Brussels Sprout Chopped Salad
A crunchy brussels sprouts chopped salad with hard boiled eggs, creamy goat cheese, dried cranberries, crisp toasted walnuts and a tangy apple cider vinegar dressing.
- 2 hardboiled eggs peeled
- 1 lb brussels sprouts
- 1/3 cup toasted walnuts chopped
- 1/2 cup dried cranberries
- 1-2 oz goat cheese crumbled
- 2 Tblespoons apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 Tablespoon minced garlic
- 1/2 teaspoon sea salt more if needed
- 1/4 teaspoon freshly ground black pepper more if needed
Chop the eggs into tiny pieces. Place in a small bowl and set aside.
Shave the brussels sprouts by holding on to the stem end and thinly slicing crosswise until you get close to the stem. Trash the stems and add sprout slices into a large bowl. Use your hands to break up the little layers.
Make the dressing by placing apple cider vinegar, mustard, garlic, salt and pepper in a jar and stirring with a fork to combine. Add the olive oil to the jar, cover tightly and shake the jar until everything is well combined. (You could also do this in a blender or in a bowl.)
Add the toasted walnuts, cranberries and half of the chopped eggs to the brussels sprouts and drizzle with the dressing. Gently toss until combined. Let the salad sit at room temperature until the sprouts slightly soften and the flavors combine, about 15 minutes.Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed.
Transfer to a serving dish, top with the remaining eggs and crumbled goat cheese. Serve.
Serving: 1/6 of recipe | Calories: 243kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Fiber: 4g | Sugar: 8g