Crunchy Brussels Sprout Salad: A Flavorful Delight

Brussels sprout salad is like the cool kid at the party who shows up unexpectedly and steals the show. Imagine tiny green orbs, crisp and vibrant, tossed together in a dance of flavors that can make even the most skeptical veggie-hater consider a second helping. With a delightful crunch, a hint of nuttiness, and a zesty dressing that makes your taste buds do the cha-cha, this salad is not just food; it’s an experience.

I remember the first time I introduced this dish at a family gathering. My aunt, who claims to dislike Brussels sprouts on principle, took one bite and exclaimed it was “life-changing.” The laughter that followed could have filled a stadium. This Brussels sprout salad has become my go-to for every occasion—from casual weeknight dinners to festive holiday feasts. It’s vibrant, fresh, and promises to leave everyone wanting more.

I once served this salad during a potluck dinner, and let’s just say my friends were calling it “the salad that brought everyone together.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Choose fresh sprouts with vibrant green color and tight leaves for the best crunch.

• Olive Oil: Use high-quality extra virgin olive oil for richness; it enhances flavors beautifully.

• Lemon Juice: Freshly squeezed lemon juice adds brightness; bottled juice just doesn’t cut it.

• Parmesan Cheese: Grate fresh Parmesan for a nutty finish; pre-grated cheese lacks flavor and texture.

• Walnuts: Toast walnuts lightly in a pan for enhanced flavor; they add satisfying crunch.

• Dried Cranberries: Sweet-tart cranberries give the salad dimension; use unsweetened if you prefer less sugar.

• Salt and Pepper: Simple seasoning but essential; adjust according to your taste preferences.

• Honey (optional): A drizzle of honey can balance tartness if desired; skip if you’re watching your sugar intake.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Brussels Sprouts: Start by trimming the ends off each Brussels sprout and removing any discolored outer leaves. Slice them thinly for maximum crispiness.

Toss with Dressing: In a large bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified. Pour over the shredded sprouts and toss well to coat evenly.

Add Crunchy Toppings: Fold in toasted walnuts and dried cranberries for added texture and sweetness. Don’t be shy—mix thoroughly until every piece gets some love.

Finish with Cheese: Grate fresh Parmesan over the top of your salad. The cheese should melt slightly from the warmth of the sprouts while adding a delicious salty touch.

Serve Immediately or Chill: You can serve this salad right away or let it chill in the fridge for about 30 minutes for flavors to meld beautifully. Either way, it’s sure to impress!

Enjoy whipping up this delightful Brussels sprout salad that not only brings smiles but also sparks memories!

Perfecting the Cooking Process

Start by roasting the brussels sprouts until golden brown. While they roast, prepare the dressing and chop any additional ingredients to maximize flavor and efficiency.

Add Your Touch

Feel free to swap out nuts or add fruits like cranberries for extra sweetness. Experimenting with different cheeses can also elevate your salad game.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best results, enjoy cold or at room temperature to preserve texture and flavor.

Sharing my first attempt at this brussels sprout salad still makes me chuckle; I accidentally added too much vinegar and nearly turned my friends into sourpusses!

FAQ

What can I add to my brussels sprout salad?

Try adding nuts, cheese, or seasonal fruits for extra flavor and texture.

Can I use frozen brussels sprouts instead?

Yes, but fresh ones provide better flavor and texture in this salad.

How do I make the dressing less tangy?

Add a bit of honey or maple syrup to balance the acidity of the vinegar.

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Brussels Sprout Salad

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Brussels sprout salad is a vibrant and flavorful dish that transforms the humble Brussels sprout into a show-stopping centerpiece. Crisp, fresh sprouts are combined with tangy lemon dressing, crunchy walnuts, and sweet-tart cranberries for a delightful balance of textures and flavors. This salad not only excites your taste buds but also adds a burst of color to any table setting, making it perfect for both casual dinners and festive gatherings.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Serves 4
• Category: Salad
• Method: No Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups Brussels sprouts (shredded)
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup walnuts (toasted)
• 1/2 cup dried cranberries
• Salt and pepper to taste
• 1 tsp honey (optional)

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Instructions

1. Prepare the Brussels sprouts: Trim ends and remove discolored leaves; slice thinly.
2. Make the dressing: In a bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
3. Combine: Toss the shredded Brussels sprouts with the dressing until evenly coated.
4. Add toppings: Fold in toasted walnuts and dried cranberries for texture.
5. Finish: Grate fresh Parmesan over the salad and mix gently.
6. Serve immediately or chill for 30 minutes to meld flavors.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 245
• Sugar: 6g
• Sodium: 154mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 7mg