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Shaved Brussels Sprouts Salad with Orange Vinaigrette

Shaved Brussels Sprouts Salad with Orange Vinaigrette

A crisp raw Brussels sprouts salad with fresh oranges, dried cranberries, toasted nuts, red onion, and an aromatic sweet-tart orange vinaigrette. Resting the salad before serving softens the sprouts slightly while keeping their satisfying crunch.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 pound Brussels sprouts, trimmed
  • 2 medium Navel oranges
  • 1/3 cup Dried cranberries
  • 1/3 cup Pecans or sliced almonds
  • 1/4 small onion Very thinly sliced red onion
  • 1/4 cup Crumbled feta or shaved Parmesan, optional
  • 1/4 teaspoon Kosher salt
Orange Vinaigrette
  • 1/4 cup Fresh orange juice
  • 2 tablespoons Champagne vinegar or apple cider vinegar
  • 1 tablespoon Honey or pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Finely grated orange zest
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/3 cup Olive oil

Method
 

Step-by-Step
  1. Trim the Brussels sprouts by removing any dry outer leaves and cutting away the stem ends. Shave them very thinly with a sharp knife, mandoline, or food processor slicing attachment, then place the ribbons in a large bowl.
  2. Toast the pecans or sliced almonds in a dry skillet over medium-low heat for 5 to 8 minutes, stirring often, until fragrant and lightly golden. Transfer the nuts to a plate so they stop cooking, then let them cool.
  3. Zest one orange until you have 1 teaspoon of finely grated zest. Cut away the peel and pith from both oranges, then separate the fruit into segments or cut it into bite-size pieces.
  4. Whisk the orange juice, vinegar, honey or maple syrup, Dijon mustard, orange zest, salt, and black pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette looks smooth and lightly blended.
  5. Add the oranges, dried cranberries, red onion, toasted nuts, and optional feta or Parmesan to the Brussels sprouts. Sprinkle with 1/4 teaspoon kosher salt, pour over the vinaigrette, and toss thoroughly.
  6. Let the dressed salad rest for 15 to 30 minutes before serving. Toss once more, taste for seasoning, and add the final cheese or a few extra toasted nuts on top if desired.

Notes

Toast the nuts carefully because they can go from golden to burnt quickly. For the best texture, shave the Brussels sprouts thinly and give the finished salad at least 15 minutes to rest. Refrigerate leftovers in a covered container and enjoy within 1 to 2 days; reserve a few nuts for topping if preparing ahead.