Description
This fresh and crunchy salad combines shredded Brussels sprouts with sweet dried cranberries and savory shaved Parmesan. It’s a light, festive side dish perfect for balancing rich Thanksgiving flavors.
Ingredients
Scale
- 1 lb Brussels sprouts, shredded
- ½ cup dried cranberries
- ¼ cup shaved Parmesan
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Salad Base:
In a large bowl, combine the shredded Brussels sprouts, dried cranberries, and shaved Parmesan. - Make the Dressing:
Drizzle the olive oil and lemon juice over the salad ingredients. - Season and Toss:
Sprinkle with salt and pepper to taste. Toss everything together until well combined. - Serve:
Serve immediately or refrigerate for up to 1 hour to let the flavors meld before serving.
Notes
- You can make this salad ahead of time by preparing the Brussels sprouts and cranberries and keeping them refrigerated. Add the dressing just before serving.
- For extra flavor and crunch, add toasted nuts like walnuts, pecans, or sunflower seeds.
- If you want a sweeter touch, you can also add a drizzle of honey or maple syrup to the dressing.
- This salad can be made vegan by omitting the Parmesan cheese or replacing it with a dairy-free option.
- You can also add apple slices or roasted squash for more seasonal flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg