PREV
My new favorite salad award goes to this Shredded Brussels Sprout Salad with Crispy Prosciutto & Honey Mustard Dressing. Truly the best flavor combo and it’s also the perfect side dish for Thanksgiving if you’re already planning your menu!
Let’s Make It
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the prosciutto in small nests evenly spaced out on the baking sheet. Bake for about 10 minutes or until crispy.
While that bakes, finely chop your Brussels sprouts from the opposite side of the root, cutting until there’s about 1/4 inch left. You can also buy them pre shredded, but I think finely chopping them yourself tastes way better!
Add to a large bowl with the chopped apple, shredded cheese, pecans, chopped crispy prosciutto and the dressing.
Toss, serve and enjoy!
Photography by Angelica Oles.
I’ve made this so many times it’s perfect for fall and also refreshing enough for summer! I usually do garlic powder so it’s a little less sharp, and make my own candied walnuts or pecans. Using my kitchen aid to shred the brussels makes this sooo easy and I agree it’s better than buying pre-shredded. This is also so flexible if you want to swap out the fruit, cheese, nuts, etc. thank you for such a solid recipe!!!