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Food

This Weeknight-Fast Shaved Brussels Sprouts Salad Delivers on Fall Flavor

Autumn flavors combine in a fresh, light salad for a no-cook dish that spans the seasons.

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When the weather turns chilly, autumn flavors really turn the dial on rich flavor: Creamy, squashy soups, heavy casseroles, nutmeg-dusted baked goods. When you want something seasonal but still light and fresh, turn to this Brussels sprouts salad. The sprouts are shredded and served raw, tossed with crunchy apple slices and a drizzle of maple-apple cider vinaigrette. We especially like it as a bright accompaniment to heavier seasonal meals (and it’s a delightful new way to try Brussels sprouts, which are often served roasted and smothered in bacon). If you have picky eaters but still want to add a bit of salty richness, thinly grated pecorino romano cheese would be a great substitution for the goat cheese. For the best shredded texture for the sprouts, we recommend buying them whole and slicing on the thinnest setting on a mandoline.


Shaved Brussels Sprouts Salad

From Clean Eating

Servings
3
Prep Time
20 min
Duration
20 min

Ingredients

  • 8 cups shredded Brussels sprouts
  • 2 apples, cored and diced
  • 1 cup walnuts
  • ½ cup goat cheese or vegan alternative
  • ¼ cup olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, minced
  • pinch each of sea salt and ground black pepper

Preparation

  1.  In a jar with tight-fitting lid, combine oil, maple syrup, vinegar, garlic, salt, and pepper. Screw on lid and shake vigorously to emulsify into dressing. Set aside.
  2. Toss remaining ingredients in a large salad bowl.
  3. Add dressing and toss just before serving.