Description
Bright, crunchy, and bursting with flavor, this Brussels Sprout Salad is a showstopper for any holiday feast. Shredded Brussels sprouts form the base, providing a satisfying crunch, while toasted nuts add a rich, nutty flavor. Sweet dried cranberries or cherries introduce a touch of sweetness, and grated Parmesan cheese brings a savory depth. Tossed in a tangy dressing made with apple cider vinegar and olive oil, this salad is a delightful balance of flavors. With its vibrant colors and elegant presentation, it’s the perfect complement to roasted meats and hearty sides, making it a must-try for Thanksgiving or any special occasion.
Ingredients
- 1 pound Brussels sprouts: The star of the salad, providing a crunchy texture and rich flavor.
- ½ cup almonds or walnuts: Chopped and toasted for a nutty crunch. Feel free to use your favorite nuts.
- 1 cup dried cranberries or cherries: For a touch of sweetness and color.
- ½ cup grated Parmesan cheese: Adds a savory depth and creaminess to the salad. You can substitute with a vegan cheese if desired.
- ¼ cup red onion: Finely chopped for a zesty kick. Soaking in cold water can mellow the flavor if desired.
- ½ cup olive oil: For the dressing, adding richness and healthy fats.
- 3 tablespoons apple cider vinegar: For tanginess and balance. You can also use balsamic vinegar for a sweeter flavor.
- 2 tablespoons maple syrup or honey: Enhances the sweetness and depth of flavor. Adjust based on your taste.
- 1 teaspoon Dijon mustard: Adds a slight kick and creaminess to the dressing.
- Salt and pepper to taste: Essential for seasoning.
Instructions
STEP 1: PREPARE THE BRUSSELS SPROUTS
Start by trimming the ends of the Brussels sprouts and removing any yellow or wilted leaves. Rinse them under cold water to clean. To shred the Brussels sprouts, you can use a sharp knife or a food processor with a slicing attachment for quicker results.
STEP 2: TOAST THE NUTS
In a dry skillet over medium heat, add the chopped almonds or walnuts. Toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them! Remove from heat and set aside to cool.
STEP 3: MAKE THE DRESSING
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning as necessary, ensuring the dressing is tangy and slightly sweet.
STEP 4: COMBINE THE SALAD
In a large mixing bowl, combine the shredded Brussels sprouts, toasted nuts, dried cranberries or cherries, grated Parmesan cheese, and red onion. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
STEP 5: LET IT MARINATE
Allow the salad to sit for at least 15 minutes before serving. This resting time allows the Brussels sprouts to soften slightly and the flavors to meld together. It can be served immediately, but letting it marinate enhances the taste.
STEP 6: TASTE AND ADJUST
Before serving, give the salad a taste and adjust the seasoning if necessary. You may want to add more salt, pepper, or dressing, depending on your preference. Garnish with additional nuts or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220 kcal
- Fat: 15g
- Carbohydrates: 16g
- Protein: 6g