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Looking for a fresh and hearty salad that’s packed with flavor? This Brussels Sprout Salad is a delicious way to enjoy the crisp texture and slightly nutty taste of raw Brussels sprouts.
This salad offers a perfect balance of flavors, paired with crunchy nuts, sweet dried fruit, and a tangy dressing. It’s a great option for a light lunch or a side dish at your next gathering. Plus, it’s easy to make and full of healthy ingredients.
Let’s get started on this tasty twist on a classic salad!
Brussel Sprout Salad
This Brussels Sprout Salad is a fresh and flavorful mix of shredded Brussels sprouts, crunchy nuts, and sweet dried fruit, tossed in a tangy dressing. It’s a perfect side dish or a light lunch that’s easy to prepare and packed with healthy ingredients.
Ingredients
- 4 cups Brussels sprouts, thinly sliced or shredded
- 1/2 cup dried cranberries
- 1/4 cup toasted almonds or pecans, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 red onion, thinly sliced
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Shred the Brussels sprouts: Thinly slice or shred the Brussels sprouts using a sharp knife or a food processor. Transfer them to a large bowl.
- Prepare the other ingredients: Add the dried cranberries, toasted almonds (or pecans), Parmesan cheese (if using), and sliced red onion to the Brussels sprouts.
- Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
- Toss the salad: Pour the dressing over the salad and toss until everything is evenly coated.
- Serve: Serve the salad immediately or refrigerate for 15-20 minutes to allow the flavors to meld. Enjoy chilled or at room temperature.
Notes
- Make it heartier: Add grilled chicken or quinoa to turn this side salad into a main dish.
- Customizable: Swap the dried cranberries for raisins or pomegranate seeds, and try using walnuts or sunflower seeds in place of almonds.
- Cheese options: Parmesan adds a nice salty bite, but you can also use feta or leave the cheese out for a dairy-free version.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 366mgCarbohydrates: 36gFiber: 6gSugar: 22gProtein: 8g
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can prepare the salad and dressing separately a day in advance. Store them in the fridge, then toss them together right before serving.
Do I need to cook the Brussels sprouts?
No, this salad uses raw, shredded Brussels sprouts. Their crisp texture is perfect for salads, but if you prefer, you can lightly sauté them for a softer version.
Can I use other vegetables?
Absolutely! Add shredded carrots, kale, or thinly sliced apples to mix things up.
Wrapping it up
This Brussels Sprout Salad is a fresh, crunchy, and flavorful dish that’s easy to whip up for any occasion. The combination of shredded sprouts, sweet cranberries, and tangy dressing makes it a versatile and healthy option for lunch or dinner.
Whether you serve it as a side or enjoy it as a light meal, this salad is sure to impress!
