Exceptional flavor and versatility are the hallmarks of this vibrant salad, which makes a meal out of virtually any protein, from chicken and pork to salmon, shrimp, steak, and burgers. Plus, the prep is nearly effortless when using a package of pre-shredded Brussels sprouts!
I make a lot of salads. Their color adds visual appeal to a plate and they can be a great way to enjoy a daily dose of vegetables.
Most importantly, a well constructed salad can be bursting with flavor and texture and serve as the centerpiece of a meal.
Chicken, salmon, shrimp, or a protein of choice may be added to make a salad more filling, and since a great vinaigrette will lead the way in the flavor department, the protein portion of the meal can be truly simple.
Thanks to the Dijon, the dressing I use for this Brussels sprouts salad emulsifies beautifully and packs a flavorful punch—but without being too sharp or overwhelming. Lemon juice adds zippy brightness and there’s just enough olive oil to balance the flavors.
As an added perk, this recipe is flexible. I’ve made it with a variety of cheeses – grated Pecorino Romano, crumbled blue cheese, and shredded smoked Gouda are favorites.
In the fruit department, dried cranberries and golden raisins are my stand-bys, but chopped dried apricots and dried cherries work well too. A chopped apple would also be a welcome addition – and pomegranate seeds!
And though I most frequently reach for smokehouse almonds, toasted walnuts, pecans, or even a mix of nuts and seeds may be used.
Whatever add-ins you reach for, the simple combination is easy to pull together and delivers crisp crunch and all the key flavors, from salty and sweet to bitter and tangy.
Brussels sprouts are similar to cabbage, of course, and just like a good slaw, this salad will hold up well overnight, making leftovers a welcome treat. On that note, if you have a bag of slaw mix or a head of cabbage on hand, by all means try the lemon Dijon vinaigrette on that. Similarly, you could pair it with slivered kale, chopped hearts of romaine, as well as grain-based salads like quinoa and brown rice.
To maintain maximum crunch if expecting leftovers, I usually add the nuts as a topping. That said, leftovers will still taste great if the crunchy elements are mixed in from the start.
There’s enough vinaigrette to dress two large salads, and it will keep for a week or more in the fridge.
For locals, Stauffer’s sells the best pre-shredded Brussels sprouts. They are consistently fresh and have just the right thinness. I’ve purchased the shredded sprouts from other stores—and they work well—but I find that combing through and cutting out larger core pieces will enhance the texture of the finished salad.
If you make this salad, please comment and give it a 5-star review if you deem worthy. The feedback is always appreciated! 💚
Brussels Sprouts Salad with Lemon Dijon Vinaigrette
Ingredients
For the Lemon Dijon Vinaigrette
- 3 tablespoons (45ml) freshly squeezed lemon juice
- 2 tablespoons (30g) Dijon mustard
- 1 small shallot, minced (2-3 tablespoons)
- ½ teaspoon kosher salt and freshly ground pepper to taste
- ⅓ cup (74ml) extra virgin olive oil (use ¼ cup + 2 tablespoons (84ml) for a touch less tang)
For the Salad
- 1 pound Brussels sprouts, trimmed, halved, and sliced very thin (or one 14-ounce package shaved Brussels sprouts)
- 2 ounces (½ cup) blue cheese, crumbled or smoked Gouda or Pecorino Romano cheese, shredded
- ⅓ cup chopped toasted pecans, walnuts, or almonds (Smokehouse almonds are lovely)
- ¼ - ⅓ cup golden raisins, dried cranberries, or chopped dried cherries
Instructions
- Tip: For best texture, make sure to remove the tough core from the Brussels sprouts (I cut them in half and then slice a V-shape at the base) and then slice them very thin. For quicker shredding, you may add the cored and halved sprouts to a food processor fitted with the thinnest slicing blade. Prep ahead tip: The Brussels sprouts can be shredded up to a day in advance and stored in the fridge in an airtight container or zip-top bag.
- For the vinaigrette: Whisk the lemon juice, mustard, shallot, salt, and pepper together in a small bowl or jar with a tight-fitting lid. Slowly whisk in oil until incorporated and the vinaigrette is thick. Or, add the oil, place the lid on the jar, and shake until thick and creamy. Make-ahead tip: This step may be done in advance. The vinaigrette may sit on the counter for up to 2 hours and will keep in the refrigerator for at least a week. Leftovers: You will have leftover vinaigrette for another salad later. Depending on how liberally you dress your salads, it may be enough for another full batch but perhaps a half batch. Or enjoy on other tossed salads (see recipe notes).
- Assemble the salad: Place the Brussels sprouts in a large bowl and drizzle with about ⅓ cup of the vinaigrette. Toss, and add more vinaigrette to taste. Then cover and refrigerate for at least 30 minutes or up to 2 hours. (If time is short, letting the salad sit on the counter for even 15 minutes will allow the flavors to meld a bit.)
- Fold in the cheese, nuts, and dried fruit. Season with salt and pepper to taste and and serve.
Notes
- When using smoked Gouda, I shred it with the large holes of a box grater. For an accurate measure if not using weight, lightly pack the cheese into the measuring cup – or round it slightly. When shredding Pecorino Romano, I grated it more finely, but feel free to shred as thin or as thick as you prefer.
- Pomegranate seeds provide a lovely alternative to the golden raisins or dried cranberries. When using, I add about ¾ cup.
- Thinly sliced baby bok choy is a lovely addition to this salad. I’ve made it several times with half bok choy and half Brussels sprouts. You could also make this salad with shredded kale, cabbage, or a bag of coleslaw mix.
Leave a Reply