Description
A fresh and delicious Brussels sprout salad with almonds, cranberries, and a tangy dressing.
Ingredients
Scale
- 1 pound Brussels sprouts, (trimmed)
- ½ cup (46 g) sliced almonds
- ⅓ cup (43 g) dried cranberries
- ⅓ cup (33 g) Parmesan cheese, (grated)
- ⅓ cup (16 g) chopped chives
- ¼ cup (32 g) roasted sunflower seeds
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Trim the tough ends from the Brussels sprouts. Rinse and pat completely dry. Thinly slice the sprouts using a mandoline or sharp knife. Transfer them to a large mixing bowl.
- In a small bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper until smooth and emulsified.
- Pour the dressing over the shaved Brussels sprouts and toss well to coat.
- Add almonds, cranberries, Parmesan, chives, and sunflower seeds. Toss again until everything is evenly combined.
- Let the salad sit at room temperature for 15 minutes (up to 30 minutes), allowing the flavors to blend and the Brussels sprouts to soften slightly.
- Serve immediately for the best texture.
Notes
- This salad is best served fresh, but can be stored in the fridge for up to 2 days.
- For added crunch, consider toasting the sliced almonds and sunflower seeds before adding them to the salad.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg