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4.8 from 33 votes

Shaved Brussel Sprout Salad Recipe

Brussel sprouts sliced thinly and marinated in a dijon lemon vinaigrette, then tossed with cranberries, pecans, and goat cheese. Tasty side salad to any main meal.

Prep Time
10 mins
Cook Time
10 mins
Additional Time:
30 mins
Total Time
43 mins
Servings: 6 Servings
Calories: 203 kcal
Course: Salad
Cuisine: American

Ingredients

Vinaigrette
  • 3 tablespoons 1 1/2 lemons lemon juice, fresh squeezed
  • 2 tablespoons Dijon mustard
  • 1 small shallot 2 Tablespoons, minced
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 6 tablespoons extra-virgin olive oil
Salad
  • 1 pound Brussel sprouts trimmed
  • 2 ounces goat cheese
  • 1/2 cup chopped toasted pecans
  • 1/4 cup chopped dried cranberries

Instructions

    Cup of Yum
  1. To clean Brussel sprouts rinse under cold water, then place in a large bowl filled with water. Stir several times before draining in a colander. Give them a final rinse. Trim the ends of the Brussel sprouts and remove any loose or bruised leaves.
  2. Slice large Brussel sprouts in half and place in a food processor with the S shape blade or shredding disc. Pulse 3-4 times or until shredded to the texture you like. Depending on the size of the food processor, you may need to shred in batches.
  3. Toast pecans in a large skillet over medium heat. Watch closely and gently shake pan to move the pecans around so they don't burn. Toast until light brown and fragrant. Turn off heat and cool before chopping.
  4. In a large mixing bowl add lemon juice, mustard, minced shallot, garlic and 1/2 teaspoon salt. Whisk ingredients together until well incorporated. Remove half of the dressing and store in an airtight container in the refrigerator.
  5. Add shredded Brussel sprouts to the bowl with the dijon lemon vinaigrette and gently fold into the dressing. Cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes and up to 2 hours.
  6. After the dressing and Brussels sprouts have marinated remove from refrigerator and fold in the goat cheese, pecans and cranberries. Season with salt and pepper. Add additional dressing if desired.

Nutrition Information

Serving 1g Calories 203kcal (10%) Carbohydrates 14g (5%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Cholesterol 4mg (1%) Sodium 374mg (16%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 203

% Daily Value*

Serving 1g
Calories 203kcal 10%
Carbohydrates 14g 5%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 12g 71%
Cholesterol 4mg 1%
Sodium 374mg 16%
Fiber 4g 16%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.