Brussel Sprout Salad

I'm obsessed with this Brussel Sprout Salad! It's hearty, healthy and SO tasty. It's easy to make with finely shredded brussel sprouts, sweet dried cranberries and crunchy slivered almonds, all tossed in a delicious homemade dressing. The perfect fall and winter salad that would make a great addition to your holiday table.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time:

Total Time: 30 minutes

Servings: 4 Servings

Calories: 533 kcal per serving

Ingredients

½ cup - extra virgin olive oil
2 tablespoons - maple syrup
1 - lemon
1 - orange
2 tablespoons - apple cider vinegar
1 - shallot
½ tsp - fine sea salt
pepper
½ cup - dried cranberries
2 pounds - brussels sprouts
1 cup - almonds
1 cup - Parmesan cheese

Instructions

Make the dressing by combining all of the ingredients and whisking until fully combined. Set aside.
Using a shredding attachment on your food processor OR using a mandoline, carefully shred the brussels sprouts into very thin strips. If you don’t have either of those, you can very thinly slice them with a knife but be mindful that you really want to get them as thin as possible.
Place the brussel sprouts in a large bowl, pour the dressing over the top and toss. Add in the cranberries, almonds, and parmesan and toss once more to fully combine. Serve and enjoy!
To prep the salad ahead of time, you can make the salad as written BUT do not pour on the dressing. Wait to add the dressing when you’re ready to actually eat the salad. If making for a party or holiday, you can make the salad and the dressing a couple days in advance and just keep them separate.
A lot of stores sell pre-shredded brussel sprouts and that’s a great avenue to avoid having to shred them yourself.

Nutrition