Brussel Sprout Salad

Brussel sprout salad is a fresh, crunchy, and flavorful dish that makes healthy eating feel cozy and satisfying. It’s easy to whip up for busy weeknights or as a light side for family meals, and the tangy dressing brightens up each bite. I usually start by trimming the sprouts while the rest of dinner cooks, making it a simple and practical addition to any table. This salad works beautifully for cold nights or packed lunches, offering both texture and comfort without spending too much time in the kitchen.

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Why You Will Love This Recipe

This brussel sprout salad is refreshing, yet hearty enough to satisfy everyone at the table. The balance of crisp sprouts, creamy dressing, and optional toppings makes it a versatile weeknight-friendly dish. It comes together quickly, uses simple pantry ingredients, and stores well for leftovers, making meal prep a breeze. You can easily swap in different nuts, cheeses, or dressings to keep it exciting. Cozy enough for cold evenings, bright enough for lunch, and budget-friendly for families, it’s a salad you’ll want to save on Pinterest and return to again and again.

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Ingredients

Tip: Choose firm, bright green sprouts with tight leaves for the best flavor and texture.

  • 1 lb brussel sprouts, trimmed and thinly sliced
  • ½ cup toasted almonds or walnuts
  • ¼ cup grated Parmesan cheese
  • ¼ cup dried cranberries
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1 small garlic clove, minced
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Instructions

Step 1: Preparation
Trim the ends and remove any yellow outer leaves from the brussel sprouts. Slice them thinly to create a fine, crisp texture. Measure out the nuts, cheese, and dried fruit so everything is ready to mix.

Step 2: Main Cooking Process
Toast the nuts lightly in a dry skillet over medium heat until fragrant and slightly golden. Be careful not to burn them, as this will create a bitter taste. This step enhances the flavor and adds crunch to the salad.

See also  Italian Pasta Salad

Step 3: Combining Ingredients
In a large bowl, whisk together olive oil, vinegar, mustard, salt, pepper, and garlic. Add the sliced brussel sprouts, nuts, cheese, and cranberries. Toss until everything is evenly coated with the dressing and the salad looks bright and inviting.

Step 4: Finishing & Final Simmer
Let the salad sit for 5–10 minutes at room temperature so the flavors meld. Taste and adjust seasoning as needed. Serve fresh or pack for lunch, enjoying the balance of tangy, crunchy, and slightly sweet flavors.

Why This Recipe Works for Busy Days

This salad comes together quickly and doesn’t require complicated steps or cooking times. It’s perfect for meal prep since it keeps well in the fridge for a few days, letting you grab a healthy side or lunch on the go. Even if your week gets hectic, you can slice the sprouts ahead of time and assemble later, saving precious minutes while keeping the flavors fresh.

Tips & Tricks

  • Slice Thin for Best Texture: Using a sharp knife or mandoline ensures thin slices that absorb dressing well. Avoid chopping too thick, which can make the salad tough and harder to eat.
  • Toast Nuts Carefully: Heat nuts over medium-low heat, stirring often. Burning them will leave a bitter taste, but lightly golden nuts add warmth and crunch.
  • Dress Just Before Serving: Adding dressing too early can wilt the sprouts. Toss right before serving for maximum freshness.
  • Use Fresh Ingredients: Choose firm, bright green sprouts and fresh cranberries. Old or soft ingredients affect both taste and texture, making the salad less enjoyable.

Variations

  • Meaty Version: Add cooked bacon or grilled chicken strips for a protein boost. Toss with the salad after slicing sprouts for a hearty, satisfying meal that works for weeknight dinners.
  • Vegetarian Option: Swap bacon for roasted chickpeas or extra nuts. This keeps the salad filling and adds plant-based protein without changing the fresh flavor.
  • Ingredient Swap: Replace cranberries with pomegranate seeds or raisins. Both bring natural sweetness and vibrant color to brighten the salad visually and flavor-wise.
  • Flavor or Herb Boost: Add chopped fresh parsley, thyme, or a pinch of lemon zest. Herbs enhance the taste and make it feel fresh, perfect for serving at casual family gatherings.
See also  Kale Salad

Serving Suggestions

  • Family Dinner Side: Serve alongside roasted chicken or baked salmon. The tangy salad balances richer proteins beautifully, making a simple meal feel complete.
  • Lunch Bowl: Pack with quinoa or brown rice and a boiled egg for a light, nourishing lunch. It stores well for midweek meal prep.
  • Cozy Winter Plate: Pair with warm roasted vegetables and crusty bread. The crisp sprouts offer a refreshing contrast to hearty sides.
  • Holiday Table Addition: Add extra nuts, cheese, or dried fruit for a festive touch. This salad looks bright and inviting on a shared family platter.

Storage Instructions

  • Fridge Storage: Store in an airtight container for up to 3 days. Keep dressing separate if you prefer extra crunch.
  • Reheating: This salad is best served cold or at room temperature. Avoid microwaving, which can make sprouts mushy.
  • Freezing: Not recommended, as raw sprouts and cranberries lose texture. Only freeze roasted or cooked nuts separately if desired.
  • Make-Ahead Tips: Slice sprouts and prep nuts, cheese, and dressing in advance. Assemble just before serving to keep flavors bright and textures crisp.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (for toasting nuts)
  • Rest Time: 5–10 minutes
  • Total Time: 25–30 minutes

Nutrition Information (Approximate)

  • Calories: 200–250 per serving
  • Protein: 6–8g
  • Key nutrients: Vitamin C, fiber, healthy fats from nuts
    Values are estimates and can vary based on ingredients, portion size, and optional add-ins.

FAQs

Yes, prep sprouts and nuts separately, then assemble with dressing just before serving for best texture.

Trim thoroughly and remove yellow leaves. Thin slicing also helps reduce bitterness.

See also  Fall Salad

Yes, use pecans, cashews, or sunflower seeds for a different crunch and flavor.

Adding dressing too early or storing mixed sprouts can cause sogginess. Dress right before serving.

Keep in an airtight container in the fridge for 2–3 days. Dressing can be stored separately to extend freshness.

Conclusion

This brussel sprout salad is simple, flexible, and perfect for cozy family meals or quick weeknight sides. You can easily swap ingredients, adjust the dressing, or add proteins to suit your needs. Its fresh, crunchy texture and bright flavors make it a salad you’ll want to keep in your recipe rotation. Whether for a lunch, dinner, or holiday table, this brussel sprout salad is always a crowd-pleaser that feels homemade and comforting.

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 time

5

minutes
Calories

300

kcal

Ingredients

  • 1 lb brussel sprouts, trimmed and thinly sliced

  • ½ cup toasted almonds or walnuts

  • ¼ cup grated Parmesan cheese

  • ¼ cup dried cranberries

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tsp Dijon mustard

  • ½ tsp salt

  • ¼ tsp black pepper

  • Optional: 1 small garlic clove, minced

Directions

  • Prepare the sprouts
    Trim the ends and remove any yellow outer leaves. Slice thinly for a crisp texture. Measure out nuts, cheese, and dried fruit.
  • Toast the nuts
    In a dry skillet over medium heat, toast the nuts until fragrant and lightly golden. Stir often to avoid burning.
  • Combine ingredients
    Whisk together olive oil, vinegar, mustard, salt, pepper, and garlic. Add brussel sprouts, nuts, cheese, and cranberries. Toss until evenly coated.
  • Finish and serve
    Let sit 5–10 minutes to allow flavors to meld. Taste and adjust seasoning. Serve fresh or pack for lunch.

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