Recipe: Shaved Brussels Sprout Salad
This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way to make use of the Brussels sprouts that had been sitting around in her fridge forever, and we were both thrilled to see how well it turned out. Serve the salad as a light lunch with Tina’s Hungry Bird Eats Nordic Crisps on the side, or top the salad with leftover turkey for a heartier meal.
Notes
Don’t have a mandoline slicer? Just slice the sprouts as thinly as you can with a sharp knife.
No air fryer? Roast the sprouts in the oven instead. Preheat the oven to 425°F. Spread the shaved Brussels sprouts on a baking sheet in a single layer and roast for 12–15 minutes, tossing halfway through, until golden and slightly crisp.
Recipe: Shaved Brussels Sprout Salad
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small bowlThis shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way to make use of the Brussels sprouts that had been sitting around in her fridge forever, and we were both thrilled to see how well it turned out. Serve the salad as a light lunch with Tina’s Hungry Bird Eats Nordic Crisps on the side, or top the salad with leftover turkey for a heartier meal.
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Ingredients
- Salad
Brussels sprouts (~ a dozen)
1 tablespoon Olive oil
Salt & pepper to taste
Dried cranberries (~ a handful), chopped
A dash of cayenne pepper
2-3 tablespoons feta cheese, crumbled
- Dressing
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons lemon juice
Directions
- Dressing
- In a small bowl, whisk together the olive oil, Dijon mustard, honey, lemon juice, and a pinch of salt and pepper. Set aside for later.
- Salad
- Thinly shave the Brussels sprouts using a mandoline slicer or a sharp knife. Place the shaved Brussels sprouts in a bowl and toss with olive oil, salt, and pepper.
- Add the crumbled feta.
- Chop the dried cranberries and add them to the salad.
- Cook the Brussels sprouts
Air Fryer Method: Place the sprouts in an air fryer at 390°F for about 10 minutes, shaking the basket a couple of times for even cooking.
Oven Method: Preheat the oven to 425°F. Spread the sprouts on a baking sheet in a single layer and roast for 10–12 minutes, tossing halfway through, until they’re slightly golden. - Transfer the cooked sprouts to a bowl and stir in the chopped cranberries, the crumbled feta, and a dash of cayenne.
- Toss the sprouts with the dressing until everything is nicely coated. Serve while the salad is still slightly warm.
Tina Diep - Founder, Hungry Bird Eats, South Orange, NJ
Hungry Bird Eats is on a mission to produce high-quality, delicious and healthy snacks for kids and adults. The company was founded in 2016 by Tina Diep, a Danish architect and food blogger, and the products are inspired by Scandinavian recipes and a commitment to using only real, good-for-you, ingredients.
Hungry Bird Eats - Recipes
Tina Diep - Founder, Hungry Bird Eats, South Orange, NJ
Hungry Bird Eats is on a mission to produce high-quality, delicious and healthy snacks for kids and adults. The company was founded in 2016 by Tina Diep, a Danish architect and food blogger, and the products are inspired by Scandinavian recipes and a commitment to using only real, good-for-you, ingredients.
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