One bowl, 20 minutes, and zero stress. This shaved Brussels sprout salad is the fresh side your table needs right now. It is bright, crunchy, and perfectly balanced. You will love the sweet apples and salty cheese in every bite.
Why This Shaved Brussels Sprout Salad Works
This recipe is a winner for busy fall nights. It brings a fresh crunch to any heavy meal. You can prep it ahead of time easily. It stays crisp much longer than lettuce salads. This makes it perfect for your next holiday gathering.
Simple Method
Making this salad is incredibly simple. You just need to slice the sprouts very thin. A food processor makes this job take seconds. Then, you whisk a quick dressing and toss. Even if you are a beginner, you can do this.
What You Need
Most of these items are likely in your pantry already. Use seasonal produce for the best flavor.
- 1 lb Brussels sprouts, trimmed and finely shaved
- 1 Honeycrisp apple, cored and julienned
- 1/2 cup pomegranate arils
- 4 oz Manchego cheese, shaved into thin ribbons
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup toasted walnut halves
Step-by-Step
- Prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified.
- Use a mandoline or food processor with a slicing blade to finely shave the trimmed Brussels sprouts into a large mixing bowl.
- Add the julienned apples and pomegranate arils to the bowl with the sprouts.
- Drizzle the vinaigrette over the vegetables and toss thoroughly to ensure even distribution and light maceration of the sprouts.
- Fold in half of the shaved Manchego cheese and the toasted walnuts.
- Transfer to a serving platter and garnish with the remaining Manchego cheese.
- Allow the salad to rest at room temperature for 10 minutes prior to service to soften the fibrous texture of the raw sprouts.
Best Ways to Enjoy It
Serve this salad alongside a roasted chicken. It also makes a great healthy lunch the next day. Add some crusty bread to soak up the dressing. Set the table and enjoy a fresh meal. Your family will love the mix of textures.
Keep It Fresh
You can keep leftovers in the fridge. Store them in an airtight container for two days. The sprouts actually soften and taste better with time. This makes it a great meal prep option. Do not freeze this fresh salad.
Recipe Tips
- Don’t skip the 10-minute rest before serving.
- Avoid slicing the sprouts too thick or they will be tough.
- Swap Manchego for sharp white cheddar if needed.
- Toast the walnuts in a dry pan for better flavor.
- For Thanksgiving, double the batch to feed a crowd.
- Add a handful of dried cranberries for extra sweetness.
Ways to Switch It Up
- Use pears instead of apples for a softer texture.
- Make it dairy-free by omitting the Manchego cheese.
- Add cooked quinoa to make it a filling main meal.
- Swap the walnuts for toasted pecans for a holiday twist.
Quick Answers
Can I make it ahead?
Yes, you can make this a few hours early. The sprouts are hearty and won’t wilt like lettuce. Just add the walnuts right before serving for maximum crunch.
Will kids eat this?
Most kids enjoy the sweet apples and honey dressing. Slicing the sprouts very thin makes them much easier to eat. It is a great way to introduce new greens.
I hope this fresh salad adds a bright spark to your fall table. It is the perfect way to enjoy the season’s best flavors. Happy cooking!
— Alex
Shaved Brussels Sprout Salad with Apples, Manchego, and Pomegranates
Ingredients
- 1 lb Brussels sprouts, trimmed and finely shaved
- 1 Honeycrisp apple , cored and julienned
- 1/2 cup pomegranate arils
- 4 oz Manchego cheese, shaved into thin ribbons
- 1/4 cup extra -virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp hone y
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup toasted walnut halves
Instructions
- Prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified.
- Use a mandoline or food processor with a slicing blade to finely shave the trimmed Brussels sprouts into a large mixing bowl.
- Add the julienned apples and pomegranate arils to the bowl with the sprouts.
- Drizzle the vinaigrette over the vegetables and toss thoroughly to ensure even distribution and light maceration of the sprouts.
- Fold in half of the shaved Manchego cheese and the toasted walnuts.
- Transfer to a serving platter and garnish with the remaining Manchego cheese.
- Allow the salad to rest at room temperature for 10 minutes prior to service to soften the fibrous texture of the raw sprouts.
