If you’re looking for a non-traditional salad, this shaved brussel sprout salad with red wine vinaigrette is the answer! The salad stays nice and crunchy, thanks to the hardiness of the brussel sprouts.
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I love making unique salad recipes. Something that switches up the base of the salad (that's not lettuce) and of course, has a delicious dressing.
This brussel sprout salad lives up to these same standards. The brussel sprouts are very finely shredded, then paired with red onion, apple, blue cheese, and pecans.
My favorite part of this salad, however, is the red wine vinaigrette. It's a bit sweet and a bit tangy. It pairs perfectly with the other fall flavors in this salad.
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What You'll Learn In This Recipe
- How to make a red wine reduction for a vinaigrette.
- A step-by-step guide to making homemade salad dressing.
- Tips to make this salad ahead of time for a party.
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Ingredients You Need
- Shiraz red wine: This is the main ingredient in the red wine vinaigrette. If you can't find Shiraz, opt for another full-bodied, red wine.
- Honey/Granulated sugar: These ingredients help sweeten the salad dressing as well as ensure the vinaigrette has a thick consistency.
- Balsamic glaze: This ingredient adds some acidity and complexity to the vinaigrette.
- Morton kosher salt/black pepper: Salads always taste better with seasoning. It helps to bring out the natural, delicious taste of the vegetables.
- Extra virgin olive oil: Need help picking out an olive oil that tastes really delicious? Check out my favorite olive oil tips that I learned in Italian culinary school.
- Brussel sprouts: The key to this salad is cutting the brussel sprouts as thinly as possible. You can use a mandolin or a sharp chef's knife, whichever you prefer.
- Honeycrisp apple: You can use your other favorite variety of apple if you prefer.
- Red onion: Always slice the onion super thin!
- Blue cheese: If you don't like blue cheese, feel free to substitute it with goat cheese, shaved parmesan, or manchego cheese.
- Pecans: You can buy pre-chopped pecans to save you some time.
How To Make This Recipe
This may be one of the easiest salad recipes you've ever made!
1. First, cook the red wine, honey, and granulated sugar in a small saucepan over medium high heat until reduced by 75% and the mixture has slightly thickened. Then, remove it from the heat, and allow it to cool.
2. In a small bowl, whisk together cooled red wine (about 5 tablespoons), balsamic glaze, salt, and pepper. While whisking, drizzle in extra virgin olive oil until fully combined.
3. Toss together brussel sprouts, apple, onion, half of the blue cheese, and half of the toasted pecans in a serving bowl. Top with dressing, and toss to coat well.
4. Finally, top with the remaining blue cheese and toasted pecans.
Expert Tips
- Make Ahead: You can prepare the red wine vinaigrette ahead of time, then store it in an airtight container at room temperature. Additionally, you can cut the brussel sprouts and toast the pecans ahead of time.
- Don't forget to toast your pecans. Simply, cook over medium heat in a sauté pan, stirring often, until the pecans are brown, and you smell a toasty aroma, about 2–5 minutes.
- For a fancier presentation, opt for serving this brussel sprout salad on a tray instead of in a bowl.
Recipe FAQs
Yes! Luckily, brussel spouts hold up really well, even if they are tossed in dressing. If you have leftovers, they will last an additional 2–5 days in the refrigerator.
Yes, absolutely! I'd use goat cheese, shaved parmesan, or manchego cheese as an alternative.
Yes, this salad will hold up just fine if it's made in the morning before a party.
More Salad Recipes
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Brussel Sprout Salad With Red Wine Vinaigrette
Equipment
- saucepan
- serving bowl
- tongs
Ingredients
- 1 cup Shiraz red wine
- 1 tablespoon honey
- 3 tablespoons granulated sugar
- 2 tablespoons balsamic glaze
- 1 ½ teaspoons Morton kosher salt
- ⅛ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 2 pounds brussel sprouts destemmed and very thinly sliced
- 1 large honeycrisp apple cored and quartered into ¼ inch (6 mm) thick slices
- ½ medium red onion thinly sliced (about ¾ cup)
- 5 ounces crumbled blue cheese
- 1 cup pecans roughly chopped and toasted
Instructions
- Cook red wine, honey, and granulated sugar in a small saucepan over medium high heat until reduced by 75% and the mixture has slightly thickened, about 10–15 minutes. Remove from heat, and allow to cool.
- In a small bowl, whisk together cooled red wine (about 5 tablespoons), balsamic glaze, salt, and pepper. While whisking, drizzle in extra virgin olive oil until fully combined.
- Toss together brussel sprouts, apple, onion, half of the blue cheese, and half of the toasted pecans in a serving bowl. Top with dressing, and toss to coat well. Top with the remaining blue cheese and toasted pecans. Serve immediately.
Jane
Just made this for dinner and the whole family loved it! I really enjoyed the red wine vinaigrette!