Shaved Brussels Sprouts Salad with Lemon
User Reviews
5
Shaved Brussels Sprouts Salad with Lemon
Description
This salad features shaved Brussels sprouts, using a mandoline or food processor to create thin strips that balance raw crunch with easy eating. Fresh chopped kale is massaged with olive oil to soften its texture and mellow bitterness. Cooked quinoa adds a nutty, chewy element, while crumbled feta cheese contributes creamy, salty flavor. Roasted sunflower seeds provide a final crunch and toasty note.
The lemon Dijon vinaigrette blends lemon juice, olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper. The dressing delivers bright acidity and subtle sweetness that highlights the vegetables' natural flavors, binding the ingredients without overpowering them.
This salad is well suited to individual servings or sharing and pairs well with grilled proteins or as part of a healthy lunch. Chilling before serving allows flavors to meld and textures to develop.
Leftovers store well for up to one week in the refrigerator, making it convenient for meal prep or enjoying over several days.
Ingredients
Salad:
- 1/2 cup quinoa uncooked
- 1 cup water or broth
- 4 cups kale about 1 bunch, chopped
- 1 pound Brussels sprouts shredded (about 4 cups)
- 1 tablespoon extra virgin olive oil
- 5 ounces feta cheese crumbled
- 1/2 cup sunflower seeds roasted and salted
Lemon Dijon Vinaigrette:
- 1/4 cup lemon juice about 2 small lemons, freshly squeezed
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic minced
- 1 tablespoon honey
- salt to taste
- black pepper to taste
Instructions
- Cook Quinoa: Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.
- Prepare brussels sprouts: While the quinoa is cooking, shred the brussels sprouts using the slicing attachment of your food processor, a mandoline or sharp knife (check out the post for details prepare the kale by chopping into small leaves).
- Prepare Kale: Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips – this slightly wilts the kale and enhances its flavor, just trust me. Add the brussels sprouts into the large bowl with kale; set aside.
- Make dressing: In a medium bowl, whisk together all of the dressing ingredients.
- Assemble: Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
- Chill in fridge until ready to serve. Enjoy on its own or with your favorite protein.
Notes
- Leftover salad can be kept in an airtight container in the fridge for up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1/6th with dressing | |
| Calories | 253kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 4g | 200% |
| Cholesterol | 21mg | 7% |
| Sodium | 408mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
