Warm Shredded Brussel Sprout Salad With Cranberries And Pecorino Cheese

I just can’t get enough of these little green balls of goodness!

I love this recipe because shredding your sprouts into small piece makes them extra crunchy and more like a salad than a side dish. 

Even brussels sprout skeptics will love this one ... just don’t tell them what it is:)

Warm Shredded Brussel Sprout Salad with Cranberries and Pecorino Cheese

Serves 2

Ingredients
  • 10-15 brussels sprouts, ends chopped off and sliced into thing medallions which will shred
  • 1/4 cup cranberries
  • 2 t garlic powder
  • 2 T extra virgin olive oil (I think Lucini is the best flavor)
  • sea salt to taste
  • pecorino cheese to taste
Begin by finely slicing your sprouts into coin slices so that they easily shred into little pieces (the heart of the sprout will stay intact). 

Heat a frying pan on medium-high heat and add your sprouts and oil. (Feel free to add more if needed.) 

Season with garlic powder and salt and give a good stir. Let stand for several minutes because you want the sprouts to brown and get nice marks. 

Cook for a total of about 5 to 8 minutes or until nicely browned. Toss in cranberries for the last minute to warm them then add to a bowl and top with finely shredded pecorino cheese. 

Dig in!


To learn more about plant-based nutrition, check out our video course The Ultimate Guide To Plant-Based Nutrition With Rich Roll.
About the Author
KATHRYN BUDIG is an international yoga teacher and writer. She is the creator of Aim True Yoga and co-founder of Poses for Paws. She has been featured in Yoga Journal, Women's Health, The New York Times, Forbes, and The Wall Street Journal. She teaches regularly online at Yogaglo.com  
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