Shaved Brussels Sprouts Salad with Roasted Garlic Croutons

• 1 pound Brussels sprouts, thinly sliced
• 1/2 cup stale bread, cubed
• 2 tablespoons olive oil
• 1 head garlic
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons toasted pine nuts
• 2 tablespoons dried cranberries
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F. Cut top off garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
2. 2 While garlic roasts, toss Brussels sprouts with lemon juice and 2 tablespoons olive oil in a large bowl.
3. 3 Cube the stale bread and toss with 1 tablespoon olive oil. Spread on a baking sheet and bake at 375°F for 10-12 minutes until golden.
4. 4 Once garlic is roasted, squeeze cloves into a small bowl and mash into a paste.
5. 5 Add roasted garlic paste to the Brussels sprouts and toss to coat.
6. 6 Combine toasted bread cubes with grated Parmesan and toss to coat.
7. 7 Add pine nuts, dried cranberries, and parsley to the Brussels sprouts and toss gently.
8. 8 Season with salt and pepper to taste. Serve topped with Parmesan croutons.

Equipment

• Baking sheet
• Mixing bowl
• Knife and cutting board
• Oven

Variations

• Add crumbled bacon for a smoky twist.
• Swap dried cranberries for diced apple for a fresh crunch.

Substitutions

• Use kale if Brussels sprouts aren't available.
• Substitute pine nuts with slivered almonds for a different texture.

Pairings

• Grilled salmon
• Warm quinoa pilaf
• A crisp Sauvignon Blanc

Nutrition

Tips

• For a nut-free option, substitute pine nuts with sunflower seeds.
• Toasting the nuts brings out their flavor; don't skip this step!

Storage

Store in an airtight container in the fridge for up to 3 days. Best served fresh, but croutons can be added after reheating to maintain crispiness.

Freezing: This salad does not freeze well due to the texture of the croutons and sprouts.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside a tangy vinaigrette-dressed grain salad.

FAQ