Description
A fresh and crunchy salad made with thinly shaved Brussels sprouts, dried cranberries, toasted almonds, and shaved parmesan, all tossed in a zesty honey lemon Dijon dressing.
Ingredients
Scale
- 1 pound Brussels sprouts, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds, toasted
- 1/3 cup shaved parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant.
- In a large bowl, combine the shaved Brussels sprouts, dried cranberries, toasted almonds, and shaved parmesan cheese.
- In a separate small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until fully emulsified.
- Pour the dressing over the salad and toss everything thoroughly to combine.
- Let the salad sit at room temperature for 10 to 15 minutes to allow the flavors to meld.
- Taste and adjust seasoning if needed, then serve and enjoy.
Notes
- For extra crunch, add more toasted nuts just before serving.
- Use a mandoline or sharp knife to get ultra-thin slices of Brussels sprouts.
- Salad can be made a few hours in advance for deeper flavor.
- Swap cranberries with apples or pears for a different twist.