Brussels Sprout Salad with Shallot Dressing is a delightful dish perfect for health-conscious eaters and food enthusiasts alike. Whether you’re looking for a vibrant side dish to complement a holiday feast or a nutrient-dense meal prep option for the week, this salad brings together the best of seasonal vegetables and gourmet flavors. Did you know that Brussels sprouts are high in vitamins C and K, as well as fiber? This makes them not only delicious but also incredibly nutritious!
Recipe Overview
| Yields | 4 servings |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Calories per Serving | 250 calories |
Ingredients
- 4 cups raw Brussels sprouts, thinly sliced
- 1/2 cup pomegranate seeds (optional)
- 1/4 cup toasted walnuts, chopped
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shallots, finely diced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon mustard (Dijon or yellow)
Instructions
Step 1: Begin by preparing the Brussels sprouts. Remove any damaged outer leaves and trim the ends. Thinly slice the sprouts using a sharp knife or a mandoline for even cuts. This technique not only speeds up the preparation but enhances the texture of the salad.
Step 2: In a large mixing bowl, combine the sliced Brussels sprouts, salt, and black pepper. Toss well to ensure that the sprouts are evenly seasoned. This step is crucial as it enhances the overall flavor of the salad.
Step 3: Next, prepare the shallot dressing. In a small bowl, whisk together the finely diced shallots, olive oil, apple cider vinegar, honey, and mustard. Adjust the flavor to your liking, adding more honey for sweetness or vinegar for acidity. A good dressing can elevate any salad!
Step 4: Drizzle the shallot dressing over the Brussels sprout mixture and toss until all the sprouts are well coated. This is where the magic happens—allowing the flavors to mingle enhances the overall taste.
Step 5: Add the toasted walnuts, grated parmesan, and pomegranate seeds (if using) to the salad. Toss gently to combine. These additions provide a delightful crunch and burst of flavor, making the salad perfectly balanced.
Step 6: Let the salad sit for about 5-10 minutes before serving. This resting period allows the flavors to meld and the Brussels sprouts to slightly soften, making for a more enjoyable eating experience. Serve the salad chilled or at room temperature.
Nutrition Facts
| Nutrients | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Fat | 20g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Sugar | 3g |
| Vitamin C | 120% DV |
| Vitamin K | 180% DV |
Watch this video for a visual guide on how to make a delicious Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing! 🤩😋
Tips and Variations
- Shortcut: If you’re pressed for time, you can buy pre-shredded Brussels sprouts from the grocery store.
- Swaps: Feel free to experiment with add-ins like dried cranberries, feta cheese, or sunflower seeds for different flavor combinations.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may soften over time but will still be tasty!
- Pairing: This salad pairs beautifully with roasted chicken or grilled fish for a complete meal.
Kitchen Equipment Needed
- Cutting board
- Sharp knife or mandoline
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Measuring cups and spoons
- Serving dish
Enjoying a Brussels sprout salad with shallot dressing is not just about flavor; it’s also about embracing the vibrant, healthful ingredients that make up this dish. The crunch of fresh vegetables, the sweetness of honey, and the tang of vinegar combine to create an unforgettable experience that is both satisfying and nutritious. Whether you’re hosting a dinner party or simply treating yourself to a light lunch, this salad is sure to impress!
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Q: Can you eat raw Brussels sprouts in a salad?
A: Yes, raw Brussels sprouts are perfectly safe to eat! They are often thinly sliced or shredded for salads, providing a crunchy texture and nutty flavor. Just be sure to wash them thoroughly before use.
Q: What flavors go well with Brussels sprouts?
A: Brussels sprouts pair well with a variety of flavors. Sweet ingredients like honey or maple syrup balance their natural bitterness, while tangy ingredients like balsamic vinegar or citrus add brightness. Nuts and cheeses, such as walnuts and parmesan, enhance their earthiness.
Q: When not to use Brussels sprouts?
A: Avoid using Brussels sprouts if they are wilted, discolored, or have a strong odor, which can indicate spoilage. Additionally, if you’re preparing a dish for someone who dislikes the flavor of Brussels sprouts, you might want to consider another vegetable option.
Q: Why not to boil Brussels sprouts?
A: Boiling Brussels sprouts can lead to a mushy texture and an unpleasant sulfurous odor due to the release of compounds during cooking. Instead, consider steaming, roasting, or using them raw in salads for a more enjoyable taste and texture.
Can you eat raw Brussels sprouts in a salad?
Yes, raw Brussels sprouts are perfectly safe to eat! They are often thinly sliced or shredded for salads, providing a crunchy texture and nutty flavor. Just be sure to wash them thoroughly before use.
What flavors go well with Brussels sprouts?
Brussels sprouts pair well with a variety of flavors. Sweet ingredients like honey or maple syrup balance their natural bitterness, while tangy ingredients like balsamic vinegar or citrus add brightness. Nuts and cheeses, such as walnuts and parmesan, enhance their earthiness.
When not to use Brussels sprouts?
Avoid using Brussels sprouts if they are wilted, discolored, or have a strong odor, which can indicate spoilage. Additionally, if you’re preparing a dish for someone who dislikes the flavor of Brussels sprouts, you might want to consider another vegetable option.
Why not to boil Brussels sprouts?
Boiling Brussels sprouts can lead to a mushy texture and an unpleasant sulfurous odor due to the release of compounds during cooking. Instead, consider steaming, roasting, or using them raw in salads for a more enjoyable taste and texture.
