Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad is full of crunch, color, and the best flavors. This salad is so easy to make! It feels special enough for any special meal and throughout the winter months.

The salad is packed with Brussels sprouts, baby bok choy, apples, cranberries/cherries, walnuts, pumpkin seeds, and more. It is the perfect side to cut the heaviness of rich main dishes.

Are Brussels Sprouts good for you? As a matter of fact, yes!

Brussels sprouts boast many nutrients, including vitamins K and C, and have been linked to several health benefits.

Ingredients for Shaved Brussels Sprout Salad

  • Brussels sprouts – If you can, buy Brussels on the stalk (they have the most flavor)
  • Walnuts and Pumpkin Seeds – (you can also substitute with pine nuts, pecans, or slivered almonds) 
  • Dried cranberries and Cherries – Cranberries and Cherries add a nice tang, but golden raisins also work
  • Granny Smith apple – Granny Smith apples add a nice punch of tart and sweet (you can also use Fuji or your favorite crisp apple)
  • Blue Cheese – Blue Cheese adds a pungent flavor (feta cheese and shaved Parm/Romano are great options as well)
  • Italian Parsley– adds more freshness to the salad

For the Salad Dressing

  • Extra virgin olive oil – use the best quality oil you can get
  • Fresh lemon juice – squeeze fresh lemon juice (avoid concentrate) 
  • Apple cider vinegar – a little mustard goes a long way to add depth of flavor
  • Minced garlic clove
  • Salt & black pepper 

    Another recipe is the Holiday Citrus Salad, a delightful salad in the cooler months!

Shaved Brussels Sprout Salad

Course: Salad

Ingredients
  

  • 1 lb. brussels sprouts trimmed, loose leaves removed and thinly shaved
  • 2 bunches of baby bok choy cleaned and leaves chopped into 1-inch chunks
  • 2 Granny Smith medium apples cored and thinly sliced
  • 1/2 cup dried cranberries and dried cherries
  • 1/3 cup walnuts pieces
  • 1/4 cup crumbled gorgonzola cheese – optional
  • Pommegrates – seeds

Tried this recipe?

Let us know how it was!
Cheers, Laurie