Shaved Brussels Sprout Salad
This simple shaved brussel sprout salad comes together in just 20 minutes and is certain to be a crowd pleaser! Creamy dijon mustard, olive oil and a touch of sea salt and pepper are all you need to dress this salad--all things you probably have in the pantry now!
Servings: 8
Ingredients
- 1 ½ lb. fresh brussels sprouts
- 1 cup chopped walnuts toasted or raw
- ½ red onion, small diced
- 1 cup shredded parmesan cheese
- Juice of 1 lemon
- ¼ c Dijon mustard
- 1-2 tsp honey maple syrup will work too
- ⅓ c extra virgin olive oil
- ½ tsp pepper
- salt to taste
Instructions
- Rinse brussels sprouts and cut the ends off of each and then cut each in half.
- Add the sprouts in a food processor and pulse until shredded. (You can use a mandoline to do this as well!) Pour shredded sprouts into a large bowl. Add the onion, parmesan, and walnuts and toss to combine.
- In a small bowl, whisk together dijon mustard, olive oil, lemon juice, pepper and salt to taste. Add to the salad and toss to coat evenly.
- Enjoy or chill until ready to enjoy!
Notes
Storage: Store this salad in an airtight container in the refrigerator for about 3-4 days. It will be freshest in the first two days but will still keep for about 4. Before serving, allow it to sit out a few minutes and toss, adding a drizzle of olive oil when tossing if desired.
Some other possible add-ins include: dried cranberries, golden raisins, pomegranate arils, crispy bacon crumbles, diced apples, pumpkin seeds, diced hard boiled eggs, pecans--and so much more!
If you plan to make this salad in advance, that is great! I suggest making it within 24 hours of serving for optimal texture and crispiness. You can add half the dressing when making it and then toss it in the remaining dressing before serving.
Nutrition
Calories: 269kcal | Carbohydrates: 11g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 311mg | Potassium: 428mg | Fiber: 5g | Sugar: 3g | Vitamin A: 739IU | Vitamin C: 73mg | Calcium: 204mg | Iron: 2mg