Brussels Sprouts Salad

Brussels Sprouts Salad

  • Serves: 4
Brussels Sprouts Salad

Brussels Sprouts Salad

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 12 oz Brussels sprouts
    • 1/3 cup Cranberries, dried
  • Condiments

    • 1 tsp Dijon mustard
  • Baking & Spices

    • 1 Pinch Black pepper, freshly ground
    • 1/4 tsp Sea salt, fine
  • Oils & Vinegars

    • 1/4 cup Olive oil, Extra Virgin
    • 2 tbsp Red wine vinegar
  • Nuts & Seeds

    • 1 cup Hazelnuts, raw
  • Dairy

    • 1/2 cup Parmesan cheese

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Description

A colorful and festive salad that is a fun alternative to lettuce during the Fall and Winter months.

Ingredients

  • 1 cup raw hazelnuts (skins removed)
  • 12 ounces Brussels sprouts
  • ½ cup freshly grated Parmesan cheese, plus extra for garnish
  • ⅓ cup dried cranberries (look for juice-sweetened)
  • Option: Cracked black pepper
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt, or more to taste
  • Pinch of freshly ground black pepper

Directions

  • Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes, tossing them to avoid burning. Set aside to cool, then roughly chop.
  • To shred the Brussels sprouts, place them in a food processor and pulse until fine shreds form. (You should have about 5 cups.)
  • Put the Brussels sprouts, toasted hazelnuts, grated parmesan cheese, and cranberries in a large serving bowl.
  • In a small bowl, whisk together the ingredients for the dressing.
  • Toss the salad with some cracked pepper, if adding, and your desired amount of dressing. Serve immediately, garnished with Parmesan cheese.
  • Serves: 4
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Title:

Descrition:

Brussels Sprouts Salad

  • Produce

    • 12 oz Brussels sprouts
    • 1/3 cup Cranberries, dried
  • Condiments

    • 1 tsp Dijon mustard
  • Baking & Spices

    • 1 Pinch Black pepper, freshly ground
    • 1/4 tsp Sea salt, fine
  • Oils & Vinegars

    • 1/4 cup Olive oil, Extra Virgin
    • 2 tbsp Red wine vinegar
  • Nuts & Seeds

    • 1 cup Hazelnuts, raw
  • Dairy

    • 1/2 cup Parmesan cheese

The first person this recipe

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