Shaved Brussels Sprouts Salad with Lemon
Servings: 4 -6 servings
Calories: 253kcal
An easy and delicious Shaved Brussels Sprouts Salad tossed with kale, quinoa, feta, sunflower seeds and a simple lemon Dijon vinaigrette. Great for meal prep or when you need a dish for parties, holidays and more! Gluten-free, vegan-friendly.
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Ingredients
Salad:
- 1/2 cup uncooked quinoa
- 1 cup water or broth
- 4 cups chopped kale about 1 bunch
- 1 pound brussels sprouts shredded (about 4 cups)
- 1 tablespoon extra virgin olive oil
- 5 ounces feta crumbled
- 1/2 cup roasted & salted sunflower seeds
Lemon Dijon Vinaigrette:
- 1/4 cup freshly squeezed lemon juice about 2 small lemons
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 tablespoon honey
- salt & pepper to taste
Instructions
- Cook Quinoa: Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.
- Prepare brussels sprouts: While the quinoa is cooking, shred the brussels sprouts using the slicing attachment of your food processor, a mandoline or sharp knife (check out the post for details prepare the kale by chopping into small leaves).
- Prepare Kale: Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips – this slightly wilts the kale and enhances its flavor, just trust me. Add the brussels sprouts into the large bowl with kale; set aside.
- Make dressing: In a medium bowl, whisk together all of the dressing ingredients.
- Assemble: Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
- Chill in fridge until ready to serve. Enjoy on its own or with your favorite protein.
Video
Notes
Store leftovers in an airtight container in the fridge up to 1 week.
Nutrition
Serving: 1/6th with dressing | Calories: 253kcal | Carbohydrates: 21g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Trans Fat: 4g | Cholesterol: 21mg | Sodium: 408mg | Fiber: 4g | Sugar: 6g