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Easter Brussels Sprout Salad

A fresh and vibrant salad featuring shaved Brussels sprouts, crisp apples, toasted nuts, and a zesty dressing, perfect for holiday gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 pound Brussels sprouts, trimmed and thinly shaved Choose firm heads with bright green leaves.
  • 1 large apple, cored and thinly sliced (use firm apple like Honeycrisp) Use crisp, tart-sweet apples.
  • 1 large carrot, peeled and grated or julienned
  • 1/2 cup toasted pecans or almonds, chopped
  • 1/3 cup dried cranberries Alternatively, dried cherries can be used.
  • 1/3 cup crumbled feta or goat cheese (optional) Use dairy-free cheese for a vegan version.
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (or apple cider vinegar) Acid should lift the flavors.
  • 1 tablespoon Dijon mustard Helps dressing stick to leaves.
  • 1 tablespoon maple syrup or honey Swap honey for agave for vegan.
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper
  • 3 slices cooked bacon, chopped (optional for non-vegetarian)

Method
 

Preparation
  1. Trim and shave the Brussels sprouts. Cut off the stem end and remove any yellow outer leaves. Use a sharp knife or a mandoline to thinly slice each sprout.
  2. Core and thinly slice the apple. Grate or julienne the carrot.
Toasting Nuts
  1. Heat a dry skillet over medium heat. Add nuts and toast, stirring, for 3-5 minutes until you smell a warm, nutty scent.
Making the Dressing
  1. In a small bowl, whisk the lemon juice, mustard, maple syrup, salt, and pepper. Slowly whisk in olive oil until the dressing looks smooth.
Tossing the Salad
  1. Place shaved sprouts, apple, carrot, dried cranberries, and half the nuts in a large bowl. Pour the dressing over and toss by hand until evenly coated.
  2. Crumble cheese over the salad and sprinkle remaining toasted nuts, then toss gently.
Resting
  1. Let the salad sit for 5-10 minutes before serving to allow flavors to blend and sprouts to soften slightly.

Notes

For a make-ahead option, prep and store sprouts and dress separately. Store in an airtight container for up to 2 days.