Shredded Brussels Sprout Salad
The salad is topped with toasted hazelnuts, which adds a crunchy texture and nutty flavor to the dish. Toasted sunflower seeds are also added for extra nuttiness. To finish off the salad, a sprinkle of feta cheese adds a creamy and salty flavor.
Ingredients
- -1 1/2 pounds Brussels sprouts
- -1/4 cup olive oil
- -1/4 cup freshly squeezed lemon juice
- -1/4 cup finely grated Parmesan cheese
- -1 clove garlic minced
- -1 teaspoon kosher salt
- -1/2 teaspoon freshly ground black pepper
- First trim the ends off of the Brussels sprouts and remove any yellow or brown leaves. Then, using a food processor fitted with the shredding attachment, or a sharp knife, shred the Brussels sprouts into thin strips.
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- To a large mixing bowl, add the Brussels sprouts, olive oil, garlic powder, salt and pepper. Toss everything together until the sprouts are evenly coated then spread them out onto the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring a few times throughout, or until they’re nice and crispy.
- Remove from the oven and let cool for a few minutes before adding them to a salad bowl along with the chopped kale, diced apple, dried cranberries, slivered almonds and crumbled feta cheese.
- For the dressing, simply whisk together all of the ingredients until smooth then drizzle it over top of the salad (start with less dressing then add more to taste). Serve immediately or store in the fridge for later!