For all of my meal preppers: this recipe is for YOU. My Shaved Brussels Sprouts Salad with Dijon Dressing is the perfect make-ahead salad, because it stays fresh for days without getting wilted and soggy! That's right - prepare this salad ahead of time and have a crispy, crunchy, tangy salad available anytime that you want it. This recipe is gluten-free, grain-free, and vegetarian-friendly as well!
Ingredients
For the Salad:
- 5 Cups Shaved Brussels Sprouts
- ⅓ Cup Dried Cranberries or Chopped Dates
- ⅓ Cup Pumpkin Seeds
- ⅓ Cup Chopped Walnuts
- ½ Cup Shaved Parmesan Cheese or sub dairy-free parmesan cheese
For the Dressing:
- ¼ Cup Olive Oil
- 3 Tablespoons Lemon Juice
- 2 Teaspoons Red Wine Vinegar
- 1 Tablespoon Maple Syrup
- 2 Teaspoons Dijon Mustard
- Sea Salt and Pepper to taste
Instructions
- In a small bowl, whisk together all of the dressing ingredients. Set aside.
- Next, add all of the salad ingredients to a large bowl and toss to combine.
- Pour the dressing on top of the salad and fully combine. Let sit for 15-20 minutes, so that the dressing soaks in and the flavors develop!
- Serve immediately and enjoy! Store any leftovers in an aright container in the fridge for up to one week.
Calories: 358kcal | Carbohydrates: 25g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 257mg | Potassium: 558mg | Fiber: 6g | Sugar: 13g | Vitamin A: 932IU | Vitamin C: 98mg | Calcium: 215mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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