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A bowl of chopped Brussels Sprout Salad features green vegetables, cranberries, seeds, and grated cheese, placed on a round wooden board. Two utensils rest in the bowl. Nearby, there’s a small container of dressing, a bowl of sliced almonds, and part of a green plant is visible.
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Parmesan Brussels Sprout Salad with Walnut Dressing

This Parmesan Brussels Sprout Salad with Walnut Dressing is a crunchy and sweet salad recipe packed with fall flavors!
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 353kcal
Author: Lynne Kenton

Equipment

  • Food Processor
  • Large Mixing Bowl

Ingredients

  • 16 ounces Brussels Sprouts
  • 1 cup Shaved Parmesan Cheese
  • ⅓ cup Pine Nuts
  • ⅓ cup Dried Cranberries
  • 3 Slices Bacon Cooked and Chopped

Walnut Dressing

  • ½ cup Maple Syrup
  • ½ cup Chopped Walnuts
  • ¼ cup Red Wine Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Black Pepper
  • 1 Garlic Clove
  • 3 tablespoons Tahini

Instructions

  • Remove the brussels sprouts stems and chop in half. Place in a food processor and pulse for 1 minute until brussels sprouts are finely chopped.
  • Add the shredded brussels sprouts, chopped bacon, dried cranberries, pine nuts and parmesan cheese to a large bowl. Drizzle with dressing. Stir to combine.

Walnut Dressing

  • Add the maple syrup, walnuts, red wine vinegar, salt, Dijon mustard, black pepper, garlic clove and tahini to a food processor. Pulse until smooth.

Nutrition

Serving: 0.5cup | Calories: 353kcal | Carbohydrates: 35g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 893mg | Potassium: 503mg | Fiber: 5g | Sugar: 23g | Vitamin A: 710IU | Vitamin C: 65mg | Calcium: 283mg | Iron: 2mg