This Brussels Sprout Salad is a refreshing, nutrient-packed dish that combines crisp textures with a balance of savory and sweet flavors.
Brussels Sprout Salad Recipe
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This Brussels Sprout Salad is a refreshing, nutrient-packed dish that combines crisp textures with a balance of savory and sweet flavors. Perfect for a light lunch, a side dish, or an elegant addition to any gathering, this salad is sure to impress. Follow these simple steps to create a vibrant, delicious meal.
Ingredients
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1 lb Brussels sprouts, finely shredded
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1/3 cup sliced or slivered almonds, toasted
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1/4 cup dried cranberries
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1/3 cup Parmesan cheese, grated
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1/4 cup olive oil (preferably extra virgin)
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2 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 tsp honey
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Salt and freshly ground black pepper, to taste
For the Salad
For the Dressing
Directions
Rinse the Brussels sprouts thoroughly and pat them dry. Using a sharp knife or mandoline slicer, shred the sprouts into thin slices. Place the shredded sprouts in a large mixing bowl.
Heat a dry skillet over medium heat and add the sliced almonds. Toast them for 2–3 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Adjust seasoning to taste. The dressing should be tangy with a subtle sweetness.
Add the toasted almonds, dried cranberries, and Parmesan cheese to the bowl with the Brussels sprouts. Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
Transfer the salad to a serving dish. Taste and adjust seasoning if necessary. Serve immediately for a fresh and crisp experience, or allow it to sit for 10–15 minutes to let the flavors meld.
