Shredded Brussels Sprouts Salad with Walnuts, Cranberries and Blue Cheese
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.
Total Time
35min
0.0
0 Ratings
Author: Lidey Likes
Servings:
6
Ingredients
•
5
cups
Brussels Sprouts
, shredded
•
1
Lemon
, freshly squeezed
•
1
Tbsp
Apple Cider Vinegar
•
1
tsp
Honey
•
1/2
tsp
Kosher Salt
•
1/2
tsp
Freshly Ground Black Pepper
•
1/3
cup
Extra-Virgin Olive Oil
•
3/4
cup
Dried Cranberries
•
1
cup
Walnuts
•
1
cup
Blue Cheese
, crumbled
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Place the Walnuts (1 cup) on a sheet pan and bake for 10 minutes, until toasted. Set the nuts aside to cool completely, then roughly chop.
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).
4.
Shred the Brussels Sprouts (5 cups), if not using pre-shredded.
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.
6.
Just before serving, add the Chopped Walnuts and Blue Cheese (1 cup) and toss gently to combine. Serve at room temperature. Enjoy!
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.
Nutrition Per Serving
CALORIES
403
FAT
32.7 g
PROTEIN
10.6 g
CARBS
23.5 g
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