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Brussel Sprout Salad

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Ingredients

Warning0 allergens identified

Brussel Sprout Salad

For the Dressing:

½ cup extra virgin olive oil

2 tablespoons maple syrup

1 lemonjuiced

1 orangejuiced

2 tablespoons apple cider vinegar+1 more tablespoon if desired

1 shallotminced (can sub for 4 cloves of minced garlic)

½ tsp fine sea salt

pepperto taste

For the salad:

½ cup dried cranberries

2 pounds brussels sproutsends trimmed*

1 cup almondsslivered

1 cup Parmesan cheeseoptional (can also sub for ½ cup of nutritional yeast)

Instructions

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Instructions

Make the dressing by combining all of the ingredients and whisking until fully combined. Set aside.

Using a shredding attachment on your food processor OR using a mandoline, carefully shred the brussels sprouts into very thin strips. If you don’t have either of those, you can very thinly slice them with a knife but be mindful that you really want to get them as thin as possible.

Place the brussel sprouts in a large bowl, pour the dressing over the top and toss. Add in the cranberries, almonds, and parmesan and toss once more to fully combine. Serve and enjoy!

Notes

To prep the salad ahead of time, you can make the salad as written BUT do not pour on the dressing. Wait to add the dressing when you’re ready to actually eat the salad. If making for a party or holiday, you can make the salad and the dressing a couple days in advance and just keep them separate.

A lot of stores sell pre-shredded brussel sprouts and that’s a great avenue to avoid having to shred them yourself.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Massage Your Brussels Sprouts 💪
After shredding, massage the raw brussels sprouts with a pinch of salt for 2-3 minutes to break down the fibers, making them tender and more receptive to the dressing flavors.
Toast Your Almonds Fresh 🔥
Lightly toast slivered almonds in a dry skillet for 2-3 minutes before adding to the salad to unlock their natural oils and enhance their nutty, complex flavor profile.
Balance Your Citrus Dressing ⚖️
Combine both orange and lemon juice with apple cider vinegar, then taste and adjust the ratio—citrus acidity should brighten without overpowering the maple syrup's sweetness.
Prevent Soggy Salad ⏰
Dress the brussels sprouts up to 4 hours ahead, but add almonds and cranberries just before serving to maintain their textural contrast and prevent sogginess.
Microplane Your Parmesan ✨
Use a microplane to create ultra-fine parmesan shards that distribute evenly throughout the salad rather than chunky pieces, ensuring every bite has consistent cheesy flavor.