Shaved Brussels Sprouts Salad

Several bowls of shaved brussel sprout salad with dijon vinaigrette topped with sliced apples, red onion, and crumbled cheese.

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 185kcal

Author: Lauren

This Shaved Brussel Sprout Salad with Dijon Vinaigrette is quite literally the perfect fall side dish and my new favorite salad! Warm Brussel sprouts, sweet pears, tart cranberries, and creamy goat cheese paired with a tangy and sweet honey dijon dressing delivers the MOST perfect combo!

Print Recipe

Equipment

Skillet

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

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.

Notes

To make dairy-free: use plant-based cheese (or omit).

To make vegan: sub pure maple syrup for honey and omit cheese (or use plant-based).

Nutrition