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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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Shredded Brussels Sprouts Salad with Walnuts, Cranberries and Blue Cheese
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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 tsp
Kosher Salt
Freshly Ground Black Pepper
as needed
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
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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 tsp) and Freshly Ground Black Pepper (as needed). 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
view more tags
Gluten-Free
Brunch
Lunch
Shellfish-Free
Fall
Vegetarian
Quick & Easy
Salad
Side Dish
Winter
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