Home Recipes The best salad recipes Brussels Sprout Salad Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Brussels Sprout Salad Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 15 min Cooking 10 min Refrigeration 30 min Freezing 0 min 4 to 6 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Salad sides Sides Like it? Share it! Brussels Sprout Salad Crispy Brussels Sprout Salad Are you a fan of Brussels sprouts? Maybe you love to eat them oven-baked. Well, get ready for a refreshing surprise with this Brussels sprout salad made with cripsy green vegetables, nuts, and a lemony Dijon mustard dressing. It has a certain something that reminds us of Caesar salad! SIMPLY DELICIOUS: If you like salads with kale, try this kale and almond salad! Like it? Share it! Bonà savoir Mustard, the queen of condiments! Mustard is suitable for all sauces! Its colour and taste vary depending on the seeds used. There is threfore a mustard for every taste: yellow, Dijon, pommery, honey, sweet onion, old-style, fine herbs, provencal, horseradish, white wine, etc. Since it has few calories and contains good ingredients, you can add mustard to just about anything: sandwiches, sauces, dressings, etc. By substituting a part of the oil in a dressing with mustard, you will get a much creamier and tastier result. Plus, unlike other types of sauces, those made with mustard are usually a better nutritional option. And it’s just perfect in this Brussels sprout salad! Ingredients Switch to cook mode Metric Imperial Brussels sprout salad Grenoble walnuts, chopped - 1 cup 250 mL To discover! Brussels sprout leaves - 1 pound 454 g To discover! Kale - 1 pound 454 g To discover! Parmesan cheese, in shavings - ½ cup 125 mL To discover! Dressing Lemons (zest and juice) - 2 2 To discover! Extra-virgin olive oil - ½ cup 125 mL To discover! Maple syrup (or honey) - 2 teaspoons 10 mL To discover! Dijon mustard - 1 tablespoon 15 mL To discover! French shallot, finely chopped - 1 1 To discover! Garlic cloves - 2 To discover! Salt - ½ teaspoon 2.5 mL To discover! Ground pepper - ¼ teaspoon 1.25 mL To discover! Preparation Switch to cook mode Brussels sprout salad Step 1 Preheat the oven to 180 °C (350 °F). Step 2 Line a baking sheet with parchment paper. Spread the Grenoble walnuts on it. Step 3 In a large bowl, mix the Brussels sprouts with the kale. Step 4 In a small bowl, mix all the dressing ingredients. Step 5 Step 6 Pour the dressing unto the green vegetables. Then, add half the walnuts and cheese. The rest will be used as garnish. Gently toss. Step 7 Finally, transfer the preparation into a serving bowl or a salad bowl. Add the remaining walnuts and cheese on top of the Brussels sprout salad. Serve at room temperature. Step 8 Like it? Share it!
