Go Back Email Link
–+ servings
Brussels sprout salad on a blue plate.
Print Recipe
No ratings yet

Shaved Brussels Sprouts Salad

Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
Servings: 8 servings
Author: Aleksandra

Ingredients

for the salad:

  • 13 ounces (380g) Brussels sprouts
  • 1/4 cup pomegranate arils
  • 1/4 cup dried cranberries
  • 1/2 cup flaked almonds
  • 1 medium apple such as Honeycrisp or Gala
  • 1/4 cup shaved parmesan cheese
  • 1/4 cup shaved pecorino cheese or parmesan
  • salt and pepper to taste

for the dressing:

  • 1/4 cup (60ml) olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon Dijon mustard
  • salt and pepper to taste

Instructions

  • Make the dressing: Add all the dressing ingredients to a medium jar. Close the jar and shake well until all the ingredients are well combined. Season with salt and pepper.
    1/4 cup (60ml) olive oil, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1/2 tablespoon Dijon mustard, salt and pepper
  • Toast the almonds: Spread the almonds in an even layer on a baking sheet. Bake at 350°F (180°C) for 8-9 minutes or until light golden brown. You can also toast them in a dry pan but they are more uniformly browned when baked in the oven.
    1/2 cup flaked almonds
  • Prepare the remaining ingredients: Wash and dry Brussels sprouts. Cut off the bottoms and remove the discolored outer leaves. Cut the Brussels sprouts in half and then into very thin slices, either using a large sharp knife or with a mandoline or food processor fitted with the slicing attachment. Cut the apple into small cubes and roughly chop the cranberries. De-seed a pomegranate. Shave the cheeses: cut them into very thin strips using a vegetable peeler or a sharp knife.
    13 ounces (380g) Brussels sprouts, 1/4 cup pomegranate arils, 1/4 cup dried cranberries, 1 medium apple, 1/4 cup shaved parmesan cheese, 1/4 cup shaved pecorino cheese
  • Assemble: Add all the ingredients to a large bowl and pour in the dressing. Toss until well combined. Season well with salt and pepper. Add more lemon juice if necessary.
    salt and pepper
  • Serve right away or better: let stand for 1-2 hours for the flavors to meld together and for the brussel sprouts to soften.
  • Enjoy!

Notes

Calories = 1 serving (1/8 of the recipe). This is only an estimate!

Nutrition

Calories: 174kcal