If you’re looking for more salads or sides to serve on your holiday table that taste amazing, then you’ll want to make my Roasted Butternut Squash Quinoa Salad, Roasted Cauliflower and Chickpea Salad and my Maple Roasted Dutch Carrots. Looking for more Brussels sprout recipes? Try my Roasted Brussels Sprout Salad with Bacon.
What’s to Love
- easy to prep and assemble – this is a seriously easy salad to throw together and not overly time consuming.
- delicious – with some much texture and flavour this salad has it all. A delicious crunch from the parmesan crisps and almonds, a little bit of bite from the shallots and loads of flavour from the dressing!
- light and fresh – this salad will add a whole lot of freshness to your holiday table this year!
What You Will Need to Make Shaved Brussels Sprout Salad
With just ten simple ingredients you can make the most delicious salad to serve to guests at your next gathering. All of the ingredients for this salad can be found at your local grocery store. Everything you will need is listed below along with any possible substitutions and ingredient notes. The ingredient quantities can be found in the recipe card at the bottom of this post.
Salad Ingredients
- raw brussels sprouts – for this recipe we keep the Brussels sprouts raw. Shaving them thinly and tossing them in a dressing helps to soften them and they become softer the longer they marinade in the dressing. Some recipes recommend using a mandoline slicer but honestly that is a little tricky because of how small the sprouts are. I found a food processor with a blade attachment worked much better and was really quick!
- parmesan cheese – you can swap the parmesan cheese for pecorino if preferred, both worked well.
- flaked almonds – other nuts that would work well in this recipe include pecans, walnuts, pine nuts and hazelnuts. To make this nut free, you can swap the almonds for pepitas (pumpkin seeds) or sunflower seeds (or both).
- French shallots (éschalotes) – the french shallots can be swapped for very thinly sliced red onion. Use a sharp knife to very thinly slice them.
- apples – I recommend using a tart apple like pink lady or honeycrisp apples.
Maple Dijon Dressing
- white wine vinegar
- lemon juice
- maple syrup
- Dijon mustard
- extra virgin olive oil
- sea salt flakes
How to Make Shaved Brussels Sprout Salad
We all love an easy recipe and this salad definitely ticks that box. To make this salad, preheat the oven to 180°C/356°F (conventional). Line a large baking tray with parchment paper and set aside.
Prepare the parmesan crisps
Add the grated parmesan cheese to the large pan and spread out into an even layer. On a second smaller tray add the flaked almonds and spread out in an even layer. Place both trays into the oven. After 5 minutes take the almonds out of the oven, give them a shake and if they need more browning place them back in. Keep a close eye on the almonds so that they don’t burn. Once nicely toasted, remove them from the oven. After 10 minutes remove the parmesan from the oven and set aside to cool on the tray.
Make the maple dijon dressing
Meanwhile, make the dressing by adding the white wine vinegar, lemon juice, maple syrup and salt to a small bowl. Whisk until well combined and then slowly start to pour in the olive oil while whisking. Continue whisking until the dressing is smooth and well combined. Season with a little cracked black pepper if desired.
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Assemble the salad
Add the shaved brussels sprouts to a large bowl along with the half of the sliced apples. Toss the second half of the sliced apples in lemon juice to prevent them from browning and set them aside for garnishing. Use silicon covered tongs to toss the apples and saved brussels sprouts in the dressing. Add the toasted almonds and mix through. Let the salad sit in the dressing for around 15 minutes to soften the brussels sprouts.
Transfer the salad onto a serving platter. Arrange the apple slices that you set aside across the top of the salad. Break up the parmesan crisps into smaller pieces and scatter over the top of the salad before serving.
Storage
Store leftover salad in an airtight container in the fridge for up to 4 days. If making ahead of time, store the parmesan crisps in a seperate airtight container in the fridge and top the salad with them just before serving.
What to serve with Shaved Brussels Sprout Salad
Shaved Brussels Sprout Salad with Parmesan Crisps
Equipment
- Food Processor
- Sharp knife
- Chopping Board
- Baking trays
Ingredients
- 80 grams parmesan, finely grated
- 650 grams 1 pound brussels sprouts, washed, ends removed
- 2 apples, thinly sliced and tossed in lemon juice
- 1/3 cup flaked almonds
- 2 French shallots, very finely sliced
- Maple Dijon Vinaigrette
Instructions
- Preheat the oven to 180°C conventional. Line a large baking tray with baking paper.
- Add the finely grated parmesan cheese to the baking tray and spread out into a single layer. Tip the flaked almonds onto a second smaller baking tray and spread out. Place both trays into the oven. Bake the parmesan for 10 minutes or until golden brown. Bake the almonds for 5-7 minutes or until golden brown, keeping an eye on them so that they don’t burn. Remove both trays from the oven and set aside to cool.
- Make the Maple Dijon Vinaigrette and set aside.
- Use a food processor with a slicing blade to thinly slice the sprouts. If you don’t have a food processor with a slicing blade, then use a sharp knife.
- Add the shaved Brussels sprouts along with the thinly sliced shallots and one of the thinly sliced apples to a large bowl. Drizzle the dressing over the salad and use tongs to toss everything together well. Add the almonds and mix through. Let the salad sit in the dressing for around 15 minutes to soften the sprouts.
- Transfer the salad to a serving platter. Arrange the remaining apple slices on the top of the salad. Break up the parmesan crisps and scatter over the salad just before serving.
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