Shaved Brussels Sprout Salad
Written by: Nadeen Risi, MS, RDN, LDN
Prep Time: 15 minutes
Makes: 6 servings
1 pound brussels sprouts
½ cup toasted walnuts
Cooking spray – I used olive oil, but can use spray of choice
3 tablespoons grated pecorino Romano cheese
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
- Using a food processor, chop leaves of Brussels sprouts and pour into a medium bowl. If you do not have a food processor, chop the Brussels sprouts into smaller slivers. Most stores also have bags of already-shaved Brussels sprouts for more convenience.
- On the stove, spray walnuts with cooking spray and heat and toast. This only takes a couple of minutes so pay attention to not burn them. Remove from stove and place aside.
- Finely grate lemon rind into bowl with brussels sprouts and then cut lemon in half and squeeze juice into bowl as well.
- Drizzle olive oil on the salad. Season with salt and pepper to taste and toss salad. Add toasted walnuts on top.
Serving Size: 1 ½ cups of mixed salad
Calories: 172, Fat: 14.5g, Sat. Fat: 2.5g, Protein: 5g, Carbohydrates: 9g, Fiber: 4g, Sodium: 249mg
Nutrition Tip: This is a wonderful salad to include on any table for Thanksgiving to lighten any plate and is a source of heart healthy fats as well as fiber. Change up flavors slightly to better suit you and your family with various nuts and add a small handful of dried cranberries to add touches of sweetness. You can make this salad up to 20 minutes in advance of serving, just store at room temperature, covered, until ready to serve.