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    Hummusapien » Recipes » Salads » Shaved Brussels Sprout Salad with Creamy Walnut Dressing

    ★★★★★ from 2 reviews

    Shaved Brussels Sprout Salad with Creamy Walnut Dressing

    Published Oct 25, 2022 · Modified Oct 26, 2022 · by Alexis Joseph · 3 Comments

    Jump to Recipe

    Easy, festive and healthy Shaved Brussels Sprout Salad with crisp apples, salty parmesan and a creamy, tangy walnut dressing! The perfect healthy lunch or side dish for holiday gatherings.

    bowl of brussels salad

    I'm kind of really into Brussels sprouts. Fresh in a vegan caesar Brussels salad, simply sautéed in olive oil, roasted with maple syrup and balsamic... there are so many delish ways to get your sprout on. 'Tis the season!

    Also am I the only one who pronounced them "Brussel sprouts" for the first half of my life? I mean I know I'm not alone here.

    How to make shaved Brussels sprout salad

    This salad comes together in no-time, especially if your sprouts are pre-shaved. The creamy walnut dressing takes on a Caesar salad vibe, which I love!

    1. Soak walnuts for dressing: Place walnuts in a bowl and cover with water.
    2. Toast walnuts for salad: In a pan over medium heat for 5 minutes does the trick.
    3. Combine: Place shaved sprouts, dried cherries, Parmesan, and toasted walnuts in a mixing bowl.
    4. Make dressing: Blend drained walnuts with remaining dressing ingredients.
    5. Assemble: Pour dressing over salad, toss to combine, and devour!
    bowl of apple and brussels sprouts

    Key ingredients

    • Brussels sprouts: I buy pre-shaved at Trader Joe's. You can shred them on your own from a 16oz bag and measure out 5 cups.
    • Apples: Sweet and crisp for amazing texture and flavor. Use whatever variety you love; Fuji is my go-to. You could also use pear.
    • Walnuts: A double whammy in both the salad and the creamy dressing. I like to do a little toast to make the salad extra flavorful.
    • Parmesan: Grated parm adds a nice tangy, salty bite. You could also try feta for a similar vibe!
    • Dried cherries: I'm obsessed with the sweet tart flavor, but you could also try dried cranberries.
    • Olive oil: A splash to smooth out our dressing.
    • Lemon juice: I love bright citrus for an acidic bite.
    • Dijon: For more tang and depth.
    • Garlic: flavor town! You could also use ½ tsp garlic powder.
    • Honey: Just a smidge to balance everything.
    unblended salad dressing in cup
    blended dressing

    How to shred Brussels sprouts

    After you've washed the, removed any bad outer layers, and sliced off the woody end, you're ready to go.

    • Knife: Use a sharp chef's knife to thinly slice sprouts.
    • Mandolin: If you have a mandolin, use it! Be sure to mind your fingers with smaller sprouts.
    • Food processor: Easily use the shredding attachment.

    What makes this healthy?

    As a nutrition professional, I love that Brussels are a good source of vitamin C, K, and fiber. They also contain glucosinolates, compounds that lend that funky flavor and are also known to have anti-cancer effects.

    Walnuts are the only nut that has a significant source of heart healthy omega-3’s (2.5 grams of ALA per 1 ounce serving!). Toasting does NOT alter the nutrition profile of a walnut. Research suggests consuming walnuts may be associated with a lower prevalence and frequency of depression symptoms among American adults.

    Can I make this vegan?

    Simply omit the cheese or use your favorite non-dairy cheese. This recipe is already gluten free, hooray!

    mixing bowl of salad

    Serving ideas

    • Throw in rotisserie chicken or white beans for protein to make it a full meal!
    • Enjoy with skillet cornbread
    • Pair with baked salmon and mashed cauliflower and potatoes
    • Serve with a smorgasbord of your favorite Thanksgiving sides!

    How to store

    Store leftovers in an air-tight container for up to 3 days. This recipe makes about 6 cups of salad, or a side-dish serving for 6 people.

    You can add a squeeze of lemon to freshen it up before serving.

    It's high time for Brussels, ladies and gents.

    Click here for the step-by-step web story instructions for this recipe!

    Print
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    bowl of brussels salad

    Shaved Brussels Sprout Salad

    ★★★★★ 5 from 2 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 minutes
    • Cook Time: 5 minutes
    • Total Time: 20 minutes
    • Yield: 6 cups (6 servings) 1x
    • Category: Salad
    • Method: Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    Easy, festive Shaved Brussels Sprout Salad with crisp apples, salty parmesan and a creamy, tangy walnut dressing! The perfect healthy lunch side dish for holiday gatherings. Try addding chickpeas or salmon to make it a full meal!


    Ingredients

    Units Scale

    For the salad:

    • 10oz shaved Brussels sprouts* (about 5 cups, I use Trader Joe's pre-shaved)
    • ⅓ cup shaved or grated Parmesan (can sub feta or pecorino)
    • ⅓ cup dried cherries (or dried cranberries)
    • 1 medium apple, chopped (Fuji, Gala or Honeycrisp)
    • ¼ cup walnuts, chopped and toasted

    For the dressing:

    • ¼ cup walnuts, soaked
    • 2 tbsp extra virgin olive oil
    • ¼ cup water
    • juice of 1 large lemon
    • 2 tsp honey or maple syrup
    • 1 garlic clove
    • 1 tsp Dijon mustard
    • ½ tsp each fine salt and black pepper

    Instructions

    1. Place ¼ cup walnuts for dressing in a small bowl and cover with water. Let them soak while you make the salad.
    2. Toast walnuts for salad: place ¼ cup walnuts in a skillet and cook over medium heat, stirring often, for about 5 minutes (or until fragrant).
    3. Place Brussels sprouts in a large mixing bowl. Add cheese, dried cherries, apple, and toasted walnuts.
    4. Make dressing: drain walnuts and place in a blender (I use my Nutribullet) with olive oil, water, lemon juice, honey, garlic, salt and pepper.
    5. Drizzle dressing over salad and toss well to combine. Season to taste with more salt and pepper if desired. The flavor of this salad is best after it sits for an hour or so, but you can serve immediately or refrigerate for later.

    Notes

    *You can shave the food processor with shredding attachment or with a sharp knife (remove woody ends then thinly slice).

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jerry says

      November 09, 2022 at 7:54 pm

      I've never blended walnuts into dressing but this was amazing! We loved the textures. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 09, 2022 at 7:55 pm

        Amazing thanks!!

        Reply
    2. Elle says

      October 27, 2022 at 10:48 pm

      This looks delightful!!! Making a big batch

      ★★★★★

      Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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