Description
This Brussels Sprout Salad with Cranberries and Parmesan is a fresh, vibrant salad featuring shredded Brussels sprouts tossed with sweet dried cranberries, nutty shaved Parmesan, and a simple lemon-olive oil dressing. It’s a perfect make-ahead salad that combines crunchy textures and bright, tangy flavors for a delightful side dish or light lunch.
Ingredients
Scale
Salad
- 1 lb Brussels sprouts, shredded
- ½ cup dried cranberries
- ¼ cup shaved Parmesan
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts: Rinse the Brussels sprouts thoroughly and pat dry. Remove any damaged outer leaves and shred the Brussels sprouts thinly using a sharp knife or a food processor for even, fine shreds.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined to create a simple, zesty dressing.
- Toss the salad: In a large salad bowl, combine the shredded Brussels sprouts with dried cranberries. Drizzle the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Add Parmesan: Sprinkle the shaved Parmesan over the tossed salad and gently mix again to incorporate the cheese without breaking it down.
- Chill and serve: Let the salad rest in the refrigerator for at least 10 minutes before serving to allow flavors to meld and the Brussels sprouts to soften slightly. Serve chilled or at room temperature.
Notes
- For a nuttier flavor and added crunch, consider adding toasted almonds or walnuts.
- This salad can be made a few hours in advance and stored in an airtight container in the fridge.
- Adjust lemon juice and olive oil quantities to taste for a more or less tangy dressing.
- For a vegan version, replace Parmesan with a vegan cheese alternative or nutritional yeast.
