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Easter Brussels Sprout Salad

This Homemade Easter Brussels Sprout Salad features tender, thinly shaved Brussels sprouts mixed with sweet fruit, crunchy nuts, and a light dressing, perfect for spring celebrations.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 pound Brussels sprouts, ends trimmed Choose firm, bright green heads.
  • 1 large apple or pear, thinly sliced Firm fruit with no soft spots is best.
  • 1/2 cup toasted walnuts or pecans, roughly chopped Use raw whole nuts for best flavor.
  • 1/3 cup dried cranberries or cherries Optional; can replace with fresh pomegranate for low-sugar.
  • 1/4 cup shaved Parmesan or crumbled feta Optional; choose a firm crumbly type.
Dressing Ingredients
  • 3 tablespoons extra-virgin olive oil Opt for high-quality olive oil.
  • 2 tablespoons fresh lemon juice About 1 lemon.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup Optional depending on taste.
  • to taste Salt and black pepper Use as desired.

Method
 

Preparation
  1. Clean and shave the Brussels sprouts by trimming the stem ends and peeling any loose outer leaves. Slice each sprout thinly (about 1-2 mm thick) using a sharp knife or mandoline.
  2. In a small bowl, whisk together lemon juice, Dijon mustard, honey, and a pinch of salt. Slowly whisk in the olive oil until the dressing is glossy and slightly thick.
  3. Toast the nuts in a dry skillet over medium heat for 3-5 minutes, stirring constantly until they become fragrant and lightly browned.
  4. Thinly slice the apple or pear. If using cheese, shave into thin curls or crumble, depending on type.
Assembly
  1. In a large bowl, combine the shaved Brussels sprouts, sliced fruit, dried cranberries, and most of the toasted nuts (save some for garnish).
  2. Pour half the dressing over the salad and toss gently. Taste and add more dressing if needed.
  3. Fold in the cheese, if using, and sprinkle the remaining nuts on top. Season to taste with salt and pepper.

Notes

This salad is best served fresh and holds up well in the fridge for a day if dressed lightly. Dress just before serving for best texture. Can be adapted with different nuts, fruits, or cheeses.