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
Scale
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.
