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–+ servings
shaved brussels sprout salad in a bowl with apple and a fork

Brussels Sprouts Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 235kcal

Ingredients

  • 3 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups thinly shredded brussels sprouts about 12 oz.
  • 1 tablespoon shallots minced
  • 1/4 cup slivered almonds
  • 1/4 cup manchego shredded
  • 1 honey crisp apple cut into matchsticks. skin on
US Customary - Metric

Instructions

  • In a small bowl, whisk together the olive oil, dijon mustard, balsamic vinegar, salt, and pepper.
  • Place Brussels sprouts and shallots in a large bowl and drizzle dressing on top. Toss to combine, and allow the dressing to sit on the Brussels for 15-45 minutes in the fridge, so the Brussles begin to soften and the flavors marry. Taste and adjust the salt and pepper to your liking.
  • Add the almonds, manchego and apple to the salad and toss to combine before serving. Enjoy!

Notes

  1. To shred the Brussels sprouts: you can either use a mandolin and a fork to shred or a sharp knife. Either way be careful!

Nutrition

Calories: 235kcal | Total Carbohydrates: 18g | Protein: 7g | Fat: 17g | Sodium: 677mg | Fiber: 6g | Sugar: 8g | Net Carbs: 12g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com