Written by: Grace Burton, MS, RDN, LDN
Prep Time: 20 minutes
Cook Time: n/a
Make: 4 servings
Try this fresh salad that is fast and easy to prepare! It’s a very versatile dish and you could change the type of cheese, nuts, or fruits each time you make it to change up the flavor. This salad is packed with healthy fats, fiber, and vitamins. The sprouts contain plenty of vitamin C and the almonds contain vitamin E, both of which help to protect against disease and cancer!
4 cups Brussel sprouts
1/3 cup slivered almonds, toasted
1/3 cup tart dried cherries or cranberries
1/3 cup finely shredded Parmesan cheese
Honey Mustard Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed or minced
1/4 teaspoon sea salt
- Shred the sprouts. First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, and then give them a few extra chops for good measure. (For an even easier method, grocery stores sometimes sell shaved Brussels sprouts in a bag)!
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard, and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, dried fruit, parmesan, and dressing. Serve.
Serving Size: ~ 1 cup
Calories: 317, Fat: 21g, Protein: 8g, Carbohydrates: 26g, Fiber: 5g, Sodium: 319mg