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

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 7g
Sodium: 180mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 5g
Cholesterol: 5mg