Holiday Shaved Brussel Sprout Salad

Brussel sprouts (and Brussel sprout salads) have a reputation for being 1. gross and 2. fussy, but this one is neither. Everything begins with a base of thinly shaved sprouts, which hold their structure even after dressing. They stay crunchy, which means you can make this salad ahead of time and it will still feel fresh when you serve it.

The dressing is the part that makes this recipe feel truly like winter and the holidays too. You cook whole cranberries in a small splash of water until they burst and soften. Once they go through a strainer, you are left with a smooth cranberry puree that becomes the backbone for a honey mustard. There is sweetness from the honey, a gentle hit from dijon, and just a touch of ACV to keep everything sharp and not too heavy (which can happen with honey mustards). It works well with the earthiness of the sprouts! Which, I already recommend giving a little massage just like you would kale, to break down the bitterness and soften slightly. Works like a charm.

This salad works for holiday tables, weekday lunches, and anything in between. It holds up in the fridge, and the color from the cranberry dressing turns everything a soft rosy hue. Add pomegranate seeds if you want another burst of brightness, or even make this a great gluten free meal by topping with a protein, but the salad stands well on its own.

Below, you will find the full recipe, enjoy!

Holiday Shaved Brussel Sprout Salad

Miranda | The Herby Eater

A bright and crunchy Brussels sprout salad tossed in a sweet tart cranberry honey mustard dressing made from real cooked cranberries. Toasted pecans add warmth and crunch while feta brings the salty finish that ties everything together.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Equipment

• Medium saucepan, strainer, mixing bowls, whisk, sharp knife or mandoline

Ingredients

  

• 1 lb Brussels sprouts ends trimmed and very thinly shaved
• ½ cup chopped pecans toasted
• ½ cup crumbled feta (make dish Vegan with Dairy-Free Feta)
• 1 small shallot thinly sliced (optional but lovely)

Cranberry Honey Mustard Dressing

• 1 cup fresh cranberries
• ¼ cup water
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ¼ teaspoon salt
• Freshly cracked black pepper to taste

Instructions

 

Cranberry Honey Mustard Dressing:

• Add cranberries and water to a medium saucepan. Bring to a simmer over medium heat and cook 6 to 8 minutes until the berries burst and soften.
• Pour the mixture into a strainer set over a bowl. Use the back of a spoon to press the cranberries through, leaving skins behind. You should end up with a smooth, ruby colored cranberry puree. Let it cool slightly.
• Whisk the cranberry puree with honey, Dijon, apple cider vinegar, olive oil, salt, and black pepper. Taste and adjust sweetness or acidity as needed.

Salad Assembly:

• Add the shaved Brussels sprouts to a large mixing bowl.
• Pour in the dressing and toss well to coat, massaging the sprouts lightly with your hands for 15 to 20 seconds so they soften a bit.
• Add the toasted pecans and crumbled feta. Toss gently to combine.
• Serve immediately or let it rest 10 minutes to allow the flavors to settle.

Notes

If your Brussels sprouts taste a little bitter raw, massaging them with a pinch of salt before dressing helps tame it.
This salad holds up beautifully for up to 24 hours because Brussels sprouts stay crisp even with dressing.
Add pomegranate seeds or thinly sliced apple for extra sweetness if you want to dress it up.

Keyword Gluten Free, Salad, Vegetarian