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Fresh Zesty Italian Chopped Brussels Sprouts Salad

Fresh Zesty Italian Chopped Brussels Sprouts Salad - featured image
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A bright, crunchy, and flavorful salad featuring finely chopped Brussels sprouts tossed in a zesty Italian dressing with toasted pine nuts and Parmesan cheese. Perfect for a quick, healthy, and refreshing summer dish.

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and finely chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon red wine vinegar
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup toasted pine nuts
  • Salt and freshly ground black pepper, to taste
  • Small handful fresh basil or Italian parsley, chopped (optional)

Instructions

  1. Rinse about 1 pound of Brussels sprouts, trim off the stem ends, and remove any yellow or damaged leaves. Using a sharp chef’s knife, finely chop the sprouts into thin ribbons or small pieces, roughly the size of shredded cabbage.
  2. Heat a small dry skillet over medium heat. Add 1/4 cup pine nuts and toast, stirring frequently, for about 3-4 minutes or until golden and fragrant. Remove from heat and let cool.
  3. In a small bowl or jar, combine 1/4 cup extra virgin olive oil, juice of 1 large lemon, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 tablespoon red wine vinegar. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust salt and pepper as needed.
  4. Place the chopped Brussels sprouts in a large mixing bowl. Pour the dressing over the sprouts and toss well to coat every piece.
  5. Add 1/4 cup grated Parmesan cheese and the toasted pine nuts. Toss gently to combine.
  6. Chop a small handful of fresh basil or Italian parsley and sprinkle over the salad. Toss lightly again.
  7. Let the salad sit for 5-10 minutes to allow the flavors to meld, but serve still crisp and fresh. Taste one last time for seasoning, adding more salt, pepper, or lemon juice if needed.

Notes

For vegan version, omit Parmesan or substitute with nutritional yeast or toasted sunflower seeds. Use fresh Brussels sprouts for best texture; frozen sprouts are too soft. Toast pine nuts carefully to avoid burning. Salad is best served fresh or within 2 days refrigerated. Toss just before serving to maintain crunch.

Nutrition

Keywords: Brussels sprouts salad, Italian salad, chopped salad, zesty dressing, summer salad, healthy salad, quick salad, raw Brussels sprouts

Find it online: https://emacrave.com/fresh-zesty-italian-chopped-brussels-sprouts-salad-easy-recipe-for-summer/