Shaved Brussels Sprouts Salad with Grapes and Goat Cheese

Ingredients

• 60 ml (¼ cup)extra-virgin olive oil
• 30 ml (2 tablespoons)fresh lemon juice
• 15 ml (1 tablespoon)finely chopped shallot or red onion
• 15 ml (1 tablespoon)honey or maple syrup
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)white wine vinegar
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)ground black pepper
• 454 g (1 pound)Brussels sprouts, trimmed and shredded in a food processor or on a mandoline
• 113 g (4 ounces)seedless red or green grapes, or a combination, halved if large
• 120 ml (½ cup)soft goat cheese or feta, crumbled
• 80 ml (⅓ cup)fresh Italian parsley leaves, coarsely chopped
• 60 ml (¼ cup)chopped toasted walnuts, almonds or pecans

Instructions

1. 1

   Shake the dressing

   Put the olive oil, lemon juice, shallot or red onion, honey or maple syrup, Dijon mustard, white wine vinegar, salt and pepper in a lidded jar. Close it securely and shake until blended. The dressing can be refrigerated for up to 5 days ahead.

2. 2

   Assemble the salad

   Put the shredded Brussels sprouts, grapes, half the cheese, parsley and nuts in a large serving bowl or on a platter. Pour over the dressing and toss to coat evenly. Taste and add more salt or lemon juice if needed.

3. 3

   Finish and serve

   Crumble the remaining cheese over the salad and serve.

What is Brussels sprouts salad?

This is a fresh, uncooked salad built around finely shaved Brussels sprouts rather than leaves of lettuce. Brussels sprouts belong to the cabbage family and have long been grown in northern Europe; shaving them makes their sturdy leaves easy to eat raw.

Sweet grapes, tangy cheese and toasted nuts give this version a mix of juicy, creamy and crunchy textures. A sharp, lightly sweetened dressing brings the flavours together without cooking the sprouts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 11g protein, 21g carbs, 25g fat.

The Brussels sprouts and grapes provide most of the carbohydrates, while olive oil, cheese and nuts contribute much of the fat. The cheese and nuts also supply protein. Pair a serving with a source of whole grains or a more substantial protein dish to make a fuller plate.

Shaving the sprouts

Fine shreds: Trim away the tough ends, then use a food processor or mandoline to slice the sprouts thinly. If using a mandoline, keep your fingers clear of the blade and use its guard where available.

Even cuts: Aim for similar-sized shreds so the dressing coats them evenly. A sharp knife also works, though it takes a little longer.

Building the dressing

Balanced flavour: Lemon juice and white wine vinegar provide acidity, while honey or maple syrup softens the sharpness. Dijon mustard helps the oil and liquids combine when shaken.

Good emulsion: Shake the jar just before dressing the salad, especially if it has been made in advance. Taste the dressed sprouts before adding extra salt or lemon.

Keeping the crunch

Sturdy base: Shredded Brussels sprouts hold their texture well under dressing, so they can be dressed ahead of serving. Toss thoroughly to distribute the dressing through the fine leaves.

Last-minute finish: Keep some cheese aside to crumble over the top just before serving. This leaves a fresh-looking finish and keeps the nuts from disappearing into the salad.

Choosing the toppings

Sweet fruit: Red grapes, green grapes or a mixture all work; halve larger grapes so they are easier to eat alongside the shredded sprouts.

Cheese and nuts: Soft goat cheese gives a creamy, tangy contrast, while feta is a saltier alternative. Walnuts, almonds or pecans add toasted flavour and crunch.

Making it ahead

Dressing first: The dressing can be mixed and refrigerated for up to 5 days. Shake it again before using, as the ingredients may separate while stored.

For serving: The salad is suitable for making ahead, but keep a little cheese aside for the final topping. Taste once it is tossed, since the sprouts may need a final adjustment of salt or lemon.

What to serve alongside

Fresh pairing: Serve it with a warm soup, a grain dish or a simple quiche for lunch. Its crisp, tart flavours also complement roasted vegetables or a savoury main course.

At the table: Arrange the salad on a broad platter to show off the grapes, herbs and cheese. Add the final cheese crumble just before bringing it out.

Recipe notes & tips

• Shake the dressing in a jar with a tightly secured lid to blend it quickly.
• Use a food processor or mandoline for evenly thin Brussels sprout shreds.
• Halve large grapes so they mix more easily through the salad.
• Reserve half the cheese for a finishing crumble over the top.
• Taste the salad after tossing and adjust with salt or lemon juice if needed.

Variations

• Use feta: Swap the goat cheese for crumbled feta for a saltier, firmer finish.
• Change the nuts: Choose toasted almonds or pecans instead of walnuts.
• Mix the grapes: Combine red and green seedless grapes for varied colour and sweetness.
• Choose maple: Use maple syrup in place of honey for a different gentle sweetness.
• Add extra herbs: Increase the parsley for a greener, more herb-forward salad.

Common mistakes to avoid

• Thick sprout slices: They can be tougher to eat raw; slice them as finely and evenly as you can.
• Loose jar lid: Dressing may leak while shaking; check the lid is firmly closed first.
• Dressing not shaken: Oil and other liquids can separate; shake the jar again just before pouring.
• Adding all the cheese at once: The salad loses its finishing contrast; save half for the top.
• Skipping the final taste: The balance may need adjustment; check for salt or lemon after tossing.

How to store

Store leftover salad in a covered container in the refrigerator and eat within 2 days for the best texture. Keep any unused dressing in a sealed jar in the refrigerator for up to 5 days, and shake before using. Serve the salad chilled; reheating is not needed.

Frequently asked questions