Shaved Brussels Sprout Salad – Eating Bird Food


This shaved brussels sprout salad is made with hard boiled eggs, creamy goat cheese, dried cranberries and toasted walnuts all tossed in a tangy apple cider vinegar dressing.

I’m back with another winning vegetarian salad for you and this time it’s a shaved brussels sprout salad

This one is unique in that there are no salad greens involved, just crunchy, raw Brussels sprouts, chopped hard boiled eggs, creamy goat cheese, a few dried cranberries for a little sweetness, toasted walnuts and a tangy apple cider vinegar dressing. It’s definitely a winner!

Why You’ll Love This Salad

  • Crunchy and flavorful – Every bite is packed with flavor thanks to the tangy dressing and offers a satisfying crunch from the sprouts and walnuts.
  • Easy to Make – This salad comes together in about 20 minutes from start to finish!
  • Versatile – It makes for a great vegetarian side dish for dinner or you could double the recipe and bring it to a cookout or potluck. I’ve also made it as a side salad for Thanksgiving before!
Ingredients measured out to make Brussels Sprout Chopped Salad: brussels sprouts, dried cranberries, hardboiled eggs, walnuts, goat cheese, sea salt, pepper, dijon, apple cider vinegar, garlic and olive oil.

Ingredients Needed

  • hardboiled eggs – these add a tender bite and protein to this salad! Follow my full guide for how to make hard boiled eggs.
  • brussels sprouts – the star of the show! We’re taking whole sprouts and slicing them thinly for the perfect slaw-like base.
  • toasted walnuts – adds healthy fats, protein and a nice crunch!
  • dried cranberries – they bring a sweet and tart chewiness to the mix. I recommend grabbing fruit-sweetened dried cranberries like these Made in Nature organic dried cranberries to keep the sugar content down.
  • goat cheese – adds a creamy texture and tangy taste that are sublime.
  • apple cider vinegar dressing – the perfect tangy dressing for this salad made with apple cider vinegar, extra virgin olive oil, dijon mustard, fresh garlic, sea salt and black pepper.

How to Make

Chop eggs: Dice your hard boiled eggs into tiny pieces to sprinkle throughout the salad.

Slice brussels sprouts: Hold your brussels sprouts by the stem and use a sharp knife to slice them thinly to create a tender, slaw-like consistency.

Make dressing: Combine the dressing ingredients in a small bowl or mason jar and whisk (or shake) up until combined and emulsified into a dressing.

Combine and toss: In a large mixing bowl mix the walnuts, cranberries, and half the eggs with the sprouts, add dressing and toss to coat. Give the salad some time to sit, allowing the sprouts to soften and the flavors to marry beautifully.

Serve: Top off with the remaining eggs and goat cheese, then serve. Enjoy!

A large white bowl containing the Brussels sprout chopped salad, topped with crumbled goat cheese.

Recipe Tips

  • Shave thinly: For the best texture, shave the brussels sprouts as thinly as possible. This helps them absorb more dressing and become tender. To speed up the process, try using a food processor or mandoline to shave the brussels sprouts.
  • Use pre-shredded brussels sprouts: For a shortcut, grab a 10 ounce bag of shaved Brussels sprouts at the grocery store.
  • Toast your nuts: Take the extra step to toast the walnuts in the oven for an added depth of flavor.
  • Massage the sprouts: If you have the time, massage the shaved brussels sprouts with a little dressing to tenderize them before adding the remaining ingredients.
  • Let it sit: Allow the dressed salad to sit for at least 15 minutes before serving to let the flavors meld.
A white plate with a serving of the Brussels sprout chopped salad.

Substitutions & Notes

  • Brussels sprouts: Brussels are the star ingredient in this recipe, but green cabbage would be the closest substitute.
  • Nuts: Almonds or pecans would be a great substitute instead of the walnuts. For a nut-free option use pepitas (aka pumpkin seeds) or sunflower seeds.
  • Dried cranberries: Feel free to use a different dried fruit like raisins, dried cherries or dates instead of the dried cranberries.
  • Cheese: Feta cheese or shredded parmesan would be good substitutes for the goat cheese. You can also omit the cheese or use a dairy-free option if needed.
  • Dressing: I prefer the apple cider vinegar dressing, but if you want you can swap it with another dressing of choice. Some ideas: red wine vinaigrette, balsamic vinaigrette, white balsamic vinaigrette or lemon vinaigrette.
  • Eggs: For a vegan version, leave out the eggs or add a can of chickpeas or white beans for a plant-based protein boost.
  • Add bacon: If you want some more flavor and a bit more crunch toss in some cooked bacon. For a vegan option, try this tempeh bacon.
A large white bowl with two metal serving spoons containing the Brussels sprout chopped salad.

What to Serve With Brussels Sprout Salad

This brussels sprout salad recipe is a great side for potlucks and holidays, but it also makes for a wonderful side salad with dinner or a light lunch option. Here are some ideas on what to serve with this salad:

A large white bowl with two metal serving spoons containing the Brussels sprout chopped salad.

Making Your Brussels Sprout Salad Ahead of Time

This shaved brussels sprout salad is a fantastic make-ahead option for meal prep or to prep in advance for Thanksgiving dinner. Here’s how to do it:

  1. Prep the sprouts: Shave your brussels sprouts and store them in a zip-top bag or an airtight container in the fridge. They’ll stay fresh for 2-3 days.
  2. Prep eggs: Cook your eggs, chop them, and keep them in a separate container in the fridge.
  3. Toast and store nuts: Toast the walnuts and then let them cool completely before storing them in an airtight container at room temperature.
  4. Make dressing: Whisk together the dressing ingredients and store it in a jar or container with a tight-fitting lid in the fridge.

When you’re ready to serve, simply toss the brussels sprouts with the dressing and let it sit for a few minutes. Then add in the walnuts, cranberries, and eggs, and give it another toss. Top it off with the goat cheese for that final touch of creamy tanginess. This method ensures each component stays as fresh as possible, and you’ll have a vibrant salad that tastes like it was made just moments ago.

How to Store Leftovers

Brussels sprouts are hearty so the salad can certainly last 2-3 days in the fridge, but the sprouts do soak up a lot of the dressing so it can get a bit dry after a couple days. I recommend making and serving it the same day, if at all possible. Isaac and I ate it ourselves over a couple days and didn’t mind the lack of dressing — the flavor is still there!

More Brussels Sprout Recipes

More Salad Recipes to Try

Be sure to check out all my brussels sprouts recipes as well as my full collection of salad recipes.

  • Chop the eggs into tiny pieces. Place in a small bowl and set aside.

  • Shave the brussels sprouts by holding on to the stem end and thinly slicing crosswise until you get close to the stem. Trash the stems and add sprout slices into a large bowl. Use your hands to break up the little layers.

  • Make the dressing by placing apple cider vinegar, mustard, garlic, salt and pepper in a jar and stirring with a fork to combine. Add the olive oil to the jar, cover tightly and shake the jar until everything is well combined. (You could also do this in a blender or in a bowl.)

  • Add the toasted walnuts, cranberries and half of the chopped eggs to the brussels sprouts and drizzle with the dressing. Gently toss until combined. Let the salad sit at room temperature until the sprouts slightly soften and the flavors combine, about 15 minutes. Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed.

  • Transfer to a serving dish, top with the remaining eggs and crumbled goat cheese. Serve.

Serving: 1/6 of recipe | Calories: 243kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Fiber: 4g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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