Looking for a fresh and exciting way to enjoy Brussels sprouts? Dive into the vibrant world of our Shredded Brussels Sprouts Salad with Toasted Walnuts and Dates! This delightful dish combines the earthy crunch of Brussels sprouts with the rich nuttiness of toasted walnuts and the sweet, chewy goodness of dates, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you're seeking a light lunch or a stunning side dish for your next gathering, this salad is sure to impress and keep your guests coming back for more. Ready to elevate your salad game? Let’s get started!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups Brussels sprouts, shredded
- 1/2 cup walnuts, toasted
- 1/2 cup dates, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored outer leaves.
- Using a sharp knife or a food processor with a slicing attachment, carefully shred the Brussels sprouts into thin, uniform strips. Aim for pieces that are roughly 1/8 to 1/4 inch thick.
- Heat a dry skillet over medium heat. Add the walnuts and toast them, stirring frequently, until they become fragrant and lightly golden, about 3-5 minutes. Be careful not to burn them. Remove from heat and let cool.
- Roughly chop the toasted walnuts into smaller pieces and set aside.
- Pit and chop the dates into small, bite-sized pieces.
- In a large mixing bowl, combine the shredded Brussels sprouts, chopped dates, and toasted walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and freshly ground black pepper to create the dressing.
- Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Let the salad sit for 5-10 minutes to allow the flavors to meld together. The acid from the vinegar will slightly soften the Brussels sprouts.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature or slightly chilled as a fresh, crunchy side dish or light lunch.
Tips
- Choose Fresh Brussels Sprouts: When selecting Brussels sprouts, look for firm, bright green ones without any yellowing or blemishes. Fresh sprouts will provide the best flavor and texture for your salad.
- Uniform Shredding: For an even texture, make sure to shred the Brussels sprouts into uniform pieces. A food processor can make this task quick and easy, but a sharp knife works just as well if you prefer a hands-on approach.
- Toast the Walnuts Carefully: Keep a close eye on the walnuts while toasting them in the skillet. They can go from perfectly golden to burnt in a matter of seconds, so stir frequently and remove them as soon as they become fragrant.
- Let the Salad Rest: Allowing the salad to sit for 5-10 minutes after tossing with the dressing helps the flavors meld together and softens the Brussels sprouts slightly, making them more palatable.
- Customize Your Salad: Feel free to add other ingredients like crumbled feta cheese, pomegranate seeds, or even a sprinkle of lemon zest for an extra burst of flavor. This salad is versatile and can be tailored to your taste preferences!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 7g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
