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There’s nothing like a crisp, fresh salad to pair with the warm, roasted flavors and textures of fall and winter. This shaved brussels sprouts salad is the It Salad for us, flecked with bits of flaked salmon, tossed in a zesty and sweet lemon-maple vinaigrette.
Raw Brussels sprouts form the base of this salad. Sliced super thin, they’re transformed from a dense autumn veggie into a delightfully light bowl of greens. For the best texture, get them as thin as you can using a mandoline, sharp knife, or food processor with a slicing blade. Make sure you do this safely, especially if you’re slicing with a mandoline.
For the salad dressing, it’s simple: extra-virgin olive oil, fresh lemon juice, maple syrup as a nod to fall flavors, and a bit of garlic and dijon mustard for some added punch.
And finally, you’ll flake in salmon to pull this salad together. We love using hot smoked sockeye salmon in a salad like this due to its intense umami flavor profile. However, if hot smoked sockeye is unavailable to you, try substituting cooked, flaked sockeye to turn this side dish into a meal.