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This Shaved Brussels Sprout Salad is a standout for its vibrant freshness and effortless preparation.
The key to its appeal lies in the delicate, thinly sliced Brussels sprouts that create a light yet satisfying base.
Combining crunchy pine nuts and sweet dried cranberries adds delightful texture and natural sweetness, balanced perfectly by the tangy lemon juice and savory pecorino cheese.
Beyond taste, this salad packs a nutritious punch — Brussels sprouts are fiber-rich, low in carbs, and a great source of plant-based vitamins and antioxidants.
The pine nuts contribute heart-healthy fats and a bit of protein, making it a wholesome option for those mindful of balanced nutrition.
It’s quick to make, requires no cooking, and can be prepared ahead, making it a smart, delicious choice for busy weekdays or festive gatherings alike.
Must-Have Tools for Perfect Results
Mandoline Slicer
This tool allows you to shave Brussels sprouts paper-thin for an ideal salad texture. It ensures uniform slices quickly and safely, elevating your prep efficiency. Beyond this recipe, a mandoline is invaluable for slicing vegetables and fruits evenly in countless dishes.
Medium Mixing Bowl
Essential for tossing all ingredients evenly without spillage. A durable, well-sized bowl is a kitchen staple for mixing salads, batters, and marinades with ease.
Measuring Cups
Precise measurement of olive oil, lemon juice, and nuts guarantees balanced flavors every time. Accurate measuring tools are key to consistent cooking success.
Toasting Pan or Skillet
Used to toast pine nuts, enhancing their flavor and crunch. A good non-stick skillet serves many kitchen needs, from sautéing to warming spices.
Microplane or Grater
Perfect for finely grating pecorino cheese, distributing savory notes throughout the salad. This versatile tool is a must-have for zesting, grating, and shredding.
Brussels Sprouts and Cranberry Salad
Equipment
- 1 Mandoline Slicer
- 1 Medium mixing bowl
- Measuring Cups (¼ cup and ⅓ cup sizes)
- 1 Toasting Pan or Skillet
- 1 Microplane or Grater
Ingredients
- 4 cups Brussels sprouts finely shredded
- ¼ cup extra-virgin olive oil plus extra for finishing
- ¼ cup freshly squeezed lemon juice
- ½ cup pine nuts lightly toasted
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino Romano cheese optional
- ⅓ cup fresh chives chopped
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Brussels Sprouts: Using a sharp mandoline or a very sharp knife, thinly shred the Brussels sprouts into fine ribbons. This thin slicing will give the salad a delicate, crisp texture that’s easy to eat.
- Toast the Pine Nuts: Heat a dry skillet over medium heat. Add the pine nuts and toast them, stirring frequently, until they turn golden brown and release a nutty aroma. Remove from heat immediately to avoid burning and set aside.
- Combine Salad Ingredients: In a medium-sized mixing bowl, add the shredded Brussels sprouts. Pour in the olive oil and fresh lemon juice. Toss gently to coat the sprouts evenly.
- Add Flavorful Accents: Stir in the toasted pine nuts, dried cranberries, grated pecorino cheese (if using), and chopped chives. Season the mixture with sea salt and freshly ground black pepper to your liking.
- Rest and Marinate: Let the salad sit uncovered at room temperature for about 15 minutes. This resting period allows the flavors to meld and the Brussels sprouts to soften slightly without losing their crunch.
- Final Touches and Serve: Before serving, taste the salad and adjust seasoning if needed. Drizzle a little extra olive oil over the top for added richness, then serve immediately or pack for later enjoyment.
Notes
- Mandoline Safety: When slicing Brussels sprouts, use a hand guard to prevent injury or consider using a food processor with a slicing blade if preferred.
- Toasting Nuts: Keep a close eye on pine nuts while toasting, as they can burn quickly. Stir often for even browning.
- Make Ahead Tip: This salad tastes great when made a few hours ahead and kept chilled, allowing the flavors to develop further. Just give it a quick toss before serving.
- Cheese Option: Pecorino Romano adds a salty, tangy dimension, but you can omit it for a dairy-free version or substitute with a vegan cheese alternative.
- Texture Balance: If you prefer a softer salad, let it marinate longer, but for crunchier bites, serve soon after tossing.
Chef’s Insider Tips for Success
To achieve the best texture and flavor in your shaved Brussels sprout salad, always slice the sprouts as thinly as possible—using a mandoline slicer is a game-changer for uniform, delicate ribbons.
This allows the dressing to coat each piece evenly and softens the natural bitterness of Brussels sprouts while maintaining a pleasant crunch.
Toasting pine nuts lightly enhances their nuttiness and adds a satisfying contrast to the crisp greens.
Don’t skip the resting time; letting the salad sit for 15 minutes at room temperature allows the lemon juice and olive oil to marry with the sprouts, mellowing harsh edges and boosting overall flavor depth.
For a dairy-free version, simply omit the pecorino cheese or replace it with a tangy nutritional yeast.
Delicious Serving Ideas and Pairings
This versatile salad makes an excellent side dish for holiday feasts or weeknight dinners alike.
It pairs beautifully with roasted meats like chicken or pork, as well as grilled fish.
For a lighter meal, serve it alongside a protein-rich quinoa bowl or with a piece of crusty whole-grain bread.
The bright lemon and cranberry notes balance rich and savory flavors, making it a wonderful accompaniment to heavier mains.
For a creative twist, toss in some roasted sweet potatoes or add avocado slices to create a more substantial, nutrient-packed salad.
Best Practices for Salad Storage
To keep this salad fresh and crisp, store it in an airtight container in the refrigerator.
Because the Brussels sprouts soften with time as they absorb the dressing, it’s best enjoyed within 2 days.
If preparing in advance, keep the dressing separate and toss it in just before serving to maintain maximum crunch.
Leftovers can also be repurposed — add some fresh greens or seeds to refresh texture, or use it as a flavorful topping for sandwiches and wraps.
Common Questions About This Salad
1. Can I use frozen Brussels sprouts?
Frozen sprouts are not ideal for this salad because their texture becomes mushy when thawed. Fresh Brussels sprouts provide the crispness essential to this dish.
2. How do I store leftovers without sogginess?
Store the salad and dressing separately and combine them just before serving. This keeps the Brussels sprouts from becoming too soft.
3. Is pecorino cheese necessary?
No, pecorino adds a salty tang and depth, but you can omit it or substitute with Parmesan or a plant-based alternative to suit dietary needs.
4. Can I substitute pine nuts?
Yes, walnuts, almonds, or pecans toasted lightly work well and provide a similar crunchy texture and nutty flavor.
5. How long can I prepare this salad ahead?
It’s best made the same day or up to 24 hours in advance. Over time, the sprouts soften, but flavors deepen, so it’s a balance based on your texture preference.
This recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
