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Brussels Sprouts Salad

with Lemon Dijon Walnut Vinaigrette

2 tsp



1/2 cup

Black Walnuts, divided

4 Tbsp.

Champagne Vinegar

1 Tbsp

Ground Pepper

3 Tbsp

Walnut Oil

1/2 cup

Shredded Parmesan

4 cups

Brussels Sprouts

1/4 cup

Fresh Lemon Juice

1 Tbsp

Kosher Salt

Zest of


1 medium

Minced Shallot

Prep Time
Cooking Level
Serving Size
Serves 6
(1 cup)

(for ingredient list hover over photo above on your desktop)

I am on a total salad kick lately along with an intense craving for brussels sprouts so I came up with this delicious recipe. I love having this salad on hand in my fridge to replenish after an intense workout for a quick snack.



Half, core, separate leaves, and clean brussels sprouts. Bring a pot of salted water to a boil and blanch them for 30 seconds. Drain and immediately transfer them to a large bowl of ice water to cool. I like using a salad spinner to remove excess water--you can also use a towels to pat them dry.

Coarsely chop 3 Tablespoons of the walnuts and set aside. Mince the shallot. Heat up 3 Tablespoons of the walnut oil over low heat. Add the chopped walnuts and shallots to the oil and stir frequently until shallot softens--about 2-3 minutes. Add the vinegar, lemon juice, and mustard--whick until thoroughly combined. Remove from heat and season with salt and pepper. Set aside to cool.

Place drained brussels sprouts in a serving bowl and add the vinaigrette and lemon zest. Toss to coat well. Add parmesan cheese and drizzle with remaining walnut oil. Toss and serve.


~If you would like to add some extra protein, top with grilled chicken breasts, leftover steak or wild salmon.

~To reduce sodium intake eliminate or cut the amount of Parmesan cheese in half.

~Add endive for more flavor depth


(per 1 cup serving)

Calories - 184

Carbohydrates 6.2 g

-Dietary Fiber - 1.5 g

-Sugars - .8 g

Proteins - 6.7 g

Sodium - 495 mg*

Glycemic Index - 2

*refer to recipe for tips on how to reduce sodium

Brussels Sprouts Salad
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