Shaved Brussels Sprouts Salad
A crisp, nutrient-packed salad featuring shaved Brussels sprouts, sweet pear, crunchy nuts, and a tangy Dijon vinaigrette. Quick to prepare, satisfying, and perfect for any meal or lunch prep. Rich in fiber, healthy fats, and plant-based protein, this salad balances flavors and textures in every bite.
Equipment
- 1 large mixing bowl
- 1 Food processor (or blender)
- 1 small bowl or jar for dressing
- 1 whisk or spoon
Ingredients
For the Salad:
- 2 cups Brussels sprouts about 15 sprouts, trimmed and halved
- 4 cups fresh arugula or spinach/greens of choice
- 1 medium pear chopped
- ½ cup almonds or pecans chopped
- ½ cup raisins dried cherries, or cranberries (optional)
For the Dressing:
- ½ cup avocado oil or olive oil
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar or apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dried basil
- ½ tsp salt plus more to taste
- ½ tsp freshly ground black pepper
Instructions
- Prepare the Brussels Sprouts: Start by washing your Brussels sprouts thoroughly under cold running water to remove any dirt or grit. Trim off the tough bottom stems and remove any yellowed or damaged outer leaves. Slice each sprout in half lengthwise to make them easier to chop. Place the halved sprouts into a food processor or blender. Pulse in short bursts for 10–20 seconds, stopping to check the texture frequently. You’re aiming for a finely chopped, shred-like consistency—not a puree. This will give your salad a crunchy, light texture that blends perfectly with the other ingredients.
- Chop the Pear: Select a ripe but firm pear for the best texture—it should be sweet but not mushy. Wash the pear thoroughly, then slice it in half, remove the core, and cut it into small, bite-sized cubes. If you like, you can leave the skin on for added fiber and nutrients. Set the chopped pear aside in a small bowl until you’re ready to combine it with the salad greens.
- Toast the Nuts (Optional but Recommended): For extra flavor and crunch, consider lightly toasting your almonds or pecans. Place them in a dry skillet over medium-low heat. Stir frequently for 3–5 minutes, until fragrant and golden brown. Be careful not to burn them, as nuts can quickly go from toasted to bitter. Once toasted, let them cool for a few minutes before adding them to your salad. This step enhances their natural nuttiness and adds depth to the salad’s flavor profile.
- Assemble the Salad Base: In a large mixing bowl, combine the arugula (or your choice of fresh greens) with the finely chopped Brussels sprouts. Gently toss to mix the greens evenly. Add the chopped pear and toasted nuts to the bowl. If you’re using dried fruit like raisins, dried cherries, or cranberries, sprinkle them in at this stage. Gently toss all ingredients together so that the salad components are evenly distributed without bruising the delicate arugula.
- Prepare the Dijon Vinaigrette: In a small mixing bowl or jar, combine the avocado oil or olive oil, Dijon mustard, red wine vinegar (or apple cider vinegar), fresh lemon juice, dried basil, salt, and freshly ground black pepper. Whisk vigorously until the ingredients are fully emulsified, forming a smooth and slightly thick vinaigrette. Alternatively, if using a jar, place the lid on tightly and shake until completely combined. Taste the dressing and adjust seasoning as needed, adding a little more salt, pepper, or lemon juice to suit your preference.
- Dress the Salad: Pour approximately half of the vinaigrette over the assembled salad. Using clean salad tongs or two large spoons, gently toss the salad to coat all the ingredients evenly with the dressing. Be careful not to overmix; you want the greens to remain crisp and fresh. Taste a small portion and adjust by adding more dressing if desired. The remaining vinaigrette can be stored in the refrigerator for later use.
- Final Seasoning and Presentation: After tossing, taste the salad again and add additional salt and pepper if needed. For a visually appealing presentation, place the salad in a large serving bowl, ensuring that the pear pieces, nuts, and dried fruit are evenly distributed on top. If desired, garnish with a few whole nuts or a small drizzle of extra vinaigrette for added flair. Serve immediately for the freshest flavor, or refrigerate for up to a few hours before serving.
- Enjoy and Store Leftovers: This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the crispness of the greens. Before serving again, give the salad a gentle toss with any reserved dressing. This makes it perfect for meal prep or a quick, healthy side dish.
Notes
- Use fresh, firm Brussels sprouts for the best texture; avoid overripe sprouts, which can become bitter.
- Pears should be ripe but still slightly firm to maintain shape and provide a natural sweetness.
- Toasting nuts enhances flavor but is optional—raw nuts work fine for a softer bite.
- Dried fruits like raisins, cranberries, or cherries add sweetness and chewiness but can be omitted if preferred.
- Dressing can be made in advance and stored separately in the refrigerator for up to a week.
- Gently toss salad ingredients to avoid bruising delicate greens like arugula.
- Adjust the dressing to taste; a little more lemon juice or vinegar brightens the flavors.
