This Shaved Brussels Sprouts Salad comes together quickly using a beautiful array of flavors from raw Brussels sprouts, crisp apples, cranberries, nuts, goat cheese, and a homemade vinaigrette!
1tablespoonsweet onion or shallotchopped or minced
2teaspoonsDijon mustard
2clovesgarlicgrated
1lemonjuiced
½teaspoonfresh thymeminced
For the Brussel Sprout Salad
4cupsbrussel sproutsshaved
1applediced
⅓cupdried cranberries
⅓cupwalnutsroasted and chopped
4ouncesgoat cheesecrumbled
Instructions
Making the Mustard Vinaigrette
In a small bowl, add the shallot, dijon, garlic, lemon juice and thyme and whisk to combine.
1 tablespoon sweet onion or shallot, 2 teaspoons Dijon mustard, 2 cloves garlic, 1 lemon, ½ teaspoon fresh thyme
Add the olive oil, whisking constantly until the dressing is fully mixed. Add salt and pepper to taste.
⅓ cup olive oil
Assembling the Salad
In a large bowl, add the shaved brussel sprouts, apple, cranberries, walnuts, and goat cheese.
4 cups brussel sprouts, 1 apple, ⅓ cup dried cranberries, ⅓ cup walnuts, 4 ounces goat cheese
Drizzle the dressing over top and and toss to combine.
Enjoy immediately.
Notes
This salad is best eaten immediately. If storing any leftovers, the apples may turn brown but the salad is still safe to eat up to 3-4 days.Store leftover dressing in an airtight container in the refrigerator for up to 5-7days. Stir or shake prior to usingUse apple cider vinegar or balsamic vinegar instead of lemon juice.Use grainy mustard or regular mustard instead of Dijon.Leave out the onion if desired.Buy Brussel sprouts already shaved at the store or you can grating them using a mandolin slicer, box grater or even grating food processor attachment, or use a knife. Use whatever apple you prefer.Substitute dried cherries for the cranberries. Swap the walnuts for roasted chopped pecans or almonds.Use feta cheese in place of goat cheese if preferred.