Description
A vibrant and refreshing shredded Brussels sprout salad with a delightful mix of textures and flavors, featuring tender sprouts, chewy cranberries, crunchy almonds, and creamy feta, all tossed in a bright, zesty dressing. Perfect as a side dish or light lunch.
Ingredients
1 lb fresh Brussels sprouts, trimmed and thinly shredded
1/2 cup dried cranberries
1/2 cup toasted sliced almonds
1/2 cup crumbled feta cheese
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup or honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Combine thinly shredded Brussels sprouts in a large bowl.
Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper for the dressing.
Pour the dressing over the sprouts and toss, gently massaging the leaves to soften.
Stir in dried cranberries, toasted almonds, and feta cheese, then toss again to combine everything.
Let the salad chill for about half an hour before serving so the flavors meld beautifully.
Notes
For best results, use a sharp knife or a mandoline slicer to get thin, even shreds from your Brussels sprouts. This ensures they cook evenly in the dressing and are pleasant to eat raw.
To toast almonds, spread them in a single layer on a dry baking sheet and bake at 350°F (175°C) for 5-8 minutes, or toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Keep a close eye on them as they can burn quickly!
Taste the dressing before you add it to the sprouts. You can adjust the lemon juice, maple syrup, salt, and pepper to suit your personal preference.
When combining ingredients, especially after adding the cranberries and feta, be gentle to avoid crushing the feta too much or breaking the almonds.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A