Shaved Brussel Sprout Salad with Pumpkin Seed Dressing
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8
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Calories
130 kcal
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Course
Salad
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Cuisine
American, International
Shaved Brussel Sprout Salad with Pumpkin Seed Dressing
Description
Shaved Brussel Sprout Salad with Pumpkin Seed Dressing offers a fresh take on Brussels sprouts by slicing them thin rather than cooking, giving the salad a crisp texture. The inclusion of apple and red onion adds both sweetness and sharpness, while dried cranberries provide chewy bursts of flavor. The pumpkin seed dressing, made by toasting seeds until golden and blending with olive oil, apple cider vinegar, and maple syrup, brings a nutty and subtly sweet element that ties the salad together.
The combination of raw vegetables and the slightly chunky dressing creates a contrasting texture that keeps the salad lively and appealing. The dressing also enhances the natural flavors of the sprouts and complements the sweetness of the cranberries and apple.
This salad is suitable as a light side dish or starter, and garnishing with extra pumpkin seeds and cranberries adds an appealing crunch and color.
For preparation, washing and trimming the sprouts before shredding is recommended, using a food processor or sharp knife with care. The salad can be stored in the refrigerator up to three days, though it's best enjoyed fresh to maintain the crisp texture.
Ingredients
For the salad
- 3 cups Brussels sprouts (300g)(2 cups shredded)
- ½ red onion
- 1 apple any kind you like, medium
- 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 salt
- ⅛ teaspoon black pepper
To serve (optional):
- 1 tablespoon pumpkin seeds
- 1 tablespoon dried cranberries
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
- Pre-shredded Brussels sprouts saved time but shredding fresh gives more control over texture.
- Use a food processor for quick shredding, or carefully slice by hand for best results.
- Store the salad refrigerated for up to 3 days, but dress just before serving to keep it crisp.
- Washing and trimming wilted leaves ensure fresher taste and better texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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