Top 5 Brussels Sprout Salad Recipes

Fresh Brussels sprout salad is bursting with the best autumnal flavors. Despite being so simple to prepare, this salad feels special enough to serve on Thanksgiving (p s. there’s a make-ahead option).

From Roasted Brussels Sprouts with Crispy Bacon to Creamy Brussels Sprouts in Alfredo, we adore recipes for Brussels sprouts. They’re so popular with my kids too, so they must be really delicious recipes (wink, wink).

Here is 5 recipe(s):

Shaved Brussels Sprout Salad

Salad made from shaved Brussels sprouts is flavorful, colorful, and crunchy. It features all the best autumnal flavors and is unquestionably festive.

Prep: 15min

Total: 15min

Yield: 6

Serving Size: 1 serving

Nutritional information per serving: calories 221 kcal, 20 g of carbohydrates, 6 g of protein, 15 g of fat, 3 g of saturated fat, 4 mg of cholesterol, 309 mg of sodium, 4 g of fiber, 12 g of sugar, and 11 g of unsaturated fat.

Ingredients:

• 4 cups shaved (from 1 lb) or pre-shaved brussels sprouts
• 1 medium honeycrisp apple (chopped (or any crisp apple))
• 1/2 cup dried cranberries
• 1/3 cup Parmesan cheese (shredded or shaved)
• 1/3 cup sunflower seeds (toasted, (or pine nuts))
• 1/3 cup chives (chopped)
• 1/4 cup extra virgin olive oil
• 1 large or 2 medium lemons’ worth of fresh lemon juice
• 1 tsp dijon mustard
• 1/4 tsp ground black pepper
• 1/2 tsp salt

Instruction:

1. Rinse and pat dry brussels sprouts. Trim off the stems and get rid of any wilted or dry leaves. Brussels sprouts should be shaved using your preferred method* and put in a big bowl.
2. Add chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives to the shaved Brussels sprouts as a topping.
3. Whisk the ingredients for the dressing—olive oil, lemon juice, dijon mustard, salt, and pepper—in a separate bowl.
4. Pour the dressing over the salad just before serving, then toss to combine.

Shaved Brussels Sprouts Salad

This salad of shaved Brussels sprouts is the ideal side dish for Thanksgiving or Christmas. It’s fresh, crisp, refreshing, and sweet.

Prep: 15min

Total: 15min

Serving Size: 8 g

Nutritional information per serving: 8 g, 215 kcal of energy, 18 g of carbohydrates, 5 g of protein, 14 g of fat, 2 g of saturated fat, 3 mg of cholesterol, 93 mg of sodium, 3 g of fiber, and 10 g of sugar.

Ingredients:

• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard
• 1 clove garlic (minced)
• Kosher salt and black pepper (to taste)
• 1 lb Brussels sprouts (ends trimmed)
• 1 large Honeycrisp apple (chopped (or 2 small apples))
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/3 cup shredded or shaved Parmesan cheese
• Kosher salt and black pepper (to taste)

Instruction:

1. First, make the maple mustard dressing. Whisk the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic in a tiny bowl or jar. Season with salt and pepper and set aside.
2. Next, shave the brussels sprouts. Use the slicing attachment on a food processor to pulse the brussels sprouts until they are very thinly sliced. If you don’t have a food processor, another option is to use a mandoline or a sharp knife.
3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, sunflower seeds, dried cranberries, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.

Brussels Sprout Salad

A tangy honey dijon vinaigrette is tossed with shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts.

Prep: 20min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutritional Information: ServingSize 1 serving; calories 281 kcal; carbohydrates 28 g; protein 6 g; fat 17 g; saturated fat 3 g; cholesterol 8 mg; sodium 149 mg; fiber 6 g; sugar 17 g.

Ingredients:

• 1 ½ pounds fresh Brussels sprouts (shredded)
• 1 apple (granny smith , or any variety)
• 1 teaspoon lemon juice
• ⅓ cup dried cranberries (or dried cherries)
• ⅓ cup pomegranate arils
• ¼ cup walnuts (or pecans, chopped)
• 2 ounces feta cheese (crumbled)
• ⅓ cup olive oil
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons dijon mustard
• ½ teaspoon garlic powder
• salt and pepper to taste

Instruction:

1. In a small jar, combine all the dressing ingredients and shake vigorously to blend.
2. Shred Brussels sprouts, rinse well and dry.
3. Chop apple and toss with lemon juice to prevent browning.
4. Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.

Shaved Brussels Sprout Salad

This shaved brussels sprout salad is a light side dish that is crunchy, colorful, and flavorful thanks to the addition of various ingredients.

Prep: 20min

Total: 35min

Yield: 10 – 12 serving(s)

Ingredients:

• 2 lb. Brussels sprouts
• 1/2 c. olive oil
• 1/4 c. lemon juice
• 2 tbsp. Dijon mustard
• 1 tbsp. honey
• 2 tsp. kosher salt, divided
• 1 tsp. ground black pepper, divided
• 1 c. dried, sweetened cranberries
• 1 c. grated sharp white cheddar cheese
• 1/2 c. toasted, sliced almonds
• 1/4 c. chopped parsley leaves

Instruction:

1. Trim the stem end of each Brussels sprout. (Transfer the bright green leaves that fall to a sizable mixing bowl. ).
2. Slice the Brussels sprouts extremely thin (about 1/8-inch thick) and place cut side down on a cutting board. ) Transfer to the mixing bowl with the leaves.
3. In a mason jar with a tight-fitting lid, combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Seal and shake well to combine. Pour over the Brussels sprouts. Mix well to combine the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Let rest for 15 minutes.
4. Add the cranberries, cheddar cheese, almonds, and parsley. Serve right away after tossing, or place covered in the fridge for up to 4 hours.

Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

With roasted chicken, pork, or Thanksgiving turkey, this apple, pecan, and blue cheese-topped fall Brussels sprout salad makes a delicious side dish.

Prep: 20min

Total: 20min

Yield: 4

Serving Size: 1 cup

Serving Size: 1 cup; Calories: 202; Carbohydrate: 17; Sugar: 8; Protein: 5; Fat: 13; Serving Size: 17; 5 g, Saturated Fat 2. 5 g, Cholesterol 4. 5 mg, Sodium 154 mg, Fiber 5 g.

Ingredients:

• 4 cups thinly shredded brussels sprouts (12 oz total)
• 1/4 cup roughly chopped pecans (1 ounce)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced shallots
• 2 teaspoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 3 tablespoons crumbled blue cheese (or gorgonzola)
• 1 small honey crisp apple, or any other sweet apple, cored and cut into matchstick-sized pieces with the skin on.

Instruction:

1. With a pinch of salt and black pepper, combine the olive oil, Dijon, shallots, and vinegar in a bowl.
2. Pour into a large bowl with the Brussels and season with 1/4 teaspoon each of salt and black pepper.
3. Mix in apples and top with pecans and blue cheese.

Raw Brussel Sprout Salad | Everyday Gourmet S7 E22

FAQ

Can you eat raw Brussel sprouts in a salad?

They belong to the cruciferous vegetable family (along with cabbage, broccoli, and cauliflower) and are safe to eat raw.

What can you mix with Brussel sprouts?

As a finishing touch, stir in some Parmesan, pecorino, blue cheese, Cheddar, creamy goat cheese, ricotta, or even tiny pieces of Brie. Just keep in mind that a little can go a long way; if you go overboard, we won’t hold it against you. Here is a recipe for Roasted Brussels Sprouts Gratin with Cheddar.

What flavors go well with Brussel sprouts?

• Mustard. A good mustard’s tang goes well with the earthy Brussels sprouts.
• Fish Sauce. Roasted Brussels sprouts get a salty, umami flavor boost from fish sauce, making them even more delicious.
• Smoked Paprika. …
• Pomegranate Molasses. …
• Apples. …
• Worcestershire Sauce. …
• Miso Paste. …
• Bacon.

What is the healthiest way to eat Brussels sprouts?

Brussels sprouts can be steamed in a pot with a few inches of water or roasted in the oven with olive oil until browned. They’re also easily sautéed or microwaved. Shaved raw Brussels sprouts can be added to soups and salads. Don’t boil your Brussels sprouts.