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Shaved Brussels Sprout Salad
Course: Salad, Side Dish
Cuisine: Gluten-Free, Grain-Free, Low-Carb, whole30
Keyword: brussels sprout salad
Prep Time: 20 minutes minutes
Servings: 8
Calories: 175kcal
This Brussels Sprout Salad is the perfect blend of sweet, tangy, and crunchy, drizzled with a Honey Mustard Vinaigrette. A great way to get more vegetables in your diet.
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Wash the produce well.
Using a sharp knife, cut off the ends of the sprouts and discard.
Slice the sprouts as thin as possible. Alternatively, shred the brussels sprouts using a shredder.
Chop the granny smith apple into small chunks.
Remove arils from pomegranate:Cut the pomegranate into quarters and place the quarters in a medium bowl of water. While the quarters are submerged, pull apart the quarters and release the seeds with your hands. The pomegranate pith will float while the seeds will sink. Remove the pith and discard, then drain the seeds. If using unsweetened cranberries, add a bit of low-carb sweetener of choice.
Combine all salad ingredients (except for vinaigrette) in a large bowl, either arranging them decoratively, or tossing well to combine.
Top with Honey Mustard Vinaigrette and serve. Alternatively, serve the dressing on the side and allow each person to add the dressing to taste.
- This salad keeps well overnight in the fridge. Simply make it ahead and put the dressing on just prior to serving. Just like any salad, it won't keep as well for a long period of time if it has dressing on it.
- You don't need to toast the almonds, but toasting them (or other nuts / seeds) will add a nice rich flavor to the salad.
- I highly recommend using organic apples, due to the fact that apples tend to have a lot of pesticides on them.
Calories: 175kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 241mg | Potassium: 613mg | Fiber: 9g | Sugar: 9g | Vitamin A: 930IU | Vitamin C: 101mg | Calcium: 125mg | Iron: 4mg | Net Carbs: 14g