This Shaved Brussel Sprout Salad Recipe is a healthy and delicious fall salad. Fresh Brussels sprouts, crunchy pecans, sweet and tart apples, crisp beets and creamy cheddar cheese are tossed in a delicious balsamic dressing to make the best Brussel sprout salad ever.
Finely chop or shred Brussels sprouts. Either use a knife, or use the “large slice” attachment of a food processor to shred the sprouts.
Either use food processor with the “large shred” attachment or a knife to shred the apple and beet julienned.
Add shredded sprouts, beets and apples to a large mixing bowl.
Make the dressing: Whisk together the dressing ingredients in a medium bowl.
Pour dressing over the ingredients in the large mixing bowl and gently stir until dressing is evenly distributed.
Transfer to a serving bowl or platter.
Top with cheese, pecans, and green onions.
Cover tightly with plastic wrap and chill for at least 1 hour.
Serve cold.
Video
Notes
Ingredient Substituions:
Brussels sprouts/Beets/Apples. I prefer to buy fresh produce and shred it myself in my food processor, however you can always buy pre-shredded sprouts, apples and beets to make this Brussel sprout salad recipe even easier.
Pecans. Any nut works well in this recipe, I love using these cinnamon sugar pecans. Also walnuts, almonds, etc.
Green Onion. Other varieties of onion taste delicious too, red, yellow, etc.
Sharp Cheddar Cheese. You can use your favorite cheese variety, I prefer an extremely sharp aged cheddar, however goat cheese, blue cheese, Swiss cheese, etc. all taste great.
Olive oil. You can substitute canola oil or avocado oil for the olive oil in the dressing.
Balsamic Vinegar. I am passionate about high-quality balsamic vinegar. Use a variety that is thick and sweet and pours like molasses (not water). You can also use apple cider vinegar if you prefer.
Mustard. Dijon and honey dijon are my favorites, but any mustard variety works.
Honey. Maple syrup can be used in place of honey.
StoreStore any leftovers of this Brussel sprout salad recipe in an airtight container in the refrigerator for 1-3 days. Since Brussels Sprouts are heartier than lettuce, this salad does keep better than most. Do not freeze this salad.