Name: Brussels Sprout Salad with Cranberries and Parmesan Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and thinly sliced or shaved; 1/2 cup dried cranberries; 1/3 cup grated or shaved Parmesan cheese; 1/4 cup chopped walnuts or pecans, toasted; 1/4 cup olive oil; 2 tbsp fresh lemon juice; 1 tbsp Dijon mustard; 1 tbsp honey or maple syrup; Salt and black pepper, to taste

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If you’re looking for a vibrant, crave-worthy dish that’s as gorgeous as it is delicious, Brussels Sprout Salad with Cranberries and Parmesan is about to become your new obsession. With paper-thin Brussels sprouts, jewel-bright cranberries, and shavings of nutty Parmesan, every bite delivers a perfect blend of tangy, sweet, and savory flavors, all tied together with a lively lemon-honey dressing. Whether you’re serving it at a holiday feast or simply want to jazz up your weeknight table, this salad brings color, crunch, and serious flavor to every plate.

Brussels Sprout Salad with Cranberries and Parmesan Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Brussels Sprout Salad with Cranberries and Parmesan is in its simplicity—each ingredient shines and brings something unique to the bowl. Every component is thoughtfully chosen to deliver maximum flavor, texture, and visual appeal, making this salad a true standout.

Brussels sprouts: Shaved or thinly sliced, they form the crisp, hearty base of the salad and soak up the dressing beautifully.
Dried cranberries: These provide pops of tart sweetness and vibrant color throughout the salad.
Parmesan cheese: Use shaved or grated Parmesan for a rich, salty bite that pairs perfectly with the sprouts.
Chopped walnuts or pecans (toasted): Toasted nuts add an irresistible crunch and subtle nuttiness that balances the flavors.
Olive oil: A good-quality olive oil gives the dressing a silky texture and fruity undertones.
Fresh lemon juice: Brightens up the whole salad with its fresh, zesty tang.
Dijon mustard: Brings a gentle kick and depth of flavor to the dressing.
Honey or maple syrup: Just a touch adds natural sweetness and rounds out the acidity.
Salt and black pepper: Essential for bringing all the flavors into balance and making everything pop.

How to Make Brussels Sprout Salad with Cranberries and Parmesan

Step 1: Whisk Up the Lively Dressing

Start by grabbing a large mixing bowl and whisking together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), a pinch of salt, and a few cracks of black pepper. This dressing is zingy, a little sweet, and just the right amount of creamy—it’s what’s going to wake up your Brussels sprouts and tie everything together.

Step 2: Shave and Toss the Brussels Sprouts

Next, add your shaved or thinly sliced Brussels sprouts directly to the bowl with the dressing. If you have a mandoline or food processor, this is the time to use it for paper-thin shreds. Toss the sprouts thoroughly to make sure every strand is coated with the zesty dressing—this helps soften them just a bit while maintaining their signature crunch.

Step 3: Let the Salad Rest

Give your Brussels Sprout Salad with Cranberries and Parmesan about 10 to 15 minutes to rest. This step is key! The lemon juice and dressing work their magic, slightly tenderizing the raw sprouts and blending the flavors together, so every bite is perfectly balanced.

Step 4: Add the Good Stuff

Once the sprouts have softened a little, stir in the dried cranberries, shaved Parmesan, and toasted nuts. Give everything a gentle toss to distribute all those colorful, flavorful mix-ins. The sweet cranberries, salty cheese, and crunchy nuts play so well together, you’ll want to sneak a taste right away.

Step 5: Taste and Serve

Right before serving, give your salad one last toss and taste for seasoning. Add a sprinkle more salt or pepper if needed. Serve immediately, or let it sit a bit longer if you prefer your Brussels sprouts even more tender.

How to Serve Brussels Sprout Salad with Cranberries and Parmesan

Garnishes

For an extra-special presentation, scatter a few extra shavings of Parmesan, a handful of cranberries, and some whole toasted nuts right on top. A twist of lemon zest or a drizzle of olive oil can also add a touch of elegance and a fresh pop of flavor.

Side Dishes

Brussels Sprout Salad with Cranberries and Parmesan is wonderfully versatile. It pairs beautifully with roasted chicken, turkey, or pork, making it a standout side at any holiday meal. For a lighter affair, serve it alongside grilled fish or as part of a vegetarian spread with crusty bread and a hearty soup.

Creative Ways to Present

To really impress, try serving the salad in individual bowls or on a platter lined with butter lettuce leaves. You can even use endive spears as edible “scoops” for bite-sized appetizers. For special occasions, arrange the salad in a ring and fill the center with extra nuts and cranberries for a festive centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your Brussels Sprout Salad with Cranberries and Parmesan in an airtight container in the fridge. The salad stays crisp and flavorful for up to 2 days, though the nuts are best added just before serving to keep their crunch.

Freezing

Freezing is not recommended for this salad, as the fresh Brussels sprouts and Parmesan can lose their texture and become watery once thawed. It’s best enjoyed fresh or within a couple of days of preparation.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so no reheating is necessary! If you’d like to refresh the flavors, toss the leftovers with a squeeze of fresh lemon juice and a sprinkle of Parmesan before serving.

FAQs

Can I use pre-shredded Brussels sprouts?

Absolutely! Pre-shredded Brussels sprouts from the store can save you time and work perfectly in Brussels Sprout Salad with Cranberries and Parmesan. Just give them a quick fluff and check for any large pieces before tossing with the dressing.

What can I use instead of Parmesan?

If you’re looking for a different flavor or need to avoid dairy, try shaved Pecorino Romano, crumbled feta, or even a vegan Parmesan alternative. Each will bring its own unique twist to the salad!

Are there nut-free options?

Yes, if you need to skip the nuts, roasted pumpkin seeds (pepitas) or sunflower seeds add a wonderful crunch without the allergens. The salad is still delicious and satisfying.

Can I make Brussels Sprout Salad with Cranberries and Parmesan ahead of time?

Definitely! You can prep the salad up to a few hours in advance—just wait to add the nuts until right before serving to keep them crunchy. The flavors meld beautifully as it rests.

What’s the best way to thinly slice Brussels sprouts?

A mandoline slicer gives you the finest, most even shreds, but a food processor with a slicing blade is also a great option. If you’re using a knife, just take your time and slice as thinly as possible for the best texture.

Final Thoughts

There’s something magical about the way Brussels Sprout Salad with Cranberries and Parmesan brings together fresh, bold flavors and beautiful colors in every bowl. It’s a dish that surprises and delights, whether you’re serving it for a crowd or just treating yourself. Give it a try—you might just find it becomes your all-time favorite salad, too!

Brussels Sprout Salad with Cranberries and Parmesan Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This vibrant Brussels Sprout Salad with Cranberries and Parmesan is a fresh, crunchy, and flavorful dish perfect for a healthy lunch or a festive side. Shaved Brussels sprouts are tossed in a tangy lemon-Dijon dressing, then mixed with sweet dried cranberries, nutty Parmesan cheese, and crunchy toasted walnuts or pecans. It’s a no-cook, quick-to-prepare salad that offers a delightful balance of textures and tastes, making it a standout addition to any meal.

Ingredients

Scale

Salad

1 lb Brussels sprouts, trimmed and thinly sliced or shaved
1/2 cup dried cranberries
1/3 cup grated or shaved Parmesan cheese
1/4 cup chopped walnuts or pecans, toasted

Dressing

1/4 cup olive oil
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
Salt and black pepper, to taste

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Instructions

Prepare the dressing: In a large mixing bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined and emulsified.
Toss the Brussels sprouts: Add the shaved Brussels sprouts to the bowl with the dressing and toss thoroughly to ensure every piece is well coated with the flavorful dressing.
Let it sit: Allow the salad to rest for 10 to 15 minutes. This resting period helps the Brussels sprouts to soften slightly and absorb the dressing better, enhancing the overall taste.
Add cranberries, cheese, and nuts: Stir in the dried cranberries, grated or shaved Parmesan cheese, and toasted walnuts or pecans, folding them gently into the salad to distribute evenly.
Final toss and serve: Just before serving, give the salad another toss and taste for seasoning. Adjust salt and pepper if needed, then serve fresh. For best texture, add the nuts last to keep them crunchy.

Notes

Use a mandoline or food processor to shave the Brussels sprouts consistently and thinly for the best texture.
This salad can be made a few hours ahead; store in the refrigerator and add nuts just before serving to maintain their crunchiness.
To toast nuts, simply heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often to prevent burning.
Maple syrup can be used as a vegan alternative to honey in the dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American