Prepare your tastebuds, friends! While crafting this season’s collection of holiday sides (there’s good stuff coming), we realized we wanted a quick, fresh, and versatile salad featuring fall ingredients. Enter: this Shaved Brussels Sprout Salad (with kale, apples, and dates — oh my!).
Not only is this salad a delicious combination of savory, sweet, crunchy, and tart, but it comes together with just 10 ingredients in 20 minutes! It’s the perfect dish to freshen up your holiday table or enjoy as a yummy side any day of the year. Let us show you how it’s done!
How to Make Shaved Brussels Sprout Salad
We’re major fans of roasted Brussels sprouts around here, but have you ever tried them raw? Also delicious! The best way to enjoy them raw? Shaved in a salad!
Shaving Brussels sprouts is as easy as trimming the stems, halving, and thinly slicing. Served raw, they have a crunchy texture and neutral but slightly bitter taste that makes them ideal for pairing with sweet toppings and a tangy dressing.
Massaging the sprouts (and kale) helps reduce their bitterness and makes them easier to chew and digest!
For the sweet and crunchy toppings, we went with a drool-worthy apple, date, and roasted hazelnut combo!
But part of what makes this salad so special is how easily it can be modified to use what you have on hand! Don’t have dates? Try dried cranberries! No apples? Pears would be yummy! Hazelnuts a no-go? Your favorite nut or seed is welcome here!
Toss all the goodies with the simple 5-ingredient dressing (olive oil, apple cider vinegar, maple syrup, salt, and shallot), and this salad may win over even the vegetable skeptics!
We hope you LOVE this salad! It’s:
Quick & easy
& SO fresh!
It’s beaming with nutrients (potassium, folate, vitamins C, K, E, and B6) and begging to be served at your holiday tables and all fall and winter long! This salad pairs beautifully with our Roasted Butternut Squash Soup, Lentil Mushroom Stew over Mashed Potatoes, and Lemon and Herb Roasted Chicken.
More Veggie-Packed Holiday Sides
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 6 (Servings)
- 4 Tbsp olive oil
- 2 ½ Tbsp apple cider vinegar
- 2 tsp maple syrup
- 1/4 tsp sea salt
- 2 Tbsp finely chopped shallot
- 4 cups thinly sliced Brussels sprouts (3/4 lb Brussels sprouts yield ~4 cups)
- 2 cups finely chopped kale, stems removed (purple kale is pretty! // or sub more Brussels sprouts)
- 1 cup chopped apple (Pink Lady or other crunchy, sweet-tart apples are best // 1 medium apple yields ~1 cup)
- 4 pitted medjool dates, finely chopped (4 medjool dates yield ~1/2 cup)
- 1/4 cup chopped roasted hazelnuts (see instructions if using raw)
Optional: If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant.
Prepare dressing by adding olive oil, apple cider vinegar, maple syrup, salt, and shallot to a small jar with a lid and shaking to combine. Or, add to a bowl and whisk. Set aside.
Trim the Brussels sprouts, halve them lengthwise, and slice very thinly with a knife or the slicing disc on a food processor.
Add the Brussels sprouts and kale to a large mixing / serving bowl, shake or whisk the dressing again, and add about half of it. Then massage with clean hands for 1-2 minutes to infuse the Brussels sprouts and kale with the dressing and make them easier to chew and digest.
Add the remaining salad ingredients (apples, dates, and roasted hazelnuts) and the remaining dressing. Toss to coat, breaking any clumps of dates up into small pieces. Enjoy!
Best when fresh. Leftovers will keep in the refrigerator for 24 hours, but the apple will start browning and the veggies may get a little soggy. Not freezer friendly.
*Recipe as written makes ~6 cups salad.
*Cook time does not include the optional step of roasting hazelnuts. Freshly roasted nuts will provide the best flavor, but store-bought work too!
*Nutrition information is a rough estimate.
Serving: 1 cup Calories: 227 Carbohydrates: 28.5 g Protein: 5.3 g Fat: 12.4 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.6 g Monounsaturated Fat: 8.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 132 mg Potassium: 664 mg Fiber: 6.9 g Sugar: 17.2 g Vitamin A: 1306 IU Vitamin C: 107 mg Calcium: 90 mg Iron: 2.3 mg