Shaved brussel sprout salad featuring roasted shredded brussels sprouts tossed with cranberries, walnuts, and shallots, and topped with crispy baked goat cheese rounds. Finished with a smooth, tangy honey balsamic dressing, this brussels sprout salad is easy enough for weeknight dinners, yet elegant enough for entertaining!
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!
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.