Crispy Brussels Sprout Salad with Lemon Vinaigrette
Brighten up your table with this Crispy Brussels Sprout Salad with Lemon Vinaigrette—a vibrant, nutrient-packed dish that combines bold flavors and satisfying textures. Shaved Brussels sprouts form the crispy, crunchy base, paired with the toasty nuttiness of slivered almonds and the sweet-tart pop of dried cranberries. A zesty lemon vinaigrette, made with Dijon mustard, honey, and fresh garlic, ties everything together with a burst of citrusy freshness, while a sprinkle of shredded Parmesan adds a savory touch. Perfect as a refreshing side dish or a light lunch, this quick and easy salad comes together in just 30 minutes and is a guaranteed crowd-pleaser. Whether served chilled or at room temperature, it’s a delicious way to celebrate the humble Brussels sprout!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 50 grams Slivered almonds
- 50 grams Dried cranberries
- 50 grams Parmesan cheese, shredded
- 60 ml Olive oil
- 30 ml Fresh lemon juice
- 15 grams Dijon mustard
- 20 grams Honey
- 1 piece Garlic clove, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by washing the Brussels sprouts thoroughly and pat them dry with a clean kitchen towel.
Slice off the tough bottoms of the Brussels sprouts and remove any outer leaves that are discolored.
Using a sharp knife or a mandoline, thinly shave the Brussels sprouts and place them in a large mixing bowl.
In a small skillet over medium heat, toast the slivered almonds until they are golden brown and fragrant, about 5 minutes. Stir occasionally to prevent them from burning. Once toasted, transfer them to a plate to cool.
In a separate small bowl, prepare the lemon vinaigrette by whisking together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
To the bowl of shaved Brussels sprouts, add the toasted almonds, dried cranberries, and shredded Parmesan cheese.
Pour the lemon vinaigrette over the salad and toss everything together until the ingredients are evenly coated.
Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
Serve the Brussels sprout salad at room temperature or chilled, as desired.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 66.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 847 mg | 65% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
