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Warm Brussels Sprouts Harvest Salad

This warm brussels sprouts harvest salad is made with nourishing, plant-based ingredients packed with vitamins, minerals, and fiber. Ribboned carrots, dried cranberries, apple slices, pistachios, and goat cheese add vibrant color and flavor to this truly delicious dish! Tossed with a lemon parmesan dressing, this salad is sure to please everyone.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner, lunch, sidedish
Servings 4

Equipment

  • mandolin/vegetable slicer

Ingredients
  

  • 1 lb fresh brussels sprouts
  • 1 tbsp olive oil
  • 2 large carrots I used two different colored carrots
  • 1/4 cup dried cranberries
  • 1/2 sliced apple I used honeycrisp
  • 1/4 cup pistachios
  • 3 tbsp goat cheese

Lemon Parmesan Dressing

  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 3 tbsp grated parmesan cheese
  • 1 clove minced garlic
  • 1/2 tsp salt
  • dash of pepper

Instructions
 

  • Make your dressing. In a large bowl combine the olive oil, lemon juice, grated parmesan cheese, garlic, salt, and pepper. Whisk to combine and set aside.
  • Prep your ingredients. Wash and dry the brussels sprouts, cut off the stems at the base, and chop them in half lengthwise. With the flat side down, slice the brussels sprouts into thin rounds so they appear shredded. Next, peel the carrots and using a mandolin or knife, slice the carrots into 1/4 inch thick wide strips. Chop a honeycrisp apple in half and with the flat side down, slice the apple into thin pieces.
  • Heat 1 tablespoon of olive oil in a large pan on medium heat. Once shimmering, add the shredded brussels sprouts and carrot ribbons. Stir this mixture together for about 5-6 minutes or until the brussels sprouts start to turn golden brown in some spots.
  • Add the pistachios and apple slices and cook this mixture for another 3 minutes.
  • Turn the heat to low and pour in the dressing. Mix the dressing into the salad and let this cook for a few more minutes. Turn the heat off and transfer the salad to a large serving bowl.
  • Add in the dried cranberries and goat cheese. Toss to combine.
  • Serve warm!
Keyword brusselssprouts, brusselssproutssalad, harvest, salad