Description
A crisp, crunchy salad made with shaved Brussels sprouts, Parmesan, nuts, dried fruit, and a zesty Dijon dressing. Perfect as a fresh side dish for any meal.
Ingredients
Scale
- 1 lb fresh Brussels sprouts, shredded or thinly sliced
- 1/2 cup Parmesan cheese, shaved or grated
- 1/3 cup dried cranberries or dried cherries
- 1/3 cup toasted almonds or pecans, chopped
- 1 small crisp apple, thinly sliced or diced (optional)
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice or apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- In a large bowl, combine the shredded Brussels sprouts, Parmesan cheese, dried cranberries or cherries, toasted nuts, and apple if using.
- In a small bowl, whisk together the olive oil, lemon juice or apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until smooth.
- Pour the dressing over the salad and toss well to coat all the ingredients evenly.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld and the Brussels sprouts to soften slightly.
- Serve chilled or at room temperature.
Notes
- Add crispy cooked bacon for extra flavor and crunch.
- Swap Parmesan for crumbled feta or goat cheese for a tangy twist.
- Use toasted sunflower seeds or pumpkin seeds instead of nuts for a nut-free version.
- Add cooked quinoa to make it a more filling salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 8g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg