Shaved Brussels Sprouts Salad with Honey-Citrus Dressing
User Reviews
4.9
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Prep Time
20 mins
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Servings
6 servings
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Calories
2461 kcal
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Course
Salad
Shaved Brussels Sprouts Salad with Honey-Citrus Dressing
Description
The salad starts by thinly shaving cleaned Brussels sprouts before rinsing and thoroughly drying them. These are combined with baby arugula, sliced red bell pepper, shallots, and apple rounds, contributing a range of textures from crunchy to crisp and tender. Crumbled feta adds a creamy, tangy contrast while walnuts lend a crunchy richness. The inclusion of raisins and dried cranberries brings subtle sweetness and chewy bites throughout.
The honey-citrus dressing blends olive oil, lemon juice, apple cider vinegar, honey, minced garlic, salt, pepper, and optional sumac for a flavorful, bright coating. Tossing the ingredients with the dressing allows the flavors to meld and the vegetables to soften slightly. The sumac adds a floral, lemony accent balancing the honey’s sweetness.
This salad is ideal as a side or light lunch, offering complex layers of flavor and texture. For best results, letting the dressed salad rest about 20 minutes enhances the interplay of flavors. It can be prepared partially in advance by shredding and rinsing the Brussels sprouts and making dressing, reassembling shortly before serving. Omitting feta provides an easy vegan alternative.
Ingredients
- 1 pound Brussels sprouts
- 6 ounces arugula baby
- 1 red bell pepper cored and sliced into thin sticks
- 2 shallot peeled and thinly sliced
- 1 apple halved and thinly sliced, large
- feta cheese crumbled, handful
- walnut heart pieces, handful
- raisin handful, raisins and/or dried cranberries
- dried cranberry handful, raisins and/or dried cranberries
For Honey Citrus Dressing
- 1/3 cup extra virgin olive oil
- 1 lemon juice of, large
- 1 to 2 tablespoons apple cider vinegar
- 1 tablespoon honey more to your liking
- 1 garlic minced, clove
- kosher salt
- black pepper
- 1/2 teaspoon sumac optional
Instructions
- Prepare the honey-citrus dressing. In a small bowl or mason jar, whisk together the olive oil, lemon juice, apple cider, honey, garlic, salt, pepper and sumac (if using.) Set aside for now.
- Shave brussels sprouts. First, cut the stem and remove any bad leaves. Give the brussels sprouts a good rinse and dry. Now, to shave them, you can use a food processor fitted with a slicing attachment. Add the brussels sprouts and pulse until thinly sliced (you can also just use a knife to thinly slice brussels sprouts. Read the post above for more tips.)
- Rinse shredded brussels sprouts and drain very well (use a salad spinner if you need to.)
- Assemble the shaved brussels sprouts salad. Place shaved brussels sprouts in a large bowl. Add baby arugula, bell peppers, shallots, and apple slices. Give the dressing a little whisk and pour over the salad, mix to combine. Add feta cheese, walnut hearts, raisins and cranberries. Give the salad another gentle mix. Enjoy!
Notes
- Trim, shred, rinse, and dry Brussels sprouts a day ahead; store in an airtight container refrigerated.
- Prepare the honey-citrus dressing in advance and keep it in a sealed jar; shake before use.
- Allow the dressed salad to rest about 20 minutes before serving to develop flavors.
- Omit feta cheese for a vegan version of the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2461 kcal
% Daily Value*
| Calories | 246.1kcal | 12% |
| Carbohydrates | 23.9g | 8% |
| Protein | 5.6g | 11% |
| Fat | 16.5g | 25% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 3.4g | 20% |
| Monounsaturated Fat | 9.4g | 47% |
| Cholesterol | 5.6mg | 2% |
| Sodium | 102.3mg | 4% |
| Potassium | 592.4mg | 13% |
| Fiber | 5.8g | 23% |
| Sugar | 10.3g | 21% |
| Vitamin A | 1911.6IU | 38% |
| Vitamin C | 106mg | 118% |
| Calcium | 125.5mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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