Salad of shredded Brussels sprouts


As soon as the temperature starts to drop in the fall, I can’t wait to make this salad. Made with just 7 ingredients, it’s a breeze to put together, but a bright lemon dressing, Parmesan, pine nuts, and dried cranberries make it lively, fresh, and satisfying.

Ingrediants for Salad of shredded Brussels sprouts

  • 4 cups flaked Brussels sprouts
  • cup of extra virgin olive oil, plus more for seasoning
  • ¼ cup of fresh lemon juice
  • ½ cup of pine nuts, toasted
  • ⅓ cup of dried cranberries
  • ⅓ cup of grated pecorino, optional
  • ⅓ cup of chopped chives
  • Sea salt and freshly ground black pepper

Instructions for Salad of shredded Brussels sprouts

  1. Thinly slice the Brussels sprouts with a mandolin if you have one. Place them in a medium bowl and season with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives and a pinch of salt and pepper.
  2. Let the salad sit at room temperature for 15 minutes, then taste and adjust the toppings. Complete with another drizzle of oil if you like.


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