Remember when Brussels sprouts were the vegetable that nobody except your grandma liked?

raw brussels sprouts

I think it’s safe to say that the B-sprout is having a moment – or perhaps even a decade.

Every fall I go absolutely nuts for Brussels sprouts, roasting enough baking trays of the balsamic-coated little gems as I possibly can. You can bet I’m also the first to get my fingers in there the second they’re cool enough to touch, nibbling away at the beautiful, slightly charred and crispy outer leaves. Gahhhhh… you have no idea what I’d do for a little bit of that biznazz right NOW.

raw brussels sprouts

Let’s face it though: sometimes even creatures of habit like me might want to enjoy Brussels sprouts in other ways, and that’s where today’s recipe comes in. It’s been patiently waiting in my recipe drafts for a couple of weeks now and the DAY HAS COME! Not that there’s anything super special about this particular Wednesday, but if you make the recipe, it will most definitely be a special day. For those of you looking to round out your holiday menus with some lighter yet ridiculously tasty options, this is absolutely a worthy candidate.

shredding brussels sprouts

As the name implies, this Shaved Brussels Sprout Salad with Apple Cider Vinaigrette requires shredding those sprouts to smitherines. I know it might sound like a bit of a commitment, but WAIT. I will promise you right now that it is all SO worth it in the end.

shredding brussels sprouts

I opted to use a mandolin for shredding, which made for super quick and painless work. A word of caution: Just be careful not to get your fingers too close to the blade. The only red things in this salad should be the pomegranate arils! 😉

shredded brussels sprouts

My mandolin cost me no more than about $15, and as I blitzed through shredding my Brussels sprouts, I kept thinking to myself “this was worth EVERY penny!” And as random as this sounds, I often recommend a mandolin to friends and health coaching clients looking to up their daily veggie intake. I’m not sure what it is, but something about shredded vegetables, whether it’s Brussels sprouts, cabbage, carrots, beets – you name it – just makes these things easier to eat. Anyone else find the same thing?

shredded brussels sprouts

Of course, if you don’t have a mandolin you can totally kick it old school with a knife and chopping board. All of this can be done as the squash cubes roast away to golden, lightly-crisped perfection in the oven.

butternut squash

From there, it’s just a matter of combining the rest of the salad in a great big bowl. As soon as the squash is ready, simply toss it in with all the other ingredients, pour on the dressing, and voila!

Shaved Brussels Sprout Salad with Apple Cider Vinaigrette - Eat Spin Run Repeat

Brussels sprouts might have been a loathed veggie of your childhood, but with savoury herb-seasoned squash, crunchy walnuts, sweet pomegranate and a light apple cider vinaigrette, they’re pretty darn irresistible. Give it a try and let me know what you think!

Shaved Brussels Sprout Salad with Apple Cider Vinaigrette - Eat Spin Run Repeat

Shaved Brussels Sprout Salad with Apple Cider Vinaigrette

by Angela Simpson

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients (about 8 cups)

  • 3 cups peeled and diced winter squash (kabocha, butternut, acorn squash etc)
  • olive oil, in a mister
  • 2 tsp dried herbs of choice
  • sea salt and black pepper
  • 6 cups shredded Brussels sprouts
  • 3/4 cup pomegranate arils (about 1 medium pomegranate)
  • 1/3 cup chopped walnuts
  • 1 tbsp minced fresh sage

Dressing (you may have some leftover):

  • 2 tbsp extra virgin olive oil
  • 4 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • pinch of black pepper and sea salt, or to taste

Instructions

Preheat the oven to 375F and line a baking sheet with foil or parchment paper.

Dice the squash into small bite-sized pieces and scatter them out on the pan. Mist with olive oil and sprinkle with herbs, sea salt and pepper. Be sure to stir the pieces around a bit in order to coat all sides. Roast in the oven for 30 minutes.

While the squash cooks, thinly shave the Brussels sprouts using a mandolin or knife. Transfer them to a large bowl along with the pomegranate arils, walnuts and fresh sage.

In a small bowl, whisk together the dressing.

Once the squash is ready, add it to the bowl with the rest of the salad. Drizzle the dressing on top and toss to coat. Allow it to sit at room temperature for about 5 minutes to let flavours develop before serving.

Shaved Brussels Sprout Salad with Apple Cider Vinaigrette - Eat Spin Run Repeat

So tell me…

  • Have you jumped on the shredded Brussels sprout train? Any delicious flavour combos to share?
  • What veggie-based dish do you look forward to most during the holidays?