Crunchy Salty Sweet

When I first started my blog, I shared a brussels sprouts recipe that, at the time, was one of my very favorites. While I do still eat a ton of roasted brussels sprouts, I’ve fallen in love with eating them raw.

Shredding the brussels sprouts (by slicing them into julienne strips) gives them a super palatable texture and crunch, and paired with something sweet (I used grapes, but pomegranate arils, apples, or craisins would be great), something nutty (I went with toasted almonds, but pistachios, walnuts, pecans or pine nuts are all fantastic) and a tangy vinaigrette – this salad is utterly addicting.

In a small pan over medium heat, toast the almonds until slightly browned.

Remove from the heat, and let almonds cool to room temperature.

In a medium bowl, add in the shredded brussels sprouts and quartered grapes.

Add in the almonds.

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic, and salt and pepper.

Pour the dressing over the salad, and mix to combine.

Let chill for at least 30 minutes before serving so all the flavors have time to come together.

Serve chilled.

Note: Can be stored covered in the fridge for 2-3 days (however, the almonds will lose their crunch)

---

Makes: 3-4 servings, as a side

Prep: 10 minutes, Cook: 5 minutes, Total: 15 minutes

• 1/3 cup slivered almonds
• 10-15 large brussels sprouts, shredded
• 12 red grapes, quartered
• 2 1/2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons dijon mustard
• 1 small clove garlic, minced
• salt and pepper to taste

In a small pan over medium heat, toast the almonds until slightly browned.

Remove from the heat, and let almonds cool to room temperature.

In a medium bowl, add in the shredded brussels sprouts and quartered grapes.

Add in the cooled almonds.

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic, and salt and pepper.

Pour the dressing over the salad, and mix to combine.

Let chill for at least 30 minutes before serving so all the flavors have time to come together.

Note: Can be stored covered in the fridge for 2-3 days (however, the almonds will lose their crunch)