If you’re craving something fresh, bright, and absolutely satisfying, this Chopped Brussels Sprouts Salad with Creamy Shallot Dressing is going to become your new go-to! Shredded Brussels sprouts mingle with crunchy almonds, tangy dried cranberries, salty Parmesan, and sweet apple, all tied together with a luscious, tangy dressing that makes every bite a delight. Not only is this salad packed with flavor and texture, but it comes together in just minutes—making it perfect for quick lunches, potlucks, or anytime you want to wow someone (even if it’s just you!).
Ingredients You’ll Need
The beauty of this dish lies in how a few simple, colorful ingredients come together to create something so craveable. Each component of this Chopped Brussels Sprouts Salad with Creamy Shallot Dressing brings its own pop of flavor or texture, so try not to skip any—every bite will reward you.
- Brussels sprouts (1 lb, trimmed and finely chopped or shredded): These create a hearty, crunchy base packed with nutty flavor—try a food processor for quick shredding!
- Toasted almonds (1/2 cup, chopped): Add deep, roasty flavor and irresistible crunch that makes the salad next-level.
- Dried cranberries or cherries (1/2 cup): Their sweetness and chewiness balance out the greens and add color.
- Parmesan cheese (1/3 cup, grated): Just the right salty, umami tang running through every forkful.
- Apple (1 small, diced, optional): For those who love a touch of sweetness and juicy crunch in their salad.
- Salt and pepper, to taste: Essential for rounding out flavors and seasoning your greens perfectly!
- Shallot (1 small, minced): The key to a mellow oniony punch in the creamy dressing.
- Dijon mustard (1 tablespoon): For a bit of zest and depth in the dressing.
- Apple cider vinegar or white wine vinegar (2 tablespoons): Gives the dressing its lively tang.
- Honey or maple syrup (1/2 teaspoon): Just a touch to balance the acidity in the dressing.
- Plain Greek yogurt or mayo (1/4 cup): This is what makes your shallot dressing luxuriously creamy without heaviness.
- Olive oil (1/4 cup): Adds body, silkiness, and rounds everything out—use good-quality oil if you can.
- Salt and pepper, to taste: Bring everything into savory, salad harmony.
How to Make Chopped Brussels Sprouts Salad with Creamy Shallot Dressing
Step 1: Whisk Up the Creamy Shallot Dressing
Start by making the creamy shallot dressing so all the flavors have time to mingle. Whisk together the minced shallot, zesty Dijon, your chosen vinegar, a touch of honey or maple syrup, and Greek yogurt (or mayo) in a small bowl or jar. Now, drizzle in the olive oil slowly as you whisk, creating a silky, thick dressing. Season generously with salt and pepper—give it a taste and adjust as needed! Set it aside while you prep the salad; it only gets better as it sits.
Step 2: Prep the Brussels Sprouts and Salad Ingredients
Grab your Brussels sprouts, trim off the stems, and slice them as thinly as you can. You can finely chop them with a sharp knife, but a food processor with a slicing blade makes this step speedy and gives beautiful shreds. Toss the Brussels sprouts into a big salad bowl along with the toasted chopped almonds, dried cranberries or cherries, a fluffy pile of grated Parmesan, and diced apple if you’re going for that sweet crunch.
Step 3: Dress the Salad
Pour the creamy shallot dressing all over your Brussels sprouts mixture. Using tongs or two big forks, toss everything vigorously until every piece is beautifully coated in dressing. Let the salad sit for at least 10 minutes before serving—this softens the sprouts slightly and lets the flavors meld into something truly special.
Step 4: Taste and Adjust
Give your salad one more taste. Need a little more salt? Maybe a crack of black pepper? Adjust as needed! The cheese, nuts, and cranberries should be evenly distributed, giving every forkful an exciting mix of flavors and textures.
How to Serve Chopped Brussels Sprouts Salad with Creamy Shallot Dressing
Garnishes
For an extra dash of flavor and visual wow-factor, sprinkle a few extra toasted almonds, a handful of cranberries, or a fresh microplane of Parmesan over the top just before serving. A little zest of lemon is also a secret chef’s touch if you want to brighten things up even more!
Side Dishes
This Chopped Brussels Sprouts Salad with Creamy Shallot Dressing is wonderful as a hearty side dish to roast chicken, grilled salmon, or even a casual sandwich. It also pairs beautifully with soups like butternut squash or tomato, offering a fresh and vibrant counterpoint. For vegetarians, try adding grilled tofu or chickpeas to make it a meal all its own!
Creative Ways to Present
Try serving the salad piled onto individual plates for a dinner party, or make cute salad “cups” using radicchio or endive leaves for appetizers. You can even serve it family-style on a big platter, letting everyone dig in. If you’re meal-prepping, layer the ingredients in jars (dressing on the bottom) for grab-and-go salads throughout the week.
Make Ahead and Storage
Storing Leftovers
This salad is a superstar when it comes to storing! Leftover Chopped Brussels Sprouts Salad with Creamy Shallot Dressing can be kept in an airtight container in the fridge for 1 to 2 days. The Brussels sprouts stay crisp, and the flavors deepen beautifully overnight. If you know you’ll have leftovers, store the dressing separately and toss right before eating for maximum crunch.
Freezing
Freezing is not recommended for this salad. The fresh veggies and creamy dressing just don’t hold up to thawing; the texture becomes watery and the flavors muted. Best to enjoy this dish fresh or straight from the fridge within a day or two!
Reheating
No reheating necessary! This salad is best enjoyed cold or at cool room temperature. If you’ve just taken it from the fridge, let it warm up a bit for the best flavor and texture—no microwave needed!
FAQs
Can I use pre-shredded Brussels sprouts for this salad?
Absolutely! Pre-shredded Brussels sprouts are a major time-saver and make it even quicker to whip up your Chopped Brussels Sprouts Salad with Creamy Shallot Dressing. Just be sure they’re fresh and not dried out for the best texture.
What can I substitute for almonds to make it nut-free?
Sunflower seeds or pepitas work beautifully for a nut-free crunch. You still get that toasty flavor and satisfying bite without any nuts in sight!
Is there a vegan version of the creamy shallot dressing?
Easily! Swap out the Greek yogurt or mayo for a dairy-free version (like unsweetened coconut yogurt or vegan mayo), and use maple syrup instead of honey. Skip the Parmesan or use a vegan alternative to keep the salad totally plant-based.
How can I add extra protein to make it a meal?
Toss in some grilled chicken, salmon, cooked chickpeas, or even cubes of tofu. These protein-packed add-ins instantly turn the Chopped Brussels Sprouts Salad with Creamy Shallot Dressing into a filling, satisfying main dish.
What’s the best way to toast almonds for this salad?
Spread chopped almonds on a baking sheet and toast them in a 350°F oven for 5–8 minutes, just until golden and fragrant. Keep a close eye—they can burn quickly!
Final Thoughts
There’s just something irresistible about a salad that’s crisp, tangy, nutty, and creamy all at once—and the Chopped Brussels Sprouts Salad with Creamy Shallot Dressing totally delivers. Whether you’re trying it for a weekday lunch, holiday table, or easy make-ahead side, I hope it brings as much joy (and rave reviews) to your table as it does to mine. Give it a try—you might just have a new favorite!
Print
Chopped Brussels Sprouts Salad with Creamy Shallot Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This refreshing Chopped Brussels Sprouts Salad with Creamy Shallot Dressing is a vibrant and flavorful dish perfect for any occasion. The combination of crunchy Brussels sprouts, sweet cranberries, nutty almonds, and creamy dressing creates a delightful harmony of textures and flavors.
Ingredients
For the Salad:
- 1 lb Brussels sprouts, trimmed and finely chopped or shredded
- 1/2 cup toasted almonds, chopped
- 1/2 cup dried cranberries or cherries
- 1/3 cup grated Parmesan cheese
- 1 small apple, diced (optional, for sweetness and crunch)
- Salt and pepper, to taste
For the Creamy Shallot Dressing:
- 1 small shallot, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1/2 teaspoon honey or maple syrup
- 1/4 cup plain Greek yogurt or mayo
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Make the Dressing: In a small bowl or jar, whisk together minced shallot, mustard, vinegar, honey/maple syrup, and yogurt or mayo. Slowly whisk in olive oil until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Assemble the Salad: In a large bowl, toss together chopped Brussels sprouts, toasted almonds, cranberries, Parmesan, and diced apple if using.
- Dress and Serve: Pour dressing over the salad and toss well to coat. Let sit for 10 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.
Notes
- Use a food processor with a slicing blade to quickly shred Brussels sprouts.
- For extra protein, add grilled chicken or chickpeas.
- Salad keeps well in the fridge for 1–2 days—perfect for meal prep!
Your email address will not be published. Required fields are marked *