The last time I had Brussels sprouts before recently was last year when my husband and I were doing our 30 day juice fast. We juiced them. Crazy right? I wasn’t entirely a fan of them juiced but for 30 days you’re bound to need to get creative and switch things up. Plus they are healthy little suckers. Growing up I my mom never served them (to which I was grateful). When I saw this recipe however on Shutterbean [LOVE that site!], I knew I needed to give the sprouts another chance. This salad is INSANELY good. I’m talking.. take the bowl away from me or I’m going to eat it all in one sitting.. kind of good. It’s super simple and really quick to throw together. The only “odd” ingredient that you probably don’t have on hand are the Brussels sprouts. So add these to the grocery list because this is definitely worth making!
Chopped Brussels Sprouts Salad
This Chopped Brussels Sprouts Salad is so easy to eat - serve it alongside some grilled chicken!
- 24 Brussels sprouts washed & chopped or shredded
- 1/2 c. Parmigiano-Reggiano finely grated
- 1 c. walnuts chopped & lightly toasted
- 1/2 c. sliced almonds chopped & lightly toasted
- 1/2 c. + 1 tbsp. extra virgin olive oil
- Juice of 1/2 a large lemon
- 3 tbsp. apple cinder vinegar
- 2 tsp. Dijon mustard
- Salt & pepper to taste
Chop or shred the Brussels sprouts in a food processor, with a mandolin (which I never seem to have luck with) or chop with a knife. Toss the sprouts in a large bowl, top with toasted walnuts, almonds & grated cheese.
In a small jar, mix together your dressing ingredients: olive oil, lemon juice, apple cider vinegar and mustard. Sprinkle with salt & pepper. Put a lid on the jar and shake vigorously until well mixed. Pour the dressing over the salad and stir thoroughly.
[My 2 Cents]
When toasting the walnuts and almonds I chose to do that in my toaster oven on the broil setting. If you chose to toast them that way as well, my only warning is that they will brown FAST so keep an eye on them or you will end up with burnt nuts. No one wants that and by that time you'll be itching to dig in to this salad and will want to dive in already. I would say it only takes maybe 3-4 minutes - but just watch closely.
[More of My 2 Cents]
This salad is best served immediately, because after a while it will get soggy. If you happen to have leftovers it's still great the next day but best the first day! I wouldn't store longer than an extra day.
Adapted from Shutterbean