Meatless Monday: Brussel Sprout Salad with Dijon Vinaigrette

Brussel sprouts. People have such a love/hate relationship with this wonderful veggie. Welp, not in this household. I love them, grew up with them & can eat them raw. So guess what? I shred them & use it as a base for this meatless Monday salad, yum!


  • Preheat oven to 350 – set a handful of pine nuts on a cookie sheet lined with parchment paper
  • Hard boil 4 eggs – peel & set aside
  • In a food processor shred 2.5C of cleaned brussel sprouts (ends cut & outer leaves peeled)
  • Peel/dice up orange & thinly slice half a red onion
  • In a cup mix 1/2C EVOO, 2.5T white wine vinegar, 2T whole ground dijon mustard & fresh pepper – whisk 

Combine the shredded sprouts, toasted pine nuts, diced orange, sliced red onion – then toss with dijon vinaigrette* & lay hard boil eggs on top.

Enjoy this meatless Monday!

*Dressing is way high in fat – next time would love to omit the EVOO all together

Nutritional Info for Salad (Serves 2): 330 calories – 17 grams of fat – 29 carbs – 23 grams of protein                                                                                                                                                                              Nutritional Info for Dressing (Serves 2): 370 calories – 42 grams of fat – 2 carbs – 0 grams of protein

4 responses

  1. I am one of those people who has a love/hate relationship with brussel sprouts, …but lately I’ve been more accepting of the vegetable. And I have never shredded it into a salad with dressing… it’s always been boiled and tossed with salt and pepper. (Maybe that’s why I ‘hated’ them for so long) 😉

  2. Pingback: Sriracha Honey Lime Brussels « thesparkledsidewalk

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