Shaved Brussel Sprout Salad Recipe

Trim and shave Brussels sprouts

Remove any yellowed outer leaves from the Brussels sprouts. Trim off the stem ends. Using a sharp knife, mandoline set to a thin setting, or food processor slicing disc, thinly slice the sprouts into ribbons until you have about 4 cups. Transfer to a large mixing bowl.

Prepare spring mix and apple

Rinse and spin dry the spring mix. Core the apple and thinly slice into half-moons (leave skin on for texture). Add the spring mix and apple slices to the bowl with the shaved Brussels sprouts.

Slice sausage and optional onion

If turkey sausage is pre-cooked links, slice into 1/4-inch rounds and halve or crumble as preferred. If using patties, crumble into bite-sized pieces. Thinly slice the red onion if using. Add sausage and red onion to the bowl.

Toast nuts (optional)

In a small dry skillet over medium heat, add the pecans or walnuts and toast, stirring, for 2–4 minutes until fragrant and lightly browned. Remove from heat and let cool slightly, then roughly chop if large. Add to the bowl with the other salad components or reserve for topping.

In a small bowl or jar combine the apple cider vinegar, Dijon mustard, honey (or maple), and fresh lemon juice. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper to taste. Taste and adjust sweetness or acidity as desired.

Pour the dressing over the salad components and toss gently but thoroughly to coat everything evenly. Start with about three-quarters of the dressing, toss, taste, and add more if needed so the greens are lightly dressed.

Stir in the dried cranberries and toasted nuts (if reserved). Transfer to a serving bowl or divide among plates. Top each portion with the sliced or crumbled turkey sausage. Finish with an extra grind of black pepper and a light pinch of salt if needed.

Serve immediately. Leftovers: store dressing separately and toss just before serving to keep greens crisp. Keeps 1–2 days refrigerated.