Shaved Brussels Sprout Salad

5 from 3 votes

Creamy goat cheese, tangy apples and cranberries, and crunchy nuts pair beautifully with thinly shaved brussels sprouts to create a delicious and impressive Shaved Brussels Sprout Salad.

Course Salad

Cuisine International

Diet Vegetarian

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 222kcal

Author Diana

Equipment

Food processor
Large bowl

Ingredients

1 pound (450g) brussels sprouts shaved or very thinly sliced, Note 1 & 2
1 apple red or green, cored and thinly sliced
½ cup shallot finely diced
½ cup dried cranberries
½ cup toasted pecans
2 ounces (55g) goat cheese Note 3

For the lemon vinaigrette:

3 tablespoons lemon juice
⅓ cup extra virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper

Instructions

To make the dressing combine all of the ingredients in a bowl and whisk until well combined and emulsified. Or combine in jar, cover with a lid tightly and shake it until well combined and smooth.
In a large mixing bowl, combine all of the salad ingredients except for the goat cheese.
Give everything a good toss, drizzle the vinaigrette on top and toss again.
Top with crumbled goat cheese and serve.

Notes

Brussels sprouts can be substituted with cabbage or kale.
The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.

Nutrition