A nourishing and delightful dish that brightens any table. This salad is packed with nutrients and features light, crunchy Brussels sprouts, finely shaved and tossed with a zesty lemon vinaigrette.
Ingredients
Scale:
1 pound fresh Brussels sprouts, trimmed and shaved
1 medium carrot, peeled and grated
1/2 cup thinly sliced red onion
1/2 cup toasted walnuts, roughly chopped
1/4 cup dried cranberries or cherries
1/2 cup crumbled feta cheese (optional)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
Using a sharp knife or mandoline, shave the Brussels sprouts into thin slices.
Peel and grate the carrot using a box grater or food processor.
Thinly slice the red onion and separate the rings.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
In a large mixing bowl, combine the shaved Brussels sprouts, grated carrot, sliced red onion, walnuts, and dried cranberries. Pour the dressing over and toss.
Allow the salad to marinate for about 10-15 minutes before serving.
Before serving, sprinkle the salad with crumbled feta cheese if using.
