Brussels Sprouts Salad Recipe
If you’re searching for a fresh and invigorating dish to add to your meal repertoire, our Brussels sprouts salad recipe is the perfect choice. Packed with vitamins, fiber, and bold flavors, this salad will transform your perception of this often-underappreciated vegetable. Whether you’re a Brussels sprouts lover or skeptical veggie eater, this recipe is sure to win you over with its delicious combination of ingredients.
Growing up in a family where healthy eating was not just encouraged but celebrated, Brussels sprouts graced our dinner table more often than not. My mother had an innate talent for turning these tiny cabbages into culinary masterpieces. Her signature Brussels sprouts salad became a staple at family gatherings, and no seasonal party was complete without it. Preparing it today brings back cherished memories and reminds me of youthful days spent in a bustling kitchen filled with laughter and love.
Why You’ll Love This Recipe
This Brussels sprouts salad is a game-changer for several reasons. Firstly, it’s incredibly versatile, serving as a perfect side dish or even a main course, depending on your mood. The salad combines fresh Brussels sprouts with a delightful mix of textures and flavors, including sweet dried cranberries and crunchy walnuts. It’s easy to prepare and can be made in advance, making it a great option for meal prep or busy weeknight dinners. Plus, it’s vegan-friendly and gluten-free, catering to a variety of dietary preferences without sacrificing taste.
Ingredients Notes
Here’s a breakdown of the key ingredients you’ll need for this wonderful salad:
- Brussels Sprouts: Choose fresh, vibrant green sprouts for the best crunch and flavor. Shred them finely for optimal texture.
- Dried Cranberries: These add a sweet contrast to the savory Brussels sprouts. You can substitute with raisins if desired.
- Walnuts: Toasted for an extra layer of flavor, walnuts bring a delightful crunch. Consider almonds or pecans as alternatives.
- Lemon Vinaigrette: Freshly squeezed lemon juice, olive oil, garlic, and Dijon mustard come together for a zesty dressing.
- Parmesan Cheese: Optional but recommended for added umami and richness. Use nutritional yeast for a vegan version.
Recipe Steps
Step 1
Begin by washing your Brussels sprouts thoroughly. Remove outer leaves that may be yellowed or damaged and trim the ends if necessary.
Step 2
Using a sharp knife or a food processor with a slicing attachment, thinly slice the Brussels sprouts. This helps them absorb the dressing and soften slightly without losing their crispness.
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Step 3
Prepare the lemon vinaigrette by whisking together fresh lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Adjust the seasoning to taste.
Step 4
In a large mixing bowl, combine the shredded Brussels sprouts, dried cranberries, and toasted walnuts. Pour the vinaigrette over the salad and toss until everything is evenly coated.
Step 5
If using, grate Parmesan cheese over the salad or sprinkle with nutritional yeast for a vegan touch. Serve immediately, or refrigerate for an hour to allow the flavors to meld further.
Storage Options
If you have leftovers, store the salad in an airtight container in the refrigerator for up to three days. If possible, keep the vinaigrette separate to maintain maximum freshness. Re-toss the salad with fresh dressing before serving. Freezing this salad is not recommended, as it alters the texture of the Brussels sprouts.
Variations & Substitutions
Customize this salad to suit your preferences and dietary needs. For a protein boost, consider adding grilled chicken or chickpeas. Swap out walnuts for toasted sunflower seeds for a nut-free version. You can also incorporate seasonal fruits like apple slices for a fruity twist, or experiment with different dressings such as balsamic vinaigrette or a honey mustard dressing.
Frequently Asked Questions
Can I prepare this salad in advance? Yes, you can prep the ingredients a day ahead and store them separately. Combine everything and dress the salad just before serving to ensure the Brussels sprouts remain crisp.
What type of cranberries should I use? Use dried, unsweetened cranberries to avoid adding unnecessary sugar to the salad. However, if you prefer a sweeter profile, opt for sweetened varieties or add a hint of honey to the vinaigrette.
Can I use frozen Brussels sprouts? Fresh is always best for this salad to maintain texture. Frozen Brussels sprouts can become mushy upon thawing and don’t offer the same fresh crunch. Instead, use them in cooked dishes where they can be baked or sautéed.
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Brussels Sprouts Salad Recipe
Ingredients
Main Ingredients
- 1.5 pounds Brussels sprouts trimmed and halved
- 0.5 cup Walnuts chopped
- 0.25 cup Dried cranberries
- 0.5 cup Parmesan cheese shredded
Instructions
Preparation Steps
- In a large bowl, toss together Brussels sprouts, walnuts, cranberries, and Parmesan cheese.
- Drizzle with your favorite vinaigrette and toss to combine.
Notes
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