Shaved Brussels Sprout Salad With Walnuts, Cranberries And Goat Cheese Recipe

I’m excited to share my Brussel Sprout Salad that layers razor-thin sprouts with crisp apples, salty feta, toasted walnuts, and a bright vinaigrette for a light side that pairs beautifully with grilled meats.

I’ve been making this shaved Brussels sprout salad for years and I still get surprised by how loud it is. Thin ribbons of Brussels sprouts stay crunchy even after they’re tossed, and the toasted walnuts bring a toasty, almost smoky pop you won’t expect.

It’s got that Fall Salad Brussel Sprouts energy but with a sharper edge, more like a Walnut Salad that won’t sit heavy. I always make too much because people keep coming back for more, and yeah, I eat the leftovers cold straight from the bowl.

Try it when you want something light but not boring.

Ingredients

• Shaved sprouts add crunch, fiber and vitamin C, slightly bitter, keeps you full
• Toasted walnuts give healthy fats, protein and a deep nutty bite, heart friendly
• Chewy cranberries bring sweet tartness and carbs, a pop of color and tang
• Creamy goat cheese adds tang, some protein and richness, melts slightly on greens
• Extra virgin olive oil smooths the dressing, supplies healthy monounsaturated fats and flavor
• Apple cider vinegar lends bright acidity, balances sweetness, helps keep flavors lively
• Honey or maple syrup adds gentle sweetness, ties dressing together and rounds flavors
• Fresh parsley brightens and freshens, adds herbs and color, low calorie

Ingredient Quantities

• 1 lb Brussels sprouts, trimmed and very thinly shaved about 5 cups
• 3/4 cup walnuts, toasted & roughly chopped
• 1/2 cup dried cranberries
• 4 oz goat cheese, crumbled (about 1 cup)
• 1/4 cup red onion, very thinly sliced optional
• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice optional
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped optional

How to Make this

1. Trim the stem ends off 1 lb Brussels sprouts and thinly shave them until you have about 5 cups, use a mandoline or very sharp knife (or the slicing disk on a food processor) and pull off any ugly outer leaves.

2. Toast 3/4 cup walnuts in a dry skillet over medium heat until fragrant, 3 to 6 minutes, shaking the pan so they don’t burn, then roughly chop and let cool.

3. Very thinly slice 1/4 cup red onion if using, and soak in cold water 5 minutes to mellow the bite, then drain.

4. Make the dressing: whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice if using, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified; taste and adjust salt or sweet.

5. In a large bowl combine the shaved Brussels sprouts, toasted walnuts, 1/2 cup dried cranberries, most of the 4 oz crumbled goat cheese (reserve a little for garnish) and the drained red onion if using.

6. Pour about two thirds of the dressing over the salad and toss well, then taste and add more dressing if needed — massaging/tossing the sprouts helps them soften and absorb flavor.

7. Let the salad sit 5 to 10 minutes so flavors meld; if making ahead you can refrigerate 30–60 minutes but add the reserved goat cheese right before serving so it doesn’t get soggy.

8. Finish with the remaining goat cheese, 2 tbsp chopped fresh parsley if using, a final pinch of salt and pepper to taste, then serve as a light meal or alongside grilled meats.

Equipment Needed

1. Cutting board
2. Mandoline or very sharp chef’s knife (or the slicing disk on a food processor)
3. Large mixing bowl for tossing the salad
4. Dry skillet for toasting the walnuts
5. Measuring cups and measuring spoons
6. Whisk or a small jar with a lid to shake/emulsify the dressing
7. Colander or slotted spoon to drain the soaked onions
8. Wooden spoon or salad tongs to massage and serve the salad

FAQ

Shaved Brussels Sprout Salad With Walnuts, Cranberries And Goat Cheese Recipe Substitutions and Variations

• Walnuts: pecans, toasted almonds, or hazelnuts, toasted sunflower seeds if you need nut free. pecans are the closest in buttery crunch.
• Dried cranberries: dried cherries, raisins, currants, or chopped dried apricots. dried cherries give the same tart-sweet vibe.
• Goat cheese: feta (similar tangy saltiness), ricotta or mascarpone for milder creaminess, or crumbled blue for a bolder punch.
• Honey or maple syrup: agave nectar, brown sugar dissolved in a little water, or date syrup. use the same amount and taste, adjust if you like it sweeter.

Pro Tips

– Shave the sprouts super thin and keep them dry, it makes the salad less chewy and lets the dressing stick better. If your mandoline is feeling sketchy, chill the sprouts 10 minutes first so they slice cleaner, and never stack a bunch when you slice or you get uneven pieces.

– Toast the walnuts evenly in a single layer and let them cool completely before chopping, warm nuts will soften the cheese and make the salad kinda mushy. Chop them roughly so you get different textures, and save a few halves whole for a nicer look and crunch at the end.

– Put the dressing in a jar and shake it hard or use an immersion blender so it emulsifies properly, that way it clings to the sprouts and not just puddles at the bottom. Warm the honey a few seconds if it’s thick, then taste and tweak acidity or salt, small changes can really make or break the balance.

– If you wanna make it ahead, keep the goat cheese and most of the nuts separate until serving so they stay bright and crunchy. Toss most of the dressing with the sprouts and let them sit 10 to 30 minutes to soften, but if you need to store longer pack the dressing and salad separately in the fridge.