Shaved Brussels Sprout Salad

A vibrant, crunchy salad that combines fresh Brussels sprouts, walnuts, and dried cranberries, making it a satisfying and nutritious choice for any meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

Salad Base

1 lb Brussels sprouts Use fresh, firm Brussels sprouts for optimal crunch.
2 tbsp Olive oil Provides healthy fats; avocado oil is a good substitute.
2 tbsp Lemon juice Brightens the flavors; orange juice can be a sweeter alternative.
½ cup Parmesan cheese, grated Adds umami; nutritional yeast can be used for a vegan option.
½ tsp Salt Enhances all flavors; adjust based on dietary needs.
¼ tsp Black pepper For a subtle heat; consider crushed red pepper for spice.

Add-ins

⅓ cup Walnuts, chopped Provides crunch and healthy fats; pecans make a tasty substitute.
⅓ cup Dried cranberries Offers sweetness; raisins or chopped apples can work as well.

Method

Preparation

Trim the ends of the Brussels sprouts and slice them thinly using a mandoline or sharp knife for even texture.
In a large bowl, combine the shaved Brussels sprouts with olive oil, lemon juice, salt, and pepper. Toss until everything is well coated.
Add grated Parmesan cheese, walnuts, and dried cranberries. Toss again to mix thoroughly.
Let the salad sit for a few minutes before serving to allow the flavors to meld together.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended due to texture changes. Prep ingredients ahead of time but dress just before serving for best results.