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Shredded Brussels Sprouts Salad with cranberries and walnuts on oval serving platter
How to Make...

Shredded Brussels Sprouts Salad with cranberries and walnuts

A simple Shredded Brussels Sprouts Salad with cranberries & walnuts – perfect for gatherings. Gluten-free, plus can easily be made paleo and/or vegan (just leave out the parmesan shreds!)

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
Scale

Ingredients

salad:

  • 1/2 cup chopped walnuts (chopped, then measured)
  • 1 lb brussels sprouts, washed and trimmed
  • 1/2 cup dried cranberries (I used unsweetened)
  • 1/3 cup shaved parmesan cheese

dressing:

  • 1/3 cup extra virgin olive oil
  • 1/2 TBS red wine vinegar
  • 1/2 TBS pure maple syrup
  • 1 tsp garlic powder
  • 1/2 tsp salt, or to taste

Instructions

  1. Toast walnuts: Preheat oven to 325ºF. Place walnuts on baking sheet and toast for 8-10 minutes. Transfer walnuts to heat-safe bowl; set aside.
  2. Shred brussels sprouts: Use slicer attachment on food processor to shred brussels sprouts thinly. Alternatively you can slice thinly with knife or mandoline slicer.
  3. Make the dressing: In a small bowl whisk together extra virgin olive oil, red wine vinegar, maple syrup, garlic powder and salt. Set aside
  4. Place shredded brussels sprouts in medium-large bowl with toasted walnuts and cranberries. Pour in dressing and toss with tongs to coat. Add in parmesan cheese (if using) and toss again.
  5. Transfer brussels sprouts salad to serving dish. Enjoy!

Recipes Notes:

Recipe can be easily double if serving a larger crowd.

You can prepare salad ingredients and dressing separately 1-2 days beforehand. Toss salad with dressing before serving.

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