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Shaved Brussels Sprouts Salad Recipe
I combine the shaved sprouts with thinly sliced Tuscan kale for a more hearty recipe. The salad is tossed in a simple vinaigrette, topped off with Parmesan, toasted walnuts and dried cranberries.
Course Salad
Cuisine American
Keyword brussels sprouts, cranberry, kale, parmesan, shredded, walnut, walnuts
Prep Time 10 minutes minutes
Servings 4
Calories 334 kcal
For the vinaigrette: ⅓ cup extra-virgin olive oil 3 tablespoons apple cider vinegar 1 teaspoon whole grain mustard 1 tablespoon diced shallots Kosher salt, as needed Freshly ground black pepper, as needed For the salad: 1 bunch Tuscan kale, stems removed and shredded ½ pound Brussels sprouts, shaved ⅓ cup toasted walnut halves ¼ cup shaved Parmesan ⅓ cup dried cranberries
For the vinaigrette: Add the olive oil, apple cider vinegar, mustard and shallots to a small mixing bowl or mason jar.
Whisk or shake until the mixture is completely combined then season with salt and pepper.
For the salad: Mix the kale and Brussels sprouts in a large bowl, add the dressing and massage it into the greens using your hands.
Top with the walnuts, Parmesan and cranberries and toss to combine just before serving.
Calories: 334 kcal | Carbohydrates: 18 g | Protein: 9 g | Fat: 27 g | Saturated Fat: 4 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 14 g | Cholesterol: 5 mg | Sodium: 141 mg | Potassium: 520 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 760 IU | Vitamin C: 51 mg | Calcium: 119 mg | Iron: 2 mg