What's For Lunch: Brussels Sprouts Salad with Toasted Pine Nuts and a Creamy Parmesan Dressing

Brussels Sprouts Salad with Toasted Pine Nuts and a Creamy Parmesan Dressing || A Less Processed Life

I like a green salad just as much as any other person, but let's face it, lettuce can get a little boring. And as I've been cleaning up my post-holiday diet (how prosaic, I know), I've been leaning heavily on main entree salads.


One of my favorite ways to mix up that bowl of greens is to switch the snooze-worthy lettuce for something else. And lately, I've been reaching for Brussels sprouts. Now, I've proclaimed my love for Brussels sprouts before. I am particularly a fan of roasted Brussels sprouts. (Um, especially when cooked up in lots of butter.)

Brussels Sprouts Salad with Toasted Pine Nuts and a Creamy Parmesan Dressing || A Less Processed Life

But for this recipe, all you've got to do is slice up those Brussels sprouts nice and thin. If you have a mandoline or food processor, this can be done quite quickly. Or you can be like me and (very!) carefully slice 'em up one by one with a sharp knife.

This salad keeps it simple with toasted pine nuts and a creamy Parmesan dressing. But feel free to fancy it up as much as you want!

Brussels Sprouts Salad with Toasted Pine Nuts and a Creamy Parmesan Dressing
makes 2-4 servings

2 tablespoons creamy Parmesan dressing
3 cups thinly-sliced Brussels sprouts
1/3 cup pine nuts, toasted

1. Place the creamy Parmesan dressing in the bottom of a medium bowl. Add the thinly-sliced Brussels sprouts and toss to combine.
2. Stir in the toasted pine nuts and serve.


Brussels Sprouts Salad with Toasted Pine Nuts and a Creamy Parmesan Dressing || A Less Processed Life

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