This salad was met with a little controversy when I filmed it. People behind the scenes said that Brussel Sprouts are mostly associated with fall and holiday eating. They said they don’t really buy or order them in the warmer weather at all! However, I wonder if that is more of an American thing, or even a Northeastern regional preference. I like to eat them year-round and in the summer I find them very refreshing. This is when I make this Brussel Sprouts summer salad for family and friends and serve it outdoors at my patio.
The ingredients in this salad are very simple and I love the way it’s so flavorful and refreshing. I shred the vegetables in my food processor to keep it easy on me, then I toss all the ingredients in one bowl and serve it. The leaves of raw sprouts can be a little tough, but once they’ve marinated for a few minutes in this dressing they soften and wilt so they are easier to chew.
The fun part about this is that it makes a large portion is a great for a big family meal. When people come over, I always add this to the buffet table along with grilled chicken, shrimp, and whatever other protein I’m serving. It’s so versatile it will pair well with almost everything. I don’t find I ever have much leftover. But, if I do, I add the remaining salad to a softened pita with some leftover chicken and make a delicious sandwich for lunch the next day.
No matter your thoughts on eating Brussel Sprouts in the summer, try this salad. It might just convince you to come around to the idea if you weren’t sold on it before. If you’ve always loved them in the summer, this is another great salad for your repertoire. Enjoy!
Shaved Brussel Sprout Salad
You can usually find brussel sprouts in the store all year round. During the colder months I’ll use them in salads with heavier flavors like bacon, but in the summer I use a lighter touch. This is a great salad to serve with grilled food or as a light meal on its own!
Makes 6 tp 8 servings
1 bunch of whole brussels - shaved
1 cup dried cranberries
1 cup crumbled goat cheese
½ cup toasted sliced almonds
Dressing
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
Use the slicer attachment on your food processor to thinly shave the sprouts. When they are all prepared add the to a large salad bowl.
Add the cranberries, goat cheese, and sliced almonds to the bowl with the sprouts and set aside.
Make the dressing by whisking the olive oil, vinegar, salt, and pepper together and drizzling it over the salad.
Use salad tongs to combine all the ingredients to everything is evenly coated. Serve immediately!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.
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