Description
A fresh and vibrant Brussels Sprout Salad featuring thinly sliced Brussels sprouts tossed with dried cranberries, toasted nuts, and a tangy honey-lemon dressing, topped with shaved Parmesan cheese. This easy no-cook salad is perfect as a light lunch or a festive side dish.
Ingredients
Scale
Salad Ingredients
- 1 pound fresh Brussels sprouts, trimmed and thinly sliced or shredded
- 1/2 cup dried cranberries
- 1/3 cup shaved or grated Parmesan cheese
- 1/4 cup chopped toasted almonds or walnuts
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined to create a tangy and slightly sweet dressing.
- Combine Salad Ingredients: Add the thinly sliced or shredded Brussels sprouts, dried cranberries, and chopped toasted almonds or walnuts to the bowl with the dressing. Toss everything thoroughly to ensure the sprouts and fruits are evenly coated with the dressing.
- Marinate the Salad: Let the salad sit at room temperature for 10 to 15 minutes. This resting period allows the flavors to meld and the sprouts to soften slightly, enhancing the overall taste and texture.
- Add Parmesan and Serve: Just before serving, sprinkle the shaved or grated Parmesan cheese over the salad and give it one final gentle toss. Serve the Brussels sprout salad chilled or at room temperature for maximum flavor and freshness.
Notes
- For added protein, toss in grilled chicken or chickpeas to make the salad more filling.
- You can substitute feta or goat cheese in place of Parmesan for a different flavor profile.
