Shredded Brussels Sprout Salad with Honey Dijon Dressing

SidesSalad

Nov 18

Written By Kyle Schermbeck

Brussel Sprouts are a highly underestimated food. They provide a different taste and texture from lettuce, but are much more substantial, making them a better suitor for a more robust and varying flavor profile. I’m generally not a fan of fruit and cheese together, but the pair here works. This salad is topped with dried cranberries, shaved parmesan cheese and thinly sliced apples, and dressed with the most delicious honey dijon vinaigrette. Serve this one up on your Thanksgiving tables! Enjoy!

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“So, what are we making?”

This is fall in a bowl. So many traditional fall flavors in this salad - dried cranberries, shave parmesan, apples, tangy dijon mustard all over a bed of freshly shredded brussels sprouts. This salad comes together so quick, and tastes like a million bucks.

For this. I decided to spend a few extra pennies and buy the pre-shredded sprouts. If you have whole brussels sprouts, you can use a mandolin to shred yours, or even give them a few pulses in the food processor.

It’s the honey-dijon dressing that brings all of the varied flavors together. It’s a little sour, a little sweet, but perfectly balanced. I like to toss the sprouts in the dressing before adding the other topics to ensure an even coating.

“What do I need?”

10 ounces shredded brussels sprouts

4 ounces shaved parmesan

1 cup dried cranberries

1 apple, thinly sliced

3 tablespoons apple cider vinegar

1 tablespoon dijon mustard

1 tablespoon honey

1/2 teaspoon garlic powder

A pinch of salt and pepper

“How do I make these?”

Step 1: If you haven’t bought pre-shredded brussels sprouts, use a mandolin to easily shred them. You can also use a knife to chop them, or give them a few pulses in the food processor. Place them in a deep bowl.

Step 2: In a bowl, whisk together 3 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1/2 teaspoon garlic powder, and a pinch of salt and pepper until ingredients are fully incorporated. Set aside.

Step 3. Thinly slice apple. If you have a mandolin, it’ll work well for this!

Step 4: Begin building your salad. I first start by tossing about half of the dressing with the brussels sprouts. I then fold in about half of the cranberries, apples and cheese. Top the salad with the remaining toppings and enjoy!

Shredded Brussels Sprout Salad with Honey Dijon Dressing

Yield: 6

Prep time: 10 MinTotal time: 10 Min

Brussel Sprouts are a highly underestimated food. They provide a different taste and texture from lettuce, but are much more substantial, making them a better suitor for a more robust and varying flavor profile. I’m generally not a fan of fruit and cheese together, but the pair here works. This salad is topped with dried cranberries, shaved parmesan cheese and thinly sliced apples, and dressed with the most delicious honey dijon vinaigrette. Serve this one up on your Thanksgiving tables! Enjoy!

Ingredients

Salad

10 ounces shredded brussels sprouts
4 ounces shaved parmesan
1 cup dried cranberries
1 apple, thinly sliced

Honey-Dijon Vinaigrette

3 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon garlic powder
A pinch of salt and pepper

Instructions

If you haven’t bought pre-shredded brussels sprouts, use a mandolin to easily shred them. You can also use a knife to chop them, or give them a few pulses in the food processor. Place them in a deep bowl.
Step 2: In a bowl, whisk together 3 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1/2 teaspoon garlic powder, and a pinch of salt and pepper until ingredients are fully incorporated. Set aside.
Step 3. Thinly slice apple. If you have a mandolin, it’ll work well for this!
Step 4: Begin building your salad. I first start by tossing about half of the dressing with the brussels sprouts. I then fold in about half of the cranberries, apples and cheese. Top the salad with the remaining toppings and enjoy!

Calories

209

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

432

Cholesterol (grams)