Fresh Brussels Sprout Salad with Honey Mustard Dressing
This make-ahead salad recipe with shaved Brussels sprouts is a crowd-pleaser. Every time I make it, I get numerous requests for the recipe. It boosts your ego and your pride to make something so delicious and nutritious. This salad recipe is perfect for any special occasion.
Crowd Pleasing Salad
Make-Ahead Shaved Brussels Sprout Salad is my new favorite salad recipe. I made it for numerous gatherings – dinner parties, bridal showers, baby showers, and birthday parties. This recipe also appears at the Friendsgiving event and my Thanksgiving Dinner. It’s a tried and true recipe that always stands out.
Thanksgiving Day Salad
This is a perfect recipe to make for your Thanksgiving or Christmas dinner:
- Everyone will love this side dish
- It saves time and cleanup because there is no cooking
- The salad can be made ahead in the morning
- It makes a quick next-day meal – just add leftover roast turkey!
Easy Substitutions
- Dried cranberries can replace cherries
- Pecans for the walnuts
- Pre-shredded Brussels sprouts in a bag (if you can find them) for freshly shaved, although I have only used whole and shredded them.
Equipment Needed
- Box grater with a slicer side or mandoline or food processor with the slicing blade to shave the Brussels sprouts and thinly slice apples
- Watch Ina Garten’s video on using the food processor to shave Brussels sprouts FAST!
- Whisk to combine salad dressing
- Cut-resistant glove to protect your hands while slicing
How to Thinly Shave Brussels Sprouts
1
Fresh, uncooked Brussels Sprouts can be thinly sliced with a food processor, mandoline or box grater.
2
If using a food processor, trim the ends off the washed sprouts.
3
This method is speedy and I used the blade on thickness level three.
4
If using a mandoline, keep the woody end intact to use as a handle and thinly slice. A cut resistant glove will protect your fingers.
5
Using a box grater, keep the woody end as a handle and use a cut-resistant glove. Compost the unused ends.
6
One pound of fresh uncooked Brussels sprouts will provide 6 cups, shaved
Leftover Tip
The recipe generously serves ten people. You will not be disappointed if you have leftovers. It’s a great dish for Thanksgiving Dinner because it requires no cooking and can be made early in the day. You can also serve it the next day with leftover turkey slices and a little arugula to freshen it up.
More Turkey Leftover Recipes
Meal Prep for Lunch - Mason Jar Salad
Layer Shaved Brussel Sprout Salad with leftover Thanksgiving roasted turkey and some arugula for a beautiful lunch. It will stay fresh in the refrigerator for 3 – 4 days. I put the dressed salad on the bottom, followed by chopped leftover turkey and arugula on top. Placing the salad on the bottom keeps the arugula and turkey dressing free until ready to eat. Just pour it onto your plate and enjoy. Meal prep is another reason to make this salad.
Serve With
more recipe ideas
Make-Ahead Shaved Brussels Sprout Salad
- Total Time: 35
- Yield: 10 1x
- Diet: Vegetarian
Description
Freshly shaved Brussels sprouts with apples, dried cherries, feta, and walnuts tossed with a honey mustard dressing make this healthy and delicious salad. This recipe is inspired by a main course salad from the Defined Dish Healthy and Wholesome Weeknight Recipes cookbook. I like it as an easy, make-ahead side dish that tastes better as it sits – even the next day!
Ingredients
Salad
- 16–oz raw Brussels sprouts – 6 cups shaved (see illustrations in the post)
- 2 Granny Smith apples, cored and cut in wedges and thinly sliced
- 1 cup dried cherries
- 1 cup walnuts, chopped
- 4–oz feta cheese, crumbled*
Dressing
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1 lemon juiced, 2 tablespoons
- 2 Tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, freshly ground
Instructions
- Prepare Brussels sprouts – Rinse Brussels sprouts and apples in a colander and pat with a towel to dry. Shave Brussels sprouts in a food processor with a slicing blade at position 3 or use a mandoline or slicing side of a box grater. Place vegetables in a serving bowl.
- Cut and core apples into wedges with a corer/slicer. Slice the wedges thinner with a mandoline or knife. Cut apples into bite-size pieces, leaving 15 or so in slices for garnish. Place the bite-size pieces in the bowl with Brussels sprouts.
- Add cherries, nuts, and crumbled feta cheese to the salad bowl.
- Combine dressing ingredients in a jar and shake to mix. Pour the dressing over the salad ingredients and toss to coat evenly. Top with remaining apple slices as a garnish.
- Marinate the salad in the refrigerator for 4 – 6 hours. If in a hurry, allow the salad to sit on the counter for 15 minutes to blend flavors.
Notes
Purchase a block of feta and crumble just before use for the best flavor.
- Prep Time: 20
- Cook Time: 15
- Category: Salads
- Method: Chop
- Cuisine: American
Keywords: Shredded Brussel Sprout Salad, Make-Ahead Salad, Shaved Brussel Sprout Salad
6 responses to “Make-Ahead Shaved Brussels Sprout Salad”
Not growing up with good memories of delicious brussel sprouts, I was skeptical as they have become a “foody lover’s dream” in restaurants and in recipes. I have enjoyed this salad recipe several times and am planning to prepare for my family on Thanksgiving. This salad is light yet has a bold taste and prep is easy!
★★★★★
Hi Jackie, what a compliment to make this recipe for your Thanksgiving feast.
Loved this Brussel sprout salad. I have another recipe but I will be using this one from now on. Even people that said they don’t “like” Brussel sprouts loved it.
Katie, I love that you successfully converted some Brussels sprout skeptics with the recipe. Thanks for the review.
I made this for thanksgiving and it’s always a big hit! Very delicious and probably the only way I will eat Brussels sprouts that aren’t roasted. My only suggestion that I’ve learned is to wait until right before serving the salad to slice the 15 apple shavings for garnish otherwise they brown. Yummy!
★★★★★
Aww I’m so glad the salad was a hit and you are right about roasted Brussel Sprouts. YUM. Thanks for the tip on the apple garnish.