Shaved Brussels Sprouts Salad Recipe
Ready in 20 minutes, this shaved brussels sprout salad is packed with amazing flavors thanks to pomegranate, feta and a zesty tahini dressing. It’s the perfect winter salad that you can make ahead of time and enjoy later.
Servings: 4
Ingredients
Dressing
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tbsp tahini
- 2 tsp dill weeds
- 1/2 tsp oregano
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Brussels Sprout Salad
- 1 lb brussel sprouts
- 1 red onion thinly sliced
- 1/2 cup walnuts chopped
- 1/2 cup pomegranate arils
- 1/2 cup feta crumbled
Instructions
- Make the dressing by mixing the red wine vinegar, olive oil, tahini, dill weeds, oregano, honey, salt and pepper in a bowl and set aside.
- To make the salad, cut the ends of the brussels sprouts and thinly slice them. To do so, you can use a mandoline with a safety guard or a food processor with a slicer disk.
- Mix the shredded brussels sprouts with sliced onion and chopped walnuts. Add in the dressing and mix to combine.
- Transfer to a serving platter or a shallow bowl. Top with pomegranate arils and crumbled feta.
Video
Notes
- You can add other ingredients such as pepitas, sunflower seeds, apples, pears and goat cheese to the salad if desired.
- This salad is best served fresh. If having leftovers, store them in an airtight container and refrigerate for up to 2 days.
Nutrition
Calories: 368kcal | Carbohydrates: 23g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 539mg | Potassium: 650mg | Fiber: 7g | Sugar: 8g | Vitamin A: 948IU | Vitamin C: 101mg | Calcium: 179mg | Iron: 3mg