Shaved Brussels Sprout Salad with Butter Olive Oil

If you grew up wrinkling your nose at Brussels sprouts, you’re not alone. I used to treat them like the enemy, boiling them until they were mushy and bitter. It wasn’t until I opened the shop and started experimenting with different oils and vinegars that I discovered how delicious these little cabbages can be—especially raw. Shaved thin, tossed with a creamy dressing and crunchy almonds, Brussels sprouts become something entirely different: fresh, bright and irresistible.

The secret to the dressing? Our Butter Premium Olive Oil. This creamy, dreamy olive oil butter is vegan, dairy‑free, and heart healthy. The rich, decadent flavor comes from organic botanical infusions. I use it instead of melted butter in so many places—baking, sautéing, over hot popcorn and seafood, even in mashed potatoes.

For this salad, it lends a buttery richness to the vinaigrette without any actual butter. I whisk it with a splash of apple cider vinegar and a touch of maple syrup, then toss the dressing with finely shredded Brussels sprouts, sliced almonds and a sprinkle of grated Parmesan. The result is creamy, crunchy and slightly sweet.

Our butter olive oil pairs beautifully with Sicilian Lemon Balsamic, Serrano Honey Balsamic and Vermont Maple Balsamic, so feel free to add a dash of one of those if you like more tang or sweetness. You can also shave some apple or pear into the salad for extra fall flavor, or swap the almonds for pecans. It’s one of those recipes that invites your own twists.

This salad has become a staple on my Thanksgiving table, but I make it year‑round because it’s just that good. It’s proof that a high‑quality olive oil can transform humble ingredients into something worthy of a dinner party. If you haven’t tried our Butter Premium Olive Oil yet, stop by the shop for a taste—I think you’ll fall in love with it like I did.

Thanks for reading,
Tracey