Shredded Brussels Sprouts Salad
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 people
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Calories
382 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Shredded Brussels Sprouts Salad
Description
The salad begins by finely shredding Brussels sprouts using a mandolin, food processor, or sharp knife to achieve thin slices that soften the often bitter texture and make them easier to eat raw. Sliced Tuscan kale is mixed in to add earthy flavor and contrast.
The dressing is emulsified by whisking lemon juice, red wine vinegar, olive oil, minced shallots, garlic, and seasoning with salt and freshly cracked black pepper. Tossing this over the greens thoroughly coats the leaves, balancing the natural bitterness with acidity and savory notes.
Toppings include ruby-red pomegranate seeds that add bursts of sweetness and color, creamy diced avocado for richness, candied chopped walnuts for crunch and sweetness, and shaved Parmesan for a salty, umami finish. This layering creates a complex and satisfying salad.
Ensuring the Brussels sprouts are sliced very thin helps with tenderness and ease of eating. The salad can serve as a side dish or a light main course when paired with protein.
Ingredients
- 1 pound Brussels sprouts
- 1 Tuscan kale stemmed and leaves thinly sliced, bunch
- 1 lemon juiced
- 2-3 tablespoons red wine vinegar
- ½ cup olive oil
- 2 tablespoons shallot minced
- 3 cloves garlic minced
- salt coarse salt; freshly cracked black pepper; to taste
- black pepper coarse salt; freshly cracked black pepper; to taste
- ½ cup pomegranate seeds
- 1 avocado diced
- 1 cup walnuts chopped, candied
- Parmesan Cheese shaved, for garnish
Instructions
- Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
- In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
- Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.
Notes
- Use a mandolin, food processor, or sharp knife to slice Brussels sprouts very thinly for better texture.
- Adjust acidity and seasoning in the dressing to taste based on bitter greens’ intensity.
- The salad can be served as a side or light meal, with toppings adding texture and flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 131mg | 5% |
| Potassium | 690mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 5119IU | 102% |
| Vitamin C | 121mg | 134% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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