This shaved Brussels sprouts salad is full of crunchy winter flavors. The maple Dijon dressing adds a touch of tangy sweetness that balances out the earthy flavor of the Brussels sprouts.
I love this crunchy seasonal salad! It makes the perfect light winter lunch or Thanksgiving/Christmas side dish. It's packed with tastes and textures that complement each other. And, it's beautiful enough to grace any holiday table.
Ingredients in Shaved Brussels Sprouts Salad
- Brussels Sprouts: Brussels sprouts get a bad rap. And, if you've ever eaten them boiled you'll know why! The secret to unlocking their potential is knowing how to work with them. Their sharp, earthy taste needs to be balanced with other flavors. This shaved Brussels sprouts salad is full of sweet and tangy flavors that allow this vegetable to really shine.
- Pecans: Pecans add a nice crunchy texture to this salad.
- Dried Cranberries: Piquant and sweet, dried cranberries are the perfect companion to the more assertive tasting Brussels sprout. They also add a festive color that makes them popular in holiday dishes.
- Pear: Anjou or Bartlett pears would both be good choices here, but go with whatever is ripe.
- Red Onion: You can use a small red onion, very finely diced or 2 shallots.
- Olive Oil: A nice extra virgin olive oil is just the ticket for any salad dressing.
- Apple Cider Vinegar: I prefer apple cider vinegar for vinaigrette dressings, but you can also use white wine vinegar here.
- Dijon Mustard: Dijon mustard acts as an emulsifier in any vinaigrette dressing, meaning that it helps the oil blend smoothly with the vinegar.
- Maple Syrup: Maple syrup balances out the slightly bitter taste of Brussels sprouts. Seriously, this is such a winning combination of flavors!
There are three way to make shaved Brussels sprouts. All work equally well. I have a preference for using my food processor, but feel free to use the method you are most comfortable with.
Wash the Brussels sprouts and remove any leaves that don't look fresh. Cut off the ends with a sharp knife. Shave them using one of the following three methods:
- Food processor: Use the shredding blade. Pack the feed tube with the Brussels sprouts and use the feed tube presser to push the them firmly onto the shredding blade.
- Mandoline: If you have a mandolin, you can get super finely shaved Brussels sprouts by using the thinnest setting. Please be sure to use the guard and a glove. You can easily cut yourself with a mandolin.
- A Sharp Knife: Simply cut off the ends and shave the Brussels sprouts as thinly as you can. This way is a bit more labor intensive, but it does work well.
- Next, toast your pecans lightly in heavy bottomed pan with no oil. Toss them around until they begin to release their aroma, about 3 minutes.
- Chop your pear into small pieces. There's no need to peel it. Finely dice your onion.
- Prepare your dressing by whisking together the dressing ingredients in a small jug.
- Assemble the shaved Brussels sprouts salad and pour the dressing over the top. Toss well to ensure that the dressing is evenly coating the whole salad.
- If you have time, let the salad rest in the fridge for a half hour to let all the flavors mingle and intensify. Season with salt and pepper.
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Frequently Asked Questions
Yes! The best option is to shave the Brussels sprouts and store them in an airtight container ahead of time. You can do this up to two days in advance. You can prepare the dressing 4 days in advance. Then, all you need to do is assemble your salad.
Try pumpkin or sunflower seeds. Both will add a lovely crunchy texture and nutty taste.
If you keep this salad in an airtight container (or cover the bowl with cling film), it should stay fresh for up to two days.
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Shaved Brussels Sprouts Salad
- 1 pound Brussels sprouts
- 1 cup pecans
- ½ cup dried cranberries
- 1 pear
- 1 red onion finely chopped
- ⅓ cup olive oil
- 1½ tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- Wash the Brussels sprouts, remove any stray leaves and chop off the ends.
- Thinly shave the Brussels sprouts using a food processor, mandoline or sharp knife.
- Dice the red onion and chop the pear.
- Dry toast the pecans in a heavy- bottomed pan over low heat for about 3 minutes.
- Make the dressing by whisking together the olive oil, Dijon mustard, maple syrup and apple cider vinegar,
- Assemble the salad by adding the shaved Brussels sprouts, pear, toasted pecans, red onion and dried cranberries to a serving bowl. Pour the dressing over the top and toss well. Season with salt and pepper.