A sweet and savory shaved brussel sprout salad made with fresh ingredients and a homemade lemon-honey vinaigrette.
I don’t know about you, but sometimes I need something fresh and crunchy to cut through those holiday flavors. Last year, Kim decided to try a shaved brussel sprout salad inspired by Southern Living Christmas Cookbook (Oxmoor House Publishing, 2015). This Thanksgiving salad is savory. However, adding sweet apples creates a delicious flavor combination.
The salad has a couple of steps, but I’m going to break the recipe down into sections for you. We’ll start with prepping the salad ingredients, then move on to the dressing. Afterward, I’ll go over the garnishes. As always, you’ll find some tips at the bottom of the post.
How to make a shaved brussel sprout salad:
First, start by cooking your bacon per the package instructions. Once it’s done, drain the excess grease, and crumble the bacon. Next, wash and trim the ends off your brussels sprouts. Be sure to remove any loose leaves.
Afterward, use a knife, mandolin, or a food processor with a slicing attachment, to shave the sprouts. Place them in a large mixing bowl, along with the bacon.
Now toast the walnuts and pepitas for 3-5 minutes. Only toast them long enough to bring out the oils, don’t burn them. Give them a quick chop and add them to the bacon and sprouts.
Then, thinly slice the red onion using a knife, mandolin, or food processor. Once the onions are taken care of, wash, core, and slice the apples. After that, in the large mixing bowl, toss together the brussel sprouts, onions, bacon, apples, pepitas, and walnuts.
How to make the lemon honey vinaigrette:
In a mixing bowl or glass measuring cup, combine the lemon juice, lemon zest, olive oil, honey, thyme, minced garlic, salt, and pepper.
I recommend using a whisk for the vinaigrette. Last, when you are ready to serve the dish, drizzle the dressing over the salad and toss again.
When it comes to garnishes, here’s a list of toppers that are great for this shaved brussel sprout salad.
- Shaved Parmesan cheese
- Pomegranate seeds
- Dried cranberries
- Dried cherries
- Cherry tomatoes
- More bacon
- Shredded Carrots
Shaved Brussel Sprout Salad Tips:
- So, if you’re pressed for time, you can make the salad a day in advance. However, do not dress it until it’s time to serve the dish. Otherwise, it will get soggy sitting in your fridge overnight.
- Feel free to use a store-bought dressing. Try using a vinaigrette like raspberry or another fruit flavored variety. But, I don’t recommend cream based dressings like Caesar or Ranch. With that being said, if you do use one and like it, let us know in the comments.
- Also, you can use a food processor to slice the sprouts, apples, and onions. Don’t worry about cleaning out the processor between ingredients, it shouldn’t hurt anything to let them sit together while working on the rest of the recipe.
- In regards to toasting the walnuts, one way to tell they are ready is to pay attention to the smell. The oils give off a woody aroma when they’re close to being done. Pull them early if you’re worried about burning the nuts.
Don’t forget to check out our Shaved Brussel Sprout Salad web story!
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- 6 slices bacon, cooked and crumbled
- 1 pound brussels sprouts, thinly shaved or sliced
- ½ cup pepitas
- ½ cup walnuts, or pecans, chopped and toasted
- ½ cup purple onion, thinly sliced
- 1 apple, thinly sliced (We like Honeycrisp, Jazz, or Granny Smith.)
Lemon Honey Vinaigrette
- 6 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Shaved parmesan cheese
- pomegranate seeds
- dried cherries
- Dried cranberries
- Cook and chop the bacon. Set it aside.6 slices bacon
- Wash, trim the ends of the sprouts. Remove any loose leaves. Use a food processor with a slicing attachment to shave the sprouts. Place them in a large mixing bowl.1 pound brussels sprouts
- In a small skillet over low heat, toast the pepitas and walnuts for 3-5 minutes.½ cup walnuts½ cup pepitas
- Thinly slice the onions and set them aside. Wash, core, and slice the apple using a knife or mandolin. Add the onions and apples to the bowl.½ cup purple onion1 apple
- Combine the bacon, walnuts, pepitas, apples, onions, and brussel sprouts using 2 forks. Toss everything together to combine the salad.
- In a medium mixing bowl combine the olive oil, lemon juice, lemon zest, honey, thyme, garlic, salt, and pepper.6 tablespoons olive oil3 tablespoons freshly squeezed lemon juice2 tablespoons lemon zest2 tablespoons honey2 teaspoons fresh thyme leaves2 garlic cloves1 teaspoon kosher salt¼ teaspoon ground black pepper
- Drizzle the dressing over the salad and toss everything to combine.
- Garnish the whole salad with your favorite toppings, or add them to individual servings. Serve immediately.