Shredded Brussels Sprouts Salad with cranberries & 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
- Yield: 4-6 1x
- Category: salad
- Method: oven
- Cuisine: American
Ingredients
Scale
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
- 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.
- Shred brussels sprouts: Use slicer attachment on food processor to shred brussels sprouts thinly. Alternatively you can slice thinly with knife or mandoline slicer.
- Make the dressing: In a small bowl whisk together extra virgin olive oil, red wine vinegar, maple syrup, garlic powder and salt. Set aside
- 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.
- Transfer brussels sprouts salad to serving dish. Enjoy!
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.
Nutrition
- Serving Size: 1/6th
- Calories: 214
- Sugar: 8g
- Sodium: 199mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Shredded Brussels Sprouts Salad with cranberries and walnuts, healthy salad recipe, cranberry salad