Shaved Brussels Sprout and Fennel Salad with Citrus
Servings 4 - 6
Ingredients
- 1 lb brussels sprouts, shaved/thinly sliced or shredded (about 4-5 cups)
- 1 large or 2 small fennel bulbs, halved lengthwise, core removed, thinly sliced (about 3 cups)
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 oranges, skin and pith peeled off, sliced into rounds and cut into half moons
- ¾ cup shaved parmesan cheese (about 4 oz)
Items you can prep ahead (optional)
- Shave/thinly slice 1 lb brussels sprouts (about 4-5 cups)
- Thinly slice 1 large or 2 small fennel bulbs (about 3 cups)
- Peel and slice 2 oranges into half moons
- Make the dressing
- Shave 1 cup parmesan cheese
- Prep pomegranate seeds
Instructions
- In a large bowl, add the brussels sprouts and fennel. In a jar with a lid, add the oil, vinegar, mustard, salt, and pepper and shake to combine. Pour over the veggies and toss to coat thoroughly.
- Transfer to a large serving platter or shallow salad bowl. Serve topped with orange slices and parmesan cheese. You can also garnish with some of the fennel fronds attached to the tops of the fennel.
Notes
Substitutions:
- To make vegan, skip the parmesan. Add sliced avocado and sprinkle everything with salt before serving.
- You could use all fennel or all brussels (you just need about 7-8 cups worth).
- You could also substitute some of or all of the fennel or brussels with radicchio or frisee to make it more of a leafy salad.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Enjoy leftovers right out of the fridge or at room temperature. Top with more cheese!
- Add avocado slices to leftover salad to bulk it up.
- This salad is almost like a crunchy slaw, so it’s delicious as a side to any meal or added to bowls or salads.