Shredded Brussels Sprout Salad with Dijon Dressing

Last week a friend and I stopped by Pleasant Pops after taking a barre class in Adams Morgan. While lured in by the possibility of getting one of the Hot Chocolate pops, I was swayed by my friend’s healthy intentions and ended up ordering a salad, not a popsicle, for dinner.

This was not just any salad, however, it was the most delicious shredded brussels sprout and walnut salad topped with a tangy dijon dressing. I knew that I had to try to recreate its healthy simplicity at home. I googled a few shredded brussels sprout salads and ended up adapting this recipe from a gorgeous food blog that is also based in DC!

Shredded Brussels Sprout Salad with Dijon Dressing

1.5 cups shredded brussels sprouts
1 cup thinly shredded kale
1/2 cup chopped walnuts
1/2 cup thinly grated parmesan

1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon dijon dressing
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees. Bake walnuts for 5 minutes until slightly toasted—watch closely!

Combine brussels sprouts and kale in large bowl. Mix in walnuts and parmesan. Pour dressing over greens, walnuts, and parmesan. Toss well. Let the salad sit at room temperature for 30 minutes so that flavors have time to meld together. Serve at room temperature. Enjoy!

P.S. I did not realize brussels sprouts were spelled brusselS sprouts until writing this. My mind is blown.


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