Brussels Sprout Salad

Why You’ll Love This Recipe

Brussels Sprouts may traditionally be cooked, but shredding them raw for a salad brings out their natural crunch and earthy flavor. Combined with a zesty vinaigrette, toasted nuts, and the sweetness of dried cranberries or raisins, this salad is bursting with freshness and texture. It’s a perfect choice for those looking for a healthy and hearty side dish, or even a light main. Quick to prepare and full of nutritious ingredients, this salad is a great addition to any meal, and it’s especially perfect for fall and winter gatherings.

Ingredients

• 1 lb (about 4 cups) Brussels sprouts, trimmed and thinly sliced
• 1/2 cup toasted walnuts or almonds, roughly chopped
• 1/3 cup dried cranberries or raisins
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Begin by trimming the Brussels sprouts and removing any outer leaves. Slice them very thinly using a sharp knife or a mandoline slicer.
2. In a large bowl, add the shredded Brussels sprouts.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
4. Pour the dressing over the Brussels sprouts and toss thoroughly to coat the sprouts evenly.
5. Add the toasted nuts and dried cranberries (or raisins), and toss again.
6. If using, sprinkle the grated Parmesan cheese over the salad.
7. Let the salad sit for about 5-10 minutes to allow the flavors to meld together before serving.
8. Serve immediately or refrigerate for up to an hour before serving.

Servings and Timing

Servings: 4-6
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add fruit: Try adding thinly sliced apples or pears for extra sweetness and crunch.
• Cheese alternatives: For a richer flavor, swap Parmesan for crumbled blue cheese or goat cheese.
• Make it vegan: Omit the Parmesan and ensure the dressing is made with maple syrup rather than honey for a fully vegan dish.
• Add protein: Top with grilled chicken, bacon bits, or chickpeas for a heartier meal.
• Herbs: Fresh herbs like parsley, thyme, or dill can be added for a burst of flavor.
• Seeds: For an extra crunch, consider adding sunflower seeds or pumpkin seeds.

Storage/Reheating

Brussels Sprout Salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. The Brussels sprouts will soften slightly as they sit in the dressing, but they will still be delicious. Avoid reheating this salad, as it is intended to be served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to the point of adding the nuts, dried fruit, and cheese. Keep those ingredients separate and add them just before serving to keep everything fresh and crunchy.

Can I use frozen Brussels sprouts?

For this recipe, fresh Brussels sprouts work best. Frozen Brussels sprouts will not have the same texture, and when thawed, they tend to become mushy, which isn’t ideal for this salad.

Can I use a different nut?

Yes! Feel free to use any nuts you prefer, such as pecans, hazelnuts, or pistachios. Just toast them for extra flavor and crunch.

How can I make this salad spicier?

For a spicy kick, you can add some red pepper flakes to the dressing or toss in some sliced jalapeños or fresh chili for heat.

Is this salad gluten-free?

Yes, this Brussels Sprout Salad is naturally gluten-free, but always ensure the Dijon mustard you use is gluten-free if that’s a concern.

How long will the salad last in the fridge?

The salad can be stored in the fridge for up to one day. After that, the Brussels sprouts may begin to lose their crunch and the dressing could become too absorbed by the greens.

Can I use a different dried fruit?

Yes, you can substitute dried cranberries with raisins, currants, or even dried figs or apricots for a different flavor profile.

What can I use instead of honey?

Maple syrup, agave nectar, or any other sweetener of your choice can replace honey in the dressing if needed.

How do I trim Brussels sprouts for this salad?

Trim the stems of the Brussels sprouts and remove any yellow or tough outer leaves. Then, slice them thinly to create a shredded texture.

Can I make this salad without cheese?

Yes, absolutely! The salad is just as delicious without cheese. If you want a creamy element, you could add some avocado for richness.

Conclusion

Brussels Sprout Salad is a refreshing and nutritious option that brings out the natural crunch and earthy flavor of Brussels sprouts in a way that is light, flavorful, and perfect for any occasion. With a simple vinaigrette, toasted nuts, and sweet dried fruit, this salad is not only easy to make but also full of texture and flavor. Whether served as a side dish or a light main course, this salad is sure to become a favorite, offering a fresh take on a nutritious vegetable that’s both satisfying and delicious.

Brussels Sprout Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Brussels Sprout Salad is a refreshing dish that features shredded Brussels sprouts paired with a tangy vinaigrette, toasted nuts, and dried fruit. This crunchy, vibrant salad is a perfect balance of textures and flavors, making it a great side dish or light main course.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4-6 servings
• Category: Salad
• Method: Shredding, Tossing
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 lb (about 4 cups) Brussels sprouts, trimmed and thinly sliced
2. 1/2 cup toasted walnuts or almonds, roughly chopped
3. 1/3 cup dried cranberries or raisins
4. 1/4 cup grated Parmesan cheese (optional)
5. 1 tablespoon olive oil
6. 2 tablespoons lemon juice
7. 1 tablespoon Dijon mustard
8. 1 tablespoon honey or maple syrup
9. Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Brussels sprouts: Trim the Brussels sprouts and slice them thinly using a sharp knife or mandoline slicer. Place the shredded Brussels sprouts in a large bowl.

1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
2. Dress the salad: Pour the dressing over the Brussels sprouts and toss thoroughly to coat evenly.
3. Add nuts and dried fruit: Add the toasted walnuts or almonds and dried cranberries (or raisins) to the salad, and toss again to combine.
4. Add cheese: If using, sprinkle the grated Parmesan cheese over the salad.
5. Let the salad sit: Let the salad sit for about 5-10 minutes to allow the flavors to meld together before serving.
6. Serve: Serve immediately or refrigerate for up to an hour before serving for a chilled option.

Notes

1. Add protein by topping with grilled chicken, bacon bits, or chickpeas.
2. For a vegan version, omit Parmesan and use maple syrup in the dressing.
3. Try adding fresh herbs like parsley, thyme, or dill for added flavor.
4. For extra crunch, consider adding sunflower or pumpkin seeds.

Nutrition

• Serving Size: 1 serving
• Calories: 160
• Sugar: 10g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 5mg