Emmy Squared Brussel Sprout Salad Recipe: Shaved and Crunchy with Zesty Dressing

This shaved brussels sprout salad delivers a satisfying crunch in every bite. I developed this version after discovering how thinly sliced sprouts transform into something entirely new.

The zesty dressing ties it all together, balancing bright acidity with rich, nutty flavors. It’s a simple preparation that yields restaurant-quality results with minimal effort.

Ingredients for Emmy Squared Brussel Sprout Salad

Fresh sprouts, nutty crunch, and a zesty dressing elevate this vibrant salad beyond ordinary.

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The Brussels sprouts are the foundation—select firm, bright green heads with tight leaves. Trader Joe’s or a local farmers market often have the best selection. Thin slicing is key for texture, so use a mandoline or sharp knife. The pecans should be fresh; stale nuts ruin the crunch. Diamonds of California offers reliable quality for pecans if you’re buying in bulk.

No pecans? Walnuts or almonds work well—just toast them lightly for extra depth. Swap dried cranberries for dried cherries or golden raisins if preferred. For a vegan option, replace Parmesan with nutritional yeast and honey with maple syrup. The apple cider vinegar can be substituted with white wine vinegar for a slightly sharper tang.

Store sliced Brussels sprouts in an airtight container with a paper towel to absorb moisture for up to 3 days. The dressing keeps well in the fridge for 1 week. Assemble the salad just before serving to maintain the crisp texture of the sprouts and nuts.

Step-by-Step Instructions for Shaved Brussel Sprout Salad

This method ensures optimal texture and flavor balance in every crisp bite.

Step 1: Prepare the Brussels Sprouts and Add-Ins

Begin by removing any loose or discolored outer leaves from the 1.5 lb Brussels Sprouts. Using a sharp knife or mandoline, thinly slice them into even shaves—this creates the signature fine texture that makes the dish so enjoyable. Place the shaved sprouts in a large bowl.

Add the 0.75 cup Pecans, 0.5 cup Dried Cranberries, and 0.5 cup Parmesan Cheese to the bowl. The pecans add a buttery crunch, while the cranberries introduce a sweet-tart contrast that pairs beautifully with the nutty, salty parmesan.

Step 2: Craft the Zesty Dressing

In a small bowl, whisk together the 0.5 cup Extra-Virgin Olive Oil, 3 tbsp Apple Cider Vinegar, 1 tbsp Dijon Mustard, and 2 tbsp Honey until fully emulsified. The mustard acts as a natural emulsifier, ensuring the dressing clings to every strand of the shaved sprouts.

Finely mince the 1 whole Shallot and 1 clove Garlic Clove, then add them to the dressing. Season with 1 tsp Salt and 0.5 tsp Black Pepper. The shallot and garlic infuse the dressing with a subtle, aromatic depth that elevates the entire dish.

Step 3: Combine and Toss

Pour the dressing over the Brussels sprout mixture. Using tongs or clean hands, toss everything together until the sprouts and add-ins are evenly coated. The dressing should glisten on the surface, indicating even distribution.

Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. This brief resting period softens the sprouts slightly while letting the dressing penetrate every layer.

Step 4: Garnish and Serve

Just before serving, sprinkle the 0.25 cup Fresh Parsley over the top. The parsley adds a pop of color and a fresh, herbal note that brightens the dish.

Toss once more lightly to distribute the parsley. Serve immediately while the textures are at their peak—the sprouts should remain slightly crisp, the pecans crunchy, and the cranberries plump and juicy.

Troubleshooting Great emmy squared brussel sprout salad

Soggy Sprouts

If your shaved sprouts lose their crunch, you likely sliced them too far in advance. Thinly sliced sprouts oxidize and release moisture quickly. I always slice just before assembling and never let them sit for more than 30 minutes pre-dressing. 💡

Dressing Separation

If your dressing separates, the emulsification failed. Whisk the Dijon mustard with vinegar first before slowly adding the olive oil. A small whisk or fork works better than a spoon. The mustard acts as your emulsifier.

Bitter Brussels

Bitterness comes from under-seasoning or using older sprouts. Always taste your sprouts raw first. If they’re bitter, blanch the shaved sprouts in boiling water for 30 seconds, then shock in ice water. This mellows the flavor beautifully.

Pecan Problems

Stale pecans ruin the texture. Toast raw pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Let them cool completely before adding to the salad. Warm nuts will wilt your sprouts and make the cheese melt.

Cheese Clumping

Freshly grated Parmesan can clump in the dressing. Toss the cheese with the sprouts first, then add the dressing. This coats the cheese strands individually. Pre-grated cheese from a bag often contains anti-caking agents that prevent this issue.

Dull Flavors

If your salad tastes flat, your dressing needs more acidity or salt. Start with an extra ½ tsp salt and 1 tbsp vinegar, then adjust. Remember that the Parmesan adds saltiness too, so taste as you go. ✨

Frequently Asked Questions