Brussel Sprout and Walnut Salad

The frozen brussel sprouts of my youth can still give me nightmares. I was the kid in our home who loved vegetables and even I did not like them. My baby brother once faced off with a single, gray brussel sprout for hours before breaking down, giving up and eating it, just so he could go to bed. Clearly we were not enjoying a Brussel Sprout and Walnut Salad back in the day.

The days of smelly, boiled brussel sprouts are over.

Brussel sprouts are in season, readily available and with summer’s steamy temperatures, this salad is the perfect side dish.

Jessica combines sweet and salty in this salad that packs a nutritious punch. Make it the night before for an easy, delicious dish the next day.

And you don’t have to tell anyone that it is brussel sprouts.

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Brussel Sprout and Walnut Salad
Brussel Sprout and Walnut Salad
Votes: 0
Rating: 0
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Rate this recipe!
Course Salad, Side Dishes
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
Course Salad, Side Dishes
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
Brussel Sprout and Walnut Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash the brussel sprouts and trim ends and any discolored leaves.
  2. Shred cheese, set aside.
  3. In a food processor, slice Brussel sprouts as thinly as possible. You can do this with a knife as well, lay flat side down and slice thin. Please, if using a knife, be careful.
  4. Add to a large mixing bowl.
  5. Mince garlic and shallot, add to the brussel sprouts.
  6. Add cheese to the bowl.
  7. Add the remaining ingredients and mix together well.
  8. This dish tastes much better when left to sit overnight for the flavors to combine properly. Cover tightly with plastic wrap and store in the refrigerator.
  9. When ready to serve sprinkle top with ½ teaspoon kosher salt.
Recipe Notes

This Brussel Sprout and Walnut Salad recipe is gluten free and vegetarian.

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