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Brussels Sprout Salad with Walnut and Parmesan

Created by
  Published on August 16th, 2021
  Reading time: < 1 minute
  Last modified October 13th, 2021
brussels sprout salad
ChefRhonda PlataDifficultyBeginnerRating
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This low-carb Brussels sprout salad is a twist on the classic salad. Rather than using lettuce as a salad base, this recipe uses Brussels sprouts and kale. It is topped with walnuts, Parmesan cheese, and a delicious homemade dressing! This is the perfect hearty salad to keep you full throughout the day, while also providing plenty of micronutrients and healthy fats.

Yields4 Servings
Prep Time12 minsCook Time8 minsTotal Time20 mins
Ingredients
 4 cups Brussels Sprouts (trimmed, outer leaves removed, halved)
  cup extra virgin olive oil (divided)
 ½ tsp sea salt (divided)
 8 BBQ skewers
 ¼ cup lemon juice
 1 tbsp dijon mustard
 4 cups kale
 1 cup Parmigiano Reggiano, shredded
 1 ½ cups walnuts
Directions
1

Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in 1/3 of the oil and season with half the salt.

2

Pierce the Brussels sprouts onto the skewers. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.

3

In a jar, whisk together the remaining oil, remaining salt, lemon juice, and dijon mustard.

4

Divide the kale, Brussels sprouts, parmesan, and walnuts onto plates.

5

Drizzle the dressing over top of the Brussels sprout salad and enjoy!

Ingredients

Ingredients
 4 cups Brussels Sprouts (trimmed, outer leaves removed, halved)
  cup extra virgin olive oil (divided)
 ½ tsp sea salt (divided)
 8 BBQ skewers
 ¼ cup lemon juice
 1 tbsp dijon mustard
 4 cups kale
 1 cup Parmigiano Reggiano, shredded
 1 ½ cups walnuts

Directions

Directions
1

Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in 1/3 of the oil and season with half the salt.

2

Pierce the Brussels sprouts onto the skewers. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.

3

In a jar, whisk together the remaining oil, remaining salt, lemon juice, and dijon mustard.

4

Divide the kale, Brussels sprouts, parmesan, and walnuts onto plates.

5

Drizzle the dressing over top of the Brussels sprout salad and enjoy!

Brussels Sprout Salad with Walnut and Parmesan

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