August 2016

Recipe: Tuscan Brussels Sprouts Salad

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Recipe: Tuscan Brussels Sprouts Salad

Looking for a way to sass up your salad routine? This no-cook, life-affirming bowl of greens will do just that. Smack-dab between savory and sweet-tart sits this delicious bowl of cruciferous deliciousness. Crisp vitamin-C-packed Brussels sprouts provide the base for a bright citrus dressing. The tiny punch from dried cranberries, parmesan and toasted pine nuts may just knock your socks off. Whether you serve this as a side or add grilled chicken to make it a main, we think you’ll make this one over and over – like we do!

Brussels Salad

Tuscan Brussels Sprouts Salad

Lemon Dressing
1/3 C extra-virgin olive oil
¼ C fresh lemon juice
1 t lemon zest
1 t sea salt
½ t fresh pepper

Brussels Salad 2 Salad
1 lb. Brussels sprouts, washed, cored and shredded*
2 green onions, green parts only, diced
1/3 C shaved or ground Parmesan cheese
1/3 C dried cranberries
¼ C chopped fresh Italian parsley
¼ C toasted pine nuts

Brussels Salad 3

  1. Make the dressing: mix olive oil with fresh lemon juice, lemon zest, salt and pepper until combined. Set aside.
  2. Make the salad: toss all ingredients into a bowl and mix thoroughly.
  3. Pour dressing over salad and refrigerate 2-4 hours or until sprouts have softened a bit.

*Using a food processor with slicing disk, drop washed, cored Brussels sprouts into machine while running. The whole process takes about 2 minutes!

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