Sweet and Savory Shaved Brussels Sprouts Salad
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Shaved 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.
This is a pretty salad to put on the table, a perfect side dish for any occasion. Made with shaved Brussels sprouts, grapes, walnuts and goat cheese, it’s an irresistible combo of sweetness, crunch and acidity.
While there’s almost nothing better than roasted Brussels sprouts crusted with Parmesan cheese, or lightly steamed and tossed with lemon, shredded, raw Brussels sprouts make one our all-time favorite salad recipes!
There are plenty of otherwise open-minded eaters who insist they don’t like Brussels sprouts. If you enjoy a colorful, crunchy cole slaw, I’m pretty sure you’ll love this salad.
Fun facts about Delicata Squash
- Botanically, delicata squash is an heirloom variety in the same family (Cucurbita pepo) as orange pumpkins and all types of summer squash, such as zucchini.
- The skin on delicata squash isn’t tough like hard types of winter squash, so it’s totally edible. I prefer to peel the skin off in random strips, to keep some of the pretty green stripes on each slice.
- Delicata squash has less water than other orange-fleshed squash. It tastes pleasantly sweet and has a creamy texture, especially when it’s roasted.
About the ingredients
- 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.
Tips for storing and meal planning
- If you have time, toss the salad with the dressing 15 minutes before serving so that the leaves 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 fridge.
- The recipe serves 4-6 as a side dish or salad, and can easily be doubled for a larger crowd.
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Sweet and Savory Shaved Brussels Sprouts Salad
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 | Saturated Fat: 7g | Sodium: 469mg | Potassium: 596mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1594IU | Vitamin C: 107mg | Calcium: 115mg | Iron: 3mg
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Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.