Shredded Brussels Sprouts Salad

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Shredded Brussels Sprouts Salad

Made with Brussels sprouts, cranberries, and feta cheese, this colorful shredded Brussels sprouts salad with cranberries will brighten up any table!

Prep Time20

Total Time20

Course: Side, Vegetable

Cuisine: Mediterranean, American

Servings: cups

Calories: 237kcal

Ingredients

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 Tablespoon finely diced or grated shallot
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
1 pound Brussels sprouts
1 medium apple, diced (~1 cup)
¼ cup dried cranberries
¼ cup toasted chopped pecans
4 ounces crumbled feta or goat cheese (~½ cup)

Instructions

Fill a large pot with water and bring to a boil. Prepare an ice bath by placing cold water and ice cubes in a large bowl.
In a large bowl, whisk together oil, vinegar, shallot, mustard, honey, and salt. Set aside.
Wash Brussels sprouts. Trim bottoms, remove any wilted leaves, and slice in half. Add to the pot of boiling water to blanch. Cook for 30-60 seconds, or until sprouts turn bright green. Use a spider to remove the sprouts and place immediately in an ice bath.
Drain sprouts in a colander, and gently shake off excess water. Slice sprouts into thin strips and add to the bowl with the dressing.
Add dried cranberries, diced apple, pecans, and cheese. Using a spatula, toss to combine. Enjoy!

Notes

Whisking the vinaigrette together before adding the other ingredients ensures even flavor distribution. While some recipes suggest slowly pouring the oil in for the best emulsion, we didn’t find a difference either way, so just add all the ingredients and whisk away!

To save time, use pre-shredded brussels sprouts. If you like the raw taste and texture, you can skip the blanching step. However, if you are sensitive to brussels sprouts’ bitterness, we recommend blanching!

Nutrition