Brussel Sprout and Walnut Salad

The frozen Brussel sprouts of my youth can still give me nightmares. I was the kid in our home who loved vegetables and even I did not like them. My baby brother once faced off with a single, gray Brussel sprout for hours before breaking down, giving up and eating it, just so he could go to bed. Happily, those days of smelly, frozen then boiled Brussel sprouts are over. I combined both sweet and salty flavors in this salad that packs a delicious, nutritious punch. This Brussel Sprout and Walnut Salad changed my mind forever.

This salad is a beautiful and delicious side dish for any celebration. I love to serve it as part of my Thanksgiving menu. You can skip the preparation and clean up on the holiday, by making the night before and have it in the refrigerator for a no fuss side dish on the day of the holiday.

Make this Brussel sprout and walnut salad part of your week night meals or as part of your vegetarian Thanksgiving feast. It is easy to double or triple if you are serving a crowd.

And you don’t have to tell anyone that it is Brussels sprouts.

For more delicious vegetarian recipes, please visit our recipe page.

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Brussel Sprout and Walnut Salad

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Prep Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 5 lbs brussel sprouts shaved
• 1 clove garlic minced
• 1 shallot diced
• 1 cup pecorino romano cheese shredded
• 2 Tbsp apple cider vinegar
• 1/3 cup olive oil extra virgin
• 1/4 cup walnuts chopped
• 1/4 cup cranberries dried (optional)
• 1/2 tsp salt kosher

Prep Time 10 minutes Servings servings MetricUS Imperial Ingredients 5 lbs brussel sprouts shaved 1 clove garlic minced 1 shallot diced 1 cup pecorino romano cheese shredded 2 Tbsp apple cider vinegar 1/3 cup olive oil extra virgin 1/4 cup walnuts chopped 1/4 cup cranberries dried (optional) 1/2 tsp salt kosher

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Instructions

1. Wash the brussel sprouts and trim ends and any discolored leaves.
2. Shred cheese, set aside.
3. In a food processor, slice Brussel sprouts as thinly as possible. You can do this with a knife as well, lay flat side down and slice thin. Please, if using a knife, be careful.
4. Add to a large mixing bowl.
5. Mince garlic and shallot, add to the brussel sprouts.
6. Add cheese to the bowl.
7. Add the remaining ingredients and mix together well.
8. This dish tastes much better when left to sit overnight for the flavors to combine properly. Cover tightly with plastic wrap and store in the refrigerator.
9. When ready to serve sprinkle top with ½ teaspoon kosher salt.

Recipe Notes

This Brussel Sprout and Walnut Salad recipe is gluten free and vegetarian.

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Jessica MacDonald