Italian Brussels Sprout Salad

Instructions:
Step 1: If using raw Brussels sprouts, shred them thinly. For roasted sprouts, halve and roast with olive oil, salt, and pepper at 400°F (200°C) for 20 minutes.

Step 2: In a large mixing bowl, combine Brussels sprouts, cherry tomatoes, chickpeas, olives, red onion, salami, and parsley.

Step 3: In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper.

Step 4: Pour the dressing over the salad and toss well to coat everything evenly.

Step 5: Top with shaved Parmesan and serve immediately or chill for 30 minutes to allow flavors to blend.

Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, add dressing just before serving for best texture.