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Homemade Brussel Sprout Salad with Cranberry Nuts and Cheese
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Shaved Brussels Sprouts Salad with Lemon Dijon Dressing | Summer Dinner Ideas

Course Appetizer, Main Course, Side Dish
Prep Time 20 minutes
Servings 6

Ingredients

  • 2 Lbs Brussels Sprouts, Trimmed & Thinly Sliced/Shaved
  • 1/2 Cup Pine Nuts, Toasted
  • 1/2 Cup Reduced Sugar Dried Cranberries
  • 1/2 Cup Grated Reduced Fat Parmesan Cheese
  • Salt/Pepper to Taste

For The Dressing

  • 1/4 Cup Fresh Lemon Juice
  • 2 Tbl Dijon Mustard
  • 3 Tbl Sugar Free Maple Syrup
  • 1/4 Cup Extra Virgin Olive Oil
  • Salt/Pepper To Taste

Instructions

For The Brussels Spouts

  • Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Slice them thinly using a sharp knife or a mandoline slicer.
  • In a dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and let them cool.
  • In a large mixing bowl, combine the shaved Brussels sprouts, toasted pine nuts, dried cranberries, and grated Parmesan cheese if using. Toss gently to mix.
  • Season the salad with salt and pepper to taste. Adjust seasoning as needed. Serve the salad immediately or refrigerate until ready to serve. It can be served cold or at room temperature.

Dressing Instructions

  • In a small bowl, whisk together the lemon juice, Dijon mustard, honey or maple syrup, and olive oil until well combined. Season the dressing with salt and pepper to taste. Adjust seasoning according to your preference. Drizzle the dressing over the shaved Brussels sprouts salad just before serving. Toss gently to coat the salad evenly with the dressing.

Weight Watchers Points

  • This makes 6 servings including the dressing at about 1 cup per serving. On Weight Watchers, each serving is 8 WW Points. EnjoY!