If you’re searching for a vibrant and refreshing dish to brighten your table, the Brussels Sprout Salad with Cranberries and Parmesan Recipe is an absolute must-try. This salad brilliantly balances the crispness of shredded Brussels sprouts with the tart sweetness of dried cranberries, while the nutty Parmesan adds a savory depth that dances on your taste buds. It’s a fresh, no-cook delight that’s perfect any time of year, especially when you want something light yet full of flavor and texture. Trust me, once you try this salad, it will become a treasured regular in your recipe rotation.
Ingredients You’ll Need
Each ingredient in this Brussels Sprout Salad with Cranberries and Parmesan Recipe plays a starring role, providing contrast and harmony in every bite. From the crunchiness to the tangy and sweet notes, these simple staples come together to make something truly special.
- 1 pound Brussels sprouts, trimmed and shredded: Fresh and crisp, they create the hearty base and bring a mild, slightly nutty flavor.
- 1/2 cup dried cranberries: These add a lovely burst of sweetness and chewy texture that brightens the salad.
- 1/3 cup shaved Parmesan cheese: Sharp and salty, Parmesan enriches every forkful with its savory character.
- 1/4 cup chopped toasted almonds or pecans: Toasting the nuts enhances their crunch and adds toasty, nutty notes.
- 2 tablespoons olive oil: A good quality olive oil ties the dressing together with smooth richness.
- 1 tablespoon apple cider vinegar: This vinegar lends a gentle tang, balancing all the flavors.
- 1 teaspoon Dijon mustard: Adds a subtle zing and depth to the dressing, helping it emulsify flawlessly.
- 1 teaspoon honey: Brings a touch of natural sweetness that softens the tartness in the dressing.
- Salt and black pepper to taste: Essential seasonings to highlight and round out every ingredient.
How to Make Brussels Sprout Salad with Cranberries and Parmesan Recipe
Step 1: Prep the Brussels Sprouts
Begin by trimming the tough ends off your Brussels sprouts and shredding them finely. Using a food processor with a slicing attachment or a mandoline can make this quick and effortless, giving you perfectly thin strands that are easy to eat raw yet tender enough once dressed. This shredding is key to achieving the ideal texture for the salad.
Step 2: Combine the Main Salad Ingredients
In a large bowl, toss together the shredded Brussels sprouts, dried cranberries, shaved Parmesan cheese, and the chopped toasted nuts. This colorful mix sets the stage for the magic of the dressing, creating a harmony of crisp, chewy, salty, and crunchy elements in every bite.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified. This combination ensures a balanced dressing that is tangy, sweet, and flavorful, perfectly coating the salad without overpowering the natural brightness of the Brussels sprouts.
Step 4: Dress and Rest the Salad
Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly. Let the salad sit for about 10 to 15 minutes before serving—this brief rest allows the flavors to meld beautifully and softens the Brussels sprouts just enough, enhancing their natural tenderness and flavor absorption.
How to Serve Brussels Sprout Salad with Cranberries and Parmesan Recipe
Garnishes
Add visual appeal and a flavor boost to your salad by sprinkling extra shaved Parmesan or a handful of fresh herbs like parsley or chives just before serving. These little touches not only look inviting but offer fresh, bright notes that elevate the entire dish.
Side Dishes
This salad shines not only as a standalone dish but also pairs wonderfully with roasted meats, grilled chicken, or even a cozy fall soup. Its refreshing crunch and tangy profile contrast beautifully with warm, hearty dishes, making it a versatile side that’s perfect year-round.
Creative Ways to Present
For a charming presentation, serve the salad in individual glass jars or small bowls, layering it with additional nuts or cheese on top. You can also turn it into a festive holiday centerpiece by plating it in a large shallow bowl and garnishing with whole cranberries and sprigs of fresh thyme for a rustic feel.
Make Ahead and Storage
Storing Leftovers
This Brussels Sprout Salad with Cranberries and Parmesan Recipe keeps beautifully in the refrigerator for up to 2 days. Store it in an airtight container to maintain freshness and crunch. The flavors will continue to develop, so leftovers can taste even better the next day.
Freezing
Because this salad is made with fresh, raw ingredients and delicate textures, freezing is not recommended. The Brussels sprouts and cranberries would lose their crispness and freshness once thawed, so it’s best enjoyed fresh or stored in the fridge for short-term use.
Reheating
This salad is intended to be served chilled or at room temperature. Reheating is unnecessary and would compromise the leafy crunch and fresh flavors that make the dish so delightful.
FAQs
Can I use frozen Brussels sprouts for this salad?
Frozen Brussels sprouts are usually blanched and softer when thawed, which won’t give you the crisp raw texture essential for this salad. For the best crunch and freshness, always use fresh Brussels sprouts.
What other nuts can I use if I’m allergic to almonds and pecans?
Walnuts are a great substitute and provide a similar crunch and nutty flavor. Pumpkin seeds also add a nice texture without overpowering the salad’s delicate balance.
Is this salad suitable for a vegan diet?
You can easily make this dish vegan by omitting the Parmesan or substituting it with a plant-based cheese alternative. The rest of the ingredients are naturally plant-based and delicious.
How far in advance can I make this salad?
This salad is best made no more than one day before serving to preserve its texture and freshness. Preparing it in advance and letting it rest in the fridge allows the flavors to meld nicely without losing the crisp bite.
Can I add protein to turn this into a main meal?
Absolutely! Grilled chicken, roasted chickpeas, or even crispy tofu can be excellent additions to boost protein content and make this salad more filling while keeping it deliciously fresh.
Final Thoughts
There is something truly special about the Brussels Sprout Salad with Cranberries and Parmesan Recipe that makes it an irresistible addition to any meal, whether as a vibrant side or a light main dish. Its beautiful textures and balance of sweet, tangy, and savory flavors create an inviting experience that feels both nourishing and festive. I encourage you to try this recipe and watch it become a beloved staple that brightens your table all year long.
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Brussels Sprout Salad with Cranberries and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Brussels Sprout Salad with Cranberries and Parmesan is a fresh, vibrant, and easy-to-make recipe perfect for the fall and holiday seasons. It features shredded Brussels sprouts tossed with sweet dried cranberries, nutty toasted almonds or pecans, and savory shaved Parmesan, all brought together with a tangy honey-Dijon dressing. This no-cook salad offers a delightful mix of textures and flavors, making it a refreshing side dish or a light, healthy main when topped with grilled chicken or chickpeas.
Ingredients
Salad
- 1 pound Brussels sprouts, trimmed and shredded
- 1/2 cup dried cranberries
- 1/3 cup shaved Parmesan cheese
- 1/4 cup chopped toasted almonds or pecans
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, mix together the shredded Brussels sprouts, dried cranberries, shaved Parmesan cheese, and chopped toasted almonds or pecans until evenly distributed.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the mixture is smooth and emulsified.
- Toss salad with dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure that everything is well coated with the dressing.
- Let the flavors meld: Allow the salad to sit for 10 to 15 minutes before serving. This resting time softens the Brussels sprouts slightly and lets the flavors combine beautifully.
- Serve: Serve the salad chilled or at room temperature as a side dish or add protein to make it a main course.
Notes
- Use a food processor with a slicing attachment or a mandoline to shred Brussels sprouts quickly and evenly.
- This salad can be made ahead of time and refrigerated for up to 2 days—flavors improve with time.
- To make this salad a complete meal, add grilled chicken breast or roasted chickpeas for extra protein.
