Description
This Parmesan Brussels Sprouts Salad is a vibrant and refreshing dish featuring shaved Brussels sprouts tossed with dried cranberries, toasted pine nuts, and shaved Parmesan cheese, dressed in a zesty lemon and Dijon mustard vinaigrette. Perfect for a healthy side or light meal, it combines crunchy, tangy, and nutty flavors for a delightful spring or fall salad.
Ingredients
Scale
Salad
- 2 pounds Brussels sprouts, cleaned and trimmed
- ¾ cup dried cranberries
- ¾ cup toasted pine nuts
- 1 cup shaved Parmesan cheese
Dressing
- ½ cup extra virgin olive oil
- 2 lemons, juiced
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Shred Brussels Sprouts: Shred the Brussels sprouts using a food processor with a slicing disk for the quickest method, or slice finely by hand with a knife. Pre-shredded Brussels sprouts can also be used for convenience.
- Toast Pine Nuts: If pine nuts are not pre-toasted, place them in a skillet over low to medium heat and toast until fragrant, about 3-5 minutes, making sure not to burn. Remove from heat and set aside.
- Prepare Parmesan Cheese: Shave the Parmesan cheese using a swivel peeler or paring knife to get thin slices. Alternatively, use pre-shaved Parmesan.
- Combine Salad Ingredients: In a large bowl, mix the shredded Brussels sprouts, dried cranberries, toasted pine nuts, and shaved Parmesan cheese until evenly combined.
- Make Dressing: In a small bowl or measuring cup, whisk together extra virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Adjust seasoning to taste.
- Toss Salad with Dressing: Pour the dressing over the salad mixture, tossing thoroughly to ensure all ingredients are coated evenly with the dressing.
- Serve and Enjoy: Serve immediately as a fresh, crunchy salad or chill for about 10 minutes to meld flavors before serving. Optionally, leave a review or rating if desired.
Notes
- To save time, use pre-shredded Brussels sprouts available at many grocery stores.
- Be careful not to burn the pine nuts when toasting as they can turn bitter.
- Adjust the lemon juice and maple syrup amounts to balance tartness and sweetness according to your preference.
- This salad can be prepared ahead of time; however, add the dressing just before serving to maintain crispness.
- For a vegan version, substitute Parmesan with a plant-based cheese alternative.
