Shaved Brussels Sprouts Salad

This fresh and crisp shaved Brussels sprouts salad with sweet apples, tart cranberries, and crunchy sunflower seeds tossed in a tasty vinaigrette is easy to make and so delicious. 

I found this tasty and easy recipe for shaved Brussels sprouts salad on Two Peas and a Pod and happened to have all of the ingredients on hand. I added a bit of butter leaf lettuce to the salad because I had some that needed to be used up. The salad had a great combination of flavors, textures, and colors and it tasted crisp, fresh, and flavorful.

Shaved Brussels Sprouts Salad

Vinaigrette:

• 2 1/2 tbsp olive oil
• 1 1/2 tbsp apple cider vinegar
• 1/2 tbsp fresh lemon juice
• 1/2 tbsp real maple syrup
• 1 tsp Dijon mustard
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1/2 lb Brussels sprouts, ends trimmed and sliced thinly
• 2 cups butter leaf lettuce, chopped
• 1 small honeycrisp apple, diced
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup fresh parmesan, shaved
• Freshly cracked black pepper, to taste

Make the vinaigrette by combining the olive oil, apple cider vinegar, lemon juice, maple syrup, dijon mustard, minced garlic, sea salt, and freshly cracked black pepper, to taste, in a small glass jar then seal with a lid and shake well; set aside to allow the flavors time to mingle. Side Note: We like a tangy vinaigrette, if you don’t, use less apple cider vinegar. 

Make the salad by combining the thinly sliced Brussels sprouts, butter lettuce, apple, cranberries, and sunflower seeds in a serving bowl.

Serve the salad by drizzling some of the well-shaken vinaigrette on the salad, to taste, then toss to coat everything evenly. Top with shaved parmesan and season with freshly cracked black pepper, to taste, and serve immediately.

Shaved Brussels Sprouts Salad

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Equipment

• Small Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• 2 ½ tbsp olive oil
• 1 ½ tbsp apple cider vinegar
• ½ tbsp fresh lemon juice
• ½ tbsp real maple syrup
• 1 tsp Dijon mustard
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste

Salad:

• ½ lb Brussels sprouts ends trimmed and sliced thinly
• 2 cups butter leaf lettuce chopped
• 1 small honeycrisp apple diced
• ¼ cup dried cranberries
• ¼ cup sunflower seeds
• ¼ cup fresh parmesan shaved
• Freshly cracked black pepper to taste

Instructions

• Make the vinaigrette by combining the olive oil, apple cider vinegar, lemon juice, maple syrup, dijon mustard, minced garlic, sea salt, and freshly cracked black pepper, to taste, in a small glass jar then seal with a lid and shake well; set aside to allow the flavors time to mingle. Side Note: We like a tangy vinaigrette, if you don't, use less apple cider vinegar.
• Make the salad by combining the thinly sliced Brussels sprouts, butter lettuce, apple, cranberries, and sunflower seeds in a serving bowl.
• Serve the salad by drizzling some of the well-shaken vinaigrette on the salad, to taste, then toss to coat everything evenly. Top with shaved parmesan and season with freshly cracked black pepper, to taste, and serve immediately.

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