Shaved Brussels Sprout Salad
by: claire cary
This shaved brussels sprout salad is easy to make and the perfect side dish for all of your Fall festivities. With fresh arugula and a simple lemon dijon dressing, this gluten free salad is perfect for a crowd.
/ /
4
Ingredients
Salad:
- 1 pound brussels sprouts
- 2 cups arugula
- ½ cup sliced almonds or other chopped nut
- ⅓ cup golden raisins
- ⅓ cup dried cranberries
- ⅓ cup thinly sliced red onion
- Optional: 1/4 cup feta or vegan feta
Dressing:
- ⅓ cup olive oil
- 1 tbsp honey
- 1 tbsp dijon mustard
- 2 tbsp lemon juice about 1 lemon
- 1 tsp minced garlic about 2 cloves
- ¼ tsp salt or to taste
- ¼ tsp black pepper
Instructions
- Chop the ends off of the brussels sprouts and add to a food processor. If you have a slicing blade, you can use that, I just used the regular S blade and it worked just fine.
- Pulse until finely shredded.
- Add to a bowl with all remaining ingredients. I like to use a mandolin for the onion to get it very thinly sliced.
- Add all dressing ingredients to a jar or bowl and shake or whisk together. Pour the dressing over the salad.
- Toss to combine. Let the salad sit for about 20 minutes before serving so the brussels soften and absorb lots of flavor from the dressing.
Notes
If you don't have a food processor, you can use a mandolin to shred the brussels sprouts or slice thinly by hand.
Serving: 1bowl / Calories: 374kcal / Carbohydrates: 21g / Protein: 11g / Fat: 25g / Saturated Fat: 4g / Fiber: 9g / Sugar: 12g
