If you’re on the lookout for a delightful dish that bursts with fresh flavors, colors, and textures, you have to try this Brussels Sprout Salad with Cranberries and Parmesan Recipe. This salad is a wonderful celebration of crisp shredded Brussels sprouts, sweet and tart dried cranberries, nutty toasted almonds or pecans, and the salty richness of shaved Parmesan, all tied together by a simple yet vibrant homemade dressing. It’s light, refreshing, and perfect for any season, whether served as a snack, appetizer, or side dish. Once you make it, you’ll find it hard to go back to ordinary salads again!
Ingredients You’ll Need
What makes the Brussels Sprout Salad with Cranberries and Parmesan Recipe so irresistible are its straightforward, quality ingredients. Each component plays a crucial role—bringing a balance of crunch, sweetness, creaminess, and tang that keeps every bite exciting and delicious.
- 1 pound Brussels sprouts, trimmed and shredded: Fresh and crunchy, they form the crisp base of the salad and provide a lovely mild bitterness.
- 1/2 cup dried cranberries: Adds a burst of sweet tartness that perfectly contrasts the Brussels sprouts.
- 1/3 cup shaved Parmesan cheese: Creamy and salty, the Parmesan creates depth and an irresistible savory note.
- 1/4 cup chopped toasted almonds or pecans: Toasting the nuts brings out their rich flavor and adds a lovely crunch.
- 2 tablespoons olive oil: A fruity, smooth base for the dressing that helps marry all the flavors.
- 1 tablespoon apple cider vinegar: Bright acidity that wakes up your taste buds and balances the salad.
- 1 teaspoon Dijon mustard: Adds a subtle tang and helps emulsify the dressing to a perfect silky texture.
- 1 teaspoon honey: Just enough sweetness to soften the sharpness of mustard and vinegar.
- Salt and black pepper to taste: Essential seasonings that enhance all the flavors in the salad.
How to Make Brussels Sprout Salad with Cranberries and Parmesan Recipe
Step 1: Prepare the Brussels Sprouts
Start by trimming the ends and removing any outer leaves from the Brussels sprouts for a tender bite. Then shred them finely—either by using a food processor with a slicing disk, a mandoline, or by thinly slicing with a sharp knife. This shredding is key to ensuring the salad has a pleasant, light texture that’s easy to eat and absorb the dressing.
Step 2: Combine the Salad Ingredients
In a large bowl, toss together the shredded Brussels sprouts, dried cranberries, shaved Parmesan, and your choice of toasted chopped almonds or pecans. This blend of textures and flavors creates a colorful and inviting base for the salad’s dressing.
Step 3: Whisk Up the Dressing
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly cracked black pepper. Whisk until the mixture becomes smooth and slightly thickened, ensuring the dressing emulsifies well so it clings to the salad ingredients.
Step 4: Toss and Marinate
Pour the dressing over the salad and toss everything thoroughly so every shred of Brussels sprout is coated with that zesty, sweet dressing. Let the salad sit for 10 to 15 minutes. This resting time is a game-changer—it allows the flavors to mingle and the sprouts to soften just a bit while still keeping their crispness.
How to Serve Brussels Sprout Salad with Cranberries and Parmesan Recipe
Garnishes
Enhance your salad with a few thoughtful garnishes. Consider sprinkling additional shaved Parmesan on top or a handful of extra toasted nuts to keep that satisfying crunch. For a pop of color and fresh zest, some finely chopped fresh parsley or a few lemon zest curls do wonders.
Side Dishes
This salad shines beautifully alongside many dishes. It’s an excellent companion to roasted chicken, grilled salmon, or even a hearty grain bowl. For a vegetarian spread, pair it with warm quinoa, lentil patties, or garlic roasted vegetables to add substance and complementary flavors.
Creative Ways to Present
For a fun twist, you can serve the Brussels Sprout Salad with Cranberries and Parmesan Recipe in individual clear glass cups or Mason jars for a charming presentation at parties. Alternatively, layer the salad over a bed of mixed greens or serve it atop crostini as a festive appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps beautifully in an airtight container in the refrigerator for up to two days. Keep in mind, the longer it rests, the more the Brussels sprouts will soften and absorb the dressing flavors, making it even tastier with time.
Freezing
This salad isn’t the best candidate for freezing. The texture of fresh Brussels sprouts and cranberries will degrade after thawing, becoming watery and mushy. Fresh is definitely best for this recipe.
Reheating
Since this is a no-cook salad, it’s meant to be enjoyed chilled or at room temperature. Reheating is not necessary and may detract from the crisp textures and fresh flavors that make this dish so delightful.
FAQs
Can I use a different type of nut in the salad?
Absolutely! Walnuts, pistachios, or even sunflower seeds make delicious substitutes. Just remember to toast them lightly to enhance their flavor and crunch.
Is it possible to make this salad vegan?
Yes! Simply omit the Parmesan or replace it with a vegan cheese alternative or toasted nutritional yeast for a savory kick.
How long can I prepare this salad ahead of time?
You can prepare it up to a day in advance. The flavors deepen after sitting, but beyond two days the Brussels sprouts start to lose their crispness.
Can I add protein to make it a main course?
Definitely! Grilled chicken, chickpeas, or even crispy tofu are fantastic protein options that complement the salad well.
What’s the best way to shred Brussels sprouts quickly?
If you have a food processor with a slicing attachment, that’s the fastest method. Otherwise, a sharp knife or mandoline slicer works great—just take care to slice evenly for that perfect salad texture.
Final Thoughts
This Brussels Sprout Salad with Cranberries and Parmesan Recipe is truly one of those dishes that you’ll want to make again and again. Its irresistible harmony of flavors and textures makes it a fantastic addition to any meal, and its simplicity means you can whip it up any day of the week without fuss. So go ahead, grab those Brussels sprouts, and treat yourself and your loved ones to this vibrant, tasty salad—you won’t regret it!
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Brussels Sprout Salad with Cranberries and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This vibrant Brussels Sprout Salad with Cranberries and Parmesan is a fresh, crunchy, and flavorful dish perfect for fall and holiday gatherings. The combination of shredded Brussels sprouts, sweet dried cranberries, nutty Parmesan, and toasted almonds or pecans creates a delightful balance of textures and tastes. Tossed in a tangy apple cider vinegar dressing with Dijon mustard and honey, this salad is easy to prepare, healthy, and can be enjoyed chilled or at room temperature.
Ingredients
Salad Ingredients
- 1 pound Brussels sprouts, trimmed and shredded
- 1/2 cup dried cranberries
- 1/3 cup shaved Parmesan cheese
- 1/4 cup chopped toasted almonds or pecans
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the shredded Brussels sprouts, dried cranberries, shaved Parmesan cheese, and chopped toasted almonds or pecans. Ensure the ingredients are evenly mixed to distribute the flavors and textures.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the mixture is smooth and emulsified, creating a balanced and tangy dressing.
- Toss the Salad: Pour the prepared dressing over the Brussels sprout mixture. Toss thoroughly to ensure all the salad components are well coated with the dressing.
- Rest the Salad: Allow the salad to sit for 10 to 15 minutes before serving. This resting time helps the flavors meld together and softens the Brussels sprouts slightly, enhancing the overall taste and texture.
- Serve: Serve the salad chilled or at room temperature, according to your preference. It can be enjoyed as a side dish or a light, refreshing snack.
Notes
- Use a food processor with a slicing attachment or a mandoline to shred Brussels sprouts quickly and evenly.
- This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days, making it convenient for meal prep or entertaining.
- To turn this salad into a main dish, add grilled chicken or chickpeas for extra protein and heartiness.
