On a date night last year, my husband and I went to a local place that served the most delicious Brussels sprouts salad. I devoured it and vowed to recreate it at home. It took a few tries, but I think mine’s even better than the original. Of course I would say that, right? Try this Shaved Brussels Sprouts Salad with Balsamic Glaze for yourself and see!
Don’t be afraid of the sprouts. They are basically tiny cabbages that have gotten a bad rap. I admit that I hated them for a very long time. In my defense, I had eaten them only a few times because my Mom hated them and therefore never served them. And when I did have them (at my grandmother’s house), they were boiled to mush. Picture my kid nose turned all the way up, trying to figure out how to hide them all in my milk.
A Brussels Sprouts Trip Down Memory Lane
One of my childhood memories involves a hiding-veggies-in-the-milk incident. One of your very own Mealtime Joy founders actually got a dose of veggie-laced milk over a bowl of breakfast cereal as a kid. Our brother hid his peas in his glass of milk at dinner instead of eating them. He almost got away with it, too! But our frugal mom didn’t dump the milk; instead, she put it in the frig to use at breakfast the next morning. Only it wasn’t my brother that got it for his cereal. Oops! That was the last time he got away with that little trick!
Well, you won’t want to hide these in your milk or anywhere else! These aren’t those old boiled sprouts or anything like mushy peas. Nope, not even a little.
This Brussels Sprouts Salad with Balsamic Glaze is Fresh Perfection!
The combination here is fresh, crunchy, and flavorful. Red onion adds a little bite while Manchego cheese adds some rich flavor and a touch of saltiness. Crunchy toasted almonds add the perfect crunch.
And that dressing! Maple syrup plus apple cider vinegar make a tangy-sweet combination that complements the slight bitterness of the sprouts. Drizzle the whole thing with the balsamic glaze to bring all the flavors together and make them pop!
You might be thinking that Brussels sprouts belong in the fall. And they do! But fall is when you roast them in the oven until they are nice and charred for a warm side on a chilly day. (This version of Brussels sprouts is my daughter’s favorite vegetable!)
This salad is our take on this veggie, which is available all year round here in the US. It is fresh and perfect for summer. The sprouts hold up well, too, because they won’t wilt like salad greens.
Let’s Make the Salad
Our Shaved Brussels Sprouts Salad with Balsamic Glaze comes together so easily, especially with a food processor, which is what I use to cut the sprouts. Here is my favorite one and I use it all the time. You can do the same work with a knife or a mandoline if you don’t have a food processor, it will just take a bit longer. Start your prep by shredding the sprouts and toasting your almonds.
To toast the almonds, simply put them in a small dry skillet over low heat for a few minutes, stirring occasionally, until they are fragrant and start to brown. Don’t walk away – they can burn quickly! While you are waiting, grate your cheese and slice your onion.
Now you’re ready to put the salad together. Whisk your dressing ingredients together in a large bowl. Add the shredded sprouts, onion, cheese, and almonds. Toss it all together until it is all evenly coated with the dressing.
Transfer the salad to a serving bowl and drizzle the balsamic glaze over the top. That’s it! So easy, so bright, so delicious!
Make it a Meal
This would be perfect alongside our Grilled Balsamic Chicken as a nice variation. Serve this salad instead of the Cucumber Cranberry Salsa for a quick weeknight meal.
And don’t forget the dessert! This Lemon Bundt Cake or Triple Chocolate Chip Cookies offer the sweet treat everyone will be craving at the end of your meal.
Shaved Brussels Sprouts Salad With Balsamic Glaze
For the Dressing:
- 4 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1/4 teaspoon coarse kosher salt
- 1/8 teaspoon ground black pepper
For the Salad:
- 1 pound brussels sprouts trimmed and shredded (about 5 cups shredded)
- 1/4 small red onion thinly sliced (about 1/4 cup)
- 1/2 cup grated Manchego cheese
- 1/2 cup slivered almonds toasted
- 1 tablespoon balsamic glaze optional
- In a large bowl, whisk together the vinegar, oil, maple syrup, salt, and pepper.
- Add the shredded brussels sprouts, onion, cheese, and almonds. Toss until fully combined.
- Place into a serving dish, then drizzle with the balsamic glaze.
- Serve immediately or store in the refrigerator. This will hold up in the refrigerator overnight, but if you do this, reserve the almonds and balsamic glaze to add just before serving.
- If you don’t have Manchego cheese, parmesan works well too.
- Omit the cheese to make this a vegan salad!
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