brussels-sprout-salad

Brussels Sprout Salad

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health. They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.

Looking for a new way to salad? Try substituting your typical leafy greens (my go to is usually arugula) by using shaved brussels sprouts as base of your salad! This creates a delicious chopped style salad.

Ingredients:

  •  2 cups brussels sprouts
  •  3 tbsp slivered almonds
  •  1 shallot
  •  1/2 cup olive oil
  •  1/4 cup white wine vinegar
  •  2 tbsp honey
  •  1 tbsp grainy mustard
  •  salt and pepper to taste

Instructions:

  1. Heat a dry pan on low and add the slivered almonds to toast until golden brown. Be sure to move the almonds around to avoid burning and keep an eye on them as they can quickly burn! Set them aside on a cool plate once browned.
  2. Thinly slice the shallot then place in a bowl
  3. Add the olive oil, vinegar, honey, and mustard to the shallots then whisk together
  4. Add salt & pepper and let shallots marinate in the vinaigrette
  5. Thinly slice the brussels sprouts or use a mandolin
  6. Add brussels sprouts, almonds, and vinaigrette together then mix
  7. Enjoy!

Tips: Sautee or air fry the shaved brussels sprouts for a softer texture or for a warm salad