Brussels Sprouts Salad

Course: Salad
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 438 kcal
Author: Detoxinista.com
A colorful and festive salad that is a fun alternative to lettuce during the Fall and Winter months.
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Ingredients

  • 1 cup raw hazelnuts (skins removed)
  • 12 ounces Brussels sprouts
  • 1/2 cup freshly grated Parmesan cheese , plus extra for garnish
  • 1/3 cup dried cranberries (look for juice-sweetened)
  • Option: Cracked black pepper

Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt , or more to taste
  • Pinch of freshly ground black pepper

Instructions

  1. Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes, tossing them to avoid burning. Set aside to cool, then roughly chop.
  2. To shred the Brussels sprouts, place them in a food processor and pulse until fine shreds form. (You should have about 5 cups.)
  3. Put the Brussels sprouts, toasted hazelnuts, grated parmesan cheese, and cranberries in a large serving bowl.
  4. In a small bowl, whisk together the ingredients for the dressing.
  5. Toss the salad with some cracked pepper, if adding, and your desired amount of dressing. Serve immediately, garnished with Parmesan cheese.