The most delicious shaved Brussels sprouts salad that’s crisp, flavorful, and topped with an incredible orange vinaigrette. It’s a perfect side dish for Thanksgiving, Christmas, or any day. You're going to absolutely love it.
In my house, Brussels sprouts are frequently requested. Yes, there’s the good old Brussels sprouts with bacon recipe that everyone loves. Then there’s my Brussels sprouts with pear and walnuts that was an instant hit. But, I wanted a salad that was loaded with all good things made with raw Brussels sprouts to keep the crunch.
Well, my friends, do I have a salad for you!
This Brussels sprouts salad is loaded with chopped honeycrisp apples, dried cranberries, pumpkin seeds, almonds, bacon, shaved Brussels sprouts, and shaved red onion to brighten it up. This is then tossed with my super delicious - if I do say so myself - orange vinaigrette. This is good stuff.
Be careful when shaving the Brussels sprouts
You can use a mandoline to shave the Brussels sprouts. Do I? No. Because these are small and I like my fingers. But, I have to put it out there as an option for all you experienced mandoline users.
You can use your food processor to shave the Brussels sprouts. Do I? No. Because I don’t want to clean the food processor for this one task.
So, how do I prepare the Brussels sprouts?
I slice them myself. I know most of you will opt for the quicker prep and that’s fine. You do you. I find it therapeutic to slice them up myself. If you choose to go this route, make sure you have a sharp knife. Ok? Ok.
I use my peeler to shave the red onion. I love using my peeler to do this. It’s fun for me.
Chop the apple into dice. Don’t peel it. I highly recommend using a Honeycrisp apple for this. The flavor is amazing.
To make the bacon, I line a baking sheet with parchment, lay the bacon flat, and roast it in a 400 or 425 degree oven and cook until crisp. I recommend thin bacon here. Drain off the fat and save it for sauteeing onions for soup for flavor. Chop up the bacon and try not to eat it all.
The rest is easy! Just throw everything in the bowl and toss.
As for the orange vinaigrette, it takes a few minutes to prepare and it’s a recipe I’ve had on my site for a long time. The secret ingredient is using frozen orange juice concentrate. Scoop a little in a measuring cup and it will defrost quickly.
This vinaigrette is good stuff. Use as much as you like. Any leftovers can be stored in the fridge for future use. It’s great on chicken and veggies.
Not only is this Brussels sprouts salad delicious, it’s pretty too. All the color are beautiful.
I’m telling you, this is going to be a hit for your holiday table or for anytime.
Make it. You’re going to love it.
More delicious salads to enjoy
Watermelon Feta Salad With Lime Vinaigrette
Sweet And Tangy Cucumber Salad
Authentic Greek Salad - No Lettuce
Super Simple Ramen Broccoli Slaw Salad
Easy Mayo-Free Mexican Street Corn Salad
Salsa Criolla (Red Onion Dressing)
Lemon Garlic Butter Bean Salad
Incredibly Simple Fresh Garden Tomato Salad
Life is too short for mediocre food.
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Shaved Brussels Sprouts Salad
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Equipment Used
Video
Ingredients
- ½ small red onion diced or shaved
- ½ cup dried cranberries
- ½ cup raw or roasted pumpkin seeds
- ½ cup sliced almonds or chopped whole almonds
- 1 large Honeycrisp apple diced
- 6 slices cooked bacon crumbled
- ½ small red onion shaved
- 1 pound brussels sprouts
Orange Vinaigrette:
- ¼ cup frozen orange juice concentrate thawed
- 2 tablespoons apple cider vinegar
- 1 garlic clove minced
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon pepper
Instructions
Make the Orange Vinaigrette:
- Add the orange juice concentrate, apple cider vinegar, garlic, honey, and Dijon into a bowl and whisk together to combine.
- Drizzle in the olive oil while whisking and continue to whisk until it’s emulsified.
- Add the salt and pepper and whisk. Adjust for more salt and pepper to your taste.
- Refrigerate until ready to use.
Make the Salad:
- Slice off the stems of the Brussels sprouts and remove the outer leaves. Using a mandoline, shave the Brussels sprouts into thin slices. If you aren’t comfortable using a mandoline or don’t have one, you can use a food processor fitted with the slicing attachment or a sharp knife to thinly slice the Brussels sprouts.
- Transfer the brussels sprouts into a large bowl. Add the remaining salad ingredients and toss together.
- When ready to serve, toss with some orange vinaigrette. Add as much or as little as you like. Any remaining dressing can be stored in the fridge.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!