Add the brussels sprouts into the dressing once done roasting. Toss together to coat, then add the almonds and toss gently.While the brussels sprouts are roasting, make the dressing for shaved brussel sprout salad: Combine the rest of the ingredients (except almonds), in a large mixing bowl and toss together.Transfer to a baking sheet and bake until the brussels sprouts are tender and the edges are browned slightly.Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.Raise the oven temperature to 400 degrees F.Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. Remove from the oven and transfer to a separate bowl to keep from browning further.Preheat oven to 350 degrees F, and spread sliced almond on a baking sheet.
#Brussel sprout salad how to
First, here’s how to cut brussel sprouts for salad: Use a sharp knife to slice the brussels sprouts thinly lengthwise, or use a food processor with the slicer attachment.Place shaved sprouts in a bowl of cold water to rinse and then drain well (I use my salad spinner). Combine all ingredients and mix well until completely combined. Add the raisins, almonds, feta, and sunflower seeds.
#Brussel sprout salad plus
Put the shredded sprouts in a large mixing bowl. Ingredients 4 cups shaved Brussels sprouts cup extra-virgin olive oil, plus extra for drizzling cup fresh lemon juice cup pine nuts, toasted cup.
Run Brussels sprouts through your food processor, slice on a mandoline slicer, or slice with a knife as thinly as possible. Trim the Brussels sprouts if needed and either slice thinly or put through the shoot of a food processor using the slicing blade. Sprinkle over the bacon, pecans and cranberries and serve. Rinse Brussels sprouts and cut off a small piece of the stem end. If using a normal baking sheet, first line it with parchment paper. Spread onto a nonstick baking sheet and place in the oven. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Add almonds to skillet and stir frequently until golden brown in spots, about 2. Add the Brussels sprouts and most of the dressing and toss gently. In a large mixing bowl toss the butternut squash and brussels sprouts with the oil, salt, and pepper. Place the shredded brussels sprouts in a large bowl. oil from cup into a small skillet heat oil over medium-high heat. To assemble the salad, arrange the leaves in a bowl or serving platter. Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump. A creamy maple dressing, spiked with apple cider vinegar and mustard, coats shaved Brussels sprouts, pumpkin seeds and crisp apples in this perfect autumn salad. Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Cook on a high heat until the sprouts are starting to brown around the edges. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together the olive oil and lemon juice until smooth. Thinly slice the Brussels sprouts and add to the pan. Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl. Remove with a slotted spoon and drain on kitchen paper. Add the bacon and cook until very crisp and the fat has rendered off.
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