Jkawe

Vegetarian

Shaved Brussels Sprouts Salad

Your guests will love this Shaved Brussels Sprouts Salad at the holidays. The shaved brussels sprouts are paired with silvered almonds, toasted pine nuts and Parmesan cheese and tossed in a light olive oil and lemon dressing.

  • Prep15 min
  • Total15 min
  • Makes4 servings
  • Calories511
Shaved Brussels Sprouts Salad

Method

  1. 1

    Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.

  2. 2

    Rise the brussels sprouts well. Trim off the bottom of them and use the slicer blade of a food processor to shave the brussels sprouts or use a mandolin or buy them pre-shaved from the grocery store.

  3. 3

    Place the brussels sprouts in a larage salad bowl. Add the silvered almonds, pine nuts and cheese.

  4. 4

    In a salad jar container or mason jar combine the olive oil, lemon juice, salt and pepper. Shake or mix well.

  5. 5

    Pour the dressing over the salad and gently toss until coated.

Notes

This is great for meal-prep! The brussels sprouts hold up well, just wait to add toppings (like nuts or cheese) until serving so they stay crisp along with the dressing so it doesn't get soggy. You can prep the brussels sprouts up to 2 days ahead of time and keep them in an airtight container. Prep the cheese and dressing and store them separate until you are ready to create the salad. Store this salad in an airtight container for up to 4 days. You might need to add more dressing and fresh herbs when you are ready to serve it again. If the sprouts get soggy you can add a bit of lemon juice or olive oil to try and add more crunch back in to the salad.

Per serving

  • Carbs20 g
  • Protein18 g
  • Fat43 g
  • Fiber9 g

Also filed under

Vegetarian Salads

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