Easy Shaved Brussels Sprout Salad with Cranberries Recipe
I love salads that provide plenty of nutrition while making your taste buds extremely happy. And this Easy Shaved Brussels Sprout Salad with Cranberries fits the bill. This salad has everything… salty, sweet, crunchy, tangy, and it’s very satisfying. The crispy textures and vibrant colors make it an exciting side dish to any meal. Plus, it holds up well, so you can make it in advance. This Easy Shaved Brussels Sprout Salad with Cranberries is beautiful and tastes every bit as pretty.
Brussels sprouts: Look for bright green heads that are firm. The leaves should be tightly packed. Avoid Brussels sprouts with yellowing leaves or black spots. If possible, buy Brussels sprouts on the stalk; they have the most flavor.Chickpeas: I like to add chickpeas for an extra boost of protein. You can substitute for any other bean of your preference. Make sure to rinse and drain them before adding them to the salad.Dried cranberries: Swap the dried cranberries for raisins or pomegranate seeds.Whole cashew: If you don’t have cashew, swap them with pecans, walnuts, or almonds. If you’re allergic to nuts, omit them.Oil-packed sun-dried tomatoes:Gorgonzola or blue cheese: Shredded or shaved parmesan cheese could also work.Avocado: For a delicious touch of creaminess!Salt and black pepper: To season! I prefer kosher or sea salt for the best flavor.
They’re very 2 simple ways to shred brussels sprouts:
Food Processor: Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.Sharp Knife: use a sharp knife and carefully slice the brussels sprouts as thin as possible.
Some people use a mandoline to shave Brussels sprouts, but I DO NOT recommend this method as it is very dangerous and not worth the risk of cutting yourself, in my opinion. Once sliced, place sprouts in a large bowl and rinse with cold water. Drain well – I like to use my salad spinner. Use immediately or place in a zipper bag and store for up to one week.
Step 1 – Shave the Brussels Sprouts
Cut off the stems, just where the leaves start to grow, then remove the dark green outer or discolored leaves until the tender, light green leaves are exposed. Shave the brussels sprouts.
Step 2 – Assemble the Salad
Place the shredded brussels sprouts in a large salad bowl. Add the chickpeas, cranberries, cashew, and sun-dried tomatoes.
Step 3 – Dress & Serve
Make the vinaigrette/dressing. Drizzle the salad with the dressing and toss well. Top the salad with crumbled Gorgonzola cheese and sliced avocado. Season with salt and pepper and serve.
This time I used my Green Onion Vinaigrette, which is delicious, but a Maple Vinaigrette, Easy Homemade Eggless Ranch Dressing, or Buttermilk Salad Dressing could also be a great option. Toast the cashews. If time allows it, toast the cashews to bring out a nuttier, crispier texture. Toast cashews in a dry skillet over medium-high heat for 3 minutes or until they smell nutty. You can do this one day in advance. Double or triple this recipe for a large crowd. You can also make the dressing up days in advance. Keep in the fridge until ready to use. Whisk well before dressing the salad.
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This recipe was originally published on January 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
