Shaved Brussels Sprouts Salad
A crisp, refreshing fall, winter, or holiday salad
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Servings: 10 servings
Calories: 167kcal
Ingredients
- 1/2 cup walnut pieces
- 3 tablespoon extra virgin olive oil
- 1/4 cup lemon juice from one lemon
- 2 Tbs maple syrup
- 1 teaspoon dijon mustard
- 1/4 tsp kosher salt plus more to season the salad
- 1/8 tsp freshly ground pepper
- 2 pounds Brussels sprouts
- 1 medium ripe pear diced
- 1/2 cup dried cranberries
- 2 tablespoons pumpkin seeds (pepitas)
Instructions
- Heat a sauté pan over medium-high heat and add the walnuts. Stir them for about 30 seconds, or until fragrant. Remove them from the heat and roughly chop them.
- Combine the olive oil, lemon juice, maple syrup, mustard, salt, and pepper in a measuring cup or small bowl, whisking well to combine. Set the dressing aside.
- Trim the bottom from sprouts and remove any loose or bruised leaves. Rinse and dry them well.
- Shred the Brussels sprouts in a food processor fitted with a slicing blade, or cut them into thin slices with a sharp knife.
- Transfer shredded sprouts to a mixing bowl. Add the diced pear, cranberries, walnuts, and pumpkin seeds to the shaved Brussels sprouts. Pour the dressing over the salad and toss well.
- Cover and refrigerate the salad for 30-60 minutes. Re-stir before serving. Taste and add extra salt if necessary.
Notes
This salad tastes best served within about two hours. Once cut, the Brussels sprouts and pear will gradually start to brown. Dressing the salad with the lemon vinaigrette will slow browning.
If desired, garnish the salad with about 1/4 cup of pomegranate arils for a festive pop of color.
Keep leftovers covered in the refrigerator. Leftover salad is fine to eat but won't look as pretty the next day.
Nutrition
Calories: 167kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 88mg | Potassium: 435mg | Fiber: 5g | Sugar: 11g | Vitamin A: 691IU | Vitamin C: 80mg | Calcium: 52mg | Iron: 2mg
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