Then add in grated parmesan cheese and mix well. Add this dressing to the shaved brussels sprouts and mix until all of the sprouts are evenly coated. Brussels sprouts contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health.You guys know I’m not a big salad girl, or even a huge brussels sprouts fan lol so if I love this recipe, then so will you!!! I used to make this salad all the time (I usually add bacon but I didn’t this time) and I’m so happy I decided to make it again! It’s a perfect side dish, or you could top with your choice of protein as well for a healthy, balanced and delicious meal! Super easy to make too which is key!!!ġ garlic gloved minced or 1/2 tbsp garlic pasteįirst, cut up your brussels sprouts into very thin slices so that each piece almost falls apart and you have shavings! Then add shaved sprouts to a bowl.Īdd olive oil, lemon juice honey, garlic, vinegar, dijon mustard to a little bowl and mix until evenly combined.Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.Spread the walnuts on it and toast in the oven for 10 minutes. They are high in fiber which helps support regularity and gut health Line a rimmed baking sheet with parchment paper.They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health.Here are some quick facts about some of the awesome benefits of Brussel Sprouts I love shaved brussel sprout for these types of salads because they pack such a high nutritional punch because they are high in fiber, vitamins, and minerals. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together the olive oil and lemon juice until smooth. And this recipe hits the nail on the head perfectly! Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl.

Slowly drizzle in oil, whisking constantly, until well combined. Season with salt and pepper and set aside. Drizzle 2/3 of the dressing over the slaw and toss to combine. Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl. teaspoon freshly ground black pepper 1 ounce aged provolone or Parmesan cheese, shaved (about cup) Directions Step 1 Whisk vinegar, honey, mustard, and teaspoon salt in a medium bowl. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. I want it to be healthy but not filled with a ton of ingredients, just simple, healthy and tasty. Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Add the juice into the mixing bowl and whisk in the olive oil. Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. In a small bowl combine olive oil with lemon juice, ground black pepper and balsamic vinegar.

Bring to boil and allow to simmer for 30-40 minutes until cooked & tender.

I am always on the lookout for a delicious and healthy salad to compliment my holiday meals. Juice the lemon and measure out 3 tablespoons of fresh lemon juice, using the other lemon if needed. Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet. Put the chickpeas in a pan, cover with water and add the whole garlic cloves. Jump to Recipe Jump to Video Print Recipe

Brussel sprout salad