Shaved Brussels Sprouts Salad
Yield: 6 servings as a side
A beautiful shaved Brussels sprouts salad recipe with kale, dried cranberries, sunflower seeds, and Parmesan - and a zippy lemon yogurt dressing that brings it all together. A gorgeous fresh winter salad that's perfect for holiday entertaining!
Ingredients
for the salad:
- 8 oz. curly kale stems removed and finely chopped (about 6 cups)
- ¼ tsp. kosher salt
- ⅛ tsp. ground black pepper
- 1 lb. Brussels sprouts finely shredded or very thinly sliced (about 4 cups)
- ⅔ c. shaved or shredded Parmesan cheese about 2.5 ounces
- ½ c. dried cranberries
- ⅓ c. dry-roasted sunflower seeds
for the Zippy Lemon Yogurt Dressing (yield: about 3/4 cup):
- ½ c. nonfat plain Greek yogurt
- zest of 2 medium lemons about 2 teaspoons
- ¼ c. freshly squeezed lemon juice from about 1 of the medium lemons above
- 2 T. extra virgin olive oil
- 2 tsp. honey
- 1 large clove garlic very finely minced or grated
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
Instructions
- For the salad: Place chopped kale in a large serving bowl. Top with salt and pepper. Massage kale by grabbing large handfuls and squeezing gently until the kale is darker in color, softened, and more fragrant. Repeat several times, grabbing fresh handfuls of kale as you go. This will make the kale more tender and less bitter - don't skip this step!
- Add shaved Brussels sprouts to bowl, fluffing the strands with your fingers to separate the shreds. Toss to combine Brussels sprouts with the kale.
- For the dressing: In a small mixing bowl, whisk together all dressing ingredients. Taste and adjust the seasoning as desired. Use immediately or refrigerate in an airtight jar for up to 1 week.
- To assemble the salad: Drizzle two-thirds of the dressing over the top and toss to combine.
- Sprinkle salad with Parmesan, cranberries, and sunflower seeds over the top. Toss lightly. Season with additional salt and pepper to taste and add as much extra dressing as you like. Enjoy immediately or refrigerate until ready to serve.
Notes
from The Well Plated Cookbook by Erin Clarke of Well Plated
Nutrition Information:
Serving: 1 Calories: 301kcal Carbohydrates: 28g Protein: 13g Fat: 18g Saturated Fat: 3g Polyunsaturated Fat: 14g Cholesterol: 7mg Sodium: 1759mg Fiber: 6g Sugar: 16g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.