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    You are here: Home » Recipes » Fresh Salads

    Published: Jan 13, 2014 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Walnut and Brussels Sprouts Salad with Parmesan

    shaved brussel sprouts with parmesan and walnuts in a white bowl, fork
    Jump to Recipe Print Recipe

    Raw Brussels Sprout Salad | www.infinebalance.com
    Last winter I made this salad no less then 5 times. And I'm not really sure why I haven't shared it sooner. A blend of simple flavours, it is perfectly balanced.

    When pomegranates are fresh and readily available, sprinkle some on top to finish the salad. I would use ½ - to 1 cup. They add a nice pop of colour which is really festive for the holidays, but since we are so far over the holidays (I am so far over the holidays), we are going straight up this time.

    This is an elegant and rich salad which could be served as a side dish or a starter.

    Be generous with this salad. Be generous with the olive oil, the Parmesan and the walnuts. Be generous because it really is one of those occasions where more is better.

    Raw Brussels Sprout Salad | www.infinebalance.com

    The salad is best served right after tossing, but I'd be lying if I didn't admit to happily eating leftovers the next day. The salad is certainly better when its fresh tossed, but slightly wilted shaved sprouts covered in a good quality parmesan and olive oil works nicely for lunch.

    Brussels Sprouts salad with walnuts | www.infinebalance.com

     

    I used the slicing blade of my food processor to slice the sprouts. You could use just a good sharp knife. But I find the smallest slicing blade on my food processor does the required job in minutes. The sliced sprouts will keep covered and refrigerated for several hours before serving. Assembly is simple enough. Just toss everything together in one bowl. Depending on saltiness of your cheese you may want to add a bit more cheese or a bit of salt. Taste and adjust as necessary.

    shaved brussel sprouts with parmesan and walnuts in a white bowl, fork
    Average rating: 5 stars

    Shaved Brussels Sprout Salad

    Ingredients

    • 1 ½ lb Brussels sprouts tough outer leaves discarded and stems trimmed but left intact
    • 1 cup walnuts about 3 ½ oz, lightly toasted
    • 3-4 tablespoons finely grated parmesan or more to taste
    • ¼ cup olive oil
    • 3 tablespoons fresh lemon juice about the juice from one lemon

    Instructions

    • In a food processor with a slicing blade makes quick work of the sprouts. You could also use a mandoline or v-slicer to slice them by hand.
    • Toss shaved sprouts with walnuts, parmesan, olive oil and lemon juice. Toss well. Taste for salt, if needed. Serve with additional parmesan on top.
    Tried this recipe?Mention @infinebalance or tag #infinebalance!
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    1. The Wimpy Vegetarian says

      January 13, 2014 at 1:32 pm

      I love brussels sprouts salads! They taste so fresh with some crunch. I usually add some dried cherries, but they really don't need much adornment.

      Reply
      • Trish @infinebalance says

        January 14, 2014 at 9:07 am

        I agree I love the crunch of the fresh sprouts.
        Dried cherries would be a fantastic addition!

    2. Liz says

      January 20, 2014 at 6:21 pm

      This looks so yummy! I've seen shredded brussels sprouts before at Trader Joes, but I never thought about making them myself. This salad looks like a great way to use them.

      Reply

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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