Make Shaved Brussels Sprout Salad, Quick And Tasty

• Food: Shaved Brussels Sprout Salad

• Writer: Alice

• Content-Type: Food Blog

To prepare this quick, tasty shaved brussels sprout salad, you only need 7 ingredients! Prepare it in advance for a holiday dinner or pack it for a wholesome lunch.

It’s the ideal day for…brussels sprout salad, as I just awoke to a snowy, white Saturday morning! Okay, maybe I’m the odd one who, despite everything around me, just can’t get enough salad.

Go make a mug of this cacao hot chocolate if you’re in the need of something warm and comforting, and then return here for a recipe for a quick Brussels sprout salad to serve at weekend holiday gatherings.

When you need a vacation from cookies and other decadent goodies, this will become your go-to, quick-to-assemble winter salad.

WHY DO I ENJOY SHAVED BRUSSELS SPROUT SALAD?

After preparing this Brussels sprout salad several times over the Thanksgiving holiday, I knew I wanted to share the recipe from our first cookbook. I’ll simply list my top three reasons, albeit there are a thousand, why I adore it:

1. It comes together easily. Toss your sprouts with olive oil, lemon, dried cranberries, grated cheese, pine nuts, chives, salt, and pepper. You can also use pre-shredded Brussels sprouts.
2. It can be prepared days in advance. This recipe is ideal to prepare in advance for holiday parties since the hardy Brussels sprouts hold up nicely even if you season them beforehand.
3. It tastes very good despite only having a few ingredients. It’s a straightforward yet highly addicting blend of salty cheese, chewy, sour cranberries, and vibrant lemon. This salad has all the desired flavors and only requires a few ingredients.

SHAVED BRUSSELS SPROUT SALAD

With only 7 ingredients, you can make a tasty and simple salad with shaved Brussels sprouts! This salad is ideal to prepare ahead of time for holiday celebrations or to carry for lunch.

INGREDIENTS

• 4 cups shaved Brussels sprouts
• 1/4 cup extra virgin olive oil, plus extra for drizzling and fresh lemon juice
• 1/2 cup pine nuts, toasted
• 1/3 cup dried cranberries, grated pecorino cheese, optional and chopped chives
• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. If you have a mandoline, use it to cut the Brussels sprouts into thin slices. Toss them in a medium bowl with the chives, pecorino cheese, olive oil, lemon juice, pine nuts, and seasonings of salt and pepper.
2. After 15 minutes at room temperature, taste the salad and make any necessary spice adjustments. If desired, add one more drizzle of olive oil before finishing.