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Shaved Brussels Sprout Salad with Maple Mustard Dressing

Brussels Sprout Salad with Maple Mustard Dressing

iamwinfred
This Brussels Sprout Salad with Maple Mustard Dressing transforms raw shaved Brussels sprouts into a tender, slaw-like dish that even skeptics will love. Sweet maple syrup and tangy whole grain mustard come together in a dressing that makes every bite exciting, while dried cherries, toasted sunflower seeds, and shaved Parmesan add layers of sweetness, crunch, and savory richness. It's quick to prepare, make-ahead friendly, and beautiful enough for holiday tables yet light enough for any season.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 245 kcal

Equipment

  • Mandoline slicer or sharp knife for shaving Brussels sprouts paper-thin; a sharp knife works if you don't have a mandoline
  • Large mixing bowl for tossing the salad
  • Small bowl for making the dressing
  • Whisk for emulsifying the dressing
  • Measuring cups and spoons
  • Vegetable peeler for shaving the Parmesan cheese
  • Dry skillet for toasting the sunflower seeds
  • Cutting board a good cutting board pairs with a sharp knife for prep

Ingredients
  

For the Salad

  • 1 1/2 lbs Brussels sprouts about 680g; rinsed, dried, trimmed, and shaved into thin ribbons
  • 1/2 cup dried cherries premium dried tart cherries recommended
  • 1/2 cup sunflower seeds toasted
  • 1/3 cup Parmesan cheese shaved; add just before serving

For the Maple Mustard Dressing

  • 3 tablespoons maple syrup reduce to 2 tablespoons if particularly sweet
  • 2 tablespoons whole grain mustard such as Maille Old Style Whole Grain Dijon
  • 3 tablespoons apple cider vinegar
  • 1/3 cup olive oil drizzled in slowly while whisking to emulsify
  • 1 clove garlic minced; fresh garlic recommended
  • salt and pepper to taste, starting with about 1/4 teaspoon of each

Instructions
 

  • Rinse and dry the Brussels sprouts, trim the stem ends, and remove any damaged outer leaves. Shave each sprout into thin ribbons with a mandoline or sharp knife, then place in a large bowl and fluff to separate the layers.
  • Toast the sunflower seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and nutty. Transfer to a plate to cool.
  • Whisk together the maple syrup, whole grain mustard, apple cider vinegar, and minced garlic in a small bowl. Slowly drizzle in the olive oil while whisking continuously until emulsified, then season with salt and pepper to taste.
  • Add the dried cherries and cooled sunflower seeds to the shaved sprouts, pour the dressing over, and toss thoroughly until every strand is coated. Let sit 5-10 minutes to soften and absorb the flavors.
  • Just before serving, shave fresh Parmesan over the salad, toss gently, and transfer to a serving bowl. Garnish with extra shaved Parmesan if desired and serve immediately or refrigerate up to 2 hours.

Notes

  • Shave the sprouts as thinly as possible for a tender texture that absorbs the dressing best.
  • After adding the dressing, massage the sprouts with your hands for 30 seconds to help break down their tough texture.
  • Watch the sunflower seeds closely while toasting, as they can burn quickly once they begin to brown.
  • Let the Parmesan come to room temperature before shaving for easier, more even slices.
  • The salad improves after sitting for an hour or two, but add the Parmesan right before serving to prevent sogginess.
  • Make ahead: prepare the shaved sprouts and dressing up to 24 hours in advance, then toss together 1-2 hours before serving.
  • Store dressed salad in an airtight container in the refrigerator for up to 3 days; if keeping longer, store the dressing separately.
  • Do not freeze this salad, as the texture becomes mushy when thawed.
  • If the salad seems dry after storage, add a tablespoon of olive oil and toss to refresh.
  • Variations: swap sunflower seeds for pecans, walnuts, or almonds; use dried cranberries or apricots instead of cherries; try blue cheese, feta, or aged cheddar instead of Parmesan; add orange zest and juice for a citrus twist; substitute honey for maple syrup.

Nutrition

Serving: 1CupCalories: 245kcalCarbohydrates: 21gProtein: 6gFat: 17gSaturated Fat: 3gCholesterol: 5mgSodium: 185mgFiber: 5gSugar: 12gVitamin C: 95mgIron: 10mg
Keyword brussels sprout salad, easy side dish, holiday salad, maple mustard dressing, shaved brussels sprouts
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