Winter salads often get a bad rap for being heavy on hearty greens and a bit too indulgent for the season, but this Brussels sprout salad is anything but. It’s the perfect balance of hearty, fresh, and light, making it ideal for a satisfying lunch or as a side dish to your winter meals.
What makes this salad so special? Thinly shaved Brussels sprouts, nutty Pecorino cheese, crunchy walnuts, and sweet golden raisins are tossed together with a light yet flavorful honey-Dijon vinaigrette. The combination of textures and flavors is just right, offering both comfort and refreshment in every bite.
Why You’ll Love This Salad
Brussels sprouts are often a divisive vegetable, but when shaved into delicate ribbons, they transform into a lighter, more enjoyable texture—almost like a slaw. Instead of being fibrous and tough, the Brussels sprouts soften and absorb the dressing beautifully, creating a fresh, slightly sweet base for the other ingredients to shine.
This salad has quickly become one of my favorites, both for its delicious taste and its versatility. It’s filling enough to stand on its own for lunch, but it also makes a great side dish for roasted meats, grilled fish, or even alongside a cozy bowl of soup. Plus, it holds up well when dressed ahead of time, making it the perfect make-ahead option for busy days.
How to Prepare the Shaved Brussels Sprouts
Shaving Brussels sprouts may sound like a chore, but it's actually much easier than you think. I recommend using a mandoline slicer for thin, even ribbons. A food processor with a grater disk works well too, and it’s a safer option if you're not comfortable with a mandoline. You can also use a sharp knife if you don’t have either of these tools—just slice the sprouts as thinly as possible.
Once the Brussels sprouts are shaved, you’ll notice how much more delicate they are compared to their usual form. This makes them perfect for tossing with the other ingredients and dressing, allowing each element to meld together beautifully.
The Best Part: The Dressing
The honey-Dijon vinaigrette brings just the right amount of sweetness and tang to the salad. It’s a simple combination of Dijon mustard, honey, lemon juice, olive oil, and a pinch of salt and pepper. The dressing is light enough to complement the Brussels sprouts without overpowering the flavors, and it adds a subtle sweetness that balances the sharpness of the Pecorino and the richness of the walnuts.
Make-Ahead and Storage
Like a good slaw, this salad actually improves if dressed in advance. The Brussels sprouts hold up beautifully in the fridge for up to 24 hours without losing their crunch. So if you’re prepping ahead for a busy week, this salad can be made the night before and stored in the fridge until you’re ready to serve.
What You’ll Need:
- Brussels sprouts (about 1 lb)
- 1/2 cup toasted walnuts
- 1/4 cup Pecorino cheese (or Parmesan)
- 1/4 cup golden raisins
- 1 small shallot (or red onion)
- 1 lemon (juice and zest)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper, to taste
Recipe Steps:
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Shave the Brussels Sprouts
Use a mandoline slicer or food processor to shave the Brussels sprouts into thin ribbons. Do the same for the shallots or red onion to add a bit of sharpness to the salad. -
Make the Dressing
In a small bowl, whisk together the Dijon mustard, honey, lemon juice and zest, olive oil, salt, and pepper. Taste and adjust the seasoning to your liking. -
Toss and Serve
In a large bowl, combine the shaved Brussels sprouts, shallots, toasted walnuts, golden raisins, and Pecorino cheese. Drizzle with the dressing and toss to coat evenly. Season with additional salt and pepper, if needed. Serve immediately, or store in the fridge for up to 24 hours.
Enjoy!
This winter salad is a simple yet impressive dish that celebrates the season's flavors. Whether you’re enjoying it as a light lunch or a flavorful side, it’s a salad you’ll want to make again and again.
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Adapted from Leigh. Thanks Leigh!
