Crispy Brussels Sprout Salad with Lemon Vinaigrette
Brighten up your table with this refreshing and irresistibly crunchy Crispy Brussels Sprout Salad with Lemon Vinaigrette. Shaved Brussels sprouts are paired with golden-toasted slivered almonds, sweet-tart dried cranberries, and a sprinkle of savory shredded Parmesan cheese for a delightful medley of textures and flavors. The zesty lemon vinaigrette, made with a blend of olive oil, fresh lemon juice, Dijon mustard, and a hint of honey, ties everything together perfectly. This salad comes together in just 30 minutes and is perfect as a vibrant side dish or a light, satisfying main. Ideal for weeknight dinners or special occasions, this dish is loaded with nutrients and bursts of flavor in every bite!
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Ingredients
- 500 grams Brussels sprouts
- 50 grams Slivered almonds
- 50 grams Dried cranberries
- 50 grams Parmesan cheese, shredded
- 60 ml Olive oil
- 30 ml Fresh lemon juice
- 15 grams Dijon mustard
- 20 grams Honey
- 1 piece Garlic clove, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Begin by washing the Brussels sprouts thoroughly and pat them dry with a clean kitchen towel.
Step 2
Slice off the tough bottoms of the Brussels sprouts and remove any outer leaves that are discolored.
Step 3
Using a sharp knife or a mandoline, thinly shave the Brussels sprouts and place them in a large mixing bowl.
Step 4
In a small skillet over medium heat, toast the slivered almonds until they are golden brown and fragrant, about 5 minutes. Stir occasionally to prevent them from burning. Once toasted, transfer them to a plate to cool.
Step 5
In a separate small bowl, prepare the lemon vinaigrette by whisking together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
Step 6
To the bowl of shaved Brussels sprouts, add the toasted almonds, dried cranberries, and shredded Parmesan cheese.
Step 7
Pour the lemon vinaigrette over the salad and toss everything together until the ingredients are evenly coated.
Step 8
Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
Step 9
Serve the Brussels sprout salad at room temperature or chilled, as desired.
Nutrition Facts
| Serving size | (782.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1458.5 |
| Total Fat 95.8g | 0% |
| Saturated Fat 18.5g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 53.6mg | 0% |
| Sodium 3514.3mg | 0% |
| Total Carbohydrate 114.5g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 66.8g | |
| Protein 46.0g | 0% |
| Vitamin D 10.7IU | 0% |
| Calcium 847.3mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 492.4mg | 0% |
Source of Calories