Shaved Brussels Sprouts Salad with Feta & Dried Cranberries
This crisp and refreshing salad features tender shaved Brussels sprouts, creamy feta, tart dried cranberries, and crunchy toasted pine nuts dressed in a bright lemon vinaigrette. It's perfect for busy weeknights as an elegant side dish or light meal on its own.
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Servings: 4 servings
Ingredients
- 4 cups shaved Brussels sprouts use a mandoline slicer or food processor for thin, even pieces
- 1/4 cup extra-virgin olive oil quality matters here for the dressing
- 1/4 cup fresh lemon juice about 2 large lemons
- 1/2 cup toasted pine nuts or almonds, walnuts, or pecans if preferred
- 1/3 cup dried cranberries for a tart, slightly sweet contrast
- 1/3 cup feta cheese crumbles creamy and tangy
- salt and pepper to taste optional but recommended
Instructions
- Shave the Brussels sprouts: Trim the stem end and remove any yellowed or damaged outer leaves. Using a mandoline slicer or the slicing blade of a food processor, slice the Brussels sprouts as thinly as possible, about 2-3 mm thick. Transfer to a large bowl.
- Make the vinaigrette: In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until well combined. Season with salt and pepper to your taste. The dressing should be bright and balanced between acid and richness.
- Combine and toss: Pour the vinaigrette over the shaved Brussels sprouts and toss gently to coat evenly. Let the salad sit for 2-3 minutes to allow the Brussels sprouts to soften slightly while remaining crisp.
- Add the toppings: Sprinkle the toasted pine nuts, dried cranberries, and feta cheese crumbles over the salad. Toss once more to distribute all ingredients evenly, then taste and adjust seasoning as needed.