CRUNCHY SWEET BRUSSELS SPROUT SALAD
Steps:
- Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
BRUSSELS SPROUT SALAD WITH WALNUTS
Make and share this Brussels Sprout Salad With Walnuts recipe from Food.com.
Provided by dandelionleaf
Categories Vegetable
Time 10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
- Chop walnuts into 1 cm chunks.
- Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
- Toss cheese with sprouts and nuts.
- Whisk together mustard, oil, vinegar, salt and pepper, until blended.
- Pour over salad, toss lightly, and serve.
Nutrition Facts : Calories 277.1, Fat 26.7, SaturatedFat 6.3, Cholesterol 19.8, Sodium 376.8, Carbohydrate 4.1, Fiber 1.5, Sugar 1, Protein 6.9
BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS
Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.
Provided by Alison Roman
Categories vegetables
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
- Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
- Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams
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- In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
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