Shredded Brussels Sprouts Salad with Pecorino and Pine Nuts
This salad packs a satisfying savory punch. Quick, easy, make-ahead friendly recipe.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Salads + Bowls
Cuisine: American
Keyword: shredded brussels sprouts salad
Calories: 86kcal
Author: Carolyn Gratzer Cope
- 1 pound (454 grams) Brussels sprouts, trimmed
- ½ cup (60 grams) pine nuts
- ½ cup (40 grams) grated pecorino romano or parmesan cheese
- 2 tablespoons capers drained
- ¼ teaspoon freshly ground black pepper
- ½ cup lemony blender dressing
Fit a standard 12-cup food processor with the slicing disk.
Feed Brussels sprouts through the feed tube to slice.
Place sliced sprouts into a salad bowl.
Place pine nuts in a small, dry pan over medium heat. Cook for a few minutes, tossing once or twice, until fragrant and lightly browned.
Add to salad bowl along with cheese, capers, pepper, and dressing.
Toss well and serve.
- If you don't have a food processor, you can slice the sprouts carefully with a mandoline slicer or a chef's knife.
- To turn this recipe into a main course, you can add some chickpeas or white beans, shrimp, or shredded chicken.
- Stored in an airtight container in the fridge, this salad stays at its peak for 24 hours, and leftovers are still delicious for a week.
Serving: 1 | Calories: 86kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 227mg | Sugar: 1g