Shredded Brussels Sprout Salad
Shredded Brussels Sprout Salad is a beautiful and delicious side dish for lunch or a dinner party. It has crispy and crunchy bacon, sliced almonds, tart pomegranate seeds, and all it’s tossed in a tangy lemon mustard vinaigrette.
Servings: 4 people
Ingredients
For Salad
- 2 strips bacon fried and chopped
- 3 cups kale chopped
- 3 ½ cup Brussels sprouts shredded
- 2 tablespoons sliced almond
- 2 tablespoons pomegranate seeds
For Dressing
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon yellow mustard
- 1 tablespoon honey (omit it for low-carb and Whole30 diet)
- Salt and pepper
Instructions
- Add all the salad ingredients in a large bowl and mix well to combine.
- In a mason jar, add all the dressing ingredients and shake well to combine.
- Pour the dressing over the salad and toss with well before serving.
Notes
- TO MAKE AHEAD OF TIME: Salad can be made a day ahead of time. Just pour the dressing minutes before you serve and top with almonds and fried bacon once ready to serve.
- Not into kale? Try baby spinach, even arugula, or even skip the green and make it only with Brussels sprouts.
- Not a fan of chopping up all the Brussels sprouts? You can purchase shaved Brussels sprouts. You can also use a food processor or a mandolin to quickly chop it finely.
- Be sure to remove any outer leaves of the Brussels sprouts that are bruised or have black spots.
- To store: The brussels sprouts and the dressing will last 4 days if stored separately in the fridge. When combined, they'll last 2 to 3 days.
Nutrition
Serving: 1/4 | Calories: 211kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Cholesterol: 5mg | Sodium: 730mg | Potassium: 314mg | Fiber: 5g | Sugar: 7g