Brussels Sprouts Salad with Lemon Shallot Vinaigrette for #SundaySupper

Where has 2017 gone, you guys? I swear it was 2016 just yesterday, but here we are, getting ready for Easter. Crazy crazy crazy. I don’t know about you, but it’s been an extremely long time since I’ve enjoyed brunch. Thankfully, Easter is the perfect occasion to enjoy a delicious combination of breakfast and lunch treats! Today for Sunday Supper, we’re sharing some make ahead brunch recipes to assist your Easter celebrations. I’m serving up a Brussels Sprouts Salad with Lemon Shallot Vinaigrette!

When it comes to attending a potluck brunch (or hosting one at home), I am always a fan of salads. The problem is, they don’t always lend themselves to being prepared in advance. I’m sorry, but there is nothing more sad to me than a completely wilted, soggy salad. No thank you.

I don’t know why it took me so long to get on the brussels sprouts salad bandwagon, but over the past few months I’ve become slightly obsessed. It all started when Justin and I were at a restaurant for dinner and we ordered a shaved brussels sprouts salad. Don’t laugh, but it blew my mind. The thinly sliced/shaved sprouts were crisp: they held their own against salad dressing without wilting! The satisfying crunch is what I love about a salad. A few days later I found myself at the store buying some sprouts of my own to make my own brussels sprouts salad.

It requires a little bit of work to shave or thinly slice a bunch of sprouts, but it’s completely worth it! If you’re really not interested in that work, I have actually found them pre-sliced at the store as well. That would cut your prep time down even more! You can slice and store your sprouts a day ahead in the refrigerator (and the vinaigrette too, if you want), and then toss, garnish, and serve in a snap for Easter brunch. Easy peasy.

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Brussels Sprouts Salad with Lemon Shallot Vinaigrette

 

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Need an easy to assemble salad for your next brunch? This Brussels sprouts salad is topped with a lemon shallot vinaigrette, almonds, and a balsamic glaze!

Author: Katie Compton

Recipe type: Appetizer

Cuisine: Salad

Ingredients

• 1 pound brussels sprouts
• 1 lemon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons shallot (about ½ of a shallot)
• ¼ cup roasted almonds
• ¼ cup shaved Parmesan
• Balsamic glaze
• Salt and pepper, to taste

Instructions

1. First, thinly slice or shave the brussels sprouts. Rinse thoroughly and dry.
2. Next, make the vinaigrette. Mince the shallot and add to a bowl. Juice the entire lemon and add to the shallot. Slowly drizzle in the extra virgin olive oil and whisk to combine. Season with salt and pepper to taste.
3. Roughly chop the almonds.
4. Add the brussels sprouts to a salad bowl and toss with the lemon shallot vinaigrette. Season with salt and pepper.
5. To serve, place the sprouts on a plate/bowl, sprinkle with the roasted almonds, and the shaved Parmesan cheese. Carefully drizzle with balsamic glaze. Enjoy!

3.5.3208

What else to bring to an Easter brunch, you ask? The Sunday Supper family has so many more options on the menu today for you to enjoy! Thanks to Cindy from Cindy’s Recipes and Writings for hosting this week’s event, and make sure you peruse all of the delicious dishes below!

Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

• Apple and Bacon Cornmeal Scones by Caroline’s Cooking
• Lemon Crumb Cake by Life Tastes Good
• Nana’s New York Crumb Cake by The Crumby Cupcake
• Overnight Nutty Coffee Cake by Family Around The Table

Eggs

• Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian 
• Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
• Ham and Cheese Empanadas by Asian In America
• Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
• Overnight Breakfast Casserole by Soulfully Made
• Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
• Sous Vide Egg Bites by Cricket’s Confections

Sides and Veggies

• Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
• Baked Chili Maple Bacon by Food Lust People Love
• Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
• Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
• Vegetable Lasagna by Cindy’s Recipes and Writings

Sweets

• Carrot Cake Pancakes by Brunch-n-Bites
• Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
• Flourless Chocolate Torte by Pies and Plots
• No Bake Peanut Butter Pie by The Freshman Cook
• Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
• Strawberry Almond Crumble by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

If you’re looking for even more salads – I have quite a few to choose from as well!

Avocado and quinoa salad

Roasted beet and arugula salad

Greek salad with potato salad

Mozzarella, tomato, and basil couscous salad with arugula

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