This Brussels Sprouts Salad with Cranberries is a delightful explosion of flavor and texture! Shaved Brussels sprouts provide a crisp, slightly bitter base, perfectly balanced by the sweetness of dried cranberries and the crunch of toasted pecans. A tangy apple cider vinaigrette ties it all together, creating a salad that's both healthy and incredibly satisfying. I remember the first time a friend made this for me. I was honestly skeptical. Brussels sprouts in a salad? But one bite, and i was hooked!
Perfect as a side dish for Thanksgiving or Christmas, or as a light and refreshing lunch any time of year, this salad is surprisingly easy to make. And honestly? It's the sort of recipe that just feels good. It's packed with nutrients, tastes amazing, and is visually stunning. Plus, it's a fantastic way to get even the most skeptical Brussels sprouts eaters on board!
Required Equipments
- Large Bowl
- Small Bowl
- Whisk
- Knife
- Cutting Board
- Salad Servers
Brussels Sprouts Salad with Cranberries: Frequently Asked Questions
Brussels Sprouts Salad with Cranberries
This Brussels Sprouts Salad with Cranberries recipe combines shaved Brussels sprouts, sweet cranberries, crunchy pecans, and a tangy apple cider vinaigrette for a flavorful and healthy dish. Perfect for holidays or a light lunch!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by washing and thoroughly drying the Brussels sprouts. This step ensures the salad isn't watery.
- Trim the ends of the Brussels sprouts. Remove any wilted or discolored outer leaves. Sometimes the outer leaves aren't in the best shape – just peel those away!
- Using a sharp knife or a mandoline slicer, carefully shave the Brussels sprouts into thin slices. Alternatively, you can use the shredding disc on a food processor. Be extra cautious with your fingers if using a mandoline!
- Place the shaved Brussels sprouts in a large bowl.
- In a small bowl, prepare the dressing. Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed. A pinch more salt or a dash of honey can make a big difference!
- Pour the dressing over the shaved Brussels sprouts in the large bowl. Toss well to ensure the sprouts are evenly coated.
- Add the dried cranberries and toasted pecans (or any other desired toppings) to the bowl. Gently toss again to distribute the ingredients throughout the salad.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is crucial for softening the sprouts and enhancing the overall taste.
- Before serving, give the salad another toss. Garnish with extra cranberries or pecans if desired.
- Serve chilled and enjoy the fresh, vibrant flavors of this delightful Brussels sprouts salad.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Calcium: 50mg
