1. Preheat oven to 350°F and spread pecans on a baking sheet. Roast for 5-7 minutes until aromatic and lightly golden, releasing their rich nutty essence. Remove and allow to cool completely before roughly chopping.
2. Create the vinaigrette by whisking olive oil, red wine vinegar, honey, dijon mustard, salt, and pepper in a small bowl until smoothly integrated and emulsified.
3. Delicately shave brussels sprouts using a mandoline or sharp knife, creating thin, delicate ribbons that will absorb the dressing beautifully.
4. In a large mixing bowl, combine the shaved brussels sprouts, toasted chopped pecans, crumbled feta cheese, and diced crisp apple.
5. Drizzle prepared vinaigrette over the salad and gently toss, ensuring every ingredient is evenly coated and dressed.
6. Sprinkle pomegranate seeds across the salad, gently folding them in to distribute throughout the mix.
7. Refrigerate the salad for 45-60 minutes before serving, allowing flavors to meld and develop a harmonious taste profile.

Notes

• Ensure brussels sprouts are thinly shaved using a sharp knife or mandoline for delicate, tender texture.
• Toast pecans carefully to enhance nutty flavor without burning, watching closely during the 5-minute process.
• Customize dressing by adjusting honey and vinegar ratios for desired sweetness and tanginess.
• Make salad vegan-friendly by substituting feta with plant-based cheese or nutritional yeast crumbles.

• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 6g
• Sodium: 300mg
• Fat: 34g
• Saturated Fat: 5g
• Unsaturated Fat: 29g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 20mg