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shredded brussels sprouts salad with pine nuts and pecorino in a white bowl with a fork
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5 from 3 votes

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
Cook Time5 minutes
Total Time15 minutes
Course: Salads + Bowls
Cuisine: American
Keyword: shredded brussels sprouts salad
Calories: 86kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. If you don't have a food processor, you can slice the sprouts carefully with a mandoline slicer or a chef's knife.
  2. To turn this recipe into a main course, you can add some chickpeas or white beans, shrimp, or shredded chicken.
  3. 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.

Nutrition

Serving: 1 | Calories: 86kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 227mg | Sugar: 1g