Brussels sprouts salad with mustard, pine nuts and parmesan cheese
Enjoy a delicious and nutritious Brussels sprouts salad featuring a tangy mustard dressing, toasted pine nuts, and a touch of parmesan cheese. This easy-to-make recipe combines fresh Brussels sprouts, zesty lemon juice and peel, peppery black pepper, and smooth olive oil, all topped with protein-rich eggs and savory onions. Perfect for a healthy lunch or a flavorful side dish!
- 23 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Brussels sprouts salad with mustard, pine nuts, and parmesan cheese is a delightful and nutritious dish that brings together the nutty crunch of pine nuts, the tangy zest of mustard and lemon, and the savory flavor of parmesan. This salad is perfect as a side dish or a light main course, offering a refreshing blend of textures and tastes that is sure to satisfy.
Ingredients:
Instructions:
- Wash and trim the Brussels sprouts by removing any wilted outer leaves.
- Thinly slice the Brussels sprouts using a sharp knife or a food processor. Set aside in a large salad bowl.
- In a small bowl, whisk together the mustard, finely chopped onion, salt, and black pepper.
- Slowly drizzle in the olive oil while whisking continuously to create a smooth and creamy dressing.
- Add the lemon juice and lemon peel to the dressing and whisk until well combined.
- In a small dry skillet over medium heat, add the pine nuts.
- Stir frequently for about 3-5 minutes, or until the pine nuts are lightly browned and fragrant.
- Remove from heat and set aside to cool.
- Pour the prepared dressing over the sliced Brussels sprouts in the large salad bowl.
- Toss well to ensure all the Brussels sprouts are evenly coated with the dressing.
- Gently fold in the toasted pine nuts and chopped hard-boiled eggs into the salad.
- Sprinkle the grated Parmesan cheese on top.
- Let the salad sit for 10-15 minutes to allow the flavors to meld together.
- Serve at room temperature or chilled.
Tips:
- To save time, you can slice the Brussels sprouts using a food processor with a slicing attachment.
- Toast the pine nuts in a dry skillet over medium heat until they are golden brown, being careful not to burn them. This will enhance their nutty flavor.
- For a creamier texture, add a dollop of Greek yogurt to the dressing.
- If you prefer a bit of sweetness, add a teaspoon of honey to the mustard dressing.
- To make it a more filling meal, you can add some cooked quinoa, chicken breast, or chickpeas to the salad.
This Brussels sprouts salad is a perfect balance of flavors and textures. The sharpness of the mustard, the acidity of the lemon, the nuttiness of the pine nuts, and the richness of the parmesan all come together to create a dish that is both healthy and delicious. Serve it fresh, and enjoy the compliments that are sure to come your way!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 4.80g | 13% |
| Sugar 3.24g | 3% |
| Fat | |
| Fat 24g | 29% |
| Saturated 3.51g | 12% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 110mg | 20% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 1.33mg | 8% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 100mg | 108% |
| Vitamin E 2.29mg | 15% |
| Vitamin K 200ug | 168% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 2.63mg | 24% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 550mg | 16% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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