Shredded Brussels Sprouts Pecans Salad
Brighten up your table with the Shredded Brussels Sprouts Pecans Salad – a vibrant, crunchy, and oh-so-satisfying dish that's perfect for any occasion! This nutrient-packed salad transforms raw Brussels sprouts into delicate, paper-thin shreds, tossed with toasted pecans for a buttery crunch. A zesty dressing of olive oil, freshly squeezed lemon juice, Dijon mustard, and honey (or maple syrup for a vegan twist) adds invigorating flavor, while a sprinkle of optional Parmesan cheese lends a savory touch. Ready in just 20 minutes and bursting with wholesome ingredients, this salad is as versatile as it is delicious – serve it as a refreshing side dish or a light, healthy main! Perfect for holiday gatherings, meal prep, or weeknight dinners, this recipe combines simplicity with elegance in every bite.
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Recipe Information
Ingredients
- 450 g Brussels sprouts
- 100 g Pecan halves
- 50 g Parmesan cheese (optional, shredded)
- 60 ml Olive oil
- 30 ml Freshly squeezed lemon juice
- 15 ml Dijon mustard
- 10 ml Honey (or maple syrup for vegan option)
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
Instructions
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Use a sharp knife, food processor, or mandoline to thinly slice them into shreds. Place the shredded Brussels sprouts into a large mixing bowl.
Toast the pecan halves in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they become fragrant and slightly darker in color. Remove from heat and let them cool. Once cool, roughly chop the pecans into smaller pieces and add them to the bowl with the Brussels sprouts.
If using Parmesan cheese, shred it finely and mix it into the salad for an extra layer of flavor.
In a small mixing bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, honey (or maple syrup), salt, and freshly ground black pepper to create the dressing.
Pour the dressing over the shredded Brussels sprouts and pecans. Toss everything together thoroughly to ensure the dressing coats all the ingredients evenly.
Let the salad rest for 5-10 minutes to allow the flavors to meld. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 23.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 483 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.
