Shaved Brussels Sprout Salad with Shallots And Almonds
When most people think of Brussels sprouts, they picture them roasted until gloriously crispy—maybe drizzled with balsamic and served beside a hearty main dish. Delicious, yes. But what if I told you there’s a fresher, crunchier, and dare I say, more exciting way to enjoy these little green gems? Enter: my shaved, Brussels sprouts salad —a bright, flavorful dish that’s perfect for fall and a guaranteed crowd-pleaser at your holiday table.
Why Shave Your Brussels Sprouts?
Brussels sprouts have long carried an unfair reputation for being dense and, well, a little bitter. But shaving them thinly, as I‘ve blogged about before, transforms them into something entirely new. The texture softens, the flavors mellow, and suddenly, they’re sweet, nutty, and delightfully crisp. Tossed with lightly toasted sprout leaves, shallots, and almonds, this salad is everything the classic roasted sprout isn’t—light, refreshing, and full of contrast. It’s fall’s answer to slaw, but far more elegant.
Health Benefits of Brussels Sprouts
Nutritionally, Brussels sprouts are total overachievers. As members of the cruciferous vegetable family, they’re packed with fiber (great for digestion and keeping you full), vitamin C (immune-boosting superhero), and plenty of antioxidants. Add in heart-healthy almonds and the gentle sweetness of shallots, and you’ve got a salad that’s not only gorgeous and flavorful but secretly doing wonders for your body, too.
A Holiday Hero
Let’s be honest—holiday meals are a marathon of indulgence. Between the mashed potatoes, stuffing, and pie (no regrets there), a little freshness is practically a public service. Enter this salad: the unexpected holiday hero. It swoops in with crisp greens, bright flavors, and just enough flair to steal the spotlight. Fresh, festive, and done before anyone can say “pass the gravy,” it’s the kind of dish that earns an encore. Because every feast needs a little crunch, color, and a hero in a salad bowl.
Shaved Brussels Sprouts Salad with Shallots And Almonds
Ingredients:
- 1 pound Brussels sprouts
- 2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon Kosher salt, divided
- 1 shallot, halved and divided
- 2 tablespoons rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon local honey
- Freshly ground black pepper to taste
- 5 tablespoons Extra virgin olive oil, divided
- 1/3 cup sliced almonds
Directions:
- Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves and set aside. In a food processor, such as a CuisineArt, fitted with the slicing blade, shred the sprouts and place in a large mixing bowl.
- Add the lemon juice and 1/4 teaspoon salt to the sprouts, and using your hands, gently massage to tenderize. Set aside.
- Finely chop half the shallots and mix with the rice wine vinegar, mustard, honey, 1/4 teaspoon salt, and black pepper to taste. While stirring, slowly pour in 4 tablespoons of olive oil, then drizzle the dressing onto the sprouts, mixing thoroughly.
- Heat the oven to 375 degrees F. Thinly slice the other half of the shallot, and place it on a small baking sheet along with the reserved sprout leaves, almonds, remaining 1 tablespoon oil, and 1/4 teaspoon salt. Toss to coat, then place in the oven and roast, tossing once or twice, until the sprouts begin to crisp and brown, 10 to 12 minutes.
- Place the hot ingredients on top of the salad and serve immediately, with more pepper on top. Serve immediately.
