Description
This refreshing Chopped Brussels Sprouts Salad with Creamy Shallot Dressing is a vibrant and flavorful dish perfect for any occasion. The combination of crunchy Brussels sprouts, sweet cranberries, nutty almonds, and creamy dressing creates a delightful harmony of textures and flavors.
Ingredients
For the Salad:
- 1 lb Brussels sprouts, trimmed and finely chopped or shredded
- 1/2 cup toasted almonds, chopped
- 1/2 cup dried cranberries or cherries
- 1/3 cup grated Parmesan cheese
- 1 small apple, diced (optional, for sweetness and crunch)
- Salt and pepper, to taste
For the Creamy Shallot Dressing:
- 1 small shallot, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1/2 teaspoon honey or maple syrup
- 1/4 cup plain Greek yogurt or mayo
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Make the Dressing: In a small bowl or jar, whisk together minced shallot, mustard, vinegar, honey/maple syrup, and yogurt or mayo. Slowly whisk in olive oil until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Assemble the Salad: In a large bowl, toss together chopped Brussels sprouts, toasted almonds, cranberries, Parmesan, and diced apple if using.
- Dress and Serve: Pour dressing over the salad and toss well to coat. Let sit for 10 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.
Notes
- Use a food processor with a slicing blade to quickly shred Brussels sprouts.
- For extra protein, add grilled chicken or chickpeas.
- Salad keeps well in the fridge for 1–2 days—perfect for meal prep!
