If you have been searching for a salad that perfectly balances crispness, sweetness, crunch, and a touch of savory flair, the Shaved Brussels Sprouts Salad with Cranberries, Walnuts, and Parmesan Recipe is here to delight your taste buds. This vibrant salad combines the fresh, slightly bitter bite of thinly shaved Brussels sprouts with the deep sweetness of dried cranberries, the satisfying crunch of toasted walnuts and pumpkin seeds, all brought together with a luscious honey-Dijon dressing and a sprinkle of nutty Parmesan cheese. It’s a refreshing, colorful dish that’s as beautiful on the plate as it is delicious to eat, making it an absolute treasure for both everyday meals and special occasions.
Ingredients You’ll Need
The secret to this salad’s magic lies in its simple yet thoughtful ingredients. Each one plays a vital role in creating layers of flavor, texture, and color. Let’s take a look at what you’ll need to build this masterpiece.
- 1 lb. Brussels sprouts: The star ingredient, shaved thin for a tender crunch and vibrant green color.
- â…“ cup oil (avocado or olive): Provides a smooth base for the dressing and a subtle richness.
- 2 Tbsp. apple cider vinegar: Adds a tangy kick, balancing the sweetness perfectly.
- 2 Tbsp. honey (or pure maple syrup): Sweetness that complements the tart cranberries and mustard’s bite.
- 1 tsp. thyme (fresh): Offers an herbal brightness that elevates the entire salad.
- 1 ½ tsp. Dijon mustard: Infuses gentle heat and depth to the dressing.
- ½ tsp. salt (to taste): Enhances the natural flavors, bringing everything to life.
- â…› tsp. black pepper: Adds just the right amount of warmth and spice.
- ½ cup dried cranberries: Brings juicy bursts of sweetness and a gorgeous red hue.
- ½ cup walnuts (coarsely chopped): Toasted to add crunch and rich nuttiness.
- ¼ cup pumpkin seeds (roasted and salted): A crunchy, savory contrast with a hint of earthiness.
- ¼ cup grated Parmesan cheese: The salty, umami finish that rounds out each bite beautifully.
How to Make Shaved Brussels Sprouts Salad with Cranberries, Walnuts, and Parmesan Recipe
Step 1: Shave the Brussels Sprouts
Begin by trimming the ends off each Brussels sprout with a sharp knife. Position the sprout cut-side-down and carefully slice it into thin, quarter-inch pieces. This shaving technique transforms the sprouts from bitey and firm to tender and crisp, setting the stage for the salad’s delightful texture. Repeat this process until all the sprouts are thinly sliced.
Step 2: Whip Up the Dressing
Next, combine the oil, apple cider vinegar, honey, fresh thyme, Dijon mustard, salt, and black pepper in a high-speed blender or food processor. Blend everything for 20 to 30 seconds until the dressing becomes perfectly smooth and emulsified. This dressing is the secret glue that brings harmony to the diverse flavors and textures of the salad.
Step 3: Toast the Walnuts
To deepen the flavor and give the walnuts a satisfying crunch, spread them on a baking sheet and toast in a preheated 350°F oven for 7 to 8 minutes. Watch carefully so they turn a lovely golden brown without burning. Toasting nuts really amps up the nuttiness, which perfectly complements the rest of the ingredients.
Step 4: Combine All Ingredients
Now, in a large bowl, toss together the shaved Brussels sprouts, dried cranberries, toasted walnuts, roasted pumpkin seeds, and grated Parmesan cheese. Pour your freshly made dressing over everything and toss gently but thoroughly to make sure each bite is coated with that luscious honey-Dijon magic.
Step 5: Serve and Enjoy
Finally, plate your salad and add an extra sprinkle of Parmesan cheese and fresh thyme on top for a beautiful and flavorful finish. This salad shines bright on its own, so dig in and enjoy the wonderful mix of tastes and textures!
How to Serve Shaved Brussels Sprouts Salad with Cranberries, Walnuts, and Parmesan Recipe
Garnishes
Think about adding a few extra touches to make your salad truly stand out. Fresh thyme sprigs or finely shaved Parmesan curls add an elegant look. For an extra pop of color and flavor, a sprinkle of pomegranate seeds or a handful of microgreens works beautifully. These little garnishes make the salad feel special and inviting.
Side Dishes
This salad pairs wonderfully with a variety of dishes. Try it alongside roasted chicken or grilled salmon to add fresh texture and brightness to your meal. It also complements holiday spreads and brunch buffets by bringing a fresh, vibrant counterpoint to rich mains and casseroles.
Creative Ways to Present
For an eye-catching presentation, serve the salad in a large wooden bowl or on a rustic platter to highlight the natural greens and reds. Layer it over a bed of mixed greens or arugula for added color variation. You can also stuff the salad into small endive leaves or serve it in individual mason jars for casual entertaining or lunch on the go.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Because the salad has a dressing, the Brussels sprouts will soften over time but will still retain good flavor and texture for an easy, nutritious snack or side.
Freezing
Freezing is not recommended for this salad. The high moisture content and fresh ingredients like cranberries and Parmesan don’t freeze well and could result in soggy texture and flavor loss upon thawing.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you want to take the chill off, simply let it sit out for 10-15 minutes before serving. The dressing flavors will continue to meld beautifully as it comes to room temperature.
FAQs
Can I use shaved kale instead of Brussels sprouts?
Absolutely! While the texture and flavor will be a bit different, shaved kale works wonderfully in this salad and adds a slightly earthier taste. Just be sure to massage the kale lightly with oil to soften it before tossing with the other ingredients.
What can I substitute for walnuts if I have a nut allergy?
To keep the crunch but avoid nuts, try toasted sunflower seeds or crunchy roasted chickpeas. Both provide a nice texture contrast and complement the salad’s flavors well.
Is this salad suitable for vegans?
It can be easily adjusted for a vegan diet by swapping the honey with pure maple syrup and omitting the Parmesan cheese or using a vegan cheese alternative.
How long does it take to prepare this salad?
This salad is a quick one—prep takes about 20 minutes, largely thanks to the thin shaving of the Brussels sprouts and a quick blend of the dressing. It’s perfect for weekday meals or last-minute entertaining!
Can I add protein to make it a full meal?
Definitely! Grilled chicken, roasted chickpeas, or even crumbled feta cheese can turn this salad into a hearty main course that will satisfy and nourish.
Final Thoughts
Now that you have the inside scoop on this vibrant and delicious Shaved Brussels Sprouts Salad with Cranberries, Walnuts, and Parmesan Recipe, I encourage you to whip it up and experience its wonderful combination of flavors and textures. It’s a salad that feels fresh, festive, and certainly not ordinary—perfect for brightening up any meal or gathering. Bon appétit!
Print
Shaved Brussels Sprouts Salad with Cranberries, Walnuts, and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant shaved Brussels sprouts salad featuring a tangy honey-Dijon dressing, crunchy toasted walnuts, sweet dried cranberries, roasted pumpkin seeds, and a savory touch of Parmesan cheese. This easy no-cook recipe offers a deliciously nutritious way to enjoy Brussels sprouts raw and crisp.
Ingredients
Salad
- 1 lb. Brussels sprouts
- ½ cup dried cranberries
- ½ cup walnuts (coarsely chopped)
- ¼ cup pumpkin seeds (roasted and salted)
- ¼ cup grated Parmesan cheese
Dressing
- â…“ cup oil (avocado or olive)
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey (or pure maple syrup)
- 1 tsp. thyme (fresh)
- 1 ½ tsp. Dijon mustard
- ½ tsp. salt (to taste)
- â…› tsp. black pepper
Instructions
- Prepare the Brussels sprouts: Trim the ends from the sprouts using a sharp knife. Turn each sprout cut-side-down and slice into 4-5 quarter-inch pieces to achieve thin, even shavings. Repeat until all sprouts are shaved.
- Make the dressing: Combine oil, apple cider vinegar, honey, fresh thyme, Dijon mustard, salt, and black pepper in a high-speed blender or food processor. Blend for 20-30 seconds until the mixture is smooth and emulsified.
- Toast the walnuts: Preheat the oven to 350°F. Spread the coarsely chopped walnuts on a baking sheet and toast for 7-8 minutes until lightly browned and fragrant. Remove from the oven and let cool.
- Toss the salad: In a large bowl, combine the shaved Brussels sprouts, dried cranberries, toasted walnuts, roasted pumpkin seeds, grated Parmesan cheese, and the prepared dressing. Toss thoroughly to evenly coat all ingredients.
- Serve: Plate the salad, then garnish with additional Parmesan cheese and a sprinkle of fresh thyme leaves to enhance flavor and presentation. Enjoy fresh.
Notes
- The salad is best served immediately but can be refrigerated for up to 1 day; however, sprouts may soften over time.
- Substitute pure maple syrup if you prefer a vegan dressing instead of honey.
- Use avocado oil for a mild flavor and extra health benefits, or olive oil for a more robust taste.
- Feel free to add other nuts like pecans or almonds if walnuts are unavailable.
- To make the pumpkin seeds at home, simply roast raw seeds with a sprinkle of salt at 350°F for 10 minutes, stirring occasionally.
