Brussel Sprout Salad

Brussel sprout salad is a fresh, flavorful way to enjoy this often-overlooked vegetable. This brussel sprout salad blends tender shredded sprouts with crunchy toppings and a bright, tangy dressing, making it ideal for busy weeknights, family dinners, or light lunches. I usually toss it together when I want something quick but satisfying, and it’s always a hit. It’s easy to prep, versatile, and perfect for serving as a side or a main. This simple combination of textures and flavors turns a simple vegetable into a salad that feels celebratory yet approachable.

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Why You Will Love This Recipe

This brussel sprout salad is full of texture, color, and flavor without demanding hours in the kitchen. The shredded sprouts stay crisp, while nuts, cheese, or dried fruit add layers of taste. It’s flexible, so you can swap ingredients or toss in extra protein for a heartier option. It keeps well for a day or two, making it ideal for meal prep or packed lunches. Budget-friendly and crowd-pleasing, this salad is cozy enough for a quiet night in yet attractive enough for gatherings, so save it on Pinterest for your next weeknight or weekend meal.

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Ingredients

Tip: Use small, firm brussel sprouts for the best flavor and texture.

  • 1 lb brussel sprouts, trimmed and shredded
  • ½ cup toasted almonds, sliced
  • ¼ cup dried cranberries
  • ¼ cup crumbled feta cheese
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and black pepper to taste
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Instructions

Step 1: Preparation
Trim the brussel sprouts and remove any damaged leaves. Shred them finely using a knife or mandoline. Measure out the almonds, cranberries, and feta. Having all components ready makes assembly fast and ensures a consistent texture in every bite.

See also  Burrata Salad

Step 2: Main Cooking Process
Toast the almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly until lightly browned and fragrant. This enhances their flavor and adds crunch. Keep an eye on them to prevent burning.

Step 3: Combining Ingredients
In a large bowl, whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Add shredded brussel sprouts, cranberries, feta, and toasted almonds. Toss gently until everything is evenly coated in the dressing.

Step 4: Finishing & Final Simmer
Taste and adjust seasoning with more salt, pepper, or honey if needed. Let the salad rest for 5–10 minutes to allow flavors to meld while keeping the sprouts crisp. Serve immediately or chill briefly before serving.

Why This Recipe Works for Busy Days

This salad comes together in under 20 minutes, with minimal chopping if using pre-shredded sprouts. It keeps well for a day in the fridge, making it a perfect side or lunch option for meal prep. Crunchy elements stay crisp, and the tangy dressing doesn’t overpower, so you can prepare it in advance without worry.

Tips & Tricks

  • Shred Evenly: Slice sprouts thin for consistent texture; thick pieces may taste bitter and overwhelm the dressing.
  • Toast Nuts Carefully: Nuts burn quickly. Stir constantly over medium heat to get even browning and nutty flavor without bitterness.
  • Balance Sweetness: Dried fruit adds sweetness; taste dressing first to prevent an overly sugary salad.
  • Freshness Matters: Prepare shortly before serving for maximum crispness. If stored too long, toss with a little extra oil to refresh.

Variations

  • Meaty Version: Add cooked bacon bits or shredded rotisserie chicken for a protein boost. It turns this light salad into a satisfying main dish while keeping the fresh crunch intact.
  • Vegetarian Option: Keep it plant-based and add roasted chickpeas or toasted pumpkin seeds for extra texture and flavor without meat.
  • Ingredient Swap: Replace cranberries with chopped apples or pears for a seasonal twist. The natural sweetness balances the bitter sprouts perfectly.
  • Flavor Boost: Stir in fresh herbs like parsley or mint and a squeeze of lemon. Bright notes lift the salad and make it more vibrant without overpowering the base.
See also  Caesar salad

Serving Suggestions

  • Weeknight Side: Serve alongside roasted chicken, salmon, or grilled tofu for a balanced, colorful dinner that’s ready in minutes.
  • Lunch Bowl: Add quinoa or cooked farro for a heartier meal. Top with extra nuts and cheese for a filling, satisfying bowl.
  • Party Platter: Plate with assorted veggies and a drizzle of dressing on top. The contrast of colors makes it visually appealing for gatherings.
  • Casual Snack: Enjoy a small portion on its own or with crackers for a crunchy, tangy, satisfying snack anytime.

Storage Instructions

  • Fridge Storage: Store in an airtight container for up to 2 days. Dressing may separate; toss before serving to refresh flavors.
  • Reheating: Best served cold or at room temperature; avoid microwaving to preserve crunch.
  • Freezing: Not recommended, as sprouts and dressing will lose texture. Store raw ingredients separately if planning to freeze nuts or cheese.
  • Make-Ahead Tips: Toast nuts and shred sprouts in advance. Combine with dressing just before serving to maintain crispness and freshness.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Rest Time: 5–10 minutes
  • Total Time: 20–25 minutes

Nutrition Information (Approximate)

Calories: 200–250 per serving
Protein: 6–8 g
Key Nutrients: Fiber, Vitamin C
Values are estimates and may vary depending on ingredient types and portion size.

FAQs

Yes, prepare components separately and toss with dressing just before serving.

Thick sprouts or overcooked sprouts can taste bitter. Shred thinly for mild flavor.

Absolutely, walnuts or pecans work well. Toast them for maximum flavor.

Dressing too early can wilt sprouts. Add dressing right before serving.

See also  Tuna Salad Recipe

Up to 2 days in the fridge if stored properly.

Conclusion

This brussel sprout salad is a fresh, crunchy, and flavorful addition to any meal. It’s easy to tweak with different nuts, fruits, or proteins, and keeps well for quick lunches or weeknight dinners. Toss it together in minutes and enjoy a salad that’s bright, cozy, and endlessly adaptable. Keep it simple, vibrant, and enjoy every crisp bite.

Brussel Sprout Salad Save
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Brussel Sprout Salad

Recipe by Tasty VaultCourse: Salad Recipes
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes
Calories

300

kcal

Ingredients

  • 4 cups Brussels sprouts, thinly shaved

  • 1 cup cherry tomatoes, halved

  • ½ cup toasted almonds, walnuts, or pecans

  • ¼ cup grated Parmesan cheese (optional)

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice or balsamic vinegar

  • 1 teaspoon honey or maple syrup

  • Salt and pepper to taste

Directions

  • Prepare Brussels Sprouts: Thinly shave or finely chop Brussels sprouts and place in a large salad bowl.
  • Add Veggies & Nuts: Add cherry tomatoes, toasted nuts, and Parmesan cheese (if using).
  • Make Dressing: In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, honey, salt, and pepper.
  • Toss Salad: Pour dressing over the salad and toss until evenly coated.
  • Serve: Serve immediately for maximum crunch and freshness.

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