Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!
I’m eating this shredded Brussels sprout salad for lunch as I type this blog post. I’ve already made it twice in one week, and have eaten it with approximately 5 meals. I can tell this is the start of a new salad obsession!
I was inspired to make this salad after eating a similar one at Oak at Fourteenth in Boulder a few weeks ago. My friends and I were raving about how great their kale salad was. You know a salad is good when you go back for seconds (and thirds), even after a few drinks!
Why you’ll love this shredded Brussels sprouts salad
It’s easy to make. If you use a food processor, this recipe is super easy to make, because there is minimal chopping. You’ll slice and finely shred the kale using the slicing blade. You can always chop and slice the vegetables by hand, it just will take a bit longer to make!
Celebrates seasonal produce. This salad highlights some favorite fall produce: Brussels sprouts, kale, and apples. The flavors and quality of the produce is spot on, because it is so fresh and in-season.
It’s different. Sick of romaine or spinach based salads? Mix things up with this shredded Brussels sprouts salad! You’ll be pleasantly surprised by how delicious raw Brussels sprouts are, while getting in your daily dose of greens.
What’s in this salad?
You need less than 10 ingredients to make this recipe. You can even pick up a few of them at the farmer’s market, because they are in season now!
Salt and pepper
Tips for making this shredded Brussels sprouts salad perfectly
Use a food processor slicing blade. This recipe is easy to make and not very time consuming if you have a food processor with a slicing blade attachment. You can absolutely make this salad if you don’t, but it will take longer and the vegetables might not be as fine.
Choose a firm, crunchy, slightly tart apple variety. Crunchy apples hold up better when chopped so small, and slightly tart apples lend a really great flavor to this salad. I used SnapDragon apples from New York, and they are perfect! SnapDragon apples are crispy and have the perfect sweet to tart balance. If you can’t find SnapDragon apples, I suggest Honeycrisp or something similar.
Use freshly grated parmesan cheese. Purchase high quality parmesan cheese and grate it yourself instead of getting it pre-shredded. It has so much more flavor and freshness, which comes out beautifully in this shredded Brussels sprouts salad. I like to use a zester to grate the cheese into very fine pieces.
This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.
This butternut squash and kale pasta is the best fall dinner recipe. It’s easy, cozy, and absolutely delicious. It has the perfect mix of savory flavors from kale, vegetable broth, white wine, and parmesan cheese, balanced out with the sweet butternut squash.
I especially love this pasta dish because I used chickpea pasta! This is my favorite gluten free pasta. It has a similar taste and texture to regular pasta, but two times the protein and three times the fiber. I always feel more full when I make chickpea pasta versus regular.
How to make butternut squash and kale pasta
Peel, chop, and roast butternut squash.
Saute garlic and shallots.
Add kale, vegetable broth, and white wine and braise the kale.
Add pasta, butternut squash, and parmesan cheese to the pan with kale. Toss to combine.
How do you braise kale?
Braising is a cooking method where you lightly fry food, then stew it in liquid. Braised kale is so delicious! I prefer it over sautéed kale, because the kale leaves get much softer and soak up the savory vegetable broth flavor.
Sauté garlic and shallots in olive oil in a large frying pan on medium heat.
Add kale, vegetable broth, and wine.
Stir and cover, cooking for 5-10 minutes until kale is wilted and soft.
Everyone will love this lemon parmesan broccoli recipe! It will be your new, super addicting side dish to serve with any meal.
My favorite way to prepare broccoli is to roast it with just salt, pepper, and olive oil. But adding lemon and parmesan cheese elevates it to a whole different level!
This side dish reminds me of something that would be on the menu of your favorite New American restaurant. Even though the main ingredient is broccoli, it feels more unique and fancier than a simple plate of roasted vegetables.
How to make lemon parmesan broccoli
This recipe really couldn’t be easier. It will look so impressive when you serve it to your family and friends with the freshly grated parmesan and lemon wedges.
Roast broccoli on a sheet pan
Make the lemon dressing
Toss the roasted broccoli in the lemon dressing
Plate your broccoli, and top generously with freshly grated parmesan
Tips for making this recipe
Use freshly grated, high quality parmesan cheese. Because this recipe is so simple, the quality of ingredients is important to let the flavors shine. Purchase a fresh hunk of parmesan cheese and grate it yourself right before serving instead of using pre-grated packaged cheese.
Roast broccoli right on the baking pan. I recommend skipping the parchment paper or aluminum foil lining when roasting your broccoli. I find it gets crispier when I put it directly on the pan. Plus, less waste!
Choose broccoli with long stems. If you can find a head of broccoli with long stems, grab that one at the store. I like to keep as much of the stem on as possible because it adds a contrasting texture to the dish.
Toss broccoli florets in olive oil, a generous shake of salt and pepper, garlic powder, and lemon zest.
Spread broccoli in an even layer on a large baking sheet. Top with slices of lemon.
Roast for 25-30 minutes, until broccoli is nicely browned and crispy.
While the broccoli roasts, prepare the dressing. Whisk together the lemon juice, mustard, and honey until combined. Add shallots and slowly drizzle in olive oil. Continue whisking until dressing is cohesive.
Remove lemon slices from the baking dish. Place broccoli in a large mixing bowl and pour on the dressing. Toss thoroughly so each piece is coated.
Plate the broccoli and sprinkle on the freshly grated parmesan cheese and crushed red pepper.
Garnish with the roasted lemon slices, if desired.
Store in the fridge in an airtight container for up to 3 days.
Keywords: lemon parmesan broccoli, gluten free, side dish
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