For the lemon vinaigrette:
To make the dressing combine all of the ingredients in a bowl and whisk until well combined and emulsified. Or combine in jar, cover with a lid tightly and shake it until well combined and smooth.
In a large mixing bowl, combine all of the salad ingredients except for the goat cheese.
Give everything a good toss, drizzle the vinaigrette on top and toss again.
Top with crumbled goat cheese and serve.
- Brussels sprouts can be substituted with cabbage or kale.
- The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
- Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.
Calories: 222kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 124mg | Potassium: 336mg | Fiber: 4g | Sugar: 11g | Vitamin A: 518IU | Vitamin C: 53mg | Calcium: 47mg | Iron: 1mg