Fresh Shaved Brussels Sprouts Salad with Apple and Feta (Print version)
A crisp shaved Brussels sprouts salad with sweet apple, salty feta, toasted pecans, pomegranate seeds, and honey Dijon vinaigrette.
# Ingredients:
For the salad
01 -
1 lb (450 g) fresh Brussels sprouts, trimmed and shaved thin
02 -
1/2 cup (55 g) pecans
03 -
1 large Honeycrisp apple, cored and diced or cut into matchsticks
04 -
1 cup (150 g) crumbled feta cheese
05 -
1/2 cup (85 g) pomegranate seeds
For the honey Dijon dressing
06 -
3/4 cup (180 ml) extra virgin olive oil
07 -
1/4 cup (60 ml) red wine vinegar
08 -
1 tablespoon honey
09 -
1 tablespoon Dijon mustard
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon freshly cracked black pepper
12 -
1 teaspoon fresh lemon juice, optional for the apple
# Instructions:
01 -
Preheat the oven to 350°F. Spread the pecans on a small sheet pan and toast for 5 minutes, until fragrant. Cool, then roughly chop.
02 -
Trim the Brussels sprouts and remove any damaged outer leaves. Shave them thin with a food processor slicing blade, mandoline, or sharp knife. Place them in a large bowl.
03 -
Whisk the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper until smooth and slightly thickened.
04 -
Pour about three quarters of the dressing over the shaved sprouts. Toss well, then gently massage for 30 seconds to soften the leaves.
05 -
Fold in the apple, feta, and toasted pecans. If cutting the apple ahead, toss it with the optional lemon juice first to slow browning.
06 -
Cover and refrigerate for at least 30 minutes, or up to 4 hours. Top with pomegranate seeds, taste, and add more dressing if needed before serving.
# Good to know:
01 -
The salad tastes best after a short rest because the dressing softens the shaved sprouts.
02 -
Use a food processor slicing blade for the quickest, most even Brussels sprouts.
03 -
Leftovers keep for 2-3 days in an airtight container in the refrigerator.