Description
A fresh and vibrant Brussels Sprout Salad featuring thinly shaved Brussels sprouts tossed with a zesty lemon-Dijon dressing, sweet dried cranberries, nutty toasted walnuts, and savory Parmesan cheese. This easy no-cook salad is perfect as a healthy side or light lunch, combining crisp textures with tangy, sweet, and salty flavors for a delightful and nutritious dish.
Ingredients
Scale
Salad
- 1 lb Brussels sprouts (trimmed and thinly sliced or shaved)
- 1/2 cup dried cranberries
- 1/3 cup grated or shaved Parmesan cheese
- 1/4 cup chopped walnuts or pecans (toasted)
Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), salt, and black pepper until well emulsified to make the dressing.
- Toss Brussels Sprouts in Dressing: Add the thinly sliced or shaved Brussels sprouts to the bowl and toss thoroughly to coat them evenly with the dressing.
- Let Salad Rest: Allow the salad to sit for 10–15 minutes. This resting period softens the Brussels sprouts slightly, enhancing their texture and flavor absorption.
- Add Remaining Ingredients: Stir in the dried cranberries, grated or shaved Parmesan cheese, and toasted chopped walnuts or pecans.
- Final Toss and Season: Toss the salad again just before serving to combine all ingredients well. Adjust seasoning with additional salt and pepper if needed.
Notes
- Use a mandoline or food processor to shave the Brussels sprouts for the best texture and uniformity.
- This salad can be prepared a few hours ahead; add the nuts right before serving to maintain their crunchiness.
