Shaved Brussel Sprout Salad with Honey Dijon Dressing is the perfect salad to bring to all your holiday parties for a green addition to any table!
Listen. I am just going to say this now. Shaved Brussel Sprout Salad with Honey Dijon Dressing can be eaten and thoroughly enjoyed at any time of year.
BUT!
When you are asked to bring a green side dish to Thanksgiving this year (that isn't coated in cheese and sauce)....bring this!
We all feel a liiiittttlllllleee bit better about ourselves when there is some fresh green amongst the sea of brown starchy carb sides. This salad is easy to make, super delicious, and will make all your guests feel good about eating some green this Thanksgiving day.
Ingredients Needed
This is what you all know I like to call a no-recipe recipe. Only the best kind.
Throw a little of this and a little of that in and it always turns out great.
No exact measurements are needed, just willing taste buds 🙂 I include crispy bacon bits, juicy pomegranate arils, crunchy sunflower seeds, and salty grated Parmesan. Hitting all the notes over here!
Salad
- 1 Pound Brussel Sprouts
- ½ Pound Bacon - sliced into thin strips or bits
- ½ Cup Pomegranate Arils
- ½ Cup Sunflower Seeds
- ½ Cup Parmesan - grated
Honey Dijon Dressing
- ½ Cup Olive Oil
- 1-2 Tablespoons Honey
- 1-2 Tablespoons Dijon Mustard
- ¼ Cup Apple Cider Vinegar
- Salt & Freshly Cracked Black Pepper to taste
This dressing is simple and easy to whip up. A little EVOO as Rachel Ray would say, honey, dijon mustard, apple cider vinegar -- whisk whisk -- salt and pepper -- whisk and taste -- and waalaa. Done.
It is also delicious served on any other regular salad you would eat too!
Other Add In Ideas You Could Use
- Craisins
- Blueberries
- Slivered Almonds
- Candied Pecans
- Goat Cheese
- Feta Cheese
Basically, any of your favorite salad add-ins will work. This isn't fussy at all.
Equipment Needed
Using a mandolin will make your life 1000% easier.
You could use a food processor or a knife but skip all that and get yourself this handheld mandolin I found on Amazon and go to town. Trust me, it makes the world of difference (affiliate link)!
How to Store
This will last covered in the fridge until the next day. Any longer than a day I find it to get soggy and not so great.
So next time you're asked to bring a green Thanksgiving side OR you just need to switch up your weeknight salad game, you know what to make!
Simple, easy, and a crowd pleasure is always a win win around here!
Recipe
Shaved Brussel Sprout Salad with Honey Dijon Dressing
- Total Time: 25 minutes
- Yield: 8-10 1x
- Diet: Gluten Free
Description
Shaved Brussel Sprout Salad with Honey Dijon Dressing is the perfect salad to bring to all your holiday parties for a green addition to any table!
Ingredients
Salad
- 1 Pound Brussel Sprouts
- ½ Pound Bacon - sliced into thin strips or bits
- ½ Cup Pomegranate Arils
- ½ Cup Sunflower Seeds
- ½ Cup Parmesan - grated
Dressing
- ½ Cup Olive Oil
- 1-2 Tablespoons Honey
- 1-2 Tablespoons Dijon Mustard
- ¼ Cup Apple Cider Vinegar
- Salt & Freshly Cracked Black Pepper to taste
Instructions
For the Salad
- In a large skillet over medium heat, add in the bacon that has been sliced into thin strips or bits. Cook until crispy then remove onto paper towels to let cool and drain.
- To shave Brussel sprouts you will need a mandolin. Place on the thinnest setting and shave Brussels over a large bowl. Be sure to use the handle that comes with the mandolin and be very careful. Start from the top of the Brussel working all the way down just right before the stem. Discard the stem.
- Add in cooked and cooled bacon bits, pomegranates, sunflower seeds, and freshly shaved parmesan to the large bowl of shaved Brussels.
For the Dressing
- In a bowl, add olive oil, honey, dijon, and apple cider vinegar. Whisk to combine and until the oil is thoroughly incorporated throughout the dressing.
- Add in salt and pepper and whisk again. Taste and adjust as needed. If you like a tangier dressing add more dijon than honey and vice versa for a sweeter dressing.
- Pour the dressing over the salad and toss with tongs till combined.
- Add some freshly cracked black pepper over the top and enjoy!
Notes
- Leftovers can be saved in an airtight container in the fridge for 1 day.
- This recipe is easily adjusted. Half the recipe for a serving for 2-4 or double to feed a larger crowd.
- Other add-in ideas that may be good as well:
- Craisins
- Blueberries
- Slivered Almonds
- Candied Pecans
- Goat Cheese
- Feta Cheese
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 284
- Sugar: 4.2 g
- Sodium: 226.5 mg
- Fat: 25.3 g
- Carbohydrates: 9.6 g
- Fiber: 3 g
- Protein: 7.3 g
- Cholesterol: 17.5 mg
