If you cheer for chopped salad, then you’re gonna scream for a shredded salad. Shaved Brussels Sprout Salad has got bite, and plenty of it! From crisp apple and crispier bacon to tangy blue cheese and tart pomegranate seeds, there are flavors and textures galore to love. Dress it all up with a homemade apple cider vinaigrette for the perfect seasonal side salad.
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Next to cauliflower, Brussels sprouts have probably had the biggest vegetable glow-up since childhood. They may not be as beloved or ubiquitous as cauliflower, but Brussels sprouts recipes have made it onto the Apps section (i.e. Bites, Small Plates, For Sharing, etc.) of most over-sized, one-sheet, sepia-toned gastropub menus.
You can usually find them drenched in something like Buffalo Sauce or served shredded and “extra crispy.” (Reader, theirs are rarely crispy – but these shaved Brussels sprouts are!)
While I don’t give a hoot about most middling bistro menus, I do care deeply about getting my greens year-round, so I’m just happy that Brussel sprouts are in regular rotation from Thanksgiving through Easter. And once you’ve learned how to cook Brussels sprouts the right way, the next natural step is to learn to love them raw.
Brussels Sprouts Make for Tasty Salads
Raw, shaved Brussels sprouts make for some of the best cold weather salads, and I’ve got the data to back that up. While crisp greens will never go out of style, shredded sprouts make a much more interesting salad partner for special meals.
This kale and Brussels sprouts salad makes an appearance at every winter holiday gathering (seriously, that hazelnut vinaigrette alone is worth the effort) and this shredded winter salad is so good you’ll think greens might just be a replacement for dessert (they’re not, but it’s fun to pretent, right?).
Over time, I’ve found that while I like the added greens, I don’t necessarily need them. Brussel sprouts stand on their own in a salad when mixed with other complementary tastes and textures. And this one has it all – sweet, tangy, crispy, crunchy, soft, and punchy.
How to Shred Brussels Sprouts
Thinly shaved or sliced Brussels sprouts are the only way to serve ’em raw. No matter your preferred method for shredding or shaving, start by trimming the end off of each sprout and then peeling off any bruised or discolored outer leaves.
- By hand: (our favorite method) Slice each sprout in half lengthwise (top to bottom), then place cut side down on your cutting board. Starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
- Food processor: Add to food processor and use the shredding/grating disc to shred sprouts.
- Mandoline: (safety warning) Because of their size (especially when halved), mandolines are not the safest or most effective way to shave Brussels sprouts. If you do use one, you may find it more effective to keep them whole before shredding (but do still peel any discolored outer leaves).
- Pre-shredded Brussels sprouts: if you’re short on time or unsure of your knife skills, simply purchase pre-shredded Brussels sprouts. They can be found in the produce section in most grocery stores. Just keep freshness in mind – inspect the bag for any mold, too much moisture retention, or yellowed or withering sprouts.
How to Make Brussels Sprout Salad
Enhance the slightly sweet and bitter notes of raw Brussels sprouts with complementary flavors like smoky bacon, sweet apples and pomegranate seeds, and pungent blue cheese. As always, Brussels sprouts and vinegar and flavor besties, so tie everything together with an apple cider vinegar dressing.
- Toast pecans in a skillet, tossing 4-6 minutes until golden brown and very fragrant. Set aside in a small bowl.
- Add bacon to the hot skillet. Cook until the fat renders and the bacon turns golden brown. Place on a lined plate to drain.
- Whisk together apple cider vinegar, mustard, maple syrup, salt and pepper to make the base of the vinaigrette.
- Slowly pour olive oil in a steady stream while whisking the dressing constantly until emulsified. Adjust seasoning as needed.
- Combine Brussels sprouts, apple, pomegranate, bacon, and pecans in a large bowl. Add dressing and toss until well combined.
- Portion onto plates and garnish with blue cheese crumbles. Serve right away.
Recipe Notes and Tips
- A fresh pomegranate will give you the freshest, juiciest, and most colorful seeds. But it’s also a pain to to seed! Look for packaged pomegranate seeds in the refrigerated section of the produce department.
- Don’t like blue cheese? Try goat cheese or feta.
- Any crisp, sweet apple will work – try gala, fuji, or honeycrisp.
Did you make this shaved Brussels sprout salad? I’d love to know how it turned out! Leave a comment and a rating below.
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Shaved Brussels Sprouts Salad with Bacon and Apple
Description
Ingredients
- ½ c chopped pecans, toasted
- 6 slices bacon sliced into ½” lardons
- 1 lb brussels sprouts, shredded
- 1 honeycrisp apple, cored, divided into 8ths and thinly sliced
- ½ c pomegranate seeds
- 3 oz crumbled blue cheese, about ½ cups
Cider Vinaigrette
- 3 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 1-2 tablespoon maple syrup, depending on preference for sweetness
- Pinch sea or kosher salt, to taste
- Pinch ground pepper, to taste
- 6 tablespoon extra virgin olive oil
Instructions
- Heat a 10” skillet over medium heat. Add the pecans and shake to distribute into an even layer. Toast in the skillet, tossing occasionally, until the pecans are golden brown and very fragrant, 4-6 minutes. Remove the pecans to a plate or small bowl and set aside.
- Reduce the heat to medium and add the bacon. Cook, stirring occasionally, until the fat renders and the bacon turns golden brown. Remove the bacon using a slotted spoon and transfer to a paper towel lined plate to drain.
- Make the vinaigrette. In a small bowl, whisk the apple cider vinegar, mustard, maple syrup, salt and pepper until well combined. Pour in the olive oil in a steady stream while whisking constantly until the dressing is emulsified. Taste for seasoning and adjust the vinegar, maple syrup, salt, and/or pepper until the flavor sings.
- In a large bowl, combine the brussels sprouts, apple, pomegranate seeds, cooked bacon, and toasted pecans. Pour the dressing over the salad and toss until the ingredients are well combined and equally coated in the dressing.
- Portion onto plates and garnish with blue cheese crumbles. Serve right away.
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