Brussels Sprout Salad with Cranberries & Hazelnuts
This bright and tasty salad pairs great as a fresh vegetable side dish. Because of the heartiness of brussels sprouts, the salad can also be prepped and assembled up to a day in advance of serving!
Ingredients
- 40 g (2 tbsp) plain Greek yoghurt
- 15 g (¼ cup) parmesan cheese finely grated
- 2 tbsp lemon juice freshly squeezed
- ½ tsp dijon mustard
- 1 clove garlic grated or very finely minced
- 1 anchovy fillet finely chopped (optional)
- 10-12 brussels sprouts trimed and finely shredded
- 1 small shallot thinly sliced
- 2 tbsp blanched hazelnuts toasted and rougly chopped
- 2 tbsp dried cranberries
- 1 tbsp flat-leaf parsley roughly chopped
Instructions
- In a large salad bowl or mixing bowl, add the yoghurt, parmesan, lemon juice, mustard, garlic, anchovy fillet (if using) and a generous grind of black pepper. Whisk until thoroughly combined.
- To the same bowl, add the Brussels sprouts, shallot, hazelnuts, cranberries and parsley. Toss until thoroughly combined and coated in the dressing. Serve.
Video
Nutrition
Calories: 105kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 281mg | Fiber: 3g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 46mg | Calcium: 89mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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