Shaved Brussels Sprout Salad
This easy Brussels Sprout Salad has dried cranberries, nuts, seeds and the best dressing! Serve it as a side or with sausage for a full meal.
Servings: 4 servings
Calories: 218kcal
Ingredients
- 4 cups brussels sprouts
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup pumpkin seeds
Dressing
- 3 tbsp apple cider vinegar
- 2 tbsp sunflower oil
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1/2 tsp each salt and pepper
To serve
- 4 cooked turkey sausages
Instructions
- Cut the ends off of brussels sprouts, then cut as thinly as possible with a sharp knife.
- Add to a large bowl with cranberries, pumpkin seeds and almonds. Make the dressing in a small bowl, whisking together well, then pour over salad and toss.
- Serve immediately and enjoy! Salad will last well up to 3 days in the fridge once tossed with dressing. Salad will last 5-6 days in the fridge if you wait to toss with dressing until serving.
Serve with sausages
- Cook turkey sausages over med-low heat for 15-20 minutes until cooked through, stirring occasionally. Serve in meal prep bowls with brussels sprouts salad.
Video
Notes
Add 175 calories and 22g of protein if serving 1 turkey sausage alongside the brussels sprouts salad as pictured in the meal prep bowls in this post.
Shave the brussels sprouts using a knife, mandolin or food processor.
Make the dressing ahead of time and store it in the fridge for up to 4 weeks in a mason jar.
Swap out the nuts for sunflower seeds, roasted chickpeas, hemp seeds or croutons.
Serve this salad with prosciutto, stuffed acorn squash, oven-baked chicken breast or turkey breast.
Store the leftovers in the fridge for 5-6 days without the dressing. Toss the salad in the dressing then serve.
Nutrition
Calories: 218kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 438mg | Fiber: 5g | Sugar: 12g | Vitamin A: 664IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 2mg