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This Shaved Brussels Sprouts Salad is the perfect addition to your Thanksgiving table. It's bringing all the fresh fall vibes.
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Shaved Brussels Sprouts Salad

This Shaved Brussels Sprouts Salad is the perfect addition to your Thanksgiving table. It's bringing all the fresh fall vibes.
Course Salad
Cuisine American
Keyword shaved brussels sprouts salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Author Meg's Everyday Indulgence

Ingredients

For the Honey Mustard Vinaigrette:

  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil
  • 5 Tbsp. spicy brown mustard
  • 1/4 cup honey
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper

For the Salad:

  • 1 lb. brussels sprouts, ends trimmed then finely shaved
  • 1/3 cup roughly chopped walnuts
  • 5 slices thick-cut bacon
  • 1 cup shredded sharp white cheddar
  • 1/2 cup craisins
  • 1 medium apple, chopped into bite-size pieces

Instructions

  • Add all ingredients to a mason jar. Seal and shake like crazy. Or add all dressing ingredients to a bowl and whisk well. Set aside.
  • Thinly slice the brussels sprouts. You can do this with a food processor, madoline or by hand with a sharp knife. Add to a large bowl. Set aside.
  • Heat a small skillet over medium heat. Add walnuts and cook, shaking every minute, for about 3 or 4 minutes. Once slightly golden and fragrant they are ready. Remove to a bowl or plate to cool.
  • Place the skillet back on the stove top and add the bacon. Cook until crisp. Drain on a paper towel lined plate.
  • Add walnuts, bacon, shredded cheese, craisins and chopped apple to the bowl of shaved brussels sprouts. Toss well. Whisk or shake dressing then add about half to the salad. Toss well and test to see if that's enough dressing for your taste. Add more if desired. Serve immediately.