Go Back
+ servings
Shaved Brussels Sprouts Salad Recipe
Print

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 lemon 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
Servings 4

Ingredients

For the lemon vinaigrette:

  • 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
  • cup toasted walnut halves
  • ¼ cup shaved Parmesan
  • cup dried cranberries

Instructions

For the lemon 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.