This raw Brussels sprouts salad featuring shaved Brussels sprouts, toasted pecans, sweet-tart cranberries and nutty Parmesan cheese is tossed with a light and lemony vinaigrette. You can shave the Brussels sprouts using a chef's knife--or use the slicing attachment of your food processor to make it even easier. This quick and easy recipe is perfect for fall or anytime you have crisp, fresh Brussels sprouts on hand.

Karen Rankin
Source: EatingWell.com, November 2019

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut Brussels sprouts in half lengthwise and thinly slice crosswise to the core; discard core. (Alternatively, shred whole, trimmed Brussels sprouts in a food processor with a slicing blade attachment.)

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  • Whisk oil, lemon juice, salt and pepper in a medium bowl. Add the shredded Brussels sprouts, pecans, Parmesan and cranberries; toss to coat.

Nutrition Facts

245 calories; protein 6.4g 13% DV; carbohydrates 15.9g 5% DV; dietary fiber 4.3g 17% DV; sugars 8.6g; fat 18.9g 29% DV; saturated fat 3.4g 17% DV; cholesterol 2.7mg 1% DV; vitamin a iu 680.1IU 14% DV; vitamin c 67.3mg 112% DV; folate 49.7mcg 12% DV; calcium 139.9mg 14% DV; iron 1.3mg 7% DV; magnesium 29.4mg 11% DV; potassium 344.8mg 10% DV; sodium 349.9mg 14% DV; thiamin 0.2mg 17% DV; added sugar 5g.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2019
This Brussels sprouts salad has the perfect balance of sweet tart and salty flavors. Love the addition of pecans. Read More
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