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Brussels Sprouts Salad

A protein-packed, heart-healthy salad featuring shredded Brussels sprouts, crunchy walnuts, sweet dried cranberries, and rich Parmesan cheese, all tossed in a bright lemon-olive oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts Fresh and crisp; they are the star of the show.
  • 1/3 cup olive oil Provides healthy fats and enhances flavors.
  • 2 tablespoons lemon juice Brightens the dish and adds acidity.
  • 1 teaspoon salt Enhances overall flavors.
  • 1/2 teaspoon black pepper Enhances overall flavors.
  • 1/2 cup grated Parmesan cheese Adds richness; substitute with nutritional yeast for a vegan option.
  • 1/2 cup walnuts or almonds Offer crunch and healthy fat; consider sunflower seeds for a nut-free variation.
  • 1/2 cup dried cranberries Adds sweetness; raisins or chopped dates work as substitutes.

Method
 

Preparation
  1. Shred the Brussels sprouts by trimming the ends and using a food processor or a sharp knife for thin slices.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
  3. Pour the dressing over the shredded Brussels sprouts and toss gently.
  4. Incorporate the grated Parmesan cheese, nuts, and dried cranberries into the salad.
  5. Toss everything together once more, then serve immediately or let it sit for a few minutes to enhance the flavors.

Notes

Make it a day ahead for a more intense flavor. Consider adding grilled chicken or chickpeas for extra protein. Store leftovers in an airtight container for up to three days, but eat within the first day for optimal crunch.