Description
A vibrant and flavorful Brussels Sprouts Salad featuring toasted pine nuts, dried cherries, and shaved parmesan, all tossed in a warm spiced maple vinaigrette. This fresh and crunchy salad is perfect as a light lunch or a festive side dish.
Ingredients
Scale
Salad
- ½ cup pine nuts
- 1 pound raw Brussels sprouts, stems removed and sliced or shredded
- ½ cup dried cherries or cranberries
- ½ cup shaved parmesan cheese
- Kosher salt and pepper, to taste
Spiced Maple Vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- ½ teaspoon allspice
- ⅛ teaspoon freshly ground nutmeg
- Pinch of cardamom
- Pinch of red pepper flakes
- Kosher salt and pepper, to taste
- ½ cup extra virgin olive oil
Instructions
- Toast Pine Nuts: Heat the pine nuts in a nonstick skillet over medium-low heat. Stir and cook, watching closely until they turn golden and emit a fragrant aroma, about 6 to 8 minutes. Remove from heat and set aside to cool.
- Prepare Brussels Sprouts: Place the shredded Brussels sprouts in a large bowl. Drizzle with a few tablespoons of the spiced maple vinaigrette and toss well. Let the Brussels sprouts marinate for 5 to 10 minutes to soften slightly and absorb the flavors.
- Add Mix-ins: Add the toasted pine nuts, dried cherries or cranberries, and shaved parmesan cheese to the bowl. Season with a pinch of kosher salt and freshly ground black pepper. Toss gently to combine all ingredients evenly.
- Adjust Seasoning and Serve: Taste the salad and add more salt or pepper if needed. Serve immediately and enjoy the fresh, sweet, and spiced flavors.
- Make Vinaigrette: In a small bowl, whisk together the apple cider vinegar, maple syrup, minced garlic, allspice, nutmeg, cardamom, crushed red pepper flakes, a generous pinch of kosher salt and freshly ground pepper. Slowly whisk in the olive oil until the dressing is emulsified and smooth. Store any leftover dressing in a sealed container in the refrigerator.
Notes
- For best texture, shred the Brussels sprouts finely using a sharp knife or food processor.
- Keep a close eye on pine nuts when toasting as they can burn quickly.
- The vinaigrette improves in flavor after resting; make ahead and refrigerate for up to one week.
- Use dried cherries for a sweeter flavor or cranberries for a more tart bite.
- This salad can be customized with toasted almonds or walnuts instead of pine nuts.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 260
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 12mg
