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A bowl of Shaved Brussels Sprouts Salad over a deep red backdrop.
Sacha Hirschfeld

Shaved Brussels Sprout Salad

Both sweet and savory, this colorful salad packs a big crunch! Bonus points for being meal prep and make ahead friendly.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salads
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salad:
  • 1 lb Brussels sprouts trimmed shredded; see notes
  • ⅓ cup pomegranate arils
  • ¼ cup dried cherries
  • ⅓ cup feta cheese omit to make vegan
  • ⅓ cup walnuts toasted and chopped; see notes
Dressing:
  • ⅓ cup extra-virgin olive oil
  • 2 tbsp red wine vinegar see notes
  • 1 tbsp Dijon mustard
  • 1 tbsp honey may sub maple syrup to make vegan
  • 1 tsp dried chives or 1 tbsp fresh shallots
  • 1 garlic clove minced
  • kosher salt
  • freshly ground pepper

Equipment

  • 1 paring knife
  • 1 large bowl
  • 1 pair of salad servers or tongs
  • 1 mason jar or jar with tight fitting lid or whisk and medium size bowl

Method
 

  1. Wash, trim, and slice Brussels sprouts in half top to bottom. Thinly slice with a sharp knife. Don't discard the leafy layers that fall off during this process. Add them to the salad, unless they're yellow or in bad condition.
    Alternatively, you can use a mondoline or the shredding disc on your food processor.
  2. Add all ingredients for the dressing to a mason jar with a tight fitting lid. Shake vigorously and constantly for at least a minute, until emulsified.
  3. Dress the salad with pomegranate, dried cherries, crumbled feta, and toasted walnuts. Add half the dressing, toss to combine, taste, add more dressing as needed.
  4. Serve as a solo salad or alongside your favorite protein.
    If you're making this in advance, don't add the dressing until you're ready to serve. Shredded Brussels sprouts can be made the night ahead. Dressing will keep for 3 days in the fridge.

Notes

DO I HAVE TO CUT THE BRUSSELS SPROUTS BY HAND?
Absolutely not! You can also use the shredding disc on your food processor or you can use a mandoline. 
WHAT CAN I USE INSTEAD OF WALNUTS?
  • pecans (the sweet and spicy ones from Trader Joe's are insane in this recipe!)
  • hazelnuts
  • pinenuts
  • pepitas
  • almonds
WHAT CAN I USE INSTEAD OF RED WINE VINEGAR?
  • apple cider vinegar
  • white wine vinegar
  • champagne vinegar
  • sherry vinegar
  • lemon juice
MAKE AHEAD INSTRUCTIONS
Brussels Sprouts can be shredded a day ahead. Salad Dressing can be made up to 3 day ahead. Both must be stored in the fridge with an airtight lid. 
If you're making this in advance, don't add the dressing until you're ready to serve.