Description
Fresh, bright, and packed with texture, this Brussels sprout salad is the crisp counterpoint to all your rich holiday dishes. Doubled for a crowd and amped up with crunchy almonds and a splash of maple Dijon vinaigrette, it’s a light and lively side you’ll keep coming back to.
Ingredients
2 lbs Brussels sprouts, trimmed and finely shredded
1 cup dried cranberries (use reduced sugar or unsweetened, if preferred)
½ cup shaved Parmesan cheese
⅓ cup sliced almonds (toasted for extra crunch)
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup (or sugar-free alternative)
1 teaspoon Dijon mustard
Salt and pepper, to taste
Optional: 1 small shallot, thinly sliced for added sharpness
Instructions
In a large bowl, combine shredded Brussels sprouts, cranberries, shaved Parmesan, and almonds.
In a small jar or bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss until everything is evenly coated.
Let sit for 10–15 minutes before serving to allow the flavors to meld.
Garnish with extra cheese or almonds if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 / Serving
- Fat: 11g / Serving
- Carbohydrates: 14g / Serving
- Fiber: 4g / Serving
- Protein: 5g / Serving