Shaved Brussels Sprout Salad with Honeycrisp Apple, Dried Cherries, Pomegranate, and Lemon Vinaigrette Recipe
A fresh and vibrant shaved Brussels sprout salad featuring toasted pecans, honey crisp apples, dried cherries, pomegranate arils, and Asiago cheese, all tossed in a zesty lemon vinaigrette. This salad balances crunchy textures with sweet and tangy flavors, making it a perfect light side dish or appetizer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brussel Sprout Salad
- ½ cup pecans, toasted (optional)
- 16 oz Brussels sprouts, shaved (very thinly sliced)
- 1 honey crisp apple, matchstick cut
- ¾ cup dried cherries, good quality
- ½ cup green onion, thinly sliced
- 4 oz pomegranate arils
- ½ teaspoon kosher salt (Diamond Crystal brand)
- ¼ teaspoon black pepper, coarse ground
- 2 oz Asiago cheese, shaved or grated
Lemon Vinaigrette
- ¼ cup apple cider vinegar
- ½ teaspoon Dijon mustard
- Juice and zest of 1 lemon
- 1½ teaspoon shallot, finely diced
- 1 teaspoon kosher salt (Diamond Crystal brand)
- ¼ teaspoon black pepper, coarse ground
- 2 tablespoons honey
- ¼ cup olive oil
Instructions
- Toast Pecans: Preheat the oven to 350°F (176°C). Line a sheet pan with parchment paper, place pecans evenly on the pan, and roast them in the oven for 5 minutes. Once toasted, allow them to cool before roughly chopping.
- Prepare Salad Ingredients: In a large mixing bowl, combine the shaved Brussels sprouts, matchstick apple pieces, dried cherries, green onions, pomegranate arils, kosher salt, black pepper, and chopped toasted pecans. Toss gently to mix all ingredients well.
- Make Lemon Vinaigrette: Add apple cider vinegar, Dijon mustard, lemon juice and zest, finely diced shallots, kosher salt, black pepper, and honey into a food processor. Blend on low speed for 5 seconds. While the processor runs on low, slowly drizzle in the olive oil, continuing to blend for an additional 5 seconds once all oil has been incorporated to create a smooth dressing.
- Toss Salad with Vinaigrette: Pour the lemon vinaigrette over the Brussels sprout salad and toss thoroughly to coat all ingredients evenly.
- Add Cheese: Finish the salad by shaving or grating Asiago cheese over the top, distributing it evenly before serving.
Notes
- The dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Shake well before using.
- To achieve long thin pieces of Asiago cheese, use a vegetable peeler or a microplane zester for a thin shred.
- Shaved Brussels sprout salad can be stored in the refrigerator in an airtight container for up to 5 days.
