Crunchy Brussels Sprout Salad: A Fresh and Flavorful Side Dish
This Brussels sprout salad is a fresh, crunchy, and delicious dish packed with shaved Brussels sprouts, crunchy nuts, sweet cranberries, and a tangy vinaigrette dressing. Perfect for meal prep, potlucks, holiday tables, or a healthy side dish, this salad is loaded with fiber, vitamins, and flavor. Serve it as a light lunch or pair it with your favorite protein for a complete meal!
Equipment
- Large mixing bowl
- Whisk or jar (for dressing)
- Cutting board
- Sharp knife or mandoline slicer
- Measuring cups and spoons
- Wooden spoon (for mixing)
Ingredients
- ✅ For the Salad:
- 4 cups Brussels sprouts trimmed and thinly sliced
- ½ cup almonds or pecans chopped
- ½ cup dried cranberries
- ¼ cup parmesan cheese shredded (or feta for a tangy option)
- ¼ cup red onion finely diced
- ✅ For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup for a vegan option
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small clove garlic minced (optional)
Instructions
- 🔸 Step 1: Prep the Brussels Sprouts
- 1️⃣ Trim the ends off the Brussels sprouts and remove any tough outer leaves.
- 2️⃣ Slice them very thinly using a sharp knife or mandoline slicer.
- 3️⃣ Place them in a large mixing bowl and gently fluff with your hands.
- 🔸 Step 2: Make the Dressing
- 4️⃣ In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, pepper, and garlic until smooth.
- 5️⃣ Alternatively, place the ingredients in a jar with a lid and shake well.
- 🔸 Step 3: Assemble the Salad
- 6️⃣ Add chopped almonds, dried cranberries, parmesan cheese, and red onion to the bowl with the Brussels sprouts.
- 7️⃣ Pour the vinaigrette dressing over the salad and toss until everything is well coated.
- 🔸 Step 4: Let It Marinate & Serve
- 8️⃣ Let the salad sit for 10–15 minutes to allow the flavors to blend.
- 9️⃣ Serve immediately or refrigerate for later. Garnish with extra cheese or nuts if desired.
Notes
Make Ahead: This salad stays fresh for 2–3 days in the fridge. The flavors get even better as it sits!
Nut-Free Option: Substitute nuts with pumpkin seeds or sunflower seeds.
Dairy-Free/Vegan Option: Use vegan cheese or omit the cheese altogether. Swap honey for maple syrup.
For Extra Protein: Add grilled chicken, salmon, or chickpeas for a complete meal.
Nut-Free Option: Substitute nuts with pumpkin seeds or sunflower seeds.
Dairy-Free/Vegan Option: Use vegan cheese or omit the cheese altogether. Swap honey for maple syrup.
For Extra Protein: Add grilled chicken, salmon, or chickpeas for a complete meal.