Shaved Brussel Sprout Salad
This Shaved Brussels Sprouts Salad recipe is quick to prepare and only requires a lemon and olive oil dressing, tossed with raisins, pecans and Parmesan.
Servings 4 servings
Calories 302kcal
Equipment
Ingredients
- 1 pound brussel sprouts
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
- ½ red onion sliced
- ¼ cup shaved parmesan cheese
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Use a large sharp knife to shave the brussel sprouts thinly. Place the shaved Brussel sprouts in a large salad serving bowl.
- In a small bowl or mason jar, place the ingredients for the dressing and whisk to combine until no longer separated.
- Pour the dressing over the Brussel sprouts and toss to combine. Add the cranberries, pecans, red onions and parmesan cheese on top. Serve immediately or chill.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the dressing up to 3 weeks in advance and double or triple the recipe to have it on hand for other salads or even as a marinade. You can also toss the brussels in the dressing up to a few hours in advance.
Nutrition
Serving: 2g | Calories: 302kcal | Carbohydrates: 26g | Protein: 7g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 655mg | Fiber: 6g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 100.2mg | Calcium: 97mg | Iron: 2.5mg