Shaved Brussels Sprouts Salad with Honey-Citrus Dressing
Meet your new favorite fall salad! Shaved Brussels sprouts combined with peppery arugula, crunchy bell peppers and sweet apples. To add a sweet, festive touch, we have dried cranberries and raisins, and a handful of nutty walnuts and a sprinkle of crumbled feta are the finishing touches. A simple honey-citrus dressing brings everything together.
Servings: 6 servings
Ingredients
- 1 pound Brussels sprouts
- 6 ounces baby arugula
- 1 red bell pepper, cored and sliced into thin sticks
- 2 shallots, peeled and thinly sliced
- 1 large apple, halved and thinly sliced
- Handful crumbled feta cheese
- Handful walnut hearts
- Handful raisins and/or dried cranberries
For Honey Citrus Dressing
- 1/3 cup extra virgin olive oil
- 1 large lemon, juice of
- 1 to 2 tablespoons apple cider vinegar
- 1 tablespoon honey, more to your liking
- 1 garlic clove, minced
- Kosher salt
- Black pepper
- 1/2 teaspoon sumac, optional
Instructions
- Prepare the honey-citrus dressing. In a small bowl or mason jar, whisk together the olive oil, lemon juice, apple cider, honey, garlic, salt, pepper and sumac (if using.) Set aside for now.
- Shave brussels sprouts. First, cut the stem and remove any bad leaves. Give the brussels sprouts a good rinse and dry. Now, to shave them, you can use a food processor fitted with a slicing attachment. Add the brussels sprouts and pulse until thinly sliced (you can also just use a knife to thinly slice brussels sprouts. Read the post above for more tips.)
- Rinse shredded brussels sprouts and drain very well (use a salad spinner if you need to.)
- Assemble the shaved brussels sprouts salad. Place shaved brussels sprouts in a large bowl. Add baby arugula, bell peppers, shallots, and apple slices. Give the dressing a little whisk and pour over the salad, mix to combine. Add feta cheese, walnut hearts, raisins and cranberries. Give the salad another gentle mix. Enjoy!
Video
Notes
- Make-ahead tip: You can trim, shred, rinse, and dry the Brussels sprouts a night in advance. Store it in an airtight container in the fridge. You can also make the dressing and keep it in a Mason jar. When you're ready to use it, give it a good shake to recombine all the ingredients.
- For best flavor: Once you add the dressing, it's a good idea to let this salad rest for about 20 minutes before serving it. This allows the flavors to meld.
- For a vegan option, omit the feta cheese.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition
Calories: 246.1kcal | Carbohydrates: 23.9g | Protein: 5.6g | Fat: 16.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 9.4g | Cholesterol: 5.6mg | Sodium: 102.3mg | Potassium: 592.4mg | Fiber: 5.8g | Sugar: 10.3g | Vitamin A: 1911.6IU | Vitamin C: 106mg | Calcium: 125.5mg | Iron: 2.2mg
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