brussels sprouts salad

This Brussels sprout salad is full of flavor and texture and is the perfect fall and winter side dish. Made with shredded Brussels sprouts, chopped kale, cranberries, pomegranate arils, toasted pecans, walnuts and pumpkin seeds tossed in a sweet and tangy Dijon vinaigrette.

Brussels Sprouts Salad

avocado oil olive oil

lemon juice

apple cider vinegar

Dijon mustard

tsp onion salt

fine sea salt + black pepper (, to taste)

Brussels sprouts

kale (, washed & dried)

red cabbage

grape tomatoes (,

pecans

almonds

pumpkin seeds / pepitas

pomegranate arils

cranberries

yeast (,

Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.

Make the dressing:

Add all the salad ingredients to a large bowl. Pour in dressing and toss until well-coated and combined. Store in fridge for at least 15 minutes before serving. This helps build flavor and soften the Brussels sprouts. Top with more nuts, seeds &amp; nutritional yeast, if desired.

For the salad:

This salad combines hearty, perfectly caramelized brussels sprouts with baby greens like spinach and baby arugula, shallots, and salty feta. We add a festive twist with cranberries and toasted almonds. And, you'll love the honey lemon vinaigrette!  Be sure to check out the notes for more tips.

Mediterranean-Style Roasted Brussels Sprouts Salad

lb/907 g brussels sprouts, well-cleaned, trimmed, and halved

Salt

Private Reserve extra virgin olive oil

oz/170 g baby spinach

oz/113 g baby arugula

shallots,

69 g blanched almonds or walnut halves, toasted

feta cheese,

59 olive oil

honey

Dijon Mustard

Salt and pepper

Place brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the brussels sprouts a quick stir so the other side has a chance to get some color.)

While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Once ready, add the roasted brussels sprouts in.

In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad (start with less if you're not sure you need it all.) Toss to combine. Then add in crumbled feta and give it another gentle toss.

Transfer the salad to a large serving platter.  Add another sprinkle of feta, almonds or cranberries if you like. Enjoy!

I love all the fresh flavors in this! Great recipe!

I usually go for raw brussel sprout salad recipes so this will be a fun twist on how I prepare them usually!

I am in love with this salad. wow - a stunner. And so smart and I know it is going to be tasty! Thanks for sharing this inventive delicious dish.

Wow, this Brussels sprouts salad looks so fabulous!  I love the Mediterranean twist and can just imagine what it tastes like just by looking at your photos!  I can't wait to make it!

Such a great combination of flavors and textures. The perfect way to lighten up all those heavy holiday meals!

I love all the ingredients in this salad. I'd eat the whole bowl!

Love the mix of ingredients here. Simple yet so tasty. With a simple dressing you can't go wrong!

I've tried several recipes so far from this site. So far every one is a keeper. 

I don't like cranberries so I omitted them from this recipe. One thing that would go really well with it are fresh strawberries. Next time I make it I'll have some on hand. 

Now all we need is an actual cookbook so I don't have to print the recipes out any more. This site has beat all of the others hands down in the simplicity and taste.

Very unique and delicious flavor! I added to my recipe index because we will definitely be repeating this one! I served it with your greek style lemon-garlic cod and we LOVED both! I felt like we were dining at a fancy restaurant! Will be browsing this site for more ideas :)

Simply delicious and it looks absolutely stunning and so fancy! I substituted feta for soft goat cheese and used fresh cranberries that I picked earlier this autumn instead of dried ones - it worked really well. Will certainly save and repeat!

LOVED this! Didn’t have dried cranberries so substituted pomegranate seeds. This is a keeper!

This is bloody delicious. We both love roasted Brussell sprouts, and this salad plays on that strength.
I made it to go with a very nice stuffed eggplant, but it was so good I had several serves of salad and  didn’t touch the eggplant. 
It boxes well above its weight and even my husband said he’d happily eat it as a main.

Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! Great for the holidays!

Shredded Brussels sprouts with cranberries

olive oil

nutmeg

salt

black pepper

walnuts

Shred the Brussels sprouts: Remove the core and...

Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts.

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium heat.

Add the Brussels sprouts, nutmeg, salt and pepper....

Add the Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.

Add the cranberries and walnuts and stir to...

Add the cranberries and walnuts and stir to combine. Season to taste and serve warm.

My favorite fall salad: Butternut Squash and Brussels Sprouts! Roasted to perfection and tossed with cranberries and pumpkin seeds. Very easy, simple, and beautiful!

Butternut Squash and Brussels Sprouts Salad

butternut squash, peeled and cut into 1/2 inch cubes

brussels sprouts,

olive oil,

Kosher salt

maple syrup,

pumpkin seeds

Preheat oven to 450 degrees F.

On a large baking sheet, toss the cubed butternut squash with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Use 2 sheet pans if needed to avoid overcrowding the pan. Overcrowding leads to steaming instead of roasting.

On another large baking sheet, toss the Brussels sprouts with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Place the brussels sprouts flat side down. Use 2 sheet pans if needed to avoid overcrowding.

Roast the butternut squash and brussels sprouts for 15-20 minutes. Then, remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and stir to coat, flipping the veggies for even browning on all sides. Return to oven and roast for an additional 8-10 minutes or until golden brown and tender. Note: The brussels sprouts may be done before the butternut squash is, depending on how big they are.

In a large serving bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries, and pumpkin seeds. Drizzle with some more olive oil and maple syrup. Enjoy warm or cold!

This &#39;accidentally&#39; vegan salad is packed with shaved and roasted Brussels sprouts, pearl couscous, cranberries and toasty pecans. It&#39;s hearty and absolutely outstanding.

Vegan Brussels Sprout Salad

water

Tbs apple cider vinegar

shallot (finely diced)

Salt and pepper (to taste)

pearl couscous (160

light vegetable stock (375 milliliters

brussels sprouts (divided

pecans (roughly chopped)

cranberries (or currants)

Make the dressing. Put all the ingredients into a lidded jar and shake well to combine. Set aside.

Preheat oven to 450℉/220℃. Use a fan setting if your oven has one.

Put the stock or water into a wide based pan and bring to a boil. As soon as it reaches boiling point, tip in the couscous and put the lid on. Lower the heat to the lowest possible setting and leave to cook for 10-15 minutes.

When the couscous is done, the liquid should be mostly absorbed and the grains tender and chewy. Stir to loosen the grains, and put it into a serving bowl.

Trim and halve one portion of the Brussels sprouts and put into a roasting pan. Drizzle with oil and cook until they’re tender and starting to blacken at the edges, about 16-20 minutes.

Conventional Method

Preheat oven to 212℉/100℃, steam setting (100% steam).

Put the couscous into a shallow pan and cover with the stock. Put into the preheated oven and cook for 15 minutes. When the couscous is done, remove from the oven, fluff and put it into a serving bowl.

Change the oven settings to 450℉/220℃, combi steam setting. If your oven has variable steam settings, select 80% (high steam). If not, don’t worry! Just set to combi steam at the correct temperature and the oven will take care of the rest.

Trim and halve one portion of the Brussels sprouts and put into a roasting pan. Drizzle with oil and cook until they’re tender and starting to blacken at the edges, about 12 minutes.

Steam Oven Method

Thinly slice the other portion of the Brussels sprouts and add to the serving bowl with the couscous (yes, these sprouts are raw! They’re meant to be!).

When the roasted sprouts are done, put them into the bowl with the couscous and raw shredded sprouts. Add the pecans, cranberries and a little salt and pepper.

Drizzle dressing on top and toss to coat. Taste and adjust if necessary, adding more salt or pepper to the salad.

Serve immediately, warm, or allow to cool to room temperature.

Both Methods

This Autumn salad is vibrant, colorful, and festive!&nbsp; &nbsp;It makes a perfect holiday side dish for Thanksgiving, Christmas, and New Year's Eve.&nbsp; Healthy, delicious, gluten free recipe packed with veggies.&nbsp; The ingredient list includes&nbsp;Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

Brussels sprouts (, ends trimmed, yellow leaves removed)

Salt (to taste)

lb butternut squash

maple syrup

cinnamon

maple syrup (optional)

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Make sure Brussels sprouts have trimmed ends and yellow leaves are removed.  Then, slice all Brussels sprouts in half.  In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.  Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.  During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted Brussels sprouts:

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet.  Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: &nbsp;You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Roasted butternut squash:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.   (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Assembly:

This is the perfect salad for serving up for Thanksgiving dinner! It's an easy-to-make salad with tons of flavors and textures to perfectly accompany anything you serve up for dinner.

Bacon Cranberry Shaved Brussels Sprouts Salad

Tbsp orange juice

garlic cloves,

cayenne pepper

sprouts,

bacon,

parmesan cheese

In a small bowl, add lemon juice, orange...

In a small bowl, add lemon juice, orange juice, garlic, and cayenne. Whisk together to combine. While whisking, slowly pour in olive oil in a steady stream to form an emulsion. Season with salt and pepper to taste. Set aside in the refrigerator.

Using a mandoline, shave brussel sprouts into thin...

Using a mandoline, shave brussel sprouts into thin slices to form a slaw texture. Rinse and dry once they've all been shaved.

Add shaved sprouts to a large serving bowl....

Add shaved sprouts to a large serving bowl. Add bacon, cranberries, sliced almonds and grated parmesan cheese, tossing to combing. When ready to serve, toss with dressing.

Add almonds, cranberries, cheese, bacon and sprouts to...

Add almonds, cranberries, cheese, bacon and sprouts to a bowl, tossing to combine. When ready to serve, toss with the dressing.

This fresh and crunchy Brussels sprouts slaw with Dijon dressing, almonds, and dates is an easy, refreshing side! The perfect salad and can be made ahead.

Brussels Sprouts Slaw

Medjool dates (pitted

Parmesan cheese

lemon juice (from about 1 medium lemon)

extra virgin olive oil

honey maple syrup

Shred the Brussels sprouts: For the quick and easiest possible shredding, cut the end of the bottom off of the Brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the Brussels sprouts with a mandoline, taking care to watch your fingers. If slicing by hand, I recommend holding the stem end, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef&#x27;s knife: remove the ends and any wilted outer leaves, then slice the sprouts into very thin ribbons.

For all methods: once the Brussels sprouts are sliced, place the shreds in a serving bowl. Toss and fluff them with a fork or your fingers.

Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Drizzle 2/3 of the dressing over the slaw and toss to combine. Add the dates, almonds, and Parmesan and lightly toss again. If your salad is drier than you would like, splash in additional dressing. Taste and add additional salt and pepper as desired. Serve immediately or refrigerate for up to 3 hours.

This sweet and tangy Brussels Sprout Salad recipe is made with cranberries, pecans, chopped apples, feta cheese, and homemade balsamic vinaigrette. It&#39;s quick to make and always a crowd favorite!

Brussels Sprout Salad

Brussels sprouts (,

pecans (, chopped)

apple (, chopped)

bacon (, cooked and chopped)

green onions (, thinly sliced)

feta cheese crumbles

balsamic vinegar

maple syrup ((not pancake syrup))

dijon mustard

salt and black pepper (, to taste)

Hold the core end of a Brussels sprouts and, starting at the top, shred each Brussels sprout into as thin of slices as possible. Discard and large pieces of core.

Place shredded Brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.

For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar. 

Place a lid on the jar and shake well. Pour desired amount over the salad, a little at a time (you may not use it all!), until coated.&nbsp;

Store leftover dressing in the fridge.

https://content.jwplatform.com/videos/7Qef6HHz.mp4

This sweet and tangy Brussels Sprout Salad recipe is made with cranberries, pecans, chopped apples, feta cheese, and homemade balsamic vinaigrette. It’s quick to make and always a crowd favorite!

This Brussels sprout salad recipe is great if you&#039;re looking for something fresh and different. It has a the perfect combination of textures and flavors that makes it super satisfying. Plus it&#039;s easy enough to whip up on a weeknight but elegant enough to feel right at home with your holiday meal.

Brussels Sprout Salad with Maple Vinaigrette

Tablespoons apple cider vinegar

bacon (cooked and crumbled)

Tablespoons chopped hazelnuts

Prepare the brussels sprouts by cutting off and discarding the stem. Beginning at the stem end, slice into very thin rounds. Discard any tough white centers.

Combine the maple syrup, vinegar, mustard, and oil in a large serving bowl. Whisk well to combine. Season to taste with black pepper.

Add the shredded Brussels sprouts, bacon, and hazelnuts. Stir to combine. Let sit for 5 minutes before serving.

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.

Roasted Brussels Sprouts Salad

lb. Brussels sprouts* (2.89)

lb. sweet potatoes* (0.86)

Tbsp extra virgin olive oil (0.26)

salt (0.01)

pepper

Southern Grove Chopped Pecans* (0.78)

goat cheese (1.00)

maple syrup (0.64)

Tbsp apple cider vinegar (0.15)

Dijon mustard (0.02)

extra virgin olive oil (0.52)

garlic powder (0.02)

salt (0.02)

tsp pepper (0.02)

Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.

Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.

Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.

While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.

Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.

Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.

Crumble the goat cheese over the salad just before serving. Enjoy!

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