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With a perfect balance of crisp shredded brussels sprouts, crunchy walnuts, chewy cranberries, creamy goats cheese and a delightfully tangy-sweet honey balsamic dressing, this Shaved Brussels Sprouts Salad is easily one of my favorite cool-weather meals. Best of all, it’s easy enough for a weeknight and elegant enough for your holiday table!
This post was originally published in December 2015. I made updates to the post below to include more information about shaving brussels sprouts and making this salad at home.
Featuring nutty roasted-n-shaved brussels sprouts tossed with chewy dried cranberries, crunchy walnuts, and piquant shallots, then topped with decadent baked goat cheese rounds, and drizzled with a lick-the-plate-clean honey balsamic dressing, this tasty little number is sure to win over even the most stringent anti-veggie-ers out there.
This brussels sprouts salad is easy and perfect for your weeknight meal rotation, yet elegant enough for your holiday table. All around it is a salad that I know your family will love. Until next time, friends, Cheers- to shreddin’ it up and chowin’ it down! (<– Lame, I know. I warned you I was tired!)
Table of Contents
About this recipe for shaved brussels sprouts salad
Roasted brussels sprouts on their own are bomb-dot-com, but when you shred them prior to caramelizing them, use them as the greens in a salad, and top-lock-n-drop it with deliciousness, they become something so much more. They form a salad dreams are made of.
This shaved brussels sprouts salad has all the texture and flavor bases covered — it’s savory, smoky, salty, garlicky, crunchy and nutty with pops of sweet cranberry deliciousness.
And that’s all before you add the baked goat cheese rounds. The baked goat cheese adds a rich, creamy, cheesy decadence to this salad that will make your culinary heart sing. All it requires is a bit of marinating in olive oil, a quick dredge in panko and a speedy trip to the oven, so there is no reason it should be skipped!
However, every salad needs a dressing (duh) and the accompanying honey-balsamic vinaigrette is scruuuuuuumptious! It adds a touch of tangy, sweet, smooth flavor and balances the fully loaded brussels sprouts salad out perfectly.
If you love Brussels sprouts, be sure to check out these reader-favorite recipes next: Warm Brussels and Kale Salad, Maple Brussels Sprouts, Asian Brussel Sprout recipe, Brussels Sprouts au Gratin, and Salmon and Brussel Sprouts.
Why you’ll love this recipe!
Is your mouth watering yet? Good. Mine too. Aside from being over-the-top tasty, this shaved brussels sprouts salad recipe is also:
- Made With Only 11 Simple Ingredients – I’d bet you have at least half of what you need on hand already!
- Quick & Easy – You only need 15 minutes of active prep time to toss this shaved brussel sprout salad together. How’s that for simplicity?
- Elegant & Approachable – The baked goat cheese rounds add a certain Chez Panisse level of je ne sais quois that’ll get your guests talking. They don’t have to know how simple it was to make, though!
- Hearty & Nourishing – This brussel sprout shaved salad is loaded with veggie goodness and heart-healthy fats for a side that is both filling and nutritious.
Ingredients for shaved brussel sprout salad
As promised, you only need a handful of ingredients to make this shredded brussels sprouts salad. Here’s what to grab:
- Raw Brussels Sprouts – Look for firm, bright green specimens that are heavy for their size. As with cabbages, feel free to trim off any shabby looking outer leaves before you slice and shred them.
- Shallot – These smallish alliums are like onions-lite — they’re definitely related, but not nearly as pungent.
- Substitutions: Feel free to swap in red, yellow, or sweet onions if needed. You can remove some of the “bite” by soaking the cut onions in cool water for about 10 minutes, then draining and patting them dry before adding to the salad.
- Walnuts – For a boost of nutty, tannic flavor and added crunch.
- Substitutions: Pecans make a fabulous substitute in case that’s what you have on hand (after making my baked maple pecan donuts, perhaps?). You’re also welcome to use almonds, or swap in sunflower seeds or pepitas (pumpkin seeds) if nuts are a no-no, or omit them entirely if you need.
- Dried Cranberries – Ahhh, Craisins. How I love thee. You’re sweet and tangy, chewy and addictive. You’re basically fruit candy, and for that, you’ll always have my undying support.
- Substitutions: If you’re not a cranberry person (gasp!), feel free to swap in chopped dates, raisins, dried currants, or sultanas instead. Alternatively, go the fresh route and swap in pomegranate arils instead.
For the cheese
- Log Goat Cheese – Also known as chevre, this fresh and creamy goat cheese adds brightness and sophistication to the shredded brussel sprout salad. If you’re short on time, you can always just crumble the goat cheese into the salad instead.
- Substitution: While they’re a bit squeakier and less creamy than goat’s cheese, feta cheese, grilled halloumi, or bread cheese could all be swapped in. You’re also welcome to use your favorite plant-based goat cheese substitute.
- Extra Virgin Olive Oil – While you’re welcome to use your regular cooking oil for both marinating the cheese and making the honey balsamic dressing, this is one of those occasions where your good, cold-pressed finishing oil would do nicely.
- Panko Bread Crumbs – For coating the goat cheese with a crispy, golden exterior. These Japanese-style bread crumbs are way crunchier than regular bread crumbs, making them my preferred option.
- Substitutions: Feel free to use gluten-free panko if needed. You’re also welcome to use homemade breadcrumbs if you prefer. If grains are out of the question, try using crushed potato chips instead.
Dressing ingredients
- Garlic – Fresh is best tasting, but you can swap in jarred minced garlic or garlic paste in a pinch.
- Balsamic Vinegar – Balsamic vinegar ranges widely in terms of quality. If you can afford it, traditional balsamic vinegar with a wax cap is going to be your best bet. If not, look for brands that list “grape must” as the first ingredient. Beware of cheap imitators that are simply sweetened and colored versions of regular vinegar.
- Honey – For a hit of floral sweetness to balance out the sulfurous flavor of the shredded brussel sprouts.
- Substitutions: Maple syrup, agave nectar, date syrup, or brown rice syrup can all be used in place of honey.
- Dijon Mustard – For slight tang and gorgeous emulsion.
- Substitutions: Spicy brown mustard or deli mustard can also be used.
- Kosher Salt & Freshly Ground Black Pepper – For seasoning.
Recipe variations
As much as I love this chopped brussel sprouts salad just the way its written, there’s plenty of room for you to make it your own. Here are a few variations worth considering:
- Vegan – Swap in your favorite plant-based goat cheese substitute and use any of the honey substitutions listed above.
- Gluten-Free – Use gluten-free panko or breadcrumbs.
- Nut-Free – Swap in sunflower seeds or pepitas for walnuts, or omit them altogether.
- Raw – If you’re more in the mood for a raw salad, you’re welcome to skip roasting the shaved brussel sprout mix before dressing it.
- Meaty – Crispy bacon or maple candy bacon are always a popular addition in my house; however, prosciutto and ham taste great here too!
- Crispy – Consider adding flavored croutons or oven roasted chickpeas for a crunchy element.
- Add other vegetables and toppings: Consider adding other roasted vegetables, such as sweet potatoes or butternut squash, to add more flavor and texture to the salad.
How to make shaved brussels sprout salad
This recipe for shredded brussels sprouts salad contains three separate parts – roasting the shredded brussel sprouts, whisking the dressing, and making the goat cheese rounds. However, each component is super straightforward and easy to execute. Here’s how it’s done:
- Marinate the Goats Cheese: Cut a log of goat cheese into four equal rounds. Then, place each round of cheese into a small dish filled with olive oil. Place the cheese in the fridge and let marinate for at least one hour, or up to 2 days.
- Mix the Dressing: To a small jar or mixing bowl, add the ingredients for the dressing. Then, shake or whisk to combine. Set aside in the fridge until ready to use.
- Roast the Shaved Brussels Sprouts: Line a large baking sheet with aluminum foil and add the shredded brussels and sliced shallots. Drizzle with oil and then season with salt and pepper. Transfer to the oven and bake for 10-12 minutes, tossing the brussel sprouts halfway through baking. Remove from the oven and transfer to a large mixing bowl. Set aside.
- Meanwhile, Bread the Goat Cheese: Working with one round of cheese at a time, remove it from the oil and roll the goat cheese around in toasted breadcrumbs to coat. Transfer the panko coated cheese to a parchment-lined baking sheet. Repeat with remaining goats cheese rounds.
- Then, Bake the Goat Cheese: Place the goat cheese into the oven and bake until just soft to the touch, about 6-8 minutes. Remove from oven and set aside.
- Assemble Salad: To the bowl with the brussels sprouts, add the cranberries, walnuts, and half of the dressing. Toss well to coat and combine.
- Serve: Portion the shaved brussel sprout salad onto plates and top with a round of baked goat cheese. Serve with remaining dressing on the side and enjoy!
Expert tips for the best success!
- Use fresh Brussels sprouts: Choose fresh, firm Brussels sprouts that are tightly packed with leaves. Avoid sprouts that are yellowed or have loose leaves.
- Shave the Brussels sprouts thinly: For perfectly shaved brussels sprouts, use a mandoline, a food processor fitted with the slicing blade, a julienne peeler, or a sharp knife. This will help them cook more evenly and create a tender texture.
- Save time: Save on prep and clean up by using a container of pre-shredded brussels sprouts from the grocery store.
- Roasting tip: Spread the shaved Brussels sprouts out in a single layer on a baking sheet and drizzle with olive oil. Roast in a preheated oven at 400°F for 15-20 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Serve the salad at room temperature: Allow the roasted vegetables to cool slightly before assembling the salad. Serve at room temperature for the best flavor and texture.
- Work ahead: The dressing can be made up to a week in advance.
FAQs: frequently asked questions
Can you eat raw shaved brussels sprouts?
Sure thing! I like to roast mine in this salad for an added layer of flavor, but you’re welcome to leave them raw if you prefer.
Can you buy shaved brussels sprouts?
Yep, but you’ll pay for the extra processing if you do. If you value convenience above cost, go right ahead! Otherwise, bust out your food processor to make short work of it.
Serving brussel sprouts salad shaved
This brussel sprout chopped salad can be served as a side dish or as a main course salad. Here are some serving suggestions:
- As a side dish: Serve the salad alongside roasted meats like turkey breast (I actually call it my Thanksgiving brussel sprout salad), this chicken with pomegranate sauce, or any beef or grilled fish recipes. However, it can tastes great with hearty soups and stews.
- As a main course: To make the salad more substantial, you can add some protein such as grilled chicken, roasted chickpeas, or tofu. You can also serve it with a crusty bread on the side.
- Next to an entree: Of course, this shredded brussels salad also makes the perfect side dish to your favorite fall dinners, like this fig chicken, sweet and spicy sriracha salmon, butternut squash macaroni & cheese, and slow cooked steak.
- Family-style: Serve the salad in a large bowl and allow everyone to help themselves. This is a great option for a casual dinner party or potluck.
- Individually plated: If you are serving the salad for a more formal occasion, you can plate the salad individually.
No matter how you choose to serve it, my chopped brussel sprout salad is a flavorful and healthy dish that is sure to be a hit with your family and friends.
Storing leftovers
- You can make this roasted shaved brussel salad up to 24 hours ahead of time. Store it in an airtight container in the refrigerator. Just make sure to let it come to room temperature before serving and add the dressing and baked goat cheese rounds.
- You can make the honey balsamic vinaigrette up to a week (or more) in advance and keep it in the fridge.
- Any leftovers of the baked goat cheese rounds can be stored separately in a lidded container. To reheat, pop them in the oven at 300F until warmed through and crispy.
Alright, friends! Thanks for reading. No sprout about it, y’all are just the bee’s knees. I’m feeling pretty ‘goaty’ so I think I’ll ‘cheese’ out now. See you next week!
Cheyanne
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More hearty dinner salads!
- Warm Kale Salad Recipe
- Shrimp Ramen Noodle Salad
- Roasted Butternut Squash Salad
- Spaghetti Squash Salad
- Wild Rice Salad Recipe
Shaved Brussel Sprouts Salad
Equipment
- 1 Shallow Baking Dish (for marinating goat cheese)
- 1 Jar or Small Bowl (for the salad dressing)
- 1 skillet (for toasting panko)
- 1 Sheet Pan (baking sheet) (for roasting brussels and baking goat cheese rounds)
Ingredients
Shaved Brussels Salad
- 1 Pound Brussels Sprouts – trimmed, outer leaves removed, cut in half & thinly sliced (SEE NOTES)
- 1 large Shallot – cut in half and thinly sliced
- 2/3 Cup Walnuts – chopped & toasted
- ¾ Cup Dried Cranberries
Baked Goat Cheese
- 4-ounce Log Goat Cheese
- 1 Cup Extra Virgin Olive Oil
- ½ Cup Panko Bread Crumbs
Dressing
- 1 Clove Garlic – smashed & peeled
- ¼ Cup Balsamic Vinegar
- 3 TBS Honey
- 2 tsp Dijon Mustard
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- ½ Cup Extra Virgin Olive Oil
Instructions
- Marinate the Goat Cheese: Cut the goat cheese log into 4 equal rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds into a shallow baking dish and add olive oil. Transfer to the refrigerator and allow to marinate for at least 1 hour, up to 2 days, gently flipping goat cheese over periodically.
- Prepare the Vinaigrette: In a small jar add all vinaigrette ingredients except the olive oil. Cover and shake to combine. Add the olive oil, cover and shake again to combine. Place jar in the refrigerator for at least 30 minutes, up to 3 weeks, to allow the flavors to marry.
- Toast the Breadcrumbs: Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add the panko and toast, stirring often, until golden brown and evenly toasted, about 5 minutes. Remove the panko from heat and transfer to a plate.
- Preheat oven to 400 degrees. Line a small sheet pan with parchment paper and set aside.Prepare the Goat Cheese: One disk at a time, remove the goat cheese rounds from the olive oil and place on top of the toasted panko, pressing to adhere. Flip rounds over and onto their sides to completely coat rounds with toasted panko. Transfer to prepared baking sheet. Repeat until all four rounds of goat cheese are coated. Set aside.
- Roast the Shaved Brussels: Line a large sheet pan with aluminum foil for easy clean up. Add the brussels and shallots. Drizzle with 2 tablespoons of olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to combine and spread into an even layer. Roast in oven 10-12 minutes, or until brussels are tender and golden brown, tossing halfway through cook time. Remove from oven and set aside.
- Bake the Goat Cheese: Place goat cheese in oven and bake until soft to touch when gently pressed with fingertip, about 6-8 minutes. Remove from oven and set aside.
- Assemble Salad: In a large bowl, toss together the roasted brussels with the cranberries and walnuts. Drizzle in half of the dressing and toss to combine. Transfer to 4 serving plates and top each with a baked goat cheese round.
- Serve: Serve shaved brussel sprout salad immediately with the remaining dressing on the side. Enjoy!
Notes
- Inactive time of 1 hour+
- To Shred Brussels Sprouts: You can shred the brussels sprouts using a sharp Chef’s knife; however, a food processor fitted with the slicing blade is the fastest and easiest method. A mandolin works too if you are careful!
Nutrition
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Beeta @ Mon Petit Four
This is the kind of salad my heart skips an extra beat for! Wowzers! I loveeee shredded brussels sprouts…I think it’s the best way to eat them, and to pair them with garlic-y, smoky, salty flavors? Yes please!!! Also I adore baked goat cheese so I would pretty much eat this even if you had just thrown the cheese on top of some shredded paper. ;p (jk, but like, not really) Also, the dressing sounds absolutely perfect…I am totally make this for lunch this weekend! <3 So glad you had fun with your mama….aren't moms the best? they just make everything better! 😀 Lovely job, pretty girl! XO
Elaine @Flavour and Savour
Love this combination! Pinned!
Kathleen | Hapa Nom Nom
I’m so glad that you had such a nice time with your mom. I’m loving this salad. I’m a big fan of Brussels sprouts, but I’m a bit of a one-tick-pony with it comes to their preparation. If you guessed roasting, then you guessed right. I can’t wait to try this new way to enjoy them! And hello, goat cheese medallions?! Can I have like 10 of them on my salad? It would still be considered a salad, right?
P.S. Can’t wait to see your mom’s winter sangria recipe 🙂
mira
So glad you spend the weekend with your mother girl! Moms make everything better for sure! This salad looks gorgeous! Never had goats cheese and brussels sprouts together and I’m so excited to try it! Pinned!
Stacey @ The Sugar Coated Cotted
What a beautiful salad! I loved the baked cheese on top and we can’t forget the cranberries! This would be a great addition to the holiday spread. Pinned. Take care.
Julie @ Julie’s Eats & Treats
Awwww Mom’s make everything better! Glad you go to spend some time with her! What a fabulous salaad!
Mike@TheIronYou
Now this is the very definition of a healthy, delicious, and gorgeous salad. Great job C, really great job!
Erin @ Miss Scrambled Egg
Cheyanne – This salad is so beautiful. I love all of the flavors within your dish. 🙂
Thao @ In Good Flavor
Yummy!! This is a salad I an eat all winter. You got me at roasted brussels sprouts, but sweet dried cranberries, and crispy/creamy goat cheese doesn’t hurt either! I’m glad you got to spend quality time with your Mom. I’m sure she has a way of making things better.
Kathryn Doherty
I’m so glad you got some mama love in this weekend – does the soul good! As does lots of good eating, drinking and shopping 🙂 And YES to this salad! You know I love me some Brussels sprouts in a big, big way, and even more so when they are shredded up. I’ve done balsamic and some cranberries and walnuts to flavor it up, but I am seriously crushing on the baked goat cheese addition here – creamy perfection on this amazing salad – thank you for bringing this into my life! XO
Keri @ Fashionable Foods
So happy you got to spend the weekend with your mom! Mine is coming to visit me this weekend – our main goal is to find her an outfit for my wedding (eeeeek!), but eating is a top priority (duh)! I absolutely love brussels sprouts salads – such a great way to eat them. The fact that you added one of my other favorite things (baked goat cheese) is just fab. I’ve gotta make this ASAP – pinned!
Annie
So my husband hadn’t had brussels sprouts until last winter, he was SUPER against them. And then he actually tried it and (of course) loved them! He has been asking for them lately so I am going to make this over the weekend. I LOVE that you shredded them so finely, YUM!!
Sam @ PancakeWarriors
Seriously that baked goat cheese is what’s up! I need to try this, I’ve always seen it fried which never really excited me, but this is fantastic!
Nicole @ Young, Broke and Hungry
Baked goat cheese is my latest obsession. I can only imagine how well it pairs with the shredded brussel sprouts and dressing.
karrie @ Tasty Ever After
Glad you and yo Mama had a great weekend. Yummy recipe Girl! When I first saw the pic, I thought “Oh look, she used the Trader Joe shredded sprouts that everybody uses and that I have not tried yet but need to buy next time I’m there”…but no, you shredded your own. Doin’ it old school! You are my soul mate because I refuse to do things easy in the kitchen. Anywho, thanks for this delicious and healthy recipe. Also, please get that sangria recipe out pronto cos I need a drink!
Cheyanne Bany
We did, Karrie! As for TJs… um you should KNOW I don’t have one of those within a 100 miles of here!! Shame on you! lol. And are you just now realizing we our #SoulSistahs?! Ummmmm…. I thought we established that a few calls and a million text messages ago! 😉 Sangria coming up pronto, love bug! Cheers, #bestie!
Angie@Angie’s Recipes
I had some roasted brussels sprouts for the lunch today, but not as fancy and beautiful as yours..just simply roasted and tossed with pine nuts and dressing. Yours looks really great with baked goat cheese.
Cheyanne Bany
I’m sure your brussels sprouts were just lovely and delicious! And I’m POSITIVE I would have devoured them, Angie, because the simple roast and pine pints sounds scrumptious! Thanks so much for the lovely comment, my dear! Cheers!
Gaila
Looks great Chey! Love to hear you had a great weekend! and of course you should share the sangria recipe! cheers!
Cheyanne Bany
Hahahaha! I will have to do that, Gaila! Cheers, doll! *hugs*
Jess @ Sweetest Menu
Well you are making me want to eat brussel sprouts so all I can say is – well done! This looks lovely!
Cheyanne Bany
Hahahaha! Thank you, Jess! Huge compliment! Cheers, my dear!
Kevin | Keviniscooking
Sounds like a great weekend with Mom and even though you didn’t get enough sleep you sure delivered a winner here. Love the pan fried goat cheese addition, Got. to. have. this!
Cheyanne Bany
Thank you so much, Kevin!! Sleep is something I still haven’t caught up on. Meh. Goat cheese is always winning if you ask me, glad you agree! You do Need this! 😉 Cheers to a beautiful day, buddy!!
Meghan | Fox and Briar
YAY! So glad you got to have a fun weekend with your mom, especially during this time. AND this salad!!! It looks like my favorite thing EVER, even though I haven’t had it yet? I love love love the baked goat cheese. Pinning! Cheers lady!
Cheyanne Bany
Thanks so much for the lovely comment and the pin, doll! This salad is definitely one of my favorite things ever… well for now! 😉 Cheers to a fabulous day!
annie@ciaochowbambina
While you were on the receiving end of mamma love, I was on the giving end! We spent last week in California, and our weekend with Chels in Santa Barbara was soso lovely. So this salad…YES! Perfect for weeknights but elegant enough for holidays.You nailed it, my friend!! xoxo
Cheyanne Bany
Oh, yay(!) to you visiting Chels in Cali!! You are such a good mama! I still want you to adopt me… I mean having TWO moms is better than one. 🙂 Thank you so much for the sweet comment, lovely! Cheers to a day as fabulous as you!
Kathy @ Beyond the Chicken Coop
Nothing better than spending time with mom! Brussels sprouts is one of these items I still need to learn to love. However, I guess I need to try them to see if I can love ’em…. Your recipe just might get me going on them!
Cheyanne Bany
Agreed, Kathy!! I’m so sorry you don’t love brussels sprouts! I actually hated them before I met my husband… then I tried them roasted and just fell in love. I hope the same thing happens for you!! Thanks for the comment, my dear!! Cheers!
allie @ Through Her Looking Glass
Dear Cheyanne, I’m so glad you had some time with your mama last weekend. I know you needed it. And looking forward to that sangria recipe. On to this gorgeous salad. Whoa. Baked goat cheese and lots of my favorites. Really really want to try this. I’m the only goat cheese fan in our house. Guess that’s more for me. My sister brought a cranberry encrusted log of goat cheese to our Thanksgiving celebration and it was a huge hit. At least for Susan and me. I think she and I ate, like, the whole thing. Oops. Cranberries and goat cheese pair so beautifully, you got a great thing going here. Have a wonderful week, friend, and thanks for the inspiration. XO
Cheyanne Bany
I did have a wonderful time with my mom, Allie! So glad you love baked goat cheese too! Honestly I could eat JUST baked goat cheese as a meal! 😉 Since you are the only fan of goat cheese in your house, that just means MORE for YOU! #Winning! Your sisters log of goat cheese sounds amazing!!! I would have fought you for the whole thing! 😉 Thanks so much for the love, doll! Cheers to you and a beautiful week! xo
Ben Maclain
You underestimate yourself, Chey! It’s Monday, and you’re already quite eloquent (And now imagine how eloquent you’re on any other (read normal) days. I mean, who could ever be eloquent enough on Mondays? Personally, I don’t talk on Mondays at all). And now this delicious salad! If I’m not mistaken, you had another shredded Brussels sprouts salad last summer. So you’re official the Queen of Shredded Brussels Sprouts Salads. I’m wrapping up now. Remember, I’m not talkative on Mondays?
Cheyanne Bany
Hahahaha! I need to try that, not talking on Mondays… but I am such a gabber-walkie, I’m not sure I could go more than 10 minutes NOT talking. 😉 I do have another shredded brussels salad on this here blog spot. I eat LOTS of shredded brussels salads. Just like you eat lots of lavendar! lol. I’ll take the title of Queen for sure! 🙂 Thanks for the giggle, Ben! Cheers!
Zainab
Visits from the mama are the best!! So glad you had a great time. This salad looks delicious…the baked goat cheese is just a great finish.
Cheyanne Bany
Thank you so much, Zainab! Hope you are having a great day, give you adorable baby a little squeeze for me! Cheers!!
Asha
Awww, so happy to hear you had a wonderful time with mom. She surely is right, bring on the sangria. b I love goat cheese on salads and this is such a nice way to enjoy brussels sprouts. It’s a nice way, warm cheese with the yummy salad, I could have a lot of this.
You ooze warmth hun, you are quite lovely and keep it real, that’s what I love about your space. Keep doing it and take it easy and rest up.
hugs and of course pinning this.
xx
Cheyanne Bany
I did have a wonderful time, Asha!! And I will bring on the Sangria at some point, I promise!! Thank you SO very much for the incredibly kind comment, my dear! You just made my day a little brighter!! Cheers to you and a fabulous day! 🙂 XO
Lauren Gaskill | Making Life Sweet
Mothers are the best! I’m so glad the three of you could spend time together. <3 Looking forward to that sangria recipe sometime soon! P.S. I am so addicted to Brussels sprouts! I think I've eaten like two pounds of them since Thanksgiving a few weeks ago. I just can't get enough! And this salad really hits the spot! Have an awesome week Cheyanne!!
Cheyanne Bany
I agree, Moms rock! I am addicted to brussels sprouts and have been eating my weight in them, so I am not judging you consumption!! Thanks for the comment, my dear! <3 Cheers!
Annie @ The Garlic Diaries
Ughhhh this looks SO GOOD! I need to stop coming over here when I am hungry…it is making me depressed that I don’t have a huge plate of this in front of me right now. YUMMMMMMM. Love the baked goat cheese :).
Cheyanne Bany
Hahaha! I feel the same way about your site, Annie! I always find myself stopping by when I am hungry!! Big mistake! Thank you so much for the funny comment, doll! Cheers!
Christin@SpicySouthernKitchen
Glad you had an awesome time with your mother. This salad looks amazing. Love the baked goat cheese. 🙂
Cheyanne Bany
Thank you so much, Christin!! Hope the week is treating you well! Cheers!
Cathy | whatshouldimakefor.com
love the goat cheese rounds. i always find myself adding cheese to salads and calling it dinner. this is definitely my kind of salad. looking forward to that winter sangria recipe too!
Cheyanne Bany
If you idea of dinner is adding goat cheese to salad, please send me a dinner invite! 😉 Thank you so much for the sweet comment, and I will work on getting you that sangria recipe!
Shashi at RunninSrilankan
Oh wow – my heart is singing indeed – what a feast this salad is! I adore a salad that has all the texture and flavor bases covered and this one is epic, Cheyanne!
So glad your mom and you got to hang out and indulge your souls as well as your bellies. xoxo
Cheyanne Bany
Thank you so much, Shashi!! I think this salad is epic for sure. 🙂 But i’m biased, obviously. Hope you are having a fabulous day! Cheers, my friend! XOXO
Kelly
So happy you got to spend quality time with your mom 🙂 That’s my favorite! Love this gorgeous salad! I adore brussels sprouts and it sounds absolutely divine with the baked goat cheese!
Cheyanne Bany
Thank you so much, Kelly! I adore the sprouts as well and YES, they taste even better with baked goat cheese! Cheers, doll! 🙂
Ashley | The Recipe Rebel
Spending time with family is the best way to destress (depending on your family I guess! Lol). Glad you guys had a good weekend! This is one gorgeous salad — so perfect for the holidays!
Cheyanne Bany
Hahaha! So true, it does depend on the family! Thank you so much for the sweet comment, Ashley! Cheers! <3
Geraldine | Green Valley Kitchen
Glad you had a great time with your Mom, Cheyanne. I love it when I get to spend time with my mom – we’re on opposite coasts but we try and see each other a couple of times a year. As for this salad, I could eat the whole thing!! Love everything in this recipe – the combination of brussels sprouts, goat cheese, walnuts and cranberries sounds just delicious – the honey balsamic dressing doesn’t hurt either!
Cheyanne Bany
Quality time with mom is always great, right? Stinks you and your mama are on opposite coasts, but its awesome you make time to see each other a couple times a year!! I totally ate the whole thing of this salad, so I won’t judge if you did the same thing! Thank you so much for the comment, Geraldine! Cheers, lovely!
traci | vanilla and bean
Fun weekends are the beeest, especially since Mom was in town! I love those kinds of weekends. I’m looking forward to your sangria recipe… bring it on! This salad looks just delicious my dear with so many flavors and that goat chesse! I’ve not done that before – but it’s on my to-do list! Mmmmm this looks fabulous Cheyanne! Now, go get some sleep! xo
Cheyanne Bany
I couldn’t agree more, Traci! Weekend with mom are pretty awesome. I guess I am going to have to bring on the Sangria since I DID say something, huh? Thank you so much for the kind comment, my friend! AND I agree you must do baked goat cheese! And yes, internet food bloggin mama, I will get some sleep! 🙂 xo
My Dish is Bomb
I’m so sorry to read about your grandmother. Food is always a wonderful way for families to gather and celebrate someone’s life. I love this baked goat cheese, I seriously want to make it and keep it in my fridge and eat it on CHIPS. Thinking of you!
Cheyanne Bany
Thank you so much for the condolences, my dear! So true that food can bring people together. Baked goat cheese on chips sounds like one of the best ideas EVER! I must do that! 🙂 Cheers, lovely!
Medha @ Whisk & Shout
This looks amazing! Love the baked goat cheese 🙂
Cheyanne Bany
Thank you so much, Medha!! Cheers!
marcie
I’m glad you had a nice weekend with your mom, and I can’t wait to see that sangria (I’m posting one this week…yum!). I love shaved brussels sprout salads, and adding warm goat cheese just put this over the top! I would love a huge bowl of this..can you work that out for me? 🙂
Cheyanne Bany
Oh I LOVE that you are posting a sangria, I can’t wait to see it AND try it!! Thanks so much for the lovely comment, Marcie!! And I can totally send you some of this salad… not sure how well it will keep though. lol. Cheers, my dear! 🙂
Lynn | The Road to Honey
Ha! Ha! You are in rare form Chica! I’m really sorry to hear about your loss but happy to hear that it brought your family together and you could have such an awesome time with mom.
And this salad. . . Mmmmm! Hmmmm! Mmmmm! Mmmmmm! Mmmmmm! Can you tell how scrumptious (why do I always crave salads?) I think this looks? You can bet I’ll be whipping it up in the coming weeks to counteract (at least mentally) all the cookies I plan on devouring.
And hey. . .listen to yo mama. . .bring us that winter sangria already, will ya? 😉
Cheyanne Bany
Thank you so much for the condolences, Lynn! A loved one passing definitely has a way of bringing people together. This salad is totally mmmmmmmmmmm-tastic! 🙂 I crave salads too, and I know some people think that is weird. SO glad YOU don’t think it’s weird! #GreatBelliesCraveAlike! Thanks for the sweet comment, lovely! Cheers! (and I will listen to my mama- lol) <3
Linda | The Baker Who Kerns
Wow this salad is jam packed with flavor! I am always hesitant to shred my brussel sprouts cause I love how cute they look as little mini cabbages, but you are really convincing me to try it! My mom was here last week too and it was so great having some mama time! Happy you had a wonderful time!
Cheyanne Bany
You need to try shredding those sprouts, Linda! I was hesitant too about shredding their cute appearance as well, but they make such a delicious salad!! I hope you do try it! And I love that your mama was in town too!! Hope ya’ll had a beautiful weekend! Cheers, girlie!
Liz @ Floating Kitchen
Oh so happy to hear you had a nice weekend with your mamma. Those are the best! This salad is my kind of salad – especially that baked goat cheese. I want it in my belly STAT!
Cheyanne Bany
Thank you so much, Liz! I love that we are healthy eats twinning today! Cheers, doll! <3
Adina
Nice to hear that you had a good weekend! 🙂 This is a great looking salad, would make a great appetizer for Christmas!
Cheyanne Bany
I did indeed have a nice weekend! Thank you so much, Adina! And YES to serving this on Christmas! Cheers!
Mir
I’m glad you got some family time in, since that’s important. It also sounds like you had some important downtime and eating/drinking time. You have a lot to process!
If you need a change of scenery, you can come out to DC and be my personal chef. Seriously, I have dessert covered, but I always drool over your main dishes and sides!
Cheyanne Bany
Definitely had lots of family/down/eating/drinking times over the weekend, and I hope you did too, Mir! Umm I am totally down to do a swap-a-roo, I will make dinner if you make dessert! Too bad we don’t live in the same place! Thank you so much for the sweet comment, girlfriend! Cheers to you and a beautiful day!!
Jess @ whatjessicabakednext
Love the idea of baked goat’s cheese – so yummy! This salad looks delicious! Glad to hear you had a brilliant weekend with your mom! 🙂
Cheyanne Bany
Baked goat cheese rocks, Jess! Thanks so much for the kind comment! Cheers, girlfriend!
Alice @ Hip Foodie Mom
Sometimes all you need is some time with mom. so happy you had a lovely weekend! oh my gawd, girl. . you’ve taking brussels sprouts up like FIVE notches with the baked goat cheese!!!!! LOVE!
Cheyanne Bany
I couldn’t agree more, Alice! Thanks so much for the sweet comment! Cheers, my dear! <3
Rachelle
I’m so happy for you that your mom came to visit! It sounds like you had a fantastic time! I’m definitely looking forward to hearing about that sangria! This salad OMG! I LOVE goat cheese and those little baked nuggets sound so delicious on this sprouts salad!
Cheyanne Bany
Thanks so much Rachelle! Obviously I have to do the sangria now, because everyone is saying that! 🙂 I LOVE goat cheese too, and when you bake them I swear they become like crack. Cheers, doll! xo
Ashley | Spoonful of Flavor
I am addicted to brussels sprouts but I usually just eat them roasted. This salad looks incredible with the baked goat cheese so I definitely need to try this soon. I can see this on my dinner menu soon. Beautiful dish with great flavors!
Cheyanne Bany
Roasted brussels are pretty regular around here too, Ashley. But, you need to try them shredded! I know you will love them! Thanks so much for the comment, doll! Cheers!
Jennifer @ Seasons and Suppers
I think this is just about my perfect salad! Love everything about it (especially the baked goat cheese part 🙂
Cheyanne Bany
The goat cheese is my favorite part too, Jennifer! Thanks so much for the comment! Cheers, girlfriend!
Gayle @ Pumpkin ‘N Spice
It sounds like you had a wonderful weekend with your mom, Cheyanne! I can’t wait to see that sangria recipe! And this salad is absolutely stunning! You seriously take the most gorgeous pictures. I love that you shredded the brussels sprouts and added in baked goat cheese and cranberries. That’s my kind of salad! Pinned and can’t wait to try this!
Cheyanne Bany
I did have a fabulous weekend, Gayle! And I guess I am going to have to post that Sangria, huh? Thank you so much for your sweet comment, you totally made my day because I always get so frustrated with my photos! 🙂 AND thank you for the pin! You are awesome! Cheers!! <3
Marsha | Marsha’s Baking Addiction
This looks absolutely divine, Cheyanne! I love the baked goat cheese!
Cheyanne Bany
Thank you so much, Marsha! Goat cheese anything rocks the house, right?! Cheers!
MaryAnn | The beach House Kitchen
This is the salad dreams are made of Cheyanne!!I love everything about it!! The sprouts, the cranberries, the walnuts and those goat cheese rounds push it over the top!! Well done my friend! Can’t wait to try this beauty! Pinned!
Cheyanne Bany
Thank you so very much, Mary Ann! The goat cheese rounds totally makes this salad! Cheers, my friend and thank you for the pin!!
Kate @ Framed Cooks
Mama love is the best!! And, maybe with this GORGEOUS dish I can finally bring my stubborn husband over to the brussels sprout side, because who could resist this??? Love it and pinned! Cheers my friend. xoxo
Cheyanne Bany
I couldn’t agree more, Kate! Mama love is the best for sure! Thank you so much for the kind words!! Cheers, my dear! xoxo
Dannii @ Hungry Healthy Happy
It always makes me so happy to see brussels sprouts getting more love in the blogging world. I love them, and there is so much that you can do with them. I love the little bits of goats cheese too.
Cheyanne Bany
Right, Dannii! I’m all about the sprouts! Thanks so much for the sweet comment! Cheers!