• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipe Fantastic

Recipe Fantastic

Simple, Savory, and Sweet Meals

  • Home
  • Appetizer
  • Breakfast
  • Dinner
  • Lunch
  • Dessert
  • About Us
  • Contact
Recipe Fantastic
  • Home
  • Appetizer
  • Breakfast
  • Dinner
  • Lunch
  • Dessert
  • About Us
  • Contact
Lunch / Brussels Sprout Salad: The Ultimate Guide to Delicious & Healthy Recipes

Brussels Sprout Salad: The Ultimate Guide to Delicious & Healthy Recipes

July 24, 2025 by ChloeLunch

Brussels Sprout Salad: Prepare to be amazed! If you think you don’t like Brussels sprouts, this recipe is about to change your mind forever. Forget everything you thought you knew about these little green cabbages because this isn’t your grandma’s boiled-to-death side dish. We’re talking about a vibrant, flavorful, and utterly addictive salad that will have you craving Brussels sprouts on a regular basis.

While Brussels sprouts might not have a particularly glamorous history, they’ve been cultivated since the 16th century, gaining popularity in (you guessed it!) Brussels, Belgium. For years, they were often relegated to the “vegetable purgatory” of bland, overcooked sides. But thankfully, times have changed! Chefs and home cooks alike have discovered the magic that happens when Brussels sprouts are treated with a little love and creativity.

So, what makes this Brussels Sprout Salad so special? It’s all about the perfect balance of textures and flavors. We’re talking crispy shredded Brussels sprouts, tossed with crunchy nuts, sweet dried cranberries, and a tangy vinaigrette that ties everything together. The slight bitterness of the sprouts is perfectly offset by the sweetness and acidity, creating a symphony of taste that will tantalize your taste buds. Plus, it’s incredibly easy to make, making it perfect for a quick lunch, a potluck contribution, or a healthy side dish for any meal. Get ready to fall in love with Brussels sprouts all over again!

Brussels Sprout Salad this Recipe

Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and thinly sliced (about 6 cups)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup red onion, thinly sliced

Dressing:

  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

Preparing the Brussels Sprouts:

  1. Thinly Slice the Brussels Sprouts: This is the most crucial step! You want the Brussels sprouts to be as thin as possible. I find that using a mandoline slicer is the easiest and fastest way to achieve this. If you don’t have a mandoline, you can use a sharp knife. Just be careful and take your time. Aim for slices that are about 1/8 inch thick. The thinner they are, the more tender they will be in the salad. If the sprouts are too thick, they can be a bit tough and bitter.
  2. Massage the Brussels Sprouts (Optional but Recommended): This step is optional, but I highly recommend it. Massaging the Brussels sprouts helps to break down their cell structure, making them more tender and easier to digest. To massage them, place the sliced Brussels sprouts in a large bowl. Drizzle with a tablespoon of olive oil and a pinch of salt. Then, using your hands, massage the sprouts for about 2-3 minutes. You’ll notice that they start to soften and become more pliable. This step really makes a difference in the final texture of the salad.

Toasting the Pecans:

  1. Preheat Your Oven (Optional): You can toast pecans in the oven or on the stovetop. For the oven method, preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet.
  2. Toast in the Oven: Bake the pecans for 5-7 minutes, or until they are fragrant and lightly browned. Keep a close eye on them, as they can burn easily.
  3. Toast on the Stovetop: Alternatively, you can toast the pecans in a dry skillet over medium heat. Stir them frequently to prevent burning. They should be toasted in about 3-5 minutes.
  4. Cool and Chop: Once the pecans are toasted, remove them from the oven or skillet and let them cool slightly. Then, chop them into smaller pieces. I like to chop them coarsely so that there are still some larger pieces for added texture.

Making the Dressing:

  1. Combine the Ingredients: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Make sure the honey is well incorporated.
  2. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You may want to add a little more honey if you prefer a sweeter dressing, or a little more vinegar if you prefer a tangier dressing. Don’t be afraid to experiment until you find the perfect balance of flavors.
  3. Emulsify the Dressing: For a creamier dressing, you can emulsify it by slowly drizzling in the olive oil while whisking constantly. This will help to create a stable emulsion that won’t separate.

Assembling the Salad:

  1. Combine the Salad Ingredients: In a large bowl, combine the sliced Brussels sprouts, dried cranberries, toasted pecans, shaved Parmesan cheese, and thinly sliced red onion.
  2. Dress the Salad: Pour the dressing over the salad and toss gently to coat. Be careful not to overdress the salad, as it can become soggy. Start with a little dressing and add more as needed.
  3. Let the Salad Sit (Optional): For the best flavor, let the salad sit for at least 15-20 minutes before serving. This will allow the flavors to meld together and the Brussels sprouts to soften slightly. You can even make the salad a few hours ahead of time and store it in the refrigerator. Just be sure to wait to add the dressing until just before serving.
  4. Serve and Enjoy: Serve the Brussels sprout salad immediately. It’s delicious on its own as a light lunch or side dish, or you can pair it with grilled chicken, fish, or pork.

Tips and Variations:

  • Add Protein: For a heartier salad, add some cooked bacon, crumbled goat cheese, or grilled chicken.
  • Use Different Nuts: Feel free to substitute the pecans with other nuts, such as walnuts, almonds, or pistachios.
  • Add Fruit: In addition to dried cranberries, you can add other dried fruits, such as raisins, cherries, or apricots. Fresh apple slices or pomegranate seeds would also be delicious.
  • Make it Vegan: To make the salad vegan, simply omit the Parmesan cheese and use maple syrup instead of honey in the dressing.
  • Spice it Up: Add a pinch of red pepper flakes to the dressing for a little bit of heat.
  • Massage is Key: Don’t skip the massaging step! It really does make a difference in the texture of the Brussels sprouts.
  • Dressing Storage: The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Serving Suggestions:

This Brussels sprout salad is a versatile dish that can be served in a variety of ways. Here are a few ideas:

  • As a Side Dish: Serve it alongside grilled chicken, fish, or pork. It’s also a great addition to a holiday meal.
  • As a Light Lunch: Enjoy it on its own as a light and healthy lunch.
  • As a Potluck Dish: Bring it to your next potluck or gathering. It’s always a crowd-pleaser.
  • In a Wrap or Sandwich: Add it to a wrap or sandwich for a boost of flavor and nutrients.

Why This Recipe Works:

This Brussels sprout salad recipe is a winner for several reasons:

  • The Thinly Sliced Brussels Sprouts: Slicing the Brussels sprouts thinly is key to achieving a tender and palatable salad.
  • The Massaging Technique: Massaging the Brussels sprouts helps to break down their cell structure, making them more tender and easier to digest.
  • The Balanced Dressing: The dressing is perfectly balanced with sweet, tangy, and savory flavors.
  • The Combination of Textures: The salad features a variety of textures, from the crunchy pecans to the chewy cranberries to the creamy Parmesan cheese.
  • The Versatility: This salad is incredibly versatile and can be customized to suit your taste preferences.

Health Benefits of Brussels Sprouts:

Brussels sprouts are not only delicious but also packed with nutrients. Here are some of the health benefits of eating Brussels sprouts:

  • High in Fiber: Brussels sprouts are a good source of fiber, which can help to regulate digestion and promote satiety.
  • Rich in Vitamins: They are rich in vitamins C and K, which are important for immune function and blood clotting.
  • Good Source of Antioxidants: Brussels sprouts contain antioxidants, which can help to protect your cells from damage.
  • May Help Lower Cholesterol: Some studies have shown that Brussels sprouts may help to lower cholesterol levels.
  • May Help Prevent Cancer: Brussels sprouts contain compounds that may help to prevent cancer.

Storing Leftovers:

Leftover Brussels sprout salad can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the salad may become a bit soggy over time. It’s best to add the dressing just before serving to prevent the salad from becoming too soggy.

Enjoy!

I hope you enjoy this Brussels sprout salad recipe as much as I do! It’s a delicious, healthy, and versatile dish that’s perfect for any occasion.

Brussels Sprout Salad

Conclusion:

This isn’t your grandma’s boiled Brussels sprouts! Trust me, this Brussels Sprout Salad is a game-changer. The combination of textures – the crisp, shaved sprouts, the crunchy pecans, the chewy cranberries – is simply divine. And that tangy-sweet maple-Dijon vinaigrette? It ties everything together in a way that will have you craving this salad long after you’ve finished your last bite.

But beyond the incredible flavor profile, this salad is a must-try because it’s incredibly versatile. It’s perfect as a light lunch, a vibrant side dish for your holiday table, or even a hearty addition to your weekly meal prep. I’ve personally found it to be a lifesaver on busy weeknights when I need something quick, healthy, and satisfying.

Serving Suggestions and Variations

Don’t be afraid to get creative with this recipe! While I’ve given you my go-to version, there are so many ways to customize it to your liking.

* Add some protein: Grilled chicken, crispy bacon, or even some crumbled goat cheese would be fantastic additions.
* Swap the nuts: If you’re not a fan of pecans, try walnuts, almonds, or even toasted pumpkin seeds.
* Change up the fruit: Dried cherries, chopped apples, or mandarin oranges would all work beautifully in place of the cranberries.
* Make it vegan: Simply substitute the honey in the dressing with maple syrup or agave nectar.
* Spice it up: Add a pinch of red pepper flakes to the dressing for a little kick.
* Make it ahead: You can shave the Brussels sprouts and make the dressing a day in advance. Just wait to toss everything together until right before serving to prevent the sprouts from getting soggy.

Why You Need This Salad in Your Life

Seriously, this Brussels Sprout Salad is more than just a recipe; it’s an experience. It’s a way to transform a vegetable that often gets a bad rap into something truly extraordinary. It’s a celebration of fresh, seasonal ingredients and bold, vibrant flavors. And it’s a reminder that healthy food can be incredibly delicious and satisfying.

I truly believe that everyone should have this recipe in their repertoire. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to impress your friends and family. Plus, it’s a fantastic way to sneak some extra vegetables into your diet without sacrificing flavor.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a salad that will change the way you think about Brussels sprouts forever. I’m confident that you’ll love it as much as I do.

Now, it’s your turn! I’m so excited for you to try this recipe and make it your own. Once you’ve had a chance to whip up this delicious Brussels Sprout Salad, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Happy cooking!


Brussels Sprout Salad: The Ultimate Guide to Delicious & Healthy Recipes

Vibrant Brussels sprout salad with cranberries, pecans, Parmesan, and tangy apple cider vinaigrette. Thinly sliced sprouts are key!

Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Category: Lunch
Yield: 6-8 servings
Save This Recipe

Ingredients

  • 1.5 lbs Brussels sprouts, trimmed and thinly sliced (about 6 cups)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare Brussels Sprouts: Thinly slice the Brussels sprouts using a mandoline or sharp knife (about 1/8 inch thick).
  2. (Optional) Massage Brussels Sprouts: Place sliced Brussels sprouts in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage for 2-3 minutes until softened.
  3. Toast Pecans (Oven): Preheat oven to 350°F (175°C). Spread pecans on a baking sheet in a single layer. Bake for 5-7 minutes, or until fragrant and lightly browned.
  4. Toast Pecans (Stovetop): Alternatively, toast pecans in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned.
  5. Cool and Chop Pecans: Let toasted pecans cool slightly, then chop coarsely.
  6. Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
  7. Taste and Adjust Dressing: Adjust seasonings to taste. Add more honey for sweetness or vinegar for tanginess.
  8. (Optional) Emulsify Dressing: For a creamier dressing, slowly drizzle in olive oil while whisking constantly.
  9. Combine Salad Ingredients: In a large bowl, combine sliced Brussels sprouts, dried cranberries, toasted pecans, shaved Parmesan cheese, and thinly sliced red onion.
  10. Dress the Salad: Pour dressing over the salad and toss gently to coat. Start with a little dressing and add more as needed.
  11. Let Salad Sit (Optional): For best flavor, let the salad sit for 15-20 minutes before serving to allow flavors to meld.
  12. Serve: Serve immediately as a side dish or light lunch.

Notes

  • Thinly Sliced Brussels Sprouts: This is crucial for a tender salad.
  • Massaging: Massaging the Brussels sprouts helps to break down their cell structure, making them more tender and easier to digest.
  • Add Protein: For a heartier salad, add cooked bacon, crumbled goat cheese, or grilled chicken.
  • Use Different Nuts: Feel free to substitute the pecans with other nuts, such as walnuts, almonds, or pistachios.
  • Add Fruit: In addition to dried cranberries, you can add other dried fruits, such as raisins, cherries, or apricots. Fresh apple slices or pomegranate seeds would also be delicious.
  • Make it Vegan: To make the salad vegan, simply omit the Parmesan cheese and use maple syrup instead of honey in the dressing.
  • Spice it Up: Add a pinch of red pepper flakes to the dressing for a little bit of heat.
  • Dressing Storage: The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
  • Serving Suggestions: Serve it alongside grilled chicken, fish, or pork. It’s also a great addition to a holiday meal. Enjoy it on its own as a light and healthy lunch. Bring it to your next potluck or gathering. Add it to a wrap or sandwich for a boost of flavor and nutrients.
  • Storing Leftovers: Leftover Brussels sprout salad can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the salad may become a bit soggy over time. It’s best to add the dressing just before serving to prevent the salad from becoming too soggy.

« Previous Post
Baked Stuffed Tomatoes: A Delicious & Easy Recipe
Next Post »
Hawaiian Chicken Salad: A Tropical Twist on a Classic Recipe

If you enjoyed this…

Lunch

Hot Dog Chili Crockpot: Easy Recipe for Game Day

Lunch

Tuna Melt Hashbrowns: A Delicious Twist on a Classic Comfort Food

Lunch

Korean Chicken Burgers: A Delicious Twist on a Classic Favorite

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Primary Sidebar

Browse by Diet

AppetizerAppetizerBreakfastBreakfastDinnerDinnerLunchLunchDessertDessert

Orange Blender Cake: Easy Recipe & Baking Tips

Creamy Chicken Broccoli Pasta: The Ultimate Comfort Food Recipe

Three Cup Chicken: The Ultimate Recipe and Guide

  • California Consumer Privacy Act (CCPA)
  • DMCA
  • Cookie Privacy Policy
  • Privacy Policy
  • Terms of Use
  • About Us
  • Contact

© 2025 · Cuisine Recipe Theme · Genesis Framework · Disclosure · Website Design by Anchored Design