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
Salad
- 8 ounces curly kale, stems removed and finely chopped (about 6 cups)
- ¼ teaspoon Morton kosher salt
- ⅛ teaspoon ground black pepper
- 1 pound Brussels sprouts, finely shredded or very thinly sliced (about 4 cups)
- ⅔ cup shaved or shredded Parmesan cheese (about 2.5 ounces)
- ½ cup dried cranberries
- ⅓ cup dry-roasted sunflower seeds
Lemon Yogurt Dressing (yield: about 3/4 cup)
- ½ cup nonfat plain Greek yogurt
- zest of 2 medium lemons (about 2 teaspoons)
- ¼ cup freshly squeezed lemon juice (from about 1 of the medium lemons above)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1 large clove garlic, very finely minced or grated
- ½ teaspoon Morton kosher salt
- ¼ teaspoon ground black pepper
Instructions
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.
Lemon Yogurt 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.
Assembly
- 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
shared with permission, 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.