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

Prep Time 10

Servings

Calories 334kcal

Author Kylie Mazon-Chambers

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

For the best texture, use a mandolin to shave the Brussels sprouts as thinly as possible. This gives the salad a light, airy crunch that pairs perfectly with the hearty kale and creamy Parmesan.

Nutrition