Description
A delightful Brussels sprout salad that combines the earthy flavor of shredded Brussels sprouts with the sweetness of cranberries, the nuttiness of Parmesan, and the crunch of toasted almonds or pecans, all tossed in a tangy Dijon mustard vinaigrette.
Ingredients
Scale
Salad:
- 1 pound Brussels sprouts, trimmed and shredded
- 1/2 cup dried cranberries
- 1/3 cup shaved Parmesan cheese
- 1/4 cup chopped toasted almonds or pecans
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine shredded Brussels sprouts, dried cranberries, shaved Parmesan, and chopped nuts.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
- Toss and Let Sit: Pour the dressing over the salad, toss well to coat. Let it sit for 10–15 minutes to meld flavors and soften sprouts slightly.
- Serve: Serve chilled or at room temperature.
Notes
- Use a food processor or mandoline for quick shredding.
- This salad can be made ahead and keeps well in the fridge for up to 2 days.
- Add grilled chicken or chickpeas to turn it into a main dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg
