Shredded Brussels Sprout Salad Recipe with Lemon Vinaigrette
The BEST Brussels Sprout Salad Recipe. Made with shredded Brussels sprouts, chopped kale, grated carrot, pomegranate arils, candied pecans, and creamy avocado all tossed in a light Lemon Shallot Vinaigrette. This easy salad is the ultimate fall and winter essential perfect for lunch, dinner, and holiday meals.
Servings: 6 as a side
Ingredients
FOR THE SALAD
- 2 pounds Brussels sprouts thinly sliced
- 4 cups Tuscan kale stems removed and finely chopped
- 1 cup carrot shredded and chopped
- ½ cup pomegranate arils
- 1 large avocado peeled, seeded, and chopped
- 1 cup candied walnuts or pecans chopped
FOR THE DRESSING
- ⅓ cup olive oil
- 1 lemon juiced
- 4 tablespoon red wine vinegar
- 2 large shallots minced
- 3 cloves garlic minced
- 2 tablespoon maple syrup
- salt + black pepper to taste
Instructions
- Prepare the vinaigrette. Combine all ingredients for the dressing in a small jar and shake well to combine. Season to taste (I like my vinaigrette to be somewhat strong in vinegar flavor. If you prefer a sweeter vinaigrette, you may wish to add additional maple syrup).
- Combine salad ingredients. In a large bowl, toss together the shredded Brussels sprouts, chopped kale, carrots, and pomegranate arils. Just before serving, add the avocado and candied pecans or walnuts.
- Toss and serve. Drizzle salad with prepared vinaigrette and gently toss to combine. Best served immediately.
Notes
- Storage and Leftovers: As soon as the avocado is added, this salad is best enjoyed immediately. Keep leftovers stored in an airtight container in the refrigertor for up to 2 days.
Nutrition
Calories: 399kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Sodium: 159mg | Potassium: 1144mg | Fiber: 11g | Sugar: 17g | Vitamin A: 9215IU | Vitamin C: 199mg | Calcium: 171mg | Iron: 4mg
