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About This Recipe
There’s nothing better than a delicious fall salad, and this one is absolutely no exception!
Warm sautéed Brussel Sprouts with tart and chewy dried cranberries, sweet pear, and creamy goat cheese with the best sweet and tangy mustard vinaigrette. It is the perfect balance of all things sweet, savory, crunchy, hearty, all the things!
Make this delicious and macro-friendly shaved Brussel sprouts salad with dijon vinaigrette as an entree dinner paired with your favorite protein. I love pairing it with my Balsamic Grilled Chicken or Seared Steak Bites.
Or keep it as is for the perfect side dish at dinner or your next holiday meal! It is super flavorful but still light, making it the best compliment to more indulgent dishes.
I love the homemade dijon vinaigrette with this recipe, but you can dress this salad with Caesar dressing, ranch dressing, balsamic vinaigrette or your favorite dressing.
Try adding pecans, pumpkin seeds, or pomegranate seeds for a more crunchy texture. There are so many ways to spin this one!
Why You’ll Love This Shaved Brussel Sprout Salad with Dijon Vinaigrette
- It’s the most light, hearty, flavorful and tangy salad!
- Perfect to feed a crowd, or whip up for dinner in a hurry!
- Healthy, delicious side dish option that is packed with vitamin K and so many more health benefits.
- An awesome addition to the holiday table for Thanksgiving, Christmas, Easter, really any holiday!
- Easy to switch up + modify the toppings & dressings to your preferences.
- Simple, minimal ingredients and easy to make!
- Raw Brussels sprouts– I used the already shredded Brussels sprouts at the grocery store to save time, but you can most definitely use normal Brussels sprouts too. I would recommend using a sharp knife to cut and shred them.
- Honey
- Dijon mustard
- Apple cider vinegar – the apple cider pairs great with the other ingredients in this recipe. But if needed, you could sub for red wine vinegar or probably even lemon juice.
- Olive oil– I used extra virgin olive oil. You could also use avocado oil here.
- Pear
- Dried cranberries– I used reduced sugar.
- Red onion
- Goat cheese – can sub for feta cheese or blue cheese if preferred.
- Want more of that yummy crunchy texture? Trying adding pine nuts, pumpkin, pomegranate, or sunflower seeds! Or pecans or walnuts for a nutty flavor and crunch!
- Try substituting the apple cider vinegar champagne vinegar or balsamic vinegar for small change of flavor!
- Add a touch of maple syrup for a bit of added fall flavored sweetness.
- Replace the pears with crisp apples.
- Play around this different cheeses- Feta cheese and parmesan cheese would taste amazing here too!
- Sprinkle a little green onion on top for added flavor and a little extra crunch!
How To Make
- To a small bowl, add all the Honey Dijon dressing ingredients and whisk to combine. You can also use a food processor for this. Set honey mustard dressing aside.
- Coat a large skillet with olive oil and set to medium heat. Add the shredded sprouts and sauté for 5-6 minutes, or until they have begun to soften but are still bright in color and not completely wilted.
- Remove from the heat and season with salt and pepper to taste.
- Add the pear slices, cranberries and red onion to the Brussels sprouts. Drizzle some of the dressing over the salad and toss to combine. Add more dressing to taste. Transfer to a large bowl for serving. Sprinkle with pecorino romano cheese and freshly cracked black pepper, if desired, and enjoy!
Store in airtight container in the fridge. Salad tossed with dressing will keep well covered in the fridge for 2 days. Without salad dressing, salad will stay fresh in the fridge, covered, for 5-7 days.
If storing dressing separate, store in a small jar with a lid in the fridge.
Can I make this salad ahead of time?
Yes! You can go ahead and toss with salad dressing a day before and it will be fine. It may be even better since the flavors will have time to marry together!
How long does this salad last if I make ahead of time?
Salad tossed with dressing will keep well covered in the fridge for 2 days. Without salad dressing, salad will stay fresh in the fridge, covered, for 5-7 days.
What protein goes well with this salad?
More like what doesn’t go with this salad! There are so many good options. Some of my favorites are Seared Steak Bites, Air Fryer Grilled Chicken Nuggets, Smoky Grilled Chicken Fillets, or Honey Garlic Salmon!
What is the difference between regular and dijon mustard? Can I use regular mustard instead?
Sure! Either will work. Dijon mustard has a more tangy, sharp, and stronger flavor with a little bit of spice but I am sure yellow mustard will be delicious too!
More Delicious Salad Recipes To Check Out
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Shaved Brussels Sprouts Salad
Ingredients
Honey Dijon Dressing:
- 2 Tbsp honey (42g)
- 2 Tbsp Dijon mustard (30g)
- 2 Tbsp apple cider vinegar (30g)
- 2 Tbsp olive oil (30g)
Salad
- 10 oz shredded Brussels sprouts*
- 1 Tbsp olive oil (15g)
- 1 medium pear (182g) thinly sliced or diced
- 1/3 cup dried cranberries (40g) I used reduced sugar
- 1/4 medium red onion (60g) thinly sliced
- 2 oz. goat cheese (56g)
- Salt and pepper to taste
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Instructions
- To a small bowl, add all the Honey Dijon dressing ingredients and whisk to combine. Set aside.
- Coat a large skillet with olive oil and set to medium heat. Add the shredded Brussels sprouts and sauté for 5-6 minutes, or until they have begun to soften but are still bright in color and not completely wilted.
- Remove from the heat and season with salt and pepper to taste.
Add the pear slices, cranberries and red onion to the Brussels sprouts. - Drizzle some of the dressing over the salad and toss to combine. Add more dressing to taste. Transfer to a bowl for serving.
- *I bought the already shredded brussels sprouts at the grocery store to save time, but you can most definitely shred your own brussels sprouts too.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
