Shaved Brussels Sprouts Salad with Dijon-Honey Dressing

Ready In

15 min

Prep

15 min

Cook

0 min

Servings

8 - 10

Transform your idea of salad with this incredibly flavorful Shaved Brussels Sprouts Salad with Dijon-Honey Dressing! Thinly sliced Brussels sprouts and delicate baby kale create the perfect crisp base, which is then tossed in a bright, zesty Dijon-honey vinaigrette. Topped with sharp shaved Parmesan, crunchy toasted walnuts, and sweet, jewel-toned pomegranate arils, this salad is a powerhouse of texture and taste that's guaranteed to be the freshest dish on the table!

A wooden bowl holds a large salad of shaved Brussels sprouts, kale, and onions, topped with shaved Parmesan, walnuts, and pomegranate arils. Tongs are resting in the bowl next to a small white plate.

Vegetable
Salad
Lunch
Gluten-Free
Vegetarian
Pescetarian

Ingredients

1 pound Brussels sprouts, ends trimmed and thinly sliced
1 package (5 ounces) baby kale
1/2 cup pomegranate arils
1 small red onion, halved and chopped
1 cup shaved Parmesan cheese
1/2 cup chopped walnuts, toasted
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup olive oil

In medium bowl, whisk onion, honey, mustard and lemon juice; whisking constantly, slowly drizzle in oil until emulsified. Makes about 1 1/3 cups dressing.
In large serving bowl, toss Brussels sprouts, kale and dressing; serve topped with cheese, walnuts and pomegranate arils. Makes about 10 cups.