Brussels sprouts may be one of those vegetables that people are either madly in love with or deeply afraid of. However, this Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette is here to change minds and palates. With a delightful crunch, vibrant flavors, and a dressing that dances on your taste buds, this salad is perfect for a light lunch, a side dish, or a festive gathering. The honey lemon Dijon vinaigrette brings a beautiful balance of sweetness and tang, making it a standout option for any meal.
It’s simple to make and full of nourishing ingredients, showcasing Brussels sprouts in a way that highlights their unique taste and texture. So, grab your ingredients and let’s get started on this delightful salad!
Why This Recipe Is Reliable
This Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette is reliable for several reasons. First and foremost, it’s easy to whip up and requires minimal cooking skills. The ingredients are readily available, and the preparation takes just about 15 minutes! The dressing is made from scratch, ensuring a fresh and vibrant flavor that store-bought dressings simply can’t match. Plus, with a mix of textures from the crunchy Brussels sprouts, toasted almonds, and creamy Pecorino Romano cheese, this salad is sure to impress.
Ingredient List
- 2½ tablespoons fresh lemon juice (from 3 lemons)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1½ pounds Brussels sprouts (green and/or purple or a combo)
- ½ cup sliced almonds, toasted
- ½ cup shredded Pecorino Romano cheese
Cook’s Kit
- Sharp knife: for finely slicing the Brussels sprouts.
- Cutting board: to keep your workspace tidy.
- Mixing bowl: for combining the salad ingredients and dressing.
- Whisk: to blend the vinaigrette smoothly.
- Salad serving bowl: to present your beautiful salad.
From Start to Finish: Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette
Step 1: Prepare the Brussels Sprouts
Begin by trimming the stem ends of the Brussels sprouts and removing any outer leaves that look wilted or discolored. Rinse them under cool water and pat them dry. Using a sharp knife or a mandoline, shave the Brussels sprouts into thin slices. The thinner, the better; this will enhance the texture and flavor absorption.
Step 2: Toast the Almonds
In a dry skillet over medium heat, add the sliced almonds. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Keep a close eye on them to prevent burning. Once toasted, remove them from the skillet and set aside to cool.
Step 3: Make the Vinaigrette
In a mixing bowl, whisk together the fresh lemon juice, honey, Dijon mustard, minced shallot, and minced garlic. Gradually drizzle in the extra virgin olive oil while continuing to whisk until the dressing is well combined and slightly emulsified. Season with kosher salt and freshly ground black pepper to taste.
Step 4: Combine the Salad
In a large mixing bowl, combine the shaved Brussels sprouts, toasted almonds, and shredded Pecorino Romano cheese. Drizzle the vinaigrette over the top and gently toss everything together until the salad is evenly coated with the dressing.
Step 5: Serve and Enjoy
Transfer the salad to a serving bowl and enjoy right away! This salad can be served immediately, but letting it sit for about 10 minutes allows the flavors to meld beautifully.
What to Use Instead
- If you don’t have honey, you can substitute with maple syrup for a vegan option.
- In place of Dijon mustard, yellow mustard can work in a pinch, though the flavor will differ slightly.
- For a nut-free version, omit the almonds or replace them with sunflower seeds.
- Parmesan cheese can be used instead of Pecorino Romano for a different flavor profile.
Things That Go Wrong
- Over-toasting the almonds can lead to a bitter taste, so keep an eye on them while toasting.
- If the Brussels sprouts are not sliced thinly enough, they may be tough to chew and won’t absorb the dressing well.
- Not letting the salad sit after mixing can lead to a less flavorful dish; the dressing needs time to penetrate the Brussels sprouts.
- Using too much salt can overpower the dish; always season to taste.
Store, Freeze & Reheat
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The Brussels sprouts may become a bit limp, but the flavors will still be delicious. Freezing is not recommended, as the texture of the Brussels sprouts will suffer once thawed.
Reader Q&A
Can I make this salad ahead of time?
Yes, you can prepare the components of the salad ahead of time. However, it’s best to combine the dressing and salad just before serving to maintain the freshness of the Brussels sprouts.
Is this salad suitable for meal prep?
Absolutely! This salad can be a great meal prep option. Just keep the dressing separate until you’re ready to eat to prevent the sprouts from becoming soggy.
How can I add protein to this salad?
You can add grilled chicken, shrimp, or chickpeas to make it more filling. For a vegetarian option, consider adding roasted tofu or beans.
What can I serve this salad with?
This salad pairs wonderfully with a variety of dishes, such as grilled salmon, roasted chicken, or even alongside a hearty soup. Try it with Creamy Lemon Parmesan Chicken And Asparagus Skillet for a delightful meal.
Serve with These
- Crispy Parmesan Crusted Salmon With Lemon Cream
- Lemon Garlic Butter Cod With Crispy Potatoes
- Grilled steak or chicken for a heartier option.
- Crusty bread to complement the salad.
Final Bite
This Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette is more than just a side dish; it’s a celebration of flavors and textures that will leave your taste buds dancing. The vibrant colors and fresh ingredients make it an eye-catching addition to any meal, while the dressing brings it all together in harmony. Whether you’re preparing for a family dinner or a potluck, this salad is sure to impress and satisfy.
Give it a try, and you might just find yourself craving Brussels sprouts like never before! Enjoy, and happy cooking!
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Shaved Brussels Sprout Salad with Honey Lemon Dijon Vinaigrette
Ingredients
Equipment
Method
- Begin by trimming the stem ends of the Brussels sprouts and removing any outer leaves that look wilted or discolored. Rinse them under cool water and pat them dry. Using a sharp knife or a mandoline, shave the Brussels sprouts into thin slices. The thinner, the better; this will enhance the texture and flavor absorption.
- In a dry skillet over medium heat, add the sliced almonds. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Keep a close eye on them to prevent burning. Once toasted, remove them from the skillet and set aside to cool.
- In a mixing bowl, whisk together the fresh lemon juice, honey, Dijon mustard, minced shallot, and minced garlic. Gradually drizzle in the extra virgin olive oil while continuing to whisk until the dressing is well combined and slightly emulsified. Season with kosher salt and freshly ground black pepper to taste.
- In a large mixing bowl, combine the shaved Brussels sprouts, toasted almonds, and shredded Pecorino Romano cheese. Drizzle the vinaigrette over the top and gently toss everything together until the salad is evenly coated with the dressing.
- Transfer the salad to a serving bowl and enjoy right away! This salad can be served immediately, but letting it sit for about 10 minutes allows the flavors to meld beautifully.
Notes
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- If you don't have honey, substitute with maple syrup for a vegan option.
- For a nut-free version, omit the almonds or replace them with sunflower seeds.
