Original Post: https://www.evolvingtable.com/shaved-brussels-sprouts-salad/
Shaved Brussels Sprouts Salad
Thinly Shaved Brussels Sprouts are mixed together with cranberries and walnuts and then tossed in a creamy, homemade honey mustard dressing. This simple salad recipe is easy to make ahead for Thanksgiving or Christmas dinners or even meal prep for weekday lunches. You can also easily make this gluten-free and vegetarian dish vegan, too!
Servings: 8 servings
Ingredients
- 1 lb. Brussels sprouts
- ⅓ cup oil avocado or olive
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey or pure maple syrup
- 1 tsp. thyme fresh
- 1 ½ tsp. Dijon mustard
- ½ tsp. salt to taste
- ⅛ tsp. black pepper
- ½ cup dried cranberries
- ½ cup walnuts coarsely chopped
- ¼ cup pumpkin seeds roasted and salted
- ¼ cup Parmesan cheese grated
Instructions
- Trim the ends from the sprouts using a sharp knife. Turn the Brussels sprout cut-side-down and slice the individual sprout into 4-5 ¼-inch pieces. Repeat this process with the remaining Brussels sprouts.
- Add oil, vinegar, honey, thyme, mustard, salt, and pepper to a high-speed blender or food processor. Blend for 20-30 seconds, or until smooth.
- Toast walnuts in a preheated 350°F oven for 7-8 minutes, or until lightly browned.
- Combine shaved Brussels sprouts, cranberries, toasted walnuts, pumpkin seeds, cheese, and salad dressing in a large bowl. Toss until well combined.
- Serve salad with additional Parmesan cheese and a sprinkle of fresh thyme. Enjoy!
Notes
- If you have leftover salad, it will keep well in the refrigerator for up to 2-3 days.
- Just note, that with each day it is stored with the salad dressing, the soggier the Brussels sprouts will get.
Nutrition
Calories: 215kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 195mg | Potassium: 269mg | Fiber: 3g | Sugar: 9g | Vitamin A: 481IU | Vitamin C: 49mg | Calcium: 70mg | Iron: 1mg
