If you are craving a salad that bursts with vibrant colors, crisp textures, and a delightful balance of sweet and savory flavors, look no further than this Shaved Brussels Sprout Salad with Apple, Cranberries, and Parmesan Recipe. It takes humble Brussels sprouts and transforms them into a refreshing, crunchy delight, accented perfectly by juicy apples, tart dried cranberries, nutty sunflower seeds, and the irresistible bite of fresh Parmesan. Whether as a light lunch or a stunning side dish, this salad is guaranteed to impress and become one of your cherished go-to recipes.
Ingredients You’ll Need
Simple yet thoughtfully chosen ingredients make this salad shine. Each component plays an important role: the sprouts provide that lovely crispness, the apple adds sweetness, the cranberries lend a fruity tartness, the Parmesan brings umami richness, and the seeds introduce a toasty crunch. Together, they create a harmonious dish.
- 4 cups Brussels sprouts (shaved): Fresh and crunchy, these are the star base of the salad. You can shave them yourself or buy them pre-shaved for convenience.
- 1 medium honeycrisp apple (chopped): Choose a crisp apple variety to add refreshing sweetness and texture contrast.
- 1/2 cup dried cranberries: They bring a beautiful burst of tart flavor and a pop of ruby color.
- 1/3 cup Parmesan cheese (shredded or shaved): Adds a salty, nutty depth that complements the other ingredients beautifully.
- 1/3 cup sunflower seeds (toasted): For a toasty crunch; you can swap with pine nuts if you prefer a slightly different nutty flavor.
- 1/3 cup chives (chopped): Fresh and mild onion flavor brightens the salad’s profile.
- 1/4 cup extra virgin olive oil: A good quality oil creates a silky dressing that ties everything together.
- 1/4 cup fresh lemon juice: Adds acidity and zing to enliven the salad flavors.
- 1 tsp Dijon mustard: Gives the dressing a gentle tang and helps emulsify the oil and lemon juice.
- 1/4 tsp ground black pepper: A light peppery kick to balance the salad.
- 1/2 tsp salt: Enhances all the natural flavors without overwhelming.
How to Make Shaved Brussels Sprout Salad with Apple, Cranberries, and Parmesan Recipe
Step 1: Prepare and Shave the Brussels Sprouts
Start by rinsing the Brussels sprouts under cold water, then pat them dry. Trim off the tough stems and peel away any wilted outer leaves. To get those signature thin ribbons, carefully slice the sprouts with a sharp knife or use a mandoline slicer. This shaving step is key because it turns the sturdy sprouts into delicate, crisp strands that will be the perfect texture for this salad.
Step 2: Combine the Fresh Salad Ingredients
In a large bowl, add your shaved Brussels sprouts and top them with the chopped apple, dried cranberries, freshly shredded or shaved Parmesan, toasted sunflower seeds, and chopped chives. Layering these ingredients ensures every spoonful has a variety of textures and flavors waiting to be discovered.
Step 3: Whisk the Dressing
In a small bowl, mix together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper. Whisk until fully combined into a smooth, zesty dressing that will bring life and brightness to the salad without overpowering the natural ingredients.
Step 4: Dress and Toss Just Before Serving
Pour the dressing over the salad immediately before serving to keep the Brussels sprouts crisp. Gently toss everything together so the dressing coats each piece evenly, allowing the flavors to meld without becoming soggy. Your Shaved Brussels Sprout Salad with Apple, Cranberries, and Parmesan Recipe is now ready to enjoy!
How to Serve Shaved Brussels Sprout Salad with Apple, Cranberries, and Parmesan Recipe
Garnishes
Feel free to sprinkle some extra shaved Parmesan or a handful of toasted nuts right on top for added texture and visual appeal. Fresh herbs like parsley or extra chives can add a pop of green and freshness.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled salmon, or even alongside a hearty grain dish like quinoa or wild rice. Its light crispness complements richer mains perfectly, balancing out the meal.
Creative Ways to Present
For a stunning presentation at a gathering, serve the salad in hollowed-out apples or in clear glass bowls to showcase the salad’s vibrant layers. Adding a few edible flowers can also elevate the visual impact beautifully.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad without dressing in an airtight container in the fridge for up to two days. Keep the dressing separate to maintain the crunchiness of the Brussels sprouts and apples.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended as the texture and freshness will be compromised once thawed.
Reheating
Since this is a crisp, fresh salad, it is not designed to be reheated. Enjoy it cold straight from the fridge for the best experience.
FAQs
Can I substitute another type of apple in this salad?
Absolutely! While honeycrisp apples are ideal for their crispness and sweetness, Granny Smith or Fuji apples work well too. Just pick a variety that is firm and tart to balance the salad’s flavors.
What if I don’t have a mandoline to shave the Brussels sprouts?
No worries! A sharp knife works just fine if you carefully slice the Brussels sprouts thinly. It might take a little more time but the texture will still be delightful.
Can I use pecans or walnuts instead of sunflower seeds?
Definitely! Toasted pecans or walnuts add a nice crunch and bring their own unique nutty flavor that pairs wonderfully with the salad’s ingredients.
Is this salad suitable for meal prep?
You can prep the components in advance, but keep the dressing separate and combine just before serving to ensure the Brussels sprouts stay crisp and fresh.
Can I make this salad vegan?
Yes! Simply omit the Parmesan or replace it with a vegan cheese alternative to enjoy this salad without any animal products.
Final Thoughts
This Shaved Brussels Sprout Salad with Apple, Cranberries, and Parmesan Recipe is truly one of those dishes that feels both special and effortlessly simple. It brightens any meal with its fresh, vibrant ingredients and tantalizing mix of textures and flavors. I can’t recommend enough that you give it a try soon — it just might become a new favorite in your recipe collection.
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Shaved Brussels Sprout Salad with Apple, Cranberries, and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant shaved Brussels sprout salad featuring crisp apples, dried cranberries, parmesan cheese, and toasted sunflower seeds, all tossed in a zesty lemon-Dijon dressing. Perfect as a refreshing side dish for any meal.
Ingredients
Salad
- 4 cups Brussels sprouts (shaved, from 1 lb or pre-shaved)
- 1 medium Honeycrisp apple (chopped, or any crisp apple)
- 1/2 cup dried cranberries
- 1/3 cup Parmesan cheese (shredded or shaved)
- 1/3 cup sunflower seeds (toasted, or pine nuts)
- 1/3 cup chives (chopped)
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)
- 1 tsp Dijon mustard
- 1/4 tsp ground black pepper
- 1/2 tsp salt
Instructions
- Prepare Brussels Sprouts: Rinse and pat dry the Brussels sprouts. Trim off the stems and remove any dry or wilted leaves. Shave the Brussels sprouts using your preferred method and place them in a large bowl.
- Add Salad Ingredients: Top the shaved Brussels sprouts with chopped apple, dried cranberries, shredded or shaved Parmesan cheese, toasted sunflower seeds, and chopped chives.
- Make the Dressing: In a separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and ground black pepper until well combined.
- Toss and Serve: Just before serving, pour the dressing over the salad and toss thoroughly to combine all ingredients evenly. Serve immediately for best freshness.
Notes
- Use a mandoline or a sharp knife to shave Brussels sprouts evenly.
- To toast sunflower seeds, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- For a nut-free version, omit the sunflower seeds or substitute with additional dried fruit.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; toss again before serving.
- Adjust salt and lemon juice to taste depending on your preference.
