Shaved Brussels Sprouts Salad with Toasted Seeds

• 1 pound brussels sprouts, trimmed and shaved
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Toast sunflower and pumpkin seeds in a dry skillet over medium heat until golden, about 3-4 minutes. Set aside.
2. 2 In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and honey.
3. 3 Add shaved brussels sprouts to the bowl and toss to coat.
4. 4 Season with salt and pepper.
5. 5 Add toasted seeds, dried cranberries, and feta cheese (if using) to the bowl. Toss gently to combine.
6. 6 Garnish with chopped parsley before serving.

Equipment

• Chef's knife
• Cutting board
• Large bowl
• Whisk
• Skillet

Variations

• Add sliced almonds for extra crunch.
• Substitute pecans for a richer flavor.

Substitutions

• Use maple syrup instead of honey for a different sweetness.
• Substitute walnuts for a nutty alternative to seeds.

Pairings

• Grilled chicken
• Roasted sweet potatoes
• Warm quinoa

Nutrition

Tips

• For extra crunch, chill the salad for at least 30 minutes before serving.
• Toasting seeds brings out their nutty flavor, don't skip this step!

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss gently before serving again.

Freezing: Does not freeze well due to texture changes in the sprouts and seeds.

Serving Suggestions

• Pairs wonderfully with roasted chicken or grilled salmon.
• Serve with a crusty baguette on the side.

FAQ