Recipe By Carolynn Purpura MacKay
Published on August 27, 2026
This appealing new salad was just a few tweaks away from a permanent place on our table.
Time
50 minYield
Serves 8Why This Recipe Works
Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a simple lemon vinaigrette, rounded out with shallot and mustard. Sweet fruit, crunchy nuts, and creamy cheese are the finishing touches.
Ingredients
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds brussels sprouts, trimmed, halved, and sliced very thin
4 ounces smoked Gouda cheese, shredded (1 cup)
½ cup chopped toasted pecans
½ cup chopped dried cherries
Instructions
Cook along with these step-by-step instructions
- Slice the sprouts as thin as possible. Shred the Gouda on the large holes of a box grater.Recipe TipSlice the sprouts as thin as possible. You can use the shredding disk of your food processor if you don't want to slice by hand.
- Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
- Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.Recipe TipShred the Gouda on the large holes of a box grater.
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