Easy Shaved Brussels Sprout Salad with Honey Dijon Dressing

This past winter, Alex and I ate our way through Greenpoint, Brooklyn for a little staycation weekend and every single place we ate at was stellar!

On our final day, we enjoyed brunch at a cute Italian spot called Le Fanfare and kicked it off with a simple yet delicious Brussels sprout salad. I couldn’t stop thinking about the salad (rare for me) and decided I needed to attempt making it at home so I could add it to my regular rotation.

And I finally nailed it – today, I’m sharing the recipe for Honey-Dijon Brussels Sprout Salad with Buttery Panko Breadcrumbs.

Thinly sliced Brussels sprouts (use the slicing blade on your food processor will make quick work of this) are bathed in a spicy, sweet honey dijon sauce and tossed with toasted hazelnuts and dried cranberries (Le Fanfare used pomegranate seeds but I’ve never been a huge fan).

To finish it off, you top it with shaved parmesan and, to add extra crunch, a sprinkling of toasted buttery panko breadcrumbs. Believe me, you’ll be topping every salad with these simple breadcrumbs!

The salad is a burst of flavors and textures and we can’t stop eating it!

And in the unlikely event that you have leftovers – this salad keeps well in the fridge. Just hold off on adding those bread crumbs if you’re saving some for later – they’ll get soggy sitting in the fridge.

Honey-Dijon Brussels Sprout Salad with Buttery Panko Breadcrumbs

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(1 votes, average: 5.00 out of 5)

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5 from 1 review

• Author: Trent
• Total Time: 20 minutes
• Yield: 4 side salads 1x

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cup hazelnuts
• 2 tablespoons unsalted butter
• 1/2 cup panko breadcrumbs
• Kosher salt
• 1 pound Brussels sprouts, trimmed
• 2 tablespoons honey
• 3 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• Freshly ground pepper
• 1/2 teaspoon dried onion powder
• 2 teaspoons white wine vinegar
• 1/3 cup dried cranberries
• Shaved Parmesan cheese, to taste

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Instructions

1. Preheat oven to 350 degrees. Toast 1/3 cup hazelnuts for 5 to 10 minutes shaking the pan occasionally to toss until nicely browned. Once cooled, roughly chop the nuts. 
2. Meanwhile, melt 2 tablespoons unsalted butter in a medium sauté pan, add 1/2 cup panko breadcrumbs, and cook, stirring until golden brown – about 2 minutes. Place panko in a bowl, sprinkle with ¼ teaspoon salt, and stir. 
3. To easily shred the 1 pound Brussels sprouts, fit your food processor with the slicing disk, lock the lid, turn on and feed several Brussels sprouts through the tube. Repeat until all spouts are shredded. Alternatively, you can thinly slice using a knife.
4. Place Brussels sprouts in a large bowl. 
5. In a small bowl, combine 2 tablespoons honey, 3 tablespoons Dijon mustard, 2 tablespoons mayonnaise, 1/4 teaspoon freshly ground pepper, 1/2 teaspoon dried onion powder, and 2 teaspoons white wine vinegar.
6. Add the dressing to the Brussels sprouts and toss to combine. Add 1/3 cup dried cranberries and hazelnuts. Using a vegetable peeler, shave Parmesan over top. 
7. When ready to serve, sprinkle with panko breadcrumbs – or alternatively serve the Brussels sprouts and allow everyone to top their own. Do not add these in advance as they will get soggy the longer the salad sits.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: Vegetarian

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