Shaved Brussel Sprout Salad

This healthy, nutritious shave brussel sprout salad combines delicious brussel sprouts with crunchy candied walnuts. It’s topped with a delicious lemon, garlic dressing that has a tad of sweetness from maple syrup. This salad is great on its own, or as a side. 

Why you’ll love this shaved brussel sprout salad: 

• Quick Prep: Prep this shaved brussel sprout salad in just 20-minutes. Great for a quick lunch 
• Healthy: Everything in this salad is so nutritious and delicious 
• Versatile: Add your fav dressing and swap out any of the veggies with whatever you have on hand 

Ingredients: 

Brussel Sprouts: High in fiber, vitamins, minerals, and antioxidants, brussel sprouts are so good for you. They’re also versatile and can be eaten raw or cooked. So many people hate this tasty veggie but it’s usually because you’ve never had it prepared correctly or just ate them on their own without complementary seasoning. So I encourage you to give them another chance.

Harissa Seasoning: A ground spice blend of spicy, early North African paste with a base of smoked chili peppers. Used as a dry rub on meats or tofu, and in different dishes like tacos, tagines, or curries. 

How to make shaved brussel sprout salad: 

1. In a small bowl, combine the sunflower seeds with 1 cup of cold water. Set aside for 20 – 30 minutes.
2. To make the candied walnuts, add the walnuts to pan over medium-high heat. Stir for a couple of minutes as they toast. Once slightly toasted and fragrant, add the maple syrup and all of the seasonings.  Stir until the walnuts are completely coated, and cook for 2 – 3 minutes for the syrup to harden.  Transfer into a small bowl. Set aside.
3. To make the dressing, combine all of the ingredients to a blender. Adjust to taste, and add more water to desired thickness. Transfer to a container and refrigerate until ready to dress the salad.
4. To prepare the salad, clean the brussel sprouts, cut off the ends, and thinly slice using a sharp knife or mandolin (be very careful when using this tool, use a glove and guard). Add to a large bowl. Thinly slice the red onion and transfer it to the bowl. Add the feta, walnuts, and pomegranate seeds.
5. Dress the salad with your desired amount of the salad dressing. 
6. Serve immediately!

Expert Tips & FAQ: 

How do I make this shaved brussel sprout salad vegan? Use plant-based feta or omit the cheese to make vegan!

What else can I add to this shaved brussel sprout salad recipe? Add any of your favorite greens, veggies, or fruits- like apple or spinach.

Storage: Salad can be kept in the fridge in an airtight container for 3 – 5 days. You can keep the salad undressed and add the dressing when serving. Salad dressing will last 2 weeks on its own in the fridge.

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How do I pickle onions? Follow this quick pickled onion recipe I have. It’ll only take 10-minutes.

Other recipes you’ll love: 

• Plant-Based Gyros
• Israeli Fattoush Salad
• Jackfruit BBQ Burger
• Grilled Vegetable Wrap
• Zucchini Lasagna Recipe

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Shaved Brussel Sprout Salad

5 from 3 votes

This easy, flavorful shaved brussel sprout salad is the perfect quick lunch. It'll only take you 20-minutes to prep and you can personalize it with whatever veggies you have on hand.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Vegetarian

Cuisine American-Inspired

Servings 4 -6

Calories 478 kcal

Ingredients

  

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For the Salad:

• 1 lb brussel sprouts
• 1 small red onion
• ¼ cup vegan or regular feta cheese
• ¼ cup pomegranate seeds
• 1/4 cup pickled onions or regular onions sliced

For the candied walnuts:

• ¾ cup walnuts
• 2 tbsp maple syrup
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp harissa seasoning

For the dressing:

• ¾ cup sunflower seeds
• 2 tbsp olive oil
• 3 large roasted garlic cloves or 2 raw garlic
• Juice of 1 small lemon
• 1 tbsp maple syrup
• 1 tsp salt
• ½ tsp cracked pepper
• 5-6 tbsp water

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Instructions

 

• In a small bowl, combine the sunflower seeds with 1 cup of cold water. Set aside for 20 – 30 minutes.
• To make the candied walnuts, add the walnuts to pan over medium-high heat. Stir for a couple of minutes as they toast. Once slightly toasted and fragrant, add the maple syrup and all of the seasonings.  Stir until the walnuts are completely coated, and cook for 2 – 3 minutes for the syrup to harden.  Transfer into a small bowl. Set aside.
• To make the dressing, combine all of the ingredients to a blender. Adjust to taste, and add more water to desired thickness. Transfer to a container and refrigerate until ready to dress the salad.
• To prepare the salad, clean the brussel sprouts, cut off the ends, and thinly slice using a sharp knife or mandolin (be very careful when using this tool, use a glove and guard). Add to a large bowl. Thinly slice the red onion and transfer it to the bowl. Add the feta, walnuts, and pomegranate seeds.
• Dress the salad with your desired amount of the salad dressing. 

Serve immediately!

Notes

Use plant-based feta or omit the cheese to make vegan!

 Have fun with your salad and make any swaps, additions, or cuts.

 Add any of your favorite greens, veggies, or fruits- like apple or spinach.

 Salad can be kept in the fridge in an airtight container for 3 – 5 days. You can keep the salad undressed and add the dressing when serving. Salad dressing will last 2 weeks on its own in the fridge.

Nutrition

Serving: 6 | Calories: 478kcal | Carbohydrates: 48.4g | Protein: 14.5g | Fat: 29.9g | Saturated Fat: 3.8g | Polyunsaturated Fat: 18.8g | Cholesterol: 5.6mg | Sodium: 770.3mg | Fiber: 8.1g | Sugar: 12.3g

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