This Brussels Sprout Salad is such an easy side dish recipe. Easy enough for weeknight dinners, but fancy enough for holidays, this will become a family favorite.
Like so many people I wasn’t a fan of Brussels Sprouts when I was a kid. I think that I thought they looked funny and tasted worse. And now I’m ashamed. Not only are they delicious, they are good for you too!
Today I’m going to show you how to make an easy brussels sprout salad. I love the way all of the different flavors in this recipe come together to create an elegant side dish fit for a holiday table.
How to Make Brussels Sprouts Salad
One of the reasons this recipe works so well is because we prepare the Brussels Sprouts for it by shredding them. This results in almost a slaw like salad that requires very little dressing, but is so delicious.
After shredding the Brussels Sprouts, we toast walnuts.
Toss all of that with dried cranberries, shaved parmesan (or shredded), and thinly sliced shallots.
An easy homemade citrus dressing pulls all of the flavors together.
How to Shred Brussels Sprouts
As mentioned above, we shred the Brussels Sprouts for this salad recipe. It makes eating the Brussels Sprouts raw totally doable, where we would normally need to roast them.
To shred them, I put my shredding blade in my food processor. It made very quick work of shredding a pound of Brussels Sprouts.
Another great method would be to use a mandoline.
If you don’t have either in your kitchen, don’t let that stop you from making this delicious salad recipe. Just do your best to slice the Brussels Sprouts thin.
How Long Does This Salad Last?
You could definitely make this salad the day before, but the Brussels Sprouts won’t be as bright green when you serve it.
This brussels sprout salad recipe will last for about four days in the refrigerator. Keep the salad at it’s best by storing it in an airtight container.
Are Brussels Sprouts Good for You?
Brussels Sprouts are like the super hero of side dishes. There are so many delicious ways to prepare them and they are so good for you.
- At only 29 calories per half cup, they pack a low calorie punch.
- Brussels Sprouts also hav more protein than the average vegetable!
- They are rich in Vitamin K and C.
- Brussels Sprouts are high in fiber – perhaps something helpful to have around a holiday meal.
- Because of their high fiber levels, some sources suggest they might help control your blood sugar levels.
- Finally, they are rich in antioxidants.
Other Great Brussels Sprouts Recipes
If you are totally sold on Brussels Sprouts now, here are some other great recipes you should try:
- These Crispy Brussels Sprouts are super easy to make and can be done a number of different ways.
- I love this Baked Brussels Sprout Casserole. It is creamy and delicious!
And if you aren’t sold yet, make this amazing Brussel Sprout Salad and leave me a comment to let me know what you think!
Brussel Sprout Salad
Ingredients
- 1 pound Brussels Sprouts sliced thin (see note)
- 2 medium shallots sliced thin
- 1 cup walnuts toasted
- 1/2 cup shaved parmesan
- 1 cup dried cranberries
For Brussels Sprout Salad Dressing
- 1/2 cup olive oil
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread the walnuts on it and toast in the oven for 10 minutes.
- In a large bowl combine the Brussels Sprouts, shallots, parmessan, and dried cranberries.
- In a small jar combine the ingredients for the salad dressing. Shake to combine.
- Once you add the walnuts to the salad, pour the salad dressing over it and toss to combine.
Notes
Dorothy says
The Brussels sprouts cooked?
Nope, they are raw in this salad, but because they are shredded and dressed with dressing, they are delicious.
Sue says
It was even better the next day! My company raved about this salad! I used sour cherries instead of cranberries.
I used a mandolin which shaved the Brussels sprouts really thin.
Awesome taste! Also, used six tablespoons orange juice in recipe because we like orange.
I’m so happy you enjoyed this recipe as much as me!
Jennifer kamholz says
Hi How many servings is this recipe?
As a main dish I would say two big salads. As a side salad, roughly six servings.