Like so many people, I wasn’t a fan of Brussels sprouts when I was a kid. I thought they looked funny and tasted worse. But now I know the truth. Not only are they delicious, but 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.
Dressing for Brussels Sprout Salad
We are making a really delightful and light vinaigrette for this salad that also acts as a marinade. We combine lemon juice and orange juice with some olive oil, honey, and ground mustard. This delightfully light dressing pairs perfectly with the other ingredients in the salad.
Shave the Brussels sprouts. Read more on how to do this below. Make the dressing. Combine the ingredients for the salad dressing in a small jar and whisk or shake to combine. Marinate the Brussels sprouts and shallots. Put the shaved Brussels sprouts and shallots in the dressing to marinate. This step helps soften them making them the perfect consistency for a salad. Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet and toast in the oven for 10 minutes. They add such great flavor and crunch to this salad! Put all of the ingredients together. In a large bowl, combine the Brussels sprouts mixture, Parmesan cheese, dried cranberries, and roasted walnuts. Stir to combine. Enjoy!
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 and shallots thin.
Variations
Change up the nuts. I love walnuts in this salad but of course you could use pecans, pine nuts, or almonds. Around the holidays, I like to swap them out for candied pecans. Switch up the cheese. Parmesan tends to be a crowd-pleaser, but you could definitely use some feta cheese instead. Incorporate some seeds for protein. Seeds make a great boost to any salad. Pumpkin seeds or sunflower seeds would work so well in this salad.
If you make this amazing Brussels sprout salad recipe or any of my other recipes, I’d be so thankful if you left me a comment to let me know what you think! This salad recipe will last for about four days in the refrigerator. Keep the salad at its best by storing it in an airtight container. I would not recommend freezing leftovers of this salad.
These Crispy Brussels Sprouts are super easy to make and can be done many different ways. I love this Baked Brussels Sprout Casserole. It is creamy and delicious! And of course, bacon makes everything better. Especially in my Roasted Brussels Sprouts with Bacon!
