Skip to Content

Brussels Sprouts Salad with Shallot Vinaigrette

Filled with clementines, dried cranberries, pecans and more, this Shredded Brussels Sprouts Salad with Shallot Vinaigrette recipe is perfect for cool days.

Suddenly, one day, it happens. The steamy temperatures of summer disappear, leaving a cool breeze and crisp air. And that’s when you know that the lazy days of summer are melting into the busy days of autumn.

We reached that time earlier this week.

As I sat on a stool in the kitchen, typing this very post, I could feel the cool breeze on my back, wafting in through the open window. It gave me a little hop in my step as I, for a moment, got excited about sweaters and sweatshirts, colorful autumn walks and peaceful mornings curled up in a chair outside reading.

It also made me realize this was the perfect time to be writing about this vibrant, easy salad filled with sweet, tangy and earthy flavors.

Shredded Brussels sprouts salad is good anytime, but I especially like it in the autumn. These, after all, are the flavors of autumn — that’s when Brussels sprouts become ripe and readily available. That’s also when clementines begin being plentiful in stores again. And the warm flavors of the cool, tangy shallot vinaigrette bring it all together.

Making this recipe is an easy endeavor.

Start by shredding Brussels sprouts. You can purchase them at many grocery stores already shredded, but I highly recommend doing it yourself. You want then thinly shredded so either exercise your excellent knife skills or use the slicing attachment on your food processor.

Why not the already shredded ones? They tend to be less vibrant (and sometimes a little tan at the edges) as well as less fresh. Go for fresh.

Then you mix the Brussels sprouts together with the sweet clementine segments, tangy dried cranberries and meaty pecans.

Finally, whisk together the shallot vinaigrette ingredients and pour them over your salad. Toss it together well.

You can eat it immediately. But this Shredded Brussels Sprouts Salad with Shallot Vinaigrette is one of those dishes that improves with sitting. Consider making it ahead and letting it rest in the fridge for at least an hour before you eat it.

Progressive Eats

Welcome to Progressive Eats! This is my contribution to the virtual progressive dinner party of bloggers happening once a month. It’s a grand opportunity to pop over to the other party bloggers and experience new recipes, new sites and new writers. Hope you will find a dish (and blogger!) to love.

This month’s theme is Summer and Fall Salads, and our host is Jane who blogs at The Heritage Cook.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!

Summer and Fall Salads

Brussels Sprouts Salad with Shallot Vinaigrette

Brussels Sprouts Salad with Shallot Vinaigrette

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Tangy, sweet and fresh, this shredded Brussels sprouts salad is easy to make and satisfying to eat.

Ingredients

  • 3 cups shredded fresh Brussels sprouts
  • 2 clementines, segmented and halved
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pecans
  • 1 shallot, finely chopped
  • ⅓ cup extra virgin olive oil
  • 3 tbsp vinegar
  • ½ tsp dijon mustard
  • 1-2 dashes hot sauce
  • salt and pepper, to taste

Instructions

  1. In a large mixing bowl, add the Brussels sprouts, clementines, dried cranberries and pecans.
  2. In a small mixing bowl, whisk together the finely chopped shallot, extra virgin olive oil, vinegar and mustard. Whisk in the hot sauce, salt and pepper. Taste, and adjust seasonings as desired. Pour over the Brussels sprouts and toss to combine.
  3. Enjoy immediately, or chill until ready to serve.

Previous
Baked Peanut Chicken Wontons Recipe
Next
Baked Sweet Potatoes with Crispy Pancetta and Vegetables

Skip to Recipe