Brussels Sprouts Salad Recipe

Brussels Sprouts Salad Recipe

How To Make Brussels Sprouts Salad

Crunchy almonds, crisp carrots, and nutty brussels sprouts tossed in a tangy parmesan dressing, makes this brussels sprouts salad a delectable side!

Preparation: 40 minutes
Cooking:
Total: 40 minutes

Serves:

Ingredients

  • 1cupalmonds,sliced
  • 1lbbrussels sprouts,halved, thinly sliced
  • 1cupcarrots,shredded
  • 2cupscherry tomatoes,halved
  • 1cupparmesan cheese,freshly grated
  • 2large lemons
  • ¼cuplemon juice
  • ½tsplemon zest
  • ½cupolive oil
  • 1tbspdijon mustard
  • 2tbspshallots,finely chopped
  • 1tspgarlic,minced
  • salt and pepper

Instructions

  1. In a skillet, toast the almonds by placing them in a dry skillet over medium heat and stirring until lightly fragrant.

  2. Remove the stems from the brussels, then halve and thinly slice them. Fluff the sprouts and place in a large bowl. Add in the carrots and halved cherry tomatoes.

  3. Make the dressing by combining the lemon juice, lemon zest, olive oil, Dijon mustard, shallots, garlic, about ½ teaspoon of salt, and ¼ teaspoon pepper, or to taste, in a mason jar. Shake to combine.

  4. Pour over the salad. Add the parmesan cheese and toss to combine.

  5. Let the salad sit at room temperature for at least 30 minutes or up to 1 hour in the fridge. Taste and adjust seasoning if necessary.

  6. Serve at room temperature, adding the almonds right before serving, and enjoy!

Nutrition

  • Calories: 461.56kcal
  • Fat: 36.91g
  • Saturated Fat: 7.56g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 22.62g
  • Polyunsaturated Fat: 5.22g
  • Carbohydrates: 21.27g
  • Fiber: 8.26g
  • Sugar: 6.56g
  • Protein: 17.75g
  • Cholesterol: 16.85mg
  • Sodium: 610.58mg
  • Calcium: 416.47mg
  • Potassium: 766.59mg
  • Iron: 2.79mg
  • Vitamin A: 274.90µg
  • Vitamin C: 90.83mg
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