Delicious with any meal, this shaved brussels sprout salad with apples and goat cheese is dressed with a Dijon honey vinaigrette. It’s perfect for the winter season as well.
This Shaved Brussels Sprouts Salad is one of the easiest autumn salads to prepare and elegant enough to offer at a holiday dinner. It’s uncomplicated, healthy, and full of vibrant tastes.
I can’t think of a vegetable in the last decade that has made as much of a comeback as brussels sprouts have. When I was younger, brussels sprouts were the worst thing that could happen to me. The fact that no one knew how to prepare Brussels sprouts properly probably contributed greatly to the vegetable’s unpopularity.
Thankfully, all of it has evolved. There are numerous delicious preparations of sprouts, such these crispy balsamic sprouts, Asian sprouts, and the greatest brussels sprout spaghetti with bacon.
However, sprouts are sometimes overlooked in salads. That, however, will begin to alter today.
Brussels sprouts are one of the best salad greens, in my opinion. It’s a heartier green that won’t wilt under the weight of heavy, creamy dressings, unlike more delicate greens like spinach.
Since shredded brussels sprouts retain their crunch, this salad is ideal for making ahead of time for a holiday event. This can be prepared up to two days in advance; the dressing should be added right before serving.
PREP TIME: 10 MIN
COOK TIME: 5 MIN
TOTAL TIME: 15 MIN
Important Components and Substitutes
You’ll need the following basic items to make this tasty salad:
- Shredding brussels sprouts is a simple task that may be done at home. If you want to save time, you can buy brussels sprouts already shredded from the shop. Choose the one that helps!
- Apple Use gala, Honeycrisp, or fuji apples, all of which are tart and crisp, in this recipe. Pear slices, pomegranate arils, dried cranberries, and persimmon quarters are also acceptable substitutes. Find something with a sweet and sour flavor.
- The tangy goat cheese that we use gives so much flavor to our dish and works so well with the other components. Cheeses like feta, blue cheese, parmesan, and pecorino romano are acceptable substitutes. It’s a terrific approach to break up the crispness with a creamy element.
- Almonds: Swap them out for your preferred nut or seed, whether that’s walnuts, pecans, or pumpkin seeds. Try toasting them first for an extra layer of flavor.
- The meal is much improved by the addition of red onions, which add a gently sharp flavor and a stunning flash of color. You can substitute shallots or green onions if you don’t have these on hand.
- The Dijon mustard in the salad’s creamy dressing is the main source of flavor. Pick one that you really like eating. Stone mustard or whole-grain mustard would be good alternatives. If you want to make a vinaigrette, I wouldn’t use yellow mustard.
- The dressing for this salad is Greek yogurt, but it may be easily converted into a vinaigrette by using olive oil.
- Optional short cuts: Get brussels sprouts that have already been shredded to save yourself some time. Replace the apple slices with dried cranberries or pomegranate arils. Instead of preparing your own, just buy a bottle of creamy balsamic vinaigrette.
How can Brussels sprouts be shredded quickly and easily?
Buying pre-shredded Brussels sprouts is the simplest option. Shredded Brussels sprouts can be found in the produce section of many supermarkets, including Trader Joe’s, Costco, and Whole Foods.
There are a couple approaches you can use if you plan on shredding the Brussels sprouts by hand. After picking out any burnt or discolored leaves, I usually just slice them very thinly with a sharp knife. It’s easier to cut the sprout if you leave the stem attached. When you reach the stem, throw it away.
A mandolin or food processor fitted with a shredding plate can also be used. Use the slicer attachments or metal mesh gloves to avoid cutting your hands. The tiny size of the sprouts makes them a hazard for anyone handling them.
Alternatives & Ideas for Recipes
Here are some of my preferred substitutes and alternative serving methods:
- You don’t like goat cheese, do you? Sure thing. Substitute crumbled feta, shredded Parmesan, or crumbled blue cheese.
- Grilled chicken, shrimp, baked tofu, and crispy chickpeas would all be great additions for extra protein.
- Sweeten up your salad by mixing in some pomegranate seeds, raisins, grape halves, or dried cranberries.
- Almonds can be replaced with walnuts, pecans, or pumpkin seeds.
- The dressing would benefit from the addition of the zest of one lemon in addition to the juice.
- If you prefer your Brussels sprouts cooked rather than raw, shred them and sauté them for around 5 minutes.
- Don’t forget the bacon! If you want to take this salad to the next level, don’t be afraid to add some crispy cooked bacon. Center-cut bacon or turkey bacon can be used to keep items light after cooking.
- If you’re bored with the same old dressing, try mixing in some balsamic or apple cider vinegar. Simply replace the lemon juice with this and whisk it into the dressing. Honey can be replaced with maple syrup.
- Substitute olive oil for the Greek yogurt and omit the mayonnaise for a more classic vinaigrette.
What to Eat With a Brussels Sprout Salad
This tasty accompaniment pairs well with grilled or baked meats, cereals, sautéed vegetables, and potatoes. It’s also fantastic as a side dish during the holidays or as a salad during the fall.
Some of my favorite accompaniments to this brussels sprouts salad are listed below to get you started:
- Breas of Chicken,
- Quickly Grilled Crispy Shrimp Burgers
- Baked Salmon with Dijon Mustard
- Potatoes, Red, Grilled
- A Sluggish Cooker Mushroom and Garlic Quinoa
- Instant Pasta with Tomato and Basil
Tips for Preserving This Meal
- As long as the salad and dressing are kept in individual containers in the fridge, this dish can be prepared up to 48 hours in advance. Once the salad has the dressing on it, it can be stored in the fridge for up to 24 hours without going bad. It’s best to keep the dressing in a separate container from the salad if you’re making this recipe ahead of time for meal prep.
- The salad alone can be stored for up to three days without the dressing. The creamy homemade salad dressing can be refrigerated for up to a week in the fridge in an airtight container or glass jar.
Is pre-shredding brussels sprouts okay?
If you’re preparing brussels sprouts for a holiday feast, you can save yourself a lot of time by shredding them in advance. Don’t shred them more than a day or two ahead of time, though. Keep them from turning brown by storing them in a paper towel-lined airtight container.
Can brussels sprouts be eaten raw?
Absolutely. Due to their firm texture, brussels sprouts benefit from being marinated in a flavorful dressing for 20 to 30 minutes before being served in a salad.
Why are brussels sprouts good for you?
Brussels sprouts, a type of cruciferous vegetable, have skyrocketed in popularity due to its great taste and high nutrient richness in recent years. These greens are a great source of low-calorie fiber, healthy minerals, and beneficial vitamins.
Brussels sprouts, thanks to their high fiber content and low calorie count, have earned a reputation as a fantastic weight loss food. However, brussels sprouts have many other health benefits that make them a great addition to a nutritious diet.
Some of the best health advantages of brussels sprouts, as reported by Healthline, include:
- helps your tissues experience less oxidative stress
- Reduces the chances of developing chronic illness
- Helps the heart out a lot
- prevents cancer and its effects
- Promotes gut health
- Aids in preserving normal blood sugar levels
- retards mental deterioration
- Aids in the control of inflammation
Can you recommend a protein to add to this salad?
You can add whatever meat or other protein you like to this recipe for more substance. Grilled chicken, shrimp, baked salmon, lean grilled steak, and crispy roasted chickpeas are some of my favorite alternatives.
Should I soak Brussels sprouts before using them in a recipe?
Sprouts don’t need to be soaked before consumption; simply wash them thoroughly. The dirt and debris on sprouts can be removed by soaking them, but a good rinse does the job better.
- 1 pound of Brussels sprouts, thinly sliced or shaved
- 1 medium-sized apple, thinly sliced
- thinly sliced red onion (about 14 of an onion)
- Half a cup of goat cheese crumbles,
- a quarter of a cup of sliced almonds,
- a third of a cup of nonfat plain Greek yogurt (dressing or olive oil),
- two tablespoons of Dijon mustard,
- two tablespoons of lemon juice
- one tablespoon of light mayonnaise,
- one tablespoon of honey,
- a quarter of a teaspoon of garlic powder, and
- a teaspoon of salt and pepper.
To begin, pick off any sprout leaves that have turned a strange hue. To shred the sprouts and get rid of the stem, slice them thinly using a knife. A mandolin or food processor fitted with a shredding blade can also be used (remove the stem first).
Greek yogurt, mustard, lemon juice, mayonnaise, honey, garlic powder, salt, and black pepper should be mixed together in a small bowl using a whisk. If necessary, add more salt or sugar to taste.
Shredded Brussels sprouts, apple, red onion, almonds, and goat cheese are combined in a large bowl. Toss the salad with the dressing and serve.
Data on Dietary Content
- Calories 132, Calories from Fat 46 Per 3/4 Cup Serving
- Total Fat 5.6g (8% of DV)
- Protein 2g 9% Fat 2g 9%
- Fatty Acids, Monounsaturated, 0%
- Fatty Acids, Polyunsaturated, 0%
- 5mg of CholesterolSodium 199mg 2%9%
- 17g of Carbohydrates Total6%
- The 4g17% Dietary Fiber Average
- Protein 7 g Carbohydrates 9 g
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