Get ready to revolutionize your salad experience with this incredible Shredded Brussels Sprouts Salad with Salmon and Maple Balsamic Vinaigrette! Imagine a dish that's not just a salad, but a culinary adventure that combines the earthy crunch of Brussels sprouts, the rich, flaky goodness of salmon, and a vinaigrette so irresistible it'll make your taste buds dance. Whether you're a health-conscious foodie or someone looking to impress at the next dinner party, this recipe is your ultimate game-changer.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups shredded Brussels sprouts
- 2 cups cooked salmon, flaked
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup maple balsamic vinaigrette
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored outer leaves.
- Using a sharp knife or a food processor with a slicing attachment, carefully shred the Brussels sprouts into thin, uniform strips. Aim for pieces that are approximately 1/8 to 1/4 inch thick.
- If using fresh salmon, cook the salmon fillet by either baking, grilling, or pan-searing until it reaches an internal temperature of 145°F (63°C). Once cooked, let it cool for 5-10 minutes, then gently flake the salmon into bite-sized pieces using a fork.
- Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. This will enhance their nutty flavor and add a pleasant crunch to the salad.
- In a large mixing bowl, combine the shredded Brussels sprouts, flaked salmon, dried cranberries, and toasted walnuts.
- Prepare the maple balsamic vinaigrette by whisking together maple syrup, balsamic vinegar, olive oil, Dijon mustard, salt, and freshly ground black pepper in a small bowl until well emulsified.
- Drizzle the maple balsamic vinaigrette over the salad and gently toss to ensure all ingredients are evenly coated.
- Let the salad sit for 5-10 minutes to allow the flavors to meld together. The Brussels sprouts will slightly soften and absorb the vinaigrette.
- Taste and adjust seasoning if needed, adding more salt, pepper, or vinaigrette to suit your preference.
- Serve the salad chilled or at room temperature, garnishing with additional chopped walnuts or fresh herbs like parsley or chives if desired.
Tips
- • For the crispiest Brussels sprouts, make sure to pat them completely dry after washing to prevent sogginess. • Toast your walnuts slowly and watch carefully - they can burn quickly but make all the difference in flavor. • Use room temperature salmon for the best texture and to help the vinaigrette absorb more effectively. • If you're meal prepping, keep the vinaigrette separate and add just before serving to maintain the salad's crisp texture. • For a vegetarian version, replace salmon with roasted chickpeas or grilled tofu for protein. • Invest in a sharp knife or food processor for uniform, thin Brussels sprout shreds that ensure perfect texture in every bite.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 60mg
