Lemony Walnut and Parmesan Brussel Sprout Salad

Prep Time: 10 mins | Cook Time: 10 mins | Course: Dinner | Serves: 6 

Shaved brussel sprouts and toasted walnuts with freshly grated parmesan cheese in a simple walnut oil and lemon dressing. There is nothing not to love here. I love how simple it is to assemble with pre-shaved brussel sprouts. If you can’t find them pre-shaved, use the thin blade of a food processor to make quick work for you. This hearty salad also holds up well for leftovers the next day. Inspired by Jenn Segal at Once Upon A Chef https://www.onceuponachef.com/recipes/shaved-brussels-sprouts-salad-parmesan-walnuts-lemon-mustard-dressing.html 

10 oz bag of shaved brussel sprouts, (I found at trader joes)

2 cups shredded kale leaves, thinly sliced and rib removed

4 green onions, sliced

1 cup parmesan cheese, freshly shredded

1 cup walnuts

1 lemon, zest and juice of

Walnut oil, a generous drizzle

Salt and pepper, to taste

Preheat oven to 350*. Toast walnuts on a rimmed baking sheet for  5-10 minutes. Allow to cool while assembling the salad. In a salad bowl or platter, layer the brussel sprouts, kale leaves, green onions, parmesan, and cool or room temperature walnuts. Toss salad a little, zest the lemon over the salad, drizzle the walnut oil over and squeeze the juice of the lemon. Season with salt and pepper, toss again and taste for seasoning.