I always have a bag or two of Brussels sprouts on hand—they stay good so well in the fridge. Whenever I find myself with Brussels that I want to use up to make room for something else, I make a simple salad. This one hits all the notes—it’s crunchy, creamy, and delicious!
Use a mandoline to shave the Brussels sprouts into thin slices, then add to a large bowl.
Place the pumpkin seeds and almonds in a small frying pan over medium heat. Cook for 5-7 minutes, tossing occasionally, to toast. Transfer the seeds and nuts to the bowl with the Brussels sprouts as soon as they are golden brown and smell nutty, if you leave them in the pan they might burn.
Whisk together all of the dressing ingredients in a small bowl until smooth.
Pour the dressing over the Brussels sprouts and mix well to combine and get everything evenly coated.
Serve immediately. (If you want to make it in advance, keep the dressing, seeds, and nuts separate from the Brussels sprouts until you’re ready to serve.)
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