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Shaved Brussels Sprouts Salad
Jazz up your meal with this fresh and flavorful Shaved Brussels Sprouts Salad with cranberries and Pecorino Romano that has been tossed with a tangy lemon vinaigrette dressing!
Prep Time
35
minutes
mins
Total Time
35
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Keyword:
recipe, cranberry, brussels, sprouts, lemon, vinaigrette, walnut, romano, raw, dressing
Servings:
6
Servings
Calories:
295
kcal
Author:
Lisa Johnson
Equipment
Mandolin
Ingredients
Salad
1.5
pounds
Brussels sprouts
⅓
cup
unsweetened cranberries
or cherries
1
cup
walnuts
lightly toasted
¼
cup
Pecorino Romano
finely grated
Lemon Vinaigrette
¼
cup
olive oil
or avocado oil
3
Tablespoons
lemon juice
1
teaspoon
lemon zest
1
clove
garlic
pressed or finely minced
¼
teaspoon
sea salt
¼
teaspoon
course black pepper
Instructions
Hold each Brussels sprout by the stem and CAREFULLY slide it over the blade to slice as thin as possible.
When finished with all of the sprouts, toss them in the bowl to separate.
Whisk together the vinaigrette ingredients in a small bowl.
Pour the dressing over the sprouts in the bowl and toss to combine.
Add the cranberries then the toasted walnuts, crushing them with your hand as you add them.
Now add the Pecorino Romano cheese.
Toss all of the ingredients together to thoroughly combine. Adjust seasonings as needed and serve.
Notes
The Brussels sprouts like to stick together so you will need to “drop” them down into the bowl as you are tossing to make sure they separate.
I used unsweetened cranberries, but cherries would also be delicious.
If you do not have Pecorino Romano, substitute Parmesan or goat cheese.
Crush the walnuts just to break them apart into bite-sized pieces.
Toasted, sliced almonds would also be delicious.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
19
g
|
Protein:
8
g
|
Fat:
23
g
|
Saturated Fat:
3
g
|
Cholesterol:
4
mg
|
Sodium:
176
mg
|
Potassium:
535
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
872
IU
|
Vitamin C:
100
mg
|
Calcium:
111
mg
|
Iron:
2
mg