Print

Shaved Brussels Sprouts Salad with Dijon Vinaigrette

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Did you make this recipe?
Leave a review

Ingredients

For the dressing

  • 1/4 cup extra-virgin olive oil or avocado oil
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 cracked black pepper
  • 2 Tbl cider vinegar
  • 3 Tbl honey

For the salad

  • 1 apple, peeled, cored and sliced thin
  • 1 pound Brussels Sprouts, ends trimmed
  • 1 cup toasted pecan pieces
  • 1 cup dried cranberries
  • 1/2 cup shaved Parmesan *optional*

Instructions

  1. To prepare dressing, whisk together cider vinegar, Dijon and honey.
  2. Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper.
  3. Using a mandolin slicer or a very sharp knife, slice sprouts as thinly as possible
  4. Discard ends and any large core pieces or chunks.
  5. Place shaved sprouts in a large bowl.
  6. Toss with apples and dried cranberries.
  7. Re-whisk the dressing and drizzle on.
  8. Gently toss to coat.
  9. Let sit for 15 minutes.
  10. Before serving add in the toasted pecans and optional shaved Parmesan

Notes

If you want, add in some cooked chicken and crispy pancetta or top with some seared shrimp!

Recipe Card powered by