Honey Lemon Goat Cheese Brussel Sprout Salad

Thinly sliced brussel sprout salad with endless possibilities.

4 servings

Time: 45 mins

By Ethan Chlebowski

My new favorite way to enjoy Brussels sprouts is to thinly slice them for salads, as shown in this recipe.

Ethan Chlebowski

Ethan Chlebowski



  • Salad components

    • brussel sprouts
      , thinly sliced
      1 bag454 g
    • walnuts
      60 ga handful
    • sweet potatoes
      , cubed
    • red onions
      , sliced
    • salt
      to taste
    • goat cheese
      , crumbled
      60 ga handful
  • Honey lemon vinaigrette dressing

    • olive oil
      3 parts
    • lemon juice
      1/2 part
    • vinegar
      1/2 part
    • dijon mustard
      1/2 part
    • honey
      1/2 part
    • thyme
      a sprinkle
    • salt
      to taste


Step 1: Roast the potatoes & prep the vegetables

Dice the sweet potato into small cubes and with some oil until lightly browned in the oven.

Meanwhile, thinly slice the Brussels sprouts and the red onion.

Optionally the walnuts in a dry pan over medium heat until fragrant. Remove them from the heat and roughly chop them up.

Once everything is prepped, toss it all into a big bowl.

Step 2: Emulsify the dressing

Prepare the dressing by mixing the oil, mustard, lemon juice, and honey in a container. Put the lid on and shake vigorously until cohesive and . Add the minced thyme. Taste it. Add salt and adjust the lemon juice as you see fit.

Step 3: Assemble the salad & serve

Add a small sprinkle of salt to the vegetables and lightly toss to disperse. Drizzle some of the vinaigrette over the vegetables and use your hands to lightly toss the salad. Repeat until the salad is dressed to your liking This keeps well in the fridge for 2 or 3 days.



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