Shaved Brussels Sprout Salad with Cranberries, Parmesan, and Pine Nuts and Dijon Vinaigrette

5 from 1 vote

Shaved Brussels Sprout Salad with Cranberries, Parmesan, and Pine Nuts and Dijon Vinaigrette

This is a delicious no-cook salad that is perfect for fall and winter. You can also use fresh berries in place of the dried cranberries or barberries. Feel free to use a different nut and different cheese to vary the flavor profile.

Course Salad, Side Dish

Cuisine American

Keyword american, Brussels sprouts, cranberry, dairy-free, easy, egg-free, nightshade-free, no-cook, nut-free, parmesan, pine nut, salad, side

Prep Time 20

Total Time 1

Servings

Calories 142kcal

Author Jenny Ross

Ingredients

1/2 cup dried cranberries or barberries unsweetened, or use fresh berries such as blueberries or raspberries
1/4 cup liquid allulose or other liquid sweetener (if using stevia glycerite, dilute in 1/4 cup water), omit if using fresh berries
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
1/2 shallot minced
1 garlic clove minced
1/2 teaspoon salt
1/8 teaspoon black pepper fresh ground
1/4 cup extra-virgin olive oil or avocado oil
salt and pepper
1 pound brussels sprouts ends trimmed, halved, and thinly sliced (I like to use a mandolin)
1 1/2 ounces Parmesan shredded, about 1/2 cup, omit for dairy-free or use a dairy-free alternative cheese
1/4 cup pine nuts toasted, use sunflower seeds for nut-free

Get Recipe Ingredients

Instructions

One day before serving the salad, soak the unsweetened cranberries or barberries in liquid sweetener. Refrigerate in sweetener overnight.
Stir together the mustard, vinegar, shallot, garlic, salt, and pepper in a large serving bowl. Whisk while slowly drizzling in the oil until smooth. Add in the sprouts and toss to coat evenly. Refrigerate for 30 minutes and up to 3 hours.
Just before serving, drain the berries on a paper towel. Add to the salad along with the cheese and pine nuts. Serve.

Notes

Protein:Energy Quotient [calories]: 0.26

Nutrition