Description
A bright and fresh salad featuring tender shaved Brussels sprouts, sweet fruit, crunchy nuts, and a tangy dressing.
Ingredients
- 1 pound Brussels sprouts, ends trimmed
- 1 large apple or pear, thinly sliced
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/3 cup dried cranberries or cherries
- 1/4 cup shaved Parmesan or crumbled feta (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Clean and shave the Brussels sprouts.
- Prepare the dressing by whisking together lemon juice, Dijon mustard, honey, and a pinch of salt, then whisk in olive oil.
- Toast the nuts in a dry skillet over medium heat for 3-5 minutes.
- Slice the apple or pear and cheese, if using.
- Toss the salad with shaved Brussels sprouts, sliced fruit, dried cranberries, and most of the toasted nuts.
- Finish by adding cheese and folding together.
- Serve with extra nuts on top and enjoy.
Notes
Can be made ahead by keeping components separate until serving. Dress lightly to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Brussels sprouts, salad, Easter, spring, vegetarian, quick side dish, healthy