Broccoli and Brussels Sprouts Salad
The Brussels Sprouts Salad is a vibrant and nutritious dish that combines roasted broccoli and Brussels sprouts with tasty ingredients. This quick and easy salad is perfect for health-conscious food lovers looking for a modern way to enjoy vegetables.
Equipment
- Sharp Knife
- Mandolin slicer
- Mixing bowl
- Whisk
- airtight container
Ingredients
- 4 cups fresh shaved Brussels sprouts
- ½ cup toasted pine nuts
- ⅓ cup dried cranberries
- 1 sliced honeycrisp apple
- ½ cup shaved parmesan cheese
- ¼ cup mixed seeds pumpkin and sunflower
For the dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 minced garlic cloves
- 1 teaspoon maple syrup
- Sea salt and freshly ground black pepper to taste
Instructions
- Rinse Brussels sprouts under cool running water and pat dry.
- Trim the stem ends and remove any discolored outer leaves.
- Using a mandolin or sharp knife, thinly slice the Brussels sprouts.
- In a mixing bowl, combine shaved Brussels sprouts, pine nuts, cranberries, apple slices, parmesan cheese, and mixed seeds.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, maple syrup, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for up to 2-3 days.
Notes
- For added crunch, toast the pine nuts before adding them to the salad.
- Store any leftovers in an airtight container for up to 3 days.
- Experiment with different nuts and dried fruits for varied flavors.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 8gFat: 20gFiber: 6gSugar: 12g
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