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SideChef
Recipes
Gluten-Free
Shredded Brussels Sprouts Salad with Walnuts, Cranberries and Blue Cheese

10 INGREDIENTS • 6 STEPS • 35MINS

Shredded Brussels Sprouts Salad with Walnuts, Cranberries and Blue Cheese

Recipe
Editor's Choice
Editor's Choice
This is a fresh, colorful salad, and with a bright lemon dressing, it’s the perfect accompaniment to a hearty holiday main course. It’s also a totally delicious and satisfying lunch on its own, or with some chicken tossed in.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
This is a fresh, colorful salad, and with a bright lemon dressing, it’s the perfect accompaniment to a hearty holiday main course. It’s also a totally delicious and satisfying lunch on its own, or with some chicken tossed in.
35MINS
Total Time
$1.56
Cost Per Serving
Ingredients
Servings
6
us / metric
Brussels Sprouts
5 cups
Brussels Sprouts, shredded
Lemon
1
Lemon, freshly squeezed
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Honey
1 tsp
Honey
Kosher Salt
1/2 tsp
Kosher Salt
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Dried Cranberries
3/4 cup
Dried Cranberries
Walnut
1 cup
Walnut
Blue Cheese
1 cup
Blue Cheese, crumbled
Nutrition Per Serving
VIEW ALL
Calories
403
Fat
32.7 g
Protein
10.6 g
Carbs
23.5 g
Love This Recipe?
Add to plan
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Shredded Brussels Sprouts Salad with Walnuts, Cranberries and Blue Cheese
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

Many grocery stores now carry shredded raw Brussels sprouts. If you can’t find them, you can shred the Brussels sprouts yourself. Buy 1½ pounds whole Brussels sprouts, trim them and cut them in half through the stem. Remove the core, and cut each sprout crosswise into thin shreds.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Place the Walnut (1 cup) on a sheet pan and bake for 10 minutes, until toasted. Set the nuts aside to cool completely, then roughly chop.
step 3
In a glass measuring cup or small bowl, whisk together the Juice from the Lemon (1), Apple Cider Vinegar (1 Tbsp), Honey (1 tsp), Kosher Salt (1/2 tsp) and Freshly Ground Black Pepper (1/2 tsp). Slowly whisk in the Extra-Virgin Olive Oil (1/3 cup).
step 4
Shred the Brussels Sprouts (5 cups), if not using pre-shredded.
step 4 Shred the Brussels Sprouts (5 cups), if not using pre-shredded.
step 5
Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the Dried Cranberries (3/4 cup) and toss well to combine. Set aside for at least fifteen minutes or up to an hour.
step 5 Place the Brussels sprouts in a large bowl and pour the dressing over them. Add the Dried Cranberries (3/4 cup) and toss well to combine. Set aside for at least fifteen minutes or up to an hour.
step 6
Just before serving, add the Chopped Walnuts and Blue Cheese (1 cup) and toss gently to combine. Serve at room temperature. Enjoy!
step 6 Just before serving, add the Chopped Walnuts and Blue Cheese (1 cup) and toss gently to combine. Serve at room temperature. Enjoy!
Tags
Gluten-Free
Lunch
Christmas
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Salad
Side Dish
Vegetables
Thanksgiving
Winter
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