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, walnuts and Parmesan.
Servings 4 servings
- 1 pound brussel sprouts shaved/sliced thinly
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
- ½ red onion sliced
- ¼ cup shaved parmesan cheese
- 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
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.
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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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