Easy Shaved Brussels Sprout Salad with Cranberries
This Easy Shaved Brussels Sprout Salad with Cranberries is a burst of flavors in every bite! It has everything…salty, sweet, crunchy, tangy which makes it the perfect salad for any meal.
Servings 6 servings
Calories 324kcal
Equipment
Ingredients
- 1 lb (450 g) Brussels sprouts
- 1 can (15.5 oz | 439 g) chickpeas, drain and rinse
- 1 cup dried cranberries
- 1 cup whole cashew
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- ½ cup Gorgonzola or blue cheese, crumbled
- 1 avocado, sliced
- Salt and black pepper to taste
- Green Onion dressing, Maple vinaigrette, or any dressing of your choice
Instructions
Prepare the Brussels Sprouts:
- Cut off the stems just where the leaves start to grow, then remove the dark green outer or discolored leaves until the tender, light green leaves are exposed.
Shave the Brussels Sprouts:
- Shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a sharp knife if you don't have a food processor.
- Place the shredded brussels sprouts in a large salad bowl.
Assemble the Salad:
- Add the chickpeas, cranberries, cashew, and sun-dried tomatoes over the shaved Brussels sprouts. Drizzle the salad with the dressing and toss well. Note: I like to use Green Onion Vinaigrette or Maple Vinaigrette.
- Top the salad with crumbled Gorgonzola cheese and sliced avocado. Season with salt and pepper and serve.
Notes
Store leftovers in an airtight container in refrigerate for up to 3 days.
For Substitutions, check my " Ingredients Section" above.
Variations:
- Fresh Fruit: you can add sliced apples, pears, oranges, or clementine wedges.
- Nuts: I like to use cashews, but chopped pecans, walnuts, or almonds would be good too.
- Seeds: You can also add roasted pumpkin seeds, pepitas, or sunflower seeds.
- Cheese: If gorgonzola cheese and blue cheese are too strong for your taste, you can use shaved or shredded Parmesan or Manchego, crumbled feta, or queso fresco.
- Bacon: You can cook and crumble the 4 - 6 slices of bacon and add it to the salad just before serving.
- You can shred the brussels sprouts up to 2 days in advance. Keep them in a Ziploc bag or container in the fridge until ready to assemble the salad.
- Toast the cashews. If time allows it, toast the cashews to bring out a nuttier, crispier texture. Toast cashews in a dry skillet over medium-high heat for 3 minutes or until they smell nutty. You can do this one day in advance.
- Double or triple this recipe for a large crowd.
- You can also make the dressing up days in advance. Keep in the fridge until ready to use. Whisk well before dressing the salad.
Nutrition
Calories: 324kcal | Carbohydrates: 36g | Protein: 10g | Fat: 19g | Sugar: 16g