Brussels Sprouts Salad

This Brussels Sprouts Salad is healthy, satisfying, and a fun way to mix up your salad game. Not only is this recipe perfect for your holiday table. It is amazing for post-holiday recovery when you are trying to eat foods that leave you feeling your best.

Course Salad

Cuisine American

Keyword salad

Prep Time 15

Total Time 15

Servings

Calories 218kcal

Author Wendy Polisi

Ingredients

Dressing

2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons minced red onion
2 tablespoons erythritol confectioners-style sweeter or other sweetener
1 teaspoon minced garlic
1 teaspoon dried thyme or 1 tablespoon chopped fresh
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
½ cup olive oil (extra virgin)

Salad

2 pounds Brussels sprouts shaved
1 cup Daiya Cutting Board Collection Cheddar Shreds
½ cup pine nuts toasted
⅓ cup pomegranate ariels

Instructions

In a blender combine lemon juice, apple cider vinegar, dijon mustard, red onion, erythritol, minced garlic, thyme, salt, and pepper. Process to combine. With the motor running, add the oil in a steady stream.
Place the Brussels sprouts in a large bowl and toss with the dressing. Let sit at room temperature for an hour, or refrigerate overnight.
Stir in the Daiya shreds, pine nuts, and pomegranate and serve.

Notes

Variations:

Substitute whole-grain mustard or brown mustard for the Dijon.
Use dried cherries in place of the pomegranate.
Almonds, walnuts, or pecans are all great in place of the pine nuts.

Nutrition