Description
This easy shaved Brussels sprout salad is loaded with crisp apples, sweet dates, sharp cheddar, crunchy nuts, and pomegranate seeds, all tossed in a tangy maple mustard vinaigrette for the perfect fresh Thanksgiving side dish.
Ingredients
For the Shaved Brussels Sprout Salad:
- 10oz shaved Brussels sprouts
- 5 Medjool dates, pitted and chopped (about ⅓ cup)
- 1 medium Honeycrisp apple, thinly sliced
- ½ cup sharp cheddar cheese, grated (about 2 oz)
- ¼ cup spiced pecans
- 2 tbsp pumpkin seeds
- ⅓ cup pomegranate seeds
For the Maple Mustard Vinaigrette:
- 1 small shallot, thinly sliced
- 1 tbsp Dijon mustard
- 1 tbsp stone ground mustard
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- ⅓ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
For the Shaved Brussels Sprout Salad:
- In a mason jar or small bowl, combine the shallot, Dijon mustard, stone ground mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper. Shake or whisk until emulsified. Set aside for 10–15 minutes to allow the shallots to mellow.
- If using whole Brussels sprouts, trim the ends and thinly shave them using a mandoline, food processor, or sharp knife. Otherwise, add the pre-shaved Brussels sprouts to a large salad bowl.
- Add the chopped dates, thinly sliced apple, grated cheddar, pecans or pumpkin seeds, and pomegranate seeds to the bowl.
- Pour about half the vinaigrette over the salad and toss until well combined. Add more dressing as needed, tasting and adjusting with additional salt and pepper if desired.
- Let sit for 5–10 minutes if you’d like the Brussels sprouts to soften slightly, then serve and enjoy!
Notes
This recipe makes a generous amount of dressing. Start with half and add more to taste. Store any leftovers in the refrigerator for up to 5 days.
If making ahead, prepare the salad components and vinaigrette separately, then toss together before serving.
- Prep Time: 15
- Category: Side Dish
- Method: No Cook