Description
A vibrant Brussels sprouts salad tossed with a sweet and spicy maple vinaigrette, complemented by toasted pine nuts, dried cherries, and shaved Parmesan cheese. This salad offers a delightful balance of crunchy textures and warm spices, perfect as a light lunch or side dish.
Ingredients
Units
Scale
Salad
- 1/2 cup pine nuts
- 1 pound raw Brussels sprouts, stems removed and sliced or shredded
- 1/2 cup dried cherries or cranberries
- 1/2 cup shaved Parmesan cheese
- Kosher salt and pepper, to taste
Spiced Maple Vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- 1/2 teaspoon allspice
- 1/8 teaspoon freshly ground nutmeg
- Pinch of cardamom
- Pinch of red pepper flakes
- Kosher salt and pepper, to taste
- 1/2 cup extra virgin olive oil
Instructions
- Toast Pine Nuts: Heat the pine nuts in a nonstick skillet over medium-low heat, stirring frequently. Cook until golden and fragrant, about 6 to 8 minutes. Remove from heat and set aside.
- Prepare Brussels Sprouts: Place the sliced or shredded Brussels sprouts in a large bowl. Drizzle with a few tablespoons of the spiced maple vinaigrette and toss well. Allow the Brussels sprouts to sit for 5 to 10 minutes to absorb the flavors and slightly soften.
- Combine Salad Ingredients: Add the toasted pine nuts, dried cherries or cranberries, and shaved Parmesan cheese to the bowl. Season with kosher salt and freshly ground black pepper. Toss everything together until evenly combined. Taste and adjust seasoning if necessary.
- Make Spiced Maple Vinaigrette: In a small bowl, whisk together apple cider vinegar, maple syrup, garlic, allspice, nutmeg, cardamom, red pepper flakes, and generous pinches of salt and pepper. Slowly whisk in extra virgin olive oil until the vinaigrette is fully emulsified. Store in a sealed container in the fridge if not using immediately.
- Serve: Enjoy the salad immediately or refrigerate for a short time. The flavors deepen when allowed to rest.
Notes
- Keep a close eye on the pine nuts while toasting; they can burn quickly.
- Using a mandoline or food processor shredder can speed up slicing the Brussels sprouts.
- The vinaigrette can be made ahead and stored up to one week refrigerated.
- Adjust red pepper flakes to taste for spiciness level.
- For a nut-free version, substitute toasted sunflower seeds for pine nuts.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 8 mg
