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 pound (450 g) shredded or thinly sliced Brussels sprouts (see how to photos above)
- 4 ounces halved red and or green seedless grapes
- ⅓ cup chopped parsley
- ¼ cup chopped toasted walnuts, almonds or pecans
- ½ cup crumbled goat cheese or feta cheese
Instructions
Make the dressing
- Put ¼ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon finely chopped shallot or red onion, 1 tablespoon honey or maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper in a lidded jar. Screw the lid on and shake well, until the dressing looks blended. The dressing can be refrigerated up to 5 days ahead.
Assemble the salad
- Add 1 pound shredded or thinly sliced Brussels sprouts, 4 ounces halved red and or green seedless grapes, ⅓ cup chopped parsley, and ¼ cup chopped toasted walnuts, almonds or pecans 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.
- Sprinkle ½ cup crumbled goat cheese or feta cheese over the top of the salad and serve.
Video
Notes
- 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.
- 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.
Nutrition
Calories: 332kcalCarbohydrates: 21gProtein: 11gFat: 25gSodium: 469mgFiber: 6gSugar: 11g
