Favorite Shaved Brussels Sprouts Salad

This Shaved Brussels Sprouts Salad packs an earthy, crunchy, sweetness from the freshly shaved Brussels sprouts and is packed with honey crisp apples, red onions, toasted pecans, fresh shreds of Parmesan and delicately crisp prosciutto. You will love the bright, lemon dressing and will never look at Brussels sprouts the same again!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 320kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the salad

1 lb. Brussels sprouts, washed and trimmed
1 large honey crisp apple, diced small
1/2 red onion, thinly sliced
1/2 cup dried cranberries
1/2 cup toasted pecans
4 oz. Parmesan cheese, large shreds
3 oz. prosciutto

For the dressing

6 Tbsp. olive oil
1/4 cup lemon juice
2 Tbsp. honey
1 Tbsp. lemon zest
1 Tbsp. shallot, finely minced
1 Tbsp. champagne vinegar
2 cloves garlic, pressed
1 Tbsp. Dijon mustard
1/2 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
pinch chili flakes (optional)

US Customary - Metric

Instructions

Cook the prosciutto: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and lay the prosciutto in an even layer. Bake for about 10 minutes or until crispy. Let them cool then break into pieces. Set aside.
3 oz. prosciutto
Make the dressing: add all ingredients to a jar and shake until emulsified or whisk vigorously in a bowl. Season to taste with salt and pepper. Set aside.
6 Tbsp. olive oil, 1/4 cup lemon juice, 2 Tbsp. honey, 1 Tbsp. lemon zest, 1 Tbsp. shallot, finely minced, 1 Tbsp. champagne vinegar, 2 cloves garlic, pressed, 1 Tbsp. Dijon mustard, 1/2 tsp. salt, or to taste, 1/8 tsp. black pepper, or to taste, pinch chili flakes (optional)
Shave the Brussels: trim the stem off, remove any loose leaves and then use the slicing blade attachment on the food processor, a mandolin or just a sharp knife to get them nice and thin. My preferred method is the food processor. With the slicing blade on, add the Brussels sprouts into the feed tube and push it down and through using the feed tube plunger/pusher. (see video for guidance)
1 lb. Brussels sprouts, washed and trimmed
Build the salad: Place the Brussels in a large bowl and add the chopped apple, red onion, dried cranberries, pecans, Parmesan cheese and prosciutto.
1 large honey crisp apple, diced small, 1/2 red onion, thinly sliced, 1/2 cup dried cranberries, 1/2 cup toasted pecans, 4 oz. Parmesan cheese, large shreds
Just before serving, add the dressing on top and toss to combine. Enjoy!

Video

Notes

If you plan to have leftovers, store the salad in the fridge with dressing onside for up to 3 days.

Nutrition