Shaved Brussels Sprouts, Goat Cheese, and Toasted Pine Nut Salad with Cranberry Vinaigrette
Serves: 6 as a side; 4 as part of a main salad
This elegant salad combines crisp, thinly shaved Brussels sprouts, creamy goat cheese, and sweet apples in a harmonious blend of textures and flavors. Toasted pine nuts introduce a subtle, buttery note, while a bright cranberry vinaigrette ties everything together with a tangy finish. Visually enticing and packed with nutrition, this salad shines as a refreshing side during the winter months or can be easily transformed into a main course with the addition of rotisserie chicken, roasted turkey, or grilled lamb.
Versatility and Adaptations
For those seeking a flavorful vegetarian option, this salad is an excellent choice. It is simple to adapt; add dried cherries or pomegranate seeds for a festive accent, or substitute feta for goat cheese to introduce a sharper note. Pine nuts can be swapped for earthy walnuts or sweet almonds to change it up. Regardless of the variation, the balance of creamy, crunchy, and tangy elements ensures this salad remains on rotation.
Celebrating Cranberries
While cranberries are often seen as limited to the classic Thanksgiving relish, this salad demonstrates their versatility. The dish is elevated by its suitability for various occasions, serving as a show-stopping starter at festive gatherings, or a nourishing lunch for busy weekdays when topped with a lean protein. The interplay of vibrant flavors allows customization based on seasonal ingredients or personal preferences.
Flavor and Nutrition Highlights
This salad stands out for its vibrant taste and nutritional value, making it a welcome addition to any holiday spread or weeknight meal. Shaving Brussels sprouts into thin slices transforms them into a delicately crunchy base that pairs beautifully with bold flavors. Fresh apple slices add juicy sweetness, complementing the tangy goat cheese and the richness of toasted nuts, while the basil adds an herby back note that imparts complexity to the finished dish.
Salad Ingredients
1 lb. Brussels sprouts, thinly sliced on a mandolin
1/3 cup crumbled goat cheese
1/4 cup dried cranberries
1 gala apple, cored and julienne cut to 1/4-inch
½ cup basil leaves, thinly sliced or hand-torn
Cranberry Vinaigrette
1/4 cup organic, non-GMO canola oil
1/4 cup Meyer lemon juice, about I large juicy lemon
Zest of Meyer lemon, about ½ tsp.
2 Tbs. orange juice
1/4 cup dried cranberries
1.5 tsp. honey
¾ tsp. kosher flake salt
Preparation
Place all vinaigrette ingredients in a small bowl and heat in the microwave until warm, about 30-40 seconds in a 700-watt microwave. If using a higher wattage microwave, reduce the time.
Remove from the microwave and let the mixture sit while preparing the salad to soften the cranberries. It should be at least 20 minutes.
Over a large bowl, thinly slice Brussels sprouts. If texture is too coarse for your palate, lightly film sprouts with a drizzle of olive oil to soften. Cover with plastic wrap until ready to use.
Thinly slice (chiffonade) or hand-tear the basil and add to the Brussels sprouts.
Slice the apple into a ¼-inch matchstick cut using a mandoline, then add to the Brussels sprouts and basil. Lightly toss to combine.
Top with toasted pine nuts, cranberries, and crumbled goat cheese.
Serve immediately with cranberry vinaigrette on the side.
