Shaved Brussels Sprouts Salad with Grapes and Goat Cheese
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Thinly sliced Brussels sprouts salad with roasted walnuts, sweet grapes, and goat cheese in a lemony shallot-Dijon dressing. This nourishing and crunchy side dish is easy to make and looks so pretty on the table! The salad is perfect to make ahead of time for special occasions or for lunch salads during the week.
With shaved Brussels sprouts, sweet grapes, walnuts, and crumbled goat cheese, this salad tastes like an irresistible combo of sweetness, crunch, and acidity.
While there’s almost nothing better than roasted Brussels sprouts crusted with Parmesan cheese, shredded, raw Brussels sprouts make one of my all-time favorite salad recipes.
Ingredient notes
- Brussels sprouts: Buy fresh whole Brussels sprouts all year round in most grocery stores. Look for plump, green sprouts. Slice them by hand with a sharp knife, or use a food processor or mandoline slicer.
- Grapes: Red grapes are sweet and juicy, perfect for flavor and color contrast. You can substitute green grapes, or use 1/3 cup dried cranberries or dried cherries.
- Walnuts: I always toast nuts to bring out their flavorful oils before adding them to a salad. It takes about 10 minutes at 350 degrees, but it’s worth it to for the extra flavor and texture. Use pecans or almonds instead if you prefer.
- Soft cheese: Young goat cheese or feta cheese are my favorite types to use in this salad. A soft mild blue cheese will also be great!
- Honey: The vinaigrette dressing is nicely balanced with honey. Maple syrup is another option.
- Dijon mustard: Mild or grainy mustard tastes the best in the vinaigrette, and helps emulsify it to a creamy texture.
- White wine vinegar: Apple cider vinegar or rice vinegar will also work.
- Fresh lemon juice: One to two lemons, or enough to make 2 tablespoons fresh citrus juice.
- Shallot: You’ll need one tablespoon chopped shallot for the dressing. For an extra hit of onion, try adding thinly sliced shallot or red onion to the salad mixture.
How to prep Brussels sprouts for a salad
- Start by trimming off the stem end of each Brussels sprout and remove any damaged or yellow leaves.
- To make thin slices of Brussels sprouts, you can either shave them using a mandoline slicer, or shred them in a food processor using the large slicing disc.
Shake salad dressing ingredients in a jar, or whisk in a bowl until blended. Use a mandoline or food processor to shred the Brussels sprouts.
Make the salad
Put the shaved Brussels sprouts in a large bowl. Add the grapes, cheese, walnuts, parsley and toss with the dressing.
Shaved Brussels Sprouts Salad with Grapes and Goat Cheese
Shaved Brussels sprouts, roasted walnuts, sweet grapes and goat cheese in a lemony shallot-Dijon dressing. This nourishing and crunchy side dish is easy to make and looks so pretty on the table! The salad is perfect to make ahead of time for special occasions or for lunch salads during the week.
Ingredients
Salad dressing
- ¼ cup (60 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon finely chopped shallot or red onion
- 1 tablespoon (15 ml) honey or maple syrup
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (15 ml) white wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Salad
- 1 pounds (450 g) Brussels sprouts, trimmed and shredded in a food processor or mandoline. See process photo above.
- 4 ounces (110 g) seedless grapes, red, green or a combination, cut in half if large
- ½ cup (110 g) soft goat cheese or feta cheese, crumbled
- ⅓ cup fresh Italian parsley leaves, coarsely chopped
- ¼ cup (40 g) chopped toasted walnuts, almonds or pecans
Instructions
Make the dressing
- Put all the ingredients for the dressing in a lidded jar. Screw the lid on and shake well, until the dressing looks blended. Dressing can be refrigerated up to 5 days ahead.
Assemble the salad
- Put the Brussels sprouts, grapes, half of the cheese, parsley, walnuts and parsley in a large serving bowl or platter. Pour the dressing over the salad and toss to coat evenly. Taste the salad for seasoning, adding more salt or lemon juice to taste.
- Crumble the remaining cheese over the top of the salad and serve.
Karen’s Notes and Tips
- To toast nuts, spread them on a small tray or baking sheet. Put them in a 350 degree oven for 10 minutes, or until they begin to turn golden. Cool before chopping.
- If you have time, toss the salad with the dressing 15 minutes before serving so that the shredded Brussels sprouts can fully absorb the flavors.
- This sturdy salad keeps beautifully after it’s dressed. Keep it refrigerated 2-3 days.
- You can make the dressing up to 5 days ahead. Store it in the refrigerator.
- Shaved or shredded Brussels sprouts can prepared 1-2 days ahead (before adding the dressing). Store them in an airtight container or plastic ziptop bag in the refrigerator.
- The recipe serves 4-6 as a side dish or salad, and can easily be doubled for a larger crowd.
Nutrition
Calories: 332kcal Carbohydrates: 21g Protein: 11g Fat: 25g Sodium: 469mg Fiber: 6g Sugar: 11g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.