Shaved Brussel Sprout Salad with Pumpkin Seed Dressing

Name: Shaved Brussel Sprout Salad with Pumpkin Seed Dressing
Prep time: 15 min
Total time: 15 min
Yield: 8 serving
Ingredients: 3 cups Brussels sprouts; ½ red onion; 1 medium apple; 3 tablespoons dried cranberries; 3 tablespoons pumpkin seeds; 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 2 teaspoons maple syrup; ⅛ teaspoon each salt and pepper; 1 tablespoon pumpkin seeds; 1 tablespoon dried cranberries

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5.0

57 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
8
Calories
130 kcal
Course
Salad
Cuisine
American, International

Shaved Brussel Sprout Salad with Pumpkin Seed Dressing

Yuliana Reed

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This Shaved Brussel Sprout Salad combines shredded raw sprouts, crisp tangy apples, sharp red onion and jewels of dried cranberries. The salad is tossed in a tasty and simple toasted pumpkin seed dressing. Enjoy this flavourful sprout salad as a side dish, lunch or light dinner. Perfect for Winter, Fall, Christmas or Thanksgiving.

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Ingredients

Servings

For the salad

3 cups Brussels sprouts (300g)(2 cups shredded)
½ red onion
1 medium apple (any kind you like)
3 tablespoons dried cranberries

For the pumpkin seed dressing:

3 tablespoons pumpkin seeds
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
⅛ teaspoon each salt and pepper

To serve (optional):

1 tablespoon pumpkin seeds
1 tablespoon dried cranberries

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Instructions

For the salad:

Wash the sprouts and remove any wilted leaves.
Thinly slice the raw sprouts (a food processor will make it much quicker!) and red onion. Quarter the apple (skin on) and remove the core, then thinly slice.
Toss the shredded sprouts, onion and apple with the dried cranberries.

For the dressing:

Heat a dry frying pan over a medium heat. Add the pumpkin seeds and toast, shaking often, for a few minutes until golden and fragrant.
Add the pumpkin seeds to a small food processor or blender along with all the other dressing ingredients and blitz. It will still be slightly chunky.
Toss the salad with the dressing and serve garnished with pumpkin seeds and dried cranberries.

Notes

In the USA you can find bags of pre-shredded sprouts in many stores, but if you can't then you can easily make your own.
This recipe is vegetarian, vegan and gluten free.
Only 139 calories per portion.
Keep in the fridge for up to 3 days.
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
Prepare the sprouts by washing them, trimming the stump ends if they're brown and removing any wilted leaves.
The easiest way to shred them is in a food processor. Add the shredding blade, then process until the sprouts are all shredded. It only takes seconds.
You can shred sprouts by hand with a sharp knife. Be careful though! I suggest cutting them in half lengthways, then putting the cut side down onto the cutting board so it doesn't roll around. Then carefully slice thinly.
Shred the sprouts on a mandoline cutter. Since sprouts are small and round, be very careful and use the guard and preferably also mesh anti-cut gloves.

Nutrition Information

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Calories 130kcal (7%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 9mg (0%) Potassium 196mg (6%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 250IU (5%) Vitamin C 28.1mg (31%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 130 kcal

% Daily Value*

Calories	130kcal	7%
Carbohydrates	14g	5%
Protein	2g	4%
Fat	7g	11%
Saturated Fat	1g	5%
Sodium	9mg	0%
Potassium	196mg	4%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	250IU	5%
Vitamin C	28.1mg	31%
Calcium	20mg	2%
Iron	1mg	6%