Brussels Sprouts with Walnut Vinaigrette

Brussels Sprouts with Walnut Vinaigrette

Written by Becky

In my opinion you really can’t go wrong with Brussels Sprouts for Thanksgiving. We’ve made them every which way – sautéed, roasted, tossed with hazelnuts, and pan fried. In this recipe ,the Brussels are actually raw, which turned out to be delicious tossed with the tangy walnut vinaigrette. This is a perfect lighter dish for your Thanksgiving or holiday spread (you need a few of those to balance things out, right). But I promise you are not compromising in flavor with this one! When we made this dish, it was quickly gobbled up, no leftovers in sight!

Brussels Sprouts with Walnut Vinaigrette

The most important thing with Brussels Sprouts is what you flavor them with. In this recipe, we shopped around at Liberty Heights Fresh for the perfect accompaniments. We chose a full flavored walnut dijon mustard (of course you can use regular dijon as well), a pure maple syrup by Mead and Mead’s, some crunchy walnuts, a spicy red onion, and a handful of chives. Everything combined perfectly to well season the shredded raw Brussels!

Brussels Sprouts with Walnut Vinaigrette

While this recipe isn’t difficult, to say the least, it does take a little time. My recommendation – enjoy the simple task of chopping the brussels. I’m currently in the middle of Michael Pollen’s book, Cooked, and he mentions, “When chopping onions, just chop onions.” So in nod to Mr. Pollen, When chopping Brussels, just chop Brussels! I hope over the holidays the time spent preparing food can be therapeutic and meaningful, taking in the quiet moments or digging in deep with those cooking around you. Don’t rush it. Just chop. Enjoy.

Brussels Sprouts with Walnut Vinaigrette

For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love? – Michael Pollen, Cooked

Brussels Sprouts with Walnut Vinaigrette Recipe

Brussels Sprouts with Walnut Vinaigrette Recipe

Brussels Sprouts with Walnut Vinaigrette
Brussels Sprouts with Walnut Vinaigrette
Prep Time
15 mins
A great winter salad or Thanksgiving side dish of shaved brussels sprouts with walnut vinaigrette.
Course: Salad, Side Dish
Cuisine: American
for walnut vinaigrette
  • 4 tablespoons olive oil
  • 1 shallot, finely chopped
  • ¼ cup walnuts, toasted
  • 4 tablespoons lemon juice
  • 2 tablespoons fresh chives
  • 1 teaspoon maple syrup
  • 1 tablespoon Dijon mustard
  • salt/pepper, to taste
for the salad
  • 1 pound Brussels sprouts, shaved
  • ½ red onion, thinly sliced
  1. Prepare vinaigrette by wishing together al ingredients. Set aside. 

  2. Combine shaved sprouts and red onion in a large salad bowl. Toss with dressing. Season to taste with salt and pepper.

And a little twist for the Pie of The Day : Pie Crust Cookies by Completely Delicious (a great way to use up leftover pie crust!!)

Pie Crust Cookies Recipe

Thanksgiving Menu for the Day:

Appetizer: Butternut Squash and Brie Galette by Happyyolks

Main Meat: Simple Roasted Turkey by Simple Bites

Side Dish: Garlic and Cheddar Cauliflower Gratin by Naturally Ella

Rolls: Whole Wheat Buttermilk Dinner Rolls by Simple Bites

Cocktail: Mulled Wine by Kitchen Confidante

Leftovers: Sweet Potato, Turnip and Parsnip Latkes by Kitchen Confidante

Comments (12)

  1. FYI: Trader Joes sells Brussels Sprouts that are already shaved, which would make this a super simple salad to make! I think I will have to try this recipe. Happy Thanksgiving all!

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