Description
This shaved brussels sprout salad is perfect for the Thanksgiving table. I let the sprouts marinate in the dressing to make them more tender and soak up all the flavors. It’s surprisingly addictive!
Ingredients
Scale
- 4 cups shaved brussels sprouts (either store-bought, or shaved whole brussels sprouts on a mandoline)
- 1/3 cup sliced almonds
- 1/3 cup pitted dates, chopped
- 1/2 cup parmesan, grated
- Lemon vinaigrette to taste
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 350. Spread out the almonds on a large baking sheet, and toast in the oven just until the almost begin to turn golden (careful, this happens fast!) Remove and allow to cool.
- In a large serving bowl, add the brussels sprouts. Drizzle a little extra-virgin olive oil over the top, and a pinch of salt. Use your hands to massage the oil and salt into the sprouts for about a minute.
- Add the almonds, dates, and parmesan, then drizzle with lemon vinaigrette. Season with salt and pepper, and toss well just until everything is lightly coated with dressing, adding more if needed.
- Allow to sit at room temperature for 15 minutes, or place in fridge for an hour or up to overnight before serving to allow the flavors and textures to marinate. Eat!
- Prep Time: 15
Keywords: shaved brussels sprout salad