Shaved Brussels Sprout Winter Salad
Shaved Brussels Sprout Winter Salad
Ingredients
For the Salad
- 4 cups Brussels sprouts, shaved
- 1 apple, such as Honeycrisp, cored and julienned
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries
- 1/2 cup roasted pecans, crushed
- 1/2 cup Manchego cheese, shredded, for topping
For the Dijon-Maple Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Brussels sprouts: Wash the Brussels sprouts thoroughly. Snip off the tough ends and remove any discolored outer leaves. Using a mandoline or a very sharp knife, thinly shave the Brussels sprouts into fine ribbons. Place the shaved Brussels sprouts in a large bowl filled with ice water and let them crisp up for 15 minutes.
⏱️ 5 min
- 2
While the Brussels sprouts are crisping, prepare the apples: Core the apple and cut it into thin julienne strips. In a small bowl, combine the julienned apples with 1 tablespoon of lemon juice and enough ice water to cover them. This will prevent browning.
⏱️ 5 min
- 3
Prepare the pecans: Place the roasted pecans in a zip-top bag. Using a meat mallet or a rolling pin, crush the pecans into smaller, bite-sized pieces.
⏱️ 3 min
- 4
Make the Dijon-Maple Vinaigrette: In a medium bowl, combine the Dijon mustard, maple syrup, apple cider vinegar, salt, and black pepper. Whisk well to combine. Slowly drizzle in the olive oil while continuously whisking until the vinaigrette is well-emulsified.
⏱️ 5 min
- 5
Assemble the salad: Drain the crisped Brussels sprouts thoroughly and pat them very dry with paper towels or a clean kitchen towel. Drain the julienned apples and pat them dry as well. In a large mixing bowl, combine the dried shaved Brussels sprouts, dried julienned apples, dried cranberries, and crushed roasted pecans.
⏱️ 5 min
- 6
Dress and serve: Pour the prepared Dijon-Maple Vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure all components are evenly coated with the dressing. Divide the salad among serving plates and generously top each serving with shredded Manchego cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shaved Brussels Sprout Winter Salad
Ingredients
For the Salad
- 4 cups Brussels sprouts, shaved
- 1 apple, such as Honeycrisp, cored and julienned
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries
- 1/2 cup roasted pecans, crushed
- 1/2 cup Manchego cheese, shredded, for topping
For the Dijon-Maple Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Brussels sprouts: Wash the Brussels sprouts thoroughly. Snip off the tough ends and remove any discolored outer leaves. Using a mandoline or a very sharp knife, thinly shave the Brussels sprouts into fine ribbons. Place the shaved Brussels sprouts in a large bowl filled with ice water and let them crisp up for 15 minutes.
⏱️ 5 min - 2
While the Brussels sprouts are crisping, prepare the apples: Core the apple and cut it into thin julienne strips. In a small bowl, combine the julienned apples with 1 tablespoon of lemon juice and enough ice water to cover them. This will prevent browning.
⏱️ 5 min - 3
Prepare the pecans: Place the roasted pecans in a zip-top bag. Using a meat mallet or a rolling pin, crush the pecans into smaller, bite-sized pieces.
⏱️ 3 min - 4
Make the Dijon-Maple Vinaigrette: In a medium bowl, combine the Dijon mustard, maple syrup, apple cider vinegar, salt, and black pepper. Whisk well to combine. Slowly drizzle in the olive oil while continuously whisking until the vinaigrette is well-emulsified.
⏱️ 5 min - 5
Assemble the salad: Drain the crisped Brussels sprouts thoroughly and pat them very dry with paper towels or a clean kitchen towel. Drain the julienned apples and pat them dry as well. In a large mixing bowl, combine the dried shaved Brussels sprouts, dried julienned apples, dried cranberries, and crushed roasted pecans.
⏱️ 5 min - 6
Dress and serve: Pour the prepared Dijon-Maple Vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure all components are evenly coated with the dressing. Divide the salad among serving plates and generously top each serving with shredded Manchego cheese.
⏱️ 2 min