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Warm Shredded Brussels Sprouts Salad RecipeWarm Shredded Brussels Sprouts Salad

Source: MyFoodDiary.com

Warm Shredded Brussels Sprouts Salad with Garlic Parmesan Croutons Recipe

If you want the holiday flavors without the refined carbohydrates and excess sodium, give this shredded Brussels sprouts salad a try. It uses similar seasonings as your favorite holiday stuffing, but it is loaded with healthy vegetables for more nutrients and fiber.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
195
Calories
% Daily Value*
16%
Total Fat 10.1g
6%Saturated Fat 1.3g
Trans Fat 0g
0%
Cholesterol 1mg
13%
Sodium 291mg
8%
Total Carbohydrate 23.7g
20%
Dietary Fiber 5.6g
Sugars 6.8g
Protein 6g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Prep time: 30 minutes

Cook time: 15 minutes

Ingredients

Croutons

  • 2 slices whole wheat bread, cubed (about 1 cup)
  • 1 tbsp grated Parmesan cheese
  • 1 ½ tsp olive oil
  • ¼ tsp garlic powder
  • 1/8 tsp ground black pepper

Salad

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/3 cup diced onion
  • ¼ cup diced celery
  • 1 lb. Brussels sprouts, shredded or thinly sliced
  • ¼ cup chopped raw pecans
  • ¼ tsp poultry seasoning
  • ¼ tsp fine ground sea salt
  • 2 tbsp diced dried cranberries

Directions

  1. To make the croutons, preheat the broiler to high and spray a baking sheet with non-stick cooking spray. Add bread cubes, cheese, 1 ½ teaspoons of olive oil, garlic powder and black pepper to a medium bowl. Stir well to coat the bread with the oil and other ingredients.
  2. Spread in single layer on the baking sheet. Broil for about 1 minute, stir and broil for about 1 more minute, until browned and crisp. Set aside.
  3. Heat the 1 tablespoon of olive oil in a large skillet over medium-high. Add the garlic and onions and cook for 2 minutes, until the vegetables begin to soften. Add the celery and cook for 1 more minute.
  4. Add the shredded Brussels sprouts and cook for 3 to 5 more minutes, until they reach your desired softness. Stir in the pecans, poultry seasoning and sea salt, and cook for 30 more seconds.
  5. Remove from the heat and stir in the cranberries. Serve warm, topped with the croutons.
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