Shaved Brussel Sprout Salad Recipe
User Reviews
5
Shaved Brussel Sprout Salad Recipe
Description
The Shaved Brussels Sprout Salad Recipe features finely shaved raw Brussels sprouts and fennel for a crisp, refreshing base. Diced apples add sweetness and crunch, while the dried cherries provide tart bursts. Sliced almonds contribute nutty texture and crunch, and crumbled blue cheese introduces a creamy, tangy element. Pickled red onions and hard-boiled eggs add contrasting flavors and richness. Pomegranate seeds add bright pops of color and sweet-tart flavor to the mix.
The dressing combines lemon juice, apple cider vinegar, fresh thyme, mayonnaise, sugar, and grapeseed oil, whisked to an emulsion. This dressing enhances the salad’s crisp and varied ingredients without overwhelming them. Preparation involves shaving the vegetables, mixing the dressing separately, then combining just before serving to maintain texture and freshness.
This salad is suitable for make-ahead preparation if the toppings are stored separately to preserve crispness. It pairs well as a side with grilled or pan-seared chicken or salmon, making it a versatile option for lunch or dinner. Using a mandolin or vegetable peeler to shave the vegetables provides uniform thinness and texture.
To keep the apples from browning, they can be held in pineapple juice before adding to the salad. The salad maintains quality for up to three days when the dressing is stored separately.
Ingredients
For the Dressing:
- lemon juice of 1
- ¼ cup apple cider vinegar
- 2 teaspoons mayonnaise
- 1 tablespoon thyme fresh leaves
- 1 teaspoon sugar
- ½ cup grapeseed oil
- salt to taste
- black pepper to taste
For the Salad:
- ½ red onion pickled
- 2 pounds Brussels sprouts shaved
- ½ fennel bulb shaved
- 1 cup dried cherries
- 1 cup almonds sliced
- 1 Granny Smith apple medium diced
- 1 Fuji apple medium diced
- ½ cup blue cheese
- 6 egg hard boiled
- pomegranate seed seeds from 1 pomegranate
- microgreens pan-seared chicken breasts, pan-seared salmon, optional toppings
Instructions
- Dressing: Add the lemon juice, vinegar, mayonnaise, thyme, sugar and salt and pepper to a medium-size bowl.
- Slowly drizzle in the oil while whisking until the dressing is emulsified.
- To Serve: Add the shaved Brussels sprouts to a very large serving bowl and sprinkle on the shaved fennel, dried cherries, almonds, apples, blue cheese, hard-boiled eggs, pomegranate seeds, and pickled onions,
- Serve with optional toppings and alongside the vinaigrette dressing.
Notes
- Prepare the salad up to two days ahead but keep toppings separate until serving to preserve textures.
- Store dressing separately to keep salad ingredients crisp for up to three days refrigerated.
- Add protein like cooked chicken breasts or grilled salmon to make the salad more substantial.
- Use caution when shaving vegetables with a mandolin; stop slicing when uncomfortable.
- Hold sliced apples in pineapple juice to prevent browning before mixing into the salad.
- A vegetable peeler can substitute a mandolin for shaving vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 528mg | 22% |
| Potassium | 498mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 67mg | 74% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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