Brussels Sprout Salad

2 Servings
15 min

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. This side salad is a perfect vegan side dish, especially for your upcoming Thanksgiving dinner!


I can't wait to try out this salad in different variations! I think it would go so well with some candied or crunchy walnuts or pecans, dried cranberries, and more yummy fall foods.


Fun fact - brussels sprouts are a cold-weather superfood! Be sure to try out this salad to help stay healthy this fall! ;) For more healthy and nutritious recipes, check out my Instagram @tikofoods!

Recipe details

  • 2  Servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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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


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.
Thinly slice the shallot then place in a bowl
Add the olive oil, vinegar, honey, and mustard to the shallots then whisk together
Add salt & pepper and let shallots marinate in the vinaigrette
Thinly slice the brussels sprouts or use a mandolin
Add brussels sprouts, almonds, and vinaigrette together then mix
Enjoy!

Tips

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

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