It's a pretty frequent occurrence that I'll go to a restaurant, have a dish I absolutely LOVE, and come home and attempt to recreate it, making it not only healthier but with ingredients that I generally have on hand.
This brussels sprout salad is exactly that. I first had it at a local brewery, and I was obsessed with it. It's a great change from a traditional salad, with plenty of texture and a whopping 14 grams of fiber per serving. Another bonus? It takes a little longer to eat than your typical salad, giving you time to savor every bite and pay attention to your fullness cues.
The brewery used a lemon vinaigrette, which I changed up to a lighter dressing made with Greek yogurt. It adds a little creaminess along with some protein. The dressing doesn't need added oil because the pecans and goat cheese provide plenty of flavor and richness. I also swapped out their pickled red onion for regular red onion since I almost always have one on hand.
This recipe makes one BIG salad. Pair it with your favorite protein to turn it into a meal. I normally add chicken, but the last time I made it, I used tuna and surprisingly loved that pairing! I also think turkey, salmon, or pork tenderloin would be great additions. If you're serving it as a side salad, I'd say it serves 4 to 6 people.
Shaved Brussels Sprout Salad with Goat Cheese and Spiced Pecans
Servings: 1 large salad
Ingredients
- 12 oz Brussels sprouts (buy pre shredded to save time!)
- 1 oz red onion
- 1 oz goat cheese crumbles
- 1 oz spiced or glazed pecans
- 15 ml maple syrup (1 tablespoon)
- 15 ml nonfat plain greek yogurt (1 tablespoon)
- 15 ml dijon mustard (1 tablespoon)
- Granulated garlic, to taste
- Black pepper, to taste
- Salt, to taste
Instructions
- Prepare the Brussels sprouts. If you didn't buy them pre shredded, chop them finely by hand or put them in a food processor and pulse a few times until finely shredded.
- Slice the onion. Finely slice the red onion.
- Chop the pecans. Roughly chop the spiced or glazed pecans.
- Make the dressing. Mix the maple syrup, greek yogurt, dijon mustard, granulated garlic, black pepper, and salt until combined.
- Assemble the salad. Toss the shredded brussels sprouts with the dressing, then top with the red onion, goat cheese, and pecans.
- Add protein if desired. Top with your favorite protein to make this a more substantial meal.
Seasoning note: I tend to season by taste rather than measure everything out. After mixing the dressing and tossing it with the salad, taste and add more seasoning as needed. Experiment to find the balance of garlic, salt, and pepper that you enjoy most.
Recipe Notes
This recipe is super flexible. You don't have to follow my exact measurements. As written, this is a lightly dressed salad, so feel free to adjust the dressing ingredients to your taste.
A fine shred is best for the brussels sprouts. As noted in the recipe, you can buy pre shredded or shaved Brussels sprouts at most grocery stores to save time. Using a food processor creates a finer texture, but either method works great.
Buy already spiced or glazed pecans. I got mine from Target, and I also love Nuts.com for their variety of spiced pecans. You can absolutely make your own, but to me, buying them is an easy time-saving step.
Don't be afraid to make this ahead. The brussels sprouts hold up really well in the dressing. If you're planning to eat the salad within a day, you can assemble the whole thing ahead of time, including the toppings. If it'll be longer than a day, I'd wait to add the goat cheese and pecans until you're ready to serve so they maintain their best texture.
Nutrition Information
Estimated nutrition per serving (the full salad):
- Calories: 452
- Protein: 19 g
- Fiber: 14 g
Nutrition is based on the ingredients and amounts I used. Your exact nutrition may vary depending on the brands and products you choose. Adding a protein source will also change the nutritional values.
