Get ready to fall for your new favorite salad: the Chopped Brussels Sprouts Salad with Creamy Shallot Dressing. This dish turns humble Brussels sprouts into a dazzling mix of fresh flavors and addictive crunch, all brought to life with a dreamy homemade dressing that’s both tangy and luxuriously creamy. Whether you’re meal-prepping healthy lunches or hunting for an impressive side for your next gathering, this salad brings color, texture, and downright craveable taste to the table. One bite and you’ll understand why this is the salad I can’t stop recommending!

Chopped Brussels Sprouts Salad with Creamy Shallot Dressing Recipe - Recipe Image

Ingredients You’ll Need

What makes this Chopped Brussels Sprouts Salad with Creamy Shallot Dressing so irresistible is how every ingredient pulls its weight. Simple yet thoughtfully chosen components build layers of flavor, brighten up your plate, and guarantee each bite brings a little surprise.

Brussels sprouts: The hero of this dish, they deliver crisp texture and a nutty-sweet edge when thinly sliced or shredded.
Toasted almonds: These add that craveable crunch and nutty depth that keeps you coming back for forkful after forkful.
Dried cranberries or cherries: A hit of tart-sweetness balances the savory elements and looks gorgeous woven through the greens.
Grated Parmesan cheese: This salty, umami-rich cheese brings everything together and adds a touch of creamy flavor.
Apple (optional): If you love a little extra sweetness and juiciness, chopped apple is the perfect finishing touch.
Salt and pepper: These kitchen essentials sharpen all the flavors—don’t skip seasoning!
Shallot: Mellow and sweet, minced shallot forms the backbone of the creamy dressing’s flavor.
Dijon mustard: Lends a gentle sharpness and helps emulsify the dressing for that ultra-smooth texture.
Apple cider or white wine vinegar: Either one works to brighten and cut through creamy richness.
Honey or maple syrup: Just a touch balances acidity with a hint of natural sweetness.
Plain Greek yogurt or mayo: The secret to a luscious, tangy dressing that clings deliciously to every shred of Brussels sprout.
Olive oil: Smooths out the dressing, giving it body and extra flavor.
Salt and pepper (again): A final adjustment in the dressing so every note pops.

How to Make Chopped Brussels Sprouts Salad with Creamy Shallot Dressing

Step 1: Whisk Up the Creamy Shallot Dressing

Start by combining your minced shallot, Dijon mustard, vinegar of your choice, a drizzle of honey or maple syrup, and Greek yogurt or mayo in a small bowl or jar. Whisk them together until everything is blended, then slowly drizzle in the olive oil, whisking constantly, until you have a creamy, dreamy dressing. Taste and add salt and pepper as needed. This step is seriously satisfying, and you’ll see how the ingredients come together into something truly special.

Step 2: Prep the Brussels Sprouts

If you’ve never shredded Brussels sprouts, you’re in for a treat—they create a gorgeous, slaw-like base for the salad! Trim the ends and remove any outer leaves if needed. Use a sharp knife, mandoline, or food processor with a slicing blade to finely shred or chop the Brussels sprouts. You’re after fine ribbons or small pieces, which will soak up all that creamy shallot dressing.

Step 3: Assemble the Salad

In your biggest mixing bowl, toss together the chopped Brussels sprouts, toasted and chopped almonds, dried cranberries or tart cherries, grated Parmesan cheese, and the diced apple if you want a little extra pop. Give it all a quick toss so the goodies are evenly distributed for the best bite every time.

Step 4: Dress and Toss

Pour the creamy shallot dressing over the salad (start with half, add more to your liking), then toss thoroughly until every piece is well coated. The beauty of this salad is how the Brussels sprouts stand up to the dressing without getting soggy, so don’t be shy about tossing well. Let it sit for about 10 minutes before serving—this helps the flavors meld and makes the Brussels sprouts even tastier.

Step 5: Season and Serve

Taste your masterpiece and adjust the salt and pepper as needed. Then, dish it up and get ready to delight in every forkful! This salad is as lively and flavorful as it looks, perfect for everything from light dinners to holiday spreads.

How to Serve Chopped Brussels Sprouts Salad with Creamy Shallot Dressing

Garnishes

The right garnish can turn your Chopped Brussels Sprouts Salad with Creamy Shallot Dressing into an eye-catching centerpiece. Try an extra sprinkle of toasted almonds for more crunch, a few shavings of Parmesan, or scatter over a handful of fresh herbs like chopped chives or parsley. Even a little zest of lemon will wake up the flavors beautifully!

Side Dishes

This salad is versatile enough to stand alongside almost anything. It pairs perfectly with roasted chicken, grilled fish, or even a hearty veggie soup. I also love serving it next to simple pasta dishes or as part of a holiday buffet for something fresh and bright on the table.

Creative Ways to Present

Turn the Chopped Brussels Sprouts Salad with Creamy Shallot Dressing into cute individual appetizers by spooning portions into lettuce cups or piling it on crostini for an elegant starter. For lunchboxes or potlucks, layer it into wide-mouthed jars for a grab-and-go salad that shows off every colorful layer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Chopped Brussels Sprouts Salad with Creamy Shallot Dressing, just pop it in an airtight container in the fridge. It actually keeps its crunch and flavor for up to two days, which makes it a dream for meal prep or healthy snacking.

Freezing

Freezing isn’t recommended for this salad—Brussels sprouts and the creamy shallot dressing both lose their appealing texture after thawing. The flavors get muddled and you’ll miss that signature crunch.

Reheating

There’s no need to reheat this salad—it’s best enjoyed cold or at room temperature for maximum freshness! If you want to revive leftovers, a quick toss and a fresh sprinkle of nuts and cheese will bring it back to life.

FAQs

Can I make the creamy shallot dressing ahead of time?

Absolutely! The creamy shallot dressing can be made up to three days in advance. Store it in a jar in the fridge and give it a good shake before using—it just gets more flavorful as it sits.

What can I use instead of almonds for a nut-free version?

If allergies are a concern, toasted pumpkin or sunflower seeds make a fantastic swap for almonds, giving you all the crunch without the nuts.

How do I shred Brussels sprouts quickly?

A food processor with the slicing attachment is by far the fastest method. If you don’t have one, a sharp chef’s knife works well—just slice the sprouts as thinly as possible for that classic chopped texture.

Can I use a different cheese instead of Parmesan?

Yes! Pecorino Romano or even a sharp aged cheddar both work beautifully, offering that salty, savory punch while letting you switch things up.

Is Chopped Brussels Sprouts Salad with Creamy Shallot Dressing gluten-free?

It absolutely is—none of the salad or dressing ingredients contain gluten, so it’s perfect for those with gluten sensitivities or anyone seeking a fresh, wholesome salad.

Final Thoughts

Once you try this Chopped Brussels Sprouts Salad with Creamy Shallot Dressing, I bet you’ll crave it as much as I do! It’s the kind of salad that perks up any meal and wins hearts even among the Brussels sprouts skeptics. Gather your ingredients and get ready—this one’s about to earn a permanent spot in your salad rotation!

Chopped Brussels Sprouts Salad with Creamy Shallot Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

A flavorful and nutritious Chopped Brussels Sprouts Salad with Creamy Shallot Dressing that makes a perfect light meal or side dish. The combination of crunchy Brussels sprouts, toasted almonds, sweet cranberries, and creamy dressing is a delightful mix of textures and flavors.

Ingredients

Scale

For the Salad:

1 lb Brussels sprouts, trimmed and finely chopped or shredded
1/2 cup toasted almonds, chopped
1/2 cup dried cranberries or cherries
1/3 cup grated Parmesan cheese
1 small apple, diced (optional, for sweetness and crunch)
Salt and pepper, to taste

For the Creamy Shallot Dressing:

1 small shallot, minced
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar or white wine vinegar
1/2 teaspoon honey or maple syrup
1/4 cup plain Greek yogurt or mayo
1/4 cup olive oil
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Make the Dressing: In a small bowl or jar, whisk together minced shallot, mustard, vinegar, honey/maple syrup, and yogurt or mayo. Slowly whisk in olive oil until smooth and creamy. Season with salt and pepper to taste. Set aside.
Assemble the Salad: In a large bowl, toss together chopped Brussels sprouts, toasted almonds, cranberries, Parmesan, and diced apple if using.
Dress and Serve: Pour dressing over the salad and toss well to coat. Let sit for 10 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.