Winter Brusssels Sprouts Salad

Category: Soup & Salad, Vegetarian

Total Time: 30 mins


  • 4 cups Brussels sprouts
  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • t tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/2 cup pine nuts, toasted
  • 1/3 cup dried cranberries
  • 1/3 cup grated parmesan cheese (optional)
  • sea salt & freshly ground pepper


  1. Shred Brussels sprouts using a mandolin. To shred Brussels sprouts in a food processor, use the slicing attachment and pulse the Brussels sprouts until they are shredded. You may also purchase already shaved from your local grocer.
  2. Place them into a medium bowl and toss with 1 tsp lemon juice, pine nuts, cranberries, and pinches of salt and pepper.
  3. Pour the marinade over the Brussels and top with grated cheese.
  4. Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings.
  5. Finish with an additional drizzle of olive oil if you like.