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A portion of Parmesan Brussels Sprout Salad being picked up by a fork from a bowlful.

Parmesan Brussels Sprout Salad

Not a fan of boiled sprouts at Christmas? Enter Parmesan Brussels Sprout Salad—a game-changing twist on the festive veg. With shaved Brussels sprouts, tangy lemon vinaigrette, and a sprinkle of cheese, it’s the salad you didn’t know your holiday table was missing.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American, British, Worldwide
Servings 4 portions

Ingredients
 
 

  • 300 g Brussels Sprouts
  • 30 g dried cranberries
  • 40 g pecan nuts toasted
  • 60 g parmesan cheese grated
  • 3 tablespoon olive oil extra virgin
  • 3 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste

Instructions
 

  • Toast pinenuts lightly in a dry frying pan until aromatic and slightly browned.
  • Thinly slice brussels sprouts using a slicer, food processor or a mandolin.
  • In a small jar, mix the olive oil, lemon juice, Dijon mustard and salt and pepper. Sharke vigorously to emultify.
  • Place the Brussels sprouts, toasted nuts, cranberries and parmesan cheese in a mixing bowl.
  • Toss the dressing trhough the salad ingredients and leave the salad flavours to infuse for 5-10 minutes before serving.

Video

Keyword Brussels Sprouts Salad, Christmas Side Salad, Parmesan Brussels Sprouts Salad, Shaved Brussels Sprout Salad
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