Brussel Sprout Salad Recipe

As I stood over my kitchen counter, slicing Brussels sprouts into delicate ribbons, it hit me—there’s something almost magical about transforming these little green cabbages into a vibrant, crunchy masterpiece dressed in zesty apple cider and mellow honey. This isn’t just a salad; it’s an edible harmony of textures and flavors that will have you hooked from the first bite.

Brussels sprout salad is a wonderful dish that I love for its balance of flavors and textures. The almost-too-healthy salad is crunchy from the thinly sliced Brussels sprouts and the toasted pecans, and it is just the right kind of sweet, courtesy of some dried cranberries.

A dressing made with apple cider vinegar, Dijon mustard, and a little honey brings it home.

Brussel Sprout Salad Recipe Ingredients

• Brussels sprouts: Rich in fiber and vitamins, aiding digestion and boosting immunity.
• Pecans: Heart-healthy fats and protein, providing a satisfying crunch to the salad.
• Dried cranberries: Add natural sweetness and antioxidants, enhancing flavor and nutrition.
• Parmesan cheese: Offers savory umami flavor with calcium and protein for bone health.
• Extra virgin olive oil: Contains healthy monounsaturated fats and antioxidants for heart health.
• Apple cider vinegar: Provides tanginess and may help with digestion and blood sugar levels.
• Dijon mustard: Adds zesty kick and helps emulsify the dressing for a smoother texture.

Brussel Sprout Salad Recipe Ingredient Quantities

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup pecans, toasted and roughly chopped
• 1/3 cup dried cranberries
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste

How to Make this Brussel Sprout Salad Recipe

1. In a big mixing bowl, mix the Brussels sprouts that have been thinly sliced. They should be separated and should look fluffy.

2. In a small bowl, combine smooth and well-blended ingredients of extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a leisurely whisking fashion.

3. Salt and freshly ground black pepper to taste.

4. Place the sliced Brussels sprouts in a bowl. Pour the dressing over them. Toss the sprouts in the dressing until they’re evenly coated.

5. Add the salad to the toasted, roughly chopped pecans.

6. Scatter the dehydrated cranberries over the mixture of Brussels sprouts.

7. Incorporate the grated Parmesan cheese into the salad, distributing it evenly.

8. Gently toss the salad to guarantee that all ingredients blend together well.

9. Allow the flavors to meld together for about 10 minutes. Then serve the salad.

10. Test the flavor, and adjust the seasoning with more salt and pepper if needed before serving.

Brussel Sprout Salad Recipe Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Measuring cups and spoons
5. Chef’s knife
6. Cutting board
7. Grater
8. Tongs or salad server

FAQ

• Q:Is it permissible for me to use some other variety of nut in place of pecans?
• A:Definitely! Walnuts or almonds are fantastic substitutes for pecans.
• Q:How far in advance can this salad be made?
• A:This salad can be prepared one day ahead of when you wish to serve it; just remember to add the cheese and dressing right before serving to ensure maximum freshness.
• Q:Could you possibly substitute apple cider vinegar with something else?
• A:Substitutes for apple cider vinegar include white wine vinegar or lemon juice.
• Q:Is it possible to prepare the salad in a vegan manner?
• A:To make it vegan, leave out the Parmesan cheese or use a plant-based alternative.
• Q:What is the best way to keep uneaten food from a meal?
• A:Keep uneaten food in a sealed container inside the fridge for no longer than 48 hours.
• Q:Roast Brussels sprouts instead of serving them raw.
• A:Certainly, a roast will render a nut into a state of caramelization, but it is imperative that the nut cool fully before building the salad.

Brussel Sprout Salad Recipe Substitutions and Variations

Brussels sprouts: Use shredded cabbage or kale for a similar crunch and texture.
For Pecans: If you want a different nutty flavor and texture, you can substitute walnuts, almonds, or sunflower seeds.
Cranberries that have been dried: Substitute raisins, dried cherries, or dried apricots for a distinct sweet-tart flavor.
Parmesan: Consider substitutions of feta, goat cheese, or any vegan cheese alternative. These substitutions will result in a different flavor profile in all applications from the topping to the sauce.
Apple cider vinegar: Trade it for white wine, red wine vinegar, or lemon juice, which have similar acidity levels.

Pro Tips

1. For an extra depth of flavor, consider roasting the Brussels sprouts in the oven at 400°F for 15-20 minutes until they are slightly crispy. This step can add a nice texture contrast and a bit of caramelized sweetness to the salad.

2. To add more complexity to the dressing, you could include a teaspoon of freshly squeezed lemon juice or a pinch of lemon zest. This can enhance the brightness of the flavors and complement the cranberries and pecans beautifully.

3. Toast the pecans in a dry skillet over medium heat for just a few minutes, stirring frequently. This will bring out their natural oils and enhance their nutty flavor, making them a more impactful addition to your salad.

4. If you prefer a slightly sweeter salad, try using maple syrup instead of honey in the dressing. Maple syrup pairs well with the earthy Brussels sprouts and adds a rich, autumnal sweetness.

5. For added crunch, consider including thinly sliced red onion or some fresh apple slices. These can provide a fresh, crisp contrast to the other ingredients and make the salad even more refreshing.