Brussels Sprouts Parmesan Salad

A simple brussels sprouts parmesan salad with fresh garden veggies!

Areal view of a brussels sprouts parmesan salad with fresh garden veggies!

Hi everyone! Chelsea back from Chelsea’s Messy Apron with a simple Spring salad for you today!

When making a salad, I tend to go way overboard and have about 18 million toppings to a bed of lettuce – nuts, fruits, veggies, more fruits, more veggies, cheese, more cheese… Oh and a few more nuts for good measure…

But this time we’re keeping it super simple and I’m certain you’ll love it that way! We’ve got cherry tomatoes, shredded carrots, sliced almonds, and Parmesan cheese all on top of a bed of shredded brussels sprouts. Super simple and totally tasty!

Enjoy 🙂

A simple brussels sprouts parmesan salad in a black bowl.

Brussels Sprouts Salad

5 from 1 vote
Prep Time 40 minutes
Servings 6 as a side dish

Description

A simple brussels sprouts parmesan salad with fresh garden veggies!


Ingredients

  • 1 cup sliced almonds
  • 1 pound brussels sprouts halved and thinly sliced
  • 1 cup shredded carrots
  • 2 cups cherry tomatoes I used red and yellow, halved
  • 1 cup freshly grated Parmesan cheese
  • 2 large lemons 1/4 cup lemon juice, 1/2 teaspoon lemon zest
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon minced garlic
  • Salt and pepper

Instructions

  1. In a skillet, toast the almonds by placing them in a dry skillet over medium heat and stirring until lightly fragrant watching them carefully to not burn them.
  2. Remove the stems from the brussels and then halve and thinly slice them. Fluff the sprouts and place in a large bowl. Add in the carrots and halved cherry tomatoes.
  3. Make the dressing by combining the lemon juice, lemon zest, olive oil, Dijon mustard, shallots, garlic, about 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) in a mason jar. Shake to combine. Pour over the salad.

  4. Add the parmesan cheese and toss to combine. Let the salad sit at room temperature for at least 30 minutes (or up to an hour in the fridge) to allow the flavors to mesh and the brussels to soften.

  5. Taste and adjust seasoning if necessary. Serve at room temperature, adding the almonds right before serving. Best enjoyed the same day.

Nutrition Facts

Serves: 6

Calories203kcal (10%)Carbohydrates9g (3%)Protein3g (6%)Fat18g (28%)Saturated Fat3g (15%)Sodium53mg (2%)Potassium402mg (11%)Fiber3g (12%)Sugar3g (3%)Vitamin A815IU (16%)Vitamin C75.8mg (92%)Calcium37mg (4%)Iron1.5mg (8%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

More Salad Recipes from Chelsea’s Messy Apron:

Candied Pecan, Pear, & Pomegranate Salad

Candied Almond, Mandarin Orange, and Apple Salad

4-Ingredient Raspberry Yogurt Salad

 

Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

Read More Posts by Chelsea

Visit Chelsea's Website

facebook twitter pinterest instagram

Categories

Comments

Leave a reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating