Shaved Brussels Sprout Salad with Mustard Vinaigrette
Even the most dedicated Brussels sprout-hater will be won over by the intense flavor and crunch of this dish. And with Tuscan kale, fennel, and pumpkin seeds, this salad is packed with depth of flavor and burst of flavor that is perfect for any weeknight dinner or holiday meal.
Equipment
Ingredients
Salad:
- 2 cups tuscan kale
- 1 cup fennel
- 1 cup brussels sprouts
- 1 tablespoon pumpkin seeds
- ¼ cup pickled onions
- Shaved parmesan
Dressing:
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons dijon mustard
- Salt and pepper
Instructions
Dressing
- In a small mixing bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until fully combined.
- Season the vinaigrette with salt and freshly ground black pepper to taste, adjusting the seasoning as needed to suit your preference.
- Taste the vinaigrette and adjust the ingredients as necessary, adding more olive oil for a smoother texture, more red wine vinegar for more tang, or more Dijon mustard for a sharper flavor.
Salad
- In a large salad bowl, add the Tuscan kale and a bit of olive oil and salt. Massage the kale until it becomes softer using your hands.
- Add the fennel and pre-shredded Brussels sprouts.
- Pour the mustard vinaigrette dressing over the salad ingredients and toss to coat the vegetables evenly.
- Add the pumpkin seeds, pickled onions, and shaved parmesan cheese to the salad, and toss to combine.
- Taste the salad and adjust the seasoning as necessary, adding more salt and black pepper if desired.
- Once the salad is fully mixed and seasoned, serve immediately and enjoy the delicious and crunchy flavors!
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 4gProtein: 2gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gSodium: 142mgPotassium: 217mgFiber: 2gSugar: 2gVitamin A: 203IUVitamin C: 21mgCalcium: 29mgIron: 1mg
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