Description
A fresh and vibrant shaved Brussels sprout salad featuring crisp apples, dried cranberries, parmesan cheese, and toasted sunflower seeds, all tossed in a zesty lemon-Dijon dressing. Perfect as a refreshing side dish for any meal.
Ingredients
Scale
Salad
- 4 cups Brussels sprouts (shaved, from 1 lb or pre-shaved)
- 1 medium Honeycrisp apple (chopped, or any crisp apple)
- 1/2 cup dried cranberries
- 1/3 cup Parmesan cheese (shredded or shaved)
- 1/3 cup sunflower seeds (toasted, or pine nuts)
- 1/3 cup chives (chopped)
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)
- 1 tsp Dijon mustard
- 1/4 tsp ground black pepper
- 1/2 tsp salt
Instructions
- Prepare Brussels Sprouts: Rinse and pat dry the Brussels sprouts. Trim off the stems and remove any dry or wilted leaves. Shave the Brussels sprouts using your preferred method and place them in a large bowl.
- Add Salad Ingredients: Top the shaved Brussels sprouts with chopped apple, dried cranberries, shredded or shaved Parmesan cheese, toasted sunflower seeds, and chopped chives.
- Make the Dressing: In a separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and ground black pepper until well combined.
- Toss and Serve: Just before serving, pour the dressing over the salad and toss thoroughly to combine all ingredients evenly. Serve immediately for best freshness.
Notes
- Use a mandoline or a sharp knife to shave Brussels sprouts evenly.
- To toast sunflower seeds, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- For a nut-free version, omit the sunflower seeds or substitute with additional dried fruit.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; toss again before serving.
- Adjust salt and lemon juice to taste depending on your preference.
