Shaved Brussels Sprouts Salad Recipe

This shaved Brussels sprouts salad features sweet roasted beets, crunchy pecans, and creamy goat cheese. Serve it as a hearty fall side salad or bulk it up with your favorite protein to make it the main meal.

Course Salad

Cuisine American

Keyword shaved Brussels sprouts salad

Prep Time 15

Cook Time 1

Total Time 1 15

Servings -10

Calories 242kcal

Ingredients

Salad

6 medium beets (any color)
Extra virgin olive oil , to taste
Kosher salt , to taste
24 ounces Brussels sprouts
½ cup pecan halves
2-3 ounces goat cheese

Mustard Vinaigrette

⅓ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon maple syrup , or more to taste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Toast the pecans. Preheat the oven to 350°F. Place the pecans on a baking sheet and toast in the oven for 10 minutes. Remove and set aside to cool.
½ cup pecan halves
Roast the beets. Increase the oven temp to 400°F F. Trim the ends of the beets and wrap in aluminum foil in groups of three. Drizzle with olive oil and sprinkle with kosher salt. Seal the foil packets tightly and place on a baking sheet.
Bake for 45 minutes or until beets are fork tender. Remove from the foil and allow to cool, then rub and cut the skins off of the beets.
6 medium beets, Extra virgin olive oil, Kosher salt
Shave the Brussels sprouts. Use a sharp knife to cut away the end of the core of the Brussels sprouts and finely slice around the core of the cabbage heads one at a time, discarding the core. Place in a large bowl.
24 ounces Brussels sprouts
Make the dressing. In a small jar with a screw top lid, add the olive oil, vinegar, mustards, maple syrup, kosher salt, and freshly ground black pepper. Shake well and season to taste.
⅓ cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon grainy mustard, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Assemble the salad. Slice the beets into bite size pieces and scatter on the Brussels sprouts with the chopped pecans. Pour the dressing over the salad and toss well to coat. Season with more salt and pepper if desired.
Rest for 15-30 minutes for flavors to marry. When ready to serve, sprinkle with chunks of goat cheese.
2-3 ounces goat cheese

Nutrition