Become a brussels sprouts lover with this craveable (#truth) Shaved Brussels Sprouts Salad with Citrus Vinaigrette. 

Am I the last person on earth to get on the brussels sprouts bandwagon? I feel like I am. That’s not terribly surprising, though. My adoption of trends is historically a few years into any craze. Remember pinch rolled jeans? Yeah. I wore those long past their prime. And those Generra Hypercolor shirts? I’m embarrassed to say how long I milked that trend. 

The same goes for Brussels Sprouts. I was always hesitant to try them because my past experiences had been subpar. Plain, steamed brussels sprouts? Um, no thank you. Fortunately this Shaved Brussels Sprouts Salad with Citrus Vinaigrette cast them in a new light for me. The tangy citrus vinaigrette mellows the slightly bitter flavor of the sprouts. Throw in some creamy avocado, crunchy pistachios, sweet craisins and a bit of salty grated Pecorino cheese, and you have one tasty dish that could easily double as a side on a casual burger night as well as be the lead off hitter at your Thanksgiving Day feast. (Gotta get those greens in, right?)

Truth be told, the convenience of being able to buy shaved brussels sprouts in a bag is what made me even think of getting on board with this salad. Chopping all of those little baby cabbages was NOT going to happen. 😉 But I gotta admit; I feel like one of the “cool kids” saying that I enjoy brussels sprouts now. 

I may be late to the party, but I always show up. 

Yield: 4-6

Shaved Brussels Sprouts Salad with Citrus Vinaigrette

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Ingredients

Citrus Vinaigrette:

• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 tablespoon minced shallot
• 1 1/2 teaspoons dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 cup olive oil
• Pepper to taste

Salad:

• 1 (12-ounce) package shaved brussels sprouts
• 1 large avocado, diced
• 1/2 cup craisins
• 1/3 cup pistachios
• 1/4 cup grated Pecorino cheese

Instructions

For the Vinaigrette:

1. Combine juices, shallots, mustard, honey and salt in a small bowl. Slowly pour in olive oil and whisk until dressing is emulsified. Add additional salt and pepper to taste, if desired.

For the Salad:

1. Place brussels sprouts in a large bowl. Start by pouring half of dressing on sprouts and toss to coat. Add avocado, craisins, pistachios and cheese to sprouts. Gently toss. Add additional dressing, if desired. Serve immediately.

Notes

Leftover dressing will keep for two weeks in the refrigerator. Perfect excuse to make more salad!

 Don’t forget to check out some of these other tasty veggie sides: 

Green Beans with Warm Bacon Vinaigrette 

Parmesan Roasted Cauliflower

Roasted Brussels Sprouts with Balsamic Reduction