A no cook side dish! A quick, delicious and easy to make Brussels Sprout Salad. It’s savory, sweet, bright, crunchy and packed full of flavors! This is the perfect salad to make ahead for a holiday gatherings and then pack the leftovers for lunch the next day. The longer it marinates, the better it tastes!
Ingredients:
- 4 cups thinly sliced or shaved Brussels sprouts
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 fresh lemons, juiced
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup grated parmesan cheese, optional
- A small handful of fresh chives
- Sea salt and freshly ground black pepper
Directions:
- Thinly slice the Brussels sprouts using a knife or mandoline if you have one.Â
- Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
- Let the salad sit at room temperature for 15-20 minutes, then taste and adjust the seasonings.Â
- Finish with an additional drizzle of olive oil if you like.
