Bobby Flay Brussels Sprout Salad
This salad features raw, thinly shaved Brussels sprouts tossed with a zesty vinaigrette, toasted nuts, dried fruit, and cheese. Bobby Flay adds his signature touch with layers of texture and big flavors, balancing the earthy base of Brussels sprouts with sweet, tangy, and savory elements.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
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Brussels sprouts (trimmed and shaved) – 1 lb
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Toasted almonds or pecans (chopped) – ½ cup
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Dried cranberries or cherries – ½ cup
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Parmesan or Pecorino (shaved) – ⅓ cup
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Red onion (very thinly sliced) – ¼ cup
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Fresh parsley or mint (chopped) – 2 tablespoons (optional)
For the vinaigrette:
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Dijon mustard – 2 teaspoons
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Honey or maple syrup – 1 tablespoon
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Apple cider vinegar – 2 tablespoons
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Olive oil – ¼ cup
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Salt and black pepper – To taste
Instructions
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Shave the Brussels sprouts – Use a mandoline or food processor for thin, even slices.
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Whisk the vinaigrette – Combine mustard, honey, and vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
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Toss the sprouts with dressing – Add the shaved sprouts to a large bowl and toss with vinaigrette to coat.
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Add toppings – Mix in dried fruit, nuts, and thinly sliced onion.
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Finish with cheese – Top with shaved Parmesan or Pecorino.
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Let it rest – Chill for 15–30 minutes before serving for best flavor.