Shaved Brussels Pecan Salad

Shaved Brussels salads took off in American kitchens as a crisp, raw take on a vegetable once mostly roasted. Thin ribbons meet toasted pecans, tangy goat cheese, and dried cranberries in a bright cider-Dijon dressing.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 22g carbs
• 30g fat
• 3g fiber

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Ingredients

• 1 cup fresh pecans
• 1 lb Brussels sprouts
• 1 tbsp fresh thyme leaves
• 6 leaves fresh sage
• 1/4 cup extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic
• 4 oz crumbled goat cheese
• 1/3 cup dried cranberries
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat a dry skillet over medium heat. Add the fresh pecans in a single layer and toast, shaking the pan often, until fragrant and a shade darker, about 4 to 5 minutes. Transfer to a plate to cool completely, then roughly chop.
2. 2Trim the stem ends from the Brussels sprouts. Using a sharp knife or mandoline, shave them as thinly as possible into ribbons; discard any tough outer leaves. Place the shaved sprouts in a large mixing bowl.
3. 3Finely chop the fresh sage and strip the thyme leaves from their stems. Add both herbs to the bowl with the Brussels sprouts.
4. 4In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic until emulsified. Season the dressing with salt and black pepper.
5. 5Pour three-quarters of the dressing over the shaved Brussels and herbs. Toss thoroughly with tongs so every ribbon is lightly coated; let the salad sit 8 to 10 minutes so the sprouts soften slightly.
6. 6Add the cooled chopped pecans and dried cranberries to the bowl. Toss again gently to distribute the crunch and sweetness.
7. 7Taste and adjust seasoning with remaining dressing, salt, or pepper as needed. The salad should taste bright, nutty, and herb-forward.
8. 8Divide among four bowls or pack into meal-prep containers. Crumble goat cheese over each portion just before serving so it stays creamy. Serve at cool room temperature or chilled.