Christmas is next week…WHAT?! 2019 is almost over and I don’t know how I feel about it. Anybody else think this year just flew by? I don’t know about you but these final weeks are SO busy that food planning kind of goes out the window, cookie baking takes its place and I lose pretty much anything healthy in my diet.
The struggle is real. HOW am I supposed to get my greens in when my oven is constantly full and all I want to do is bake? A solution: shaved brussels sprouts salad!
Side note, I literally do not understand how to spell brussels sprouts. I’ve looked it up a bajillion times and people seem to spell it either way: brussel or brussels. I thiiiink it’s brussels because spell check yells at me if I write it the other way so let’s go with that from now on.
Anyhoo, during this busy time of year this shaved brussels sprouts salad is a life saver. Chock full of nutrients, fiber, and leafy greens it requires absolutely no cooking! You can even buy the brussels sprouts already shaved at the store to save yourself some time and energy (I buy them all the time and throw them into pretty much any green salad I make for lunch).
Plus, this shaved brussels sprouts salad is secretly (not so secretly) accordingly festive for the holiday season! Full of greens, reds, and tossed in an apple cider vinaigrette, it’s perfect as a side dish for Christmas dinner. Scroll down for the recipe!Print
A quick, easy salad chock full of nutrients, fiber, and greens that requires absolutely no cooking and is done in just 10 minutes.
For the Salad
- 3 cups brussels sprouts, shaved
- 2–3 cups red leaf lettuce, roughly chopped
- 2 cups radicchio, thinly sliced
- 1/2 red apple, thinly sliced (I used a pink lady apple)
- 1/2 granny smith apple, thinly sliced
- 2–3 ounces parmesan, shaved
- 1/2 cup roasted and unsalted hazelnuts, outer brown skins removed
- 1 cup red grapes, halved
- 1/4 cup pomegranate arils
- Ground black pepper for garnish
For the Dressing
- 3/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1/8 teaspoon dijon mustard
- 1/2 teaspoon salt
- Make the vinaigrette: Whisk all ingredients until combined. Set aside.
Assemble the salad: In a large bowl, toss together all ingredients and half of the dressing until mixed and coated. Drizzle remaining dressing on top as desired. Garnish with fresh ground black pepper. Serve immediately.